Best Restaurants Lima Peru

Peruvian cuisine - or at the least an approximation of it - features finally caught on in London. The restaurant Ceviche exposed in the last 12 months in Soho, offering that trademark Peruvian meal alongside pisco sours; chef Virgilio Martinez unsealed the restaurant LIMA in Fitrovia shortly after which summertime Asia de Cuba unsealed a pop-up ceviche restaurant on premises. In Peru's money, but best restaurants provide much more than ceviche and innovative cooks take advantage of little-known components native toward surrouding region. Most of Lima's top gastronomic restaurants are found inside Miraflores area, even though some should be present San Isidro, Surco and Barranco; five regarding the town's best restaurants are given just below.

Astrid & Gastón, Miraflores

Exposed in 1994 by Gastón Acurio and his German-born partner, also a cook, this colourful and contemporary foundation of his empire - these day there are Astrid & Gastón restaurants throughout South America - consistently please. Pacific fish and shellfish occupies center phase, in dishes eg “Ceviche of love”: natural sea-urchin, clam, squid, mussel and shrimp marinaded in lime and three kinds of chilli pepper, served in an oyster layer. Produce throughout Peru is showcased, from Andean lamb and a confit of paiche to a Peruvian curry of tubers, veggies, grains, natural herbs and spices served with quinoa.

Calle Cantuarias 175 ( 4422). Twelve-course tasting selection about £41; three programs à la carte about £38, without beverages.

Malabar, San Isidro

Always ranked one of the top five in Summum (Peru’s equivalent of the Michelin guide), Pedro Miguel Schiaffino’s minimalist restaurant Malabar was the study laboratory the M/V Aria. I started with a little square of tofu flavoured with chonta (heart of hand) with armoured catfish caviar and a broth of cecina (smoked pork); various other stand-out meals had been tiradito (a processed ceviche) of single dyed magenta using a medicinal herb from the Amazon, with tumbo liquid (from an Andean fruit) in the marinade, served with tobiko (flying-fish roe); and freshwater shrimp with yuyo (a kind of marine algae) and a carpaccio of pig’s trotter with Mediterranean flavours: parsley, garlic and coconut oil.

Calle Camino Proper 101 ( 5200). Ten-course tasting selection about £65; three programs à los angeles carte about £42, without beverages.