One of the most emblematic dishes in Lima, Peru is ceviche, and for good reason. Many people think this dish of fresh raw fish marinated in leche de tigre is delicious, and ceviche bars and ceviche-heavy menus abound.
But what if you’re just not into ceviche?
These restaurants, all headed by Peruvian chefs, are for you.
Jerónimo
Peruvian chef Moma Adrianzén worked in kitchens around the world before returning to Lima to open Jerónimo, in the Miraflores neighborhood, in 2016. The menu is inflected with his international influences and is part bistro, part tapas bar, and part taco bar (tortillas are made in-house).
Add salads, meats cooked in a Josper oven (a grill-oven combo used by all the cool-kid chefs), and inventive bartenders, and this place has something for everyone. It’s usually packed, so make a reservation.
Osso Carnicería
If meat is your thing, head to Osso Carnicería, in the San Isidro neighborhood, where Peruvian butcher and cook Renzo Garibaldi practices his passion for raw, hyper-aged, and cooked meats.
Beef tartare, exotic cuts of meat dry aged well beyond anything you’ve probably ever eaten, and burgers are all on the menu, along with a great wine list and full bar.
Felix Brasserie
Peruvian chef Rafael Osterling made a name for himself with his excellent namesake fine dining restaurants in Lima and in Bogotá, Colombia. In 2016 he opened Felix Brasserie (named after his son) in Lima’s San Isidro neighborhood.
It’s a more casual, French bistro style concept, but the food, including homemade pastas, steak, duck, and even a croque monsieur, is still given the Rafael polish.
Statera
In 2018, after working in major kitchens around the world including Central, 11 Madison, and Noma, chef André Patsias opened his first place. Statera, in the Miraflores neighborhood, is a chic and modern space where the goal is to combine Peruvian ingredients in surprising ways.
“What would happen if you put an octopus in the Andes?” he wonders. “I have a new vision of what Peru is.” Ambitious dishes like firm and rich grilled sweetbreads served with a vibrantly orange sauce made from arracacha (an Andean root vegetable) then drizzled with cacao from the jungle and topped with petite potato chips, demonstrate that new vision deliciously.
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