Flavors
of Perú
Peruvian gastronomy is the result of thousands of years of history, culture, and transformation. Long before the world recognized Peru as a culinary destination, ancient civilizations like the Incas cultivated a deep relationship with the land, mastering agriculture in the Andes and honoring ingredients such as potatoes, corn, quinoa, ají peppers, and countless native herbs. Food was never simply nourishment—it was ritual, identity, and connection to Pachamama, Mother Earth.
With the arrival of Spanish influence came new ingredients, techniques, and traditions that blended with the wisdom of the Andes. Later, African, Chinese, Japanese, and Italian migrations added even more layers, creating one of the richest culinary fusions in the world. This extraordinary diversity gave birth to iconic dishes like ceviche, lomo saltado, ají de gallina, tiradito, causa, and Nikkei cuisine—where Peru’s soul meets Japanese precision.
In the modern era, visionary chefs transformed Peru from a hidden treasure into a global gastronomic force. Restaurants like Central, led by Virgilio Martínez, redefined fine dining by telling the story of Peru through altitude, biodiversity, and ancestral ingredients. Maido, by Mitsuharu Tsumura, elevated Nikkei cuisine to world-class prestige. Astrid y Gastón, founded by Gastón Acurio and Astrid Gutsche, helped ignite the movement that placed Peruvian cuisine on the world stage.
Other extraordinary names like Mayta, Kjolle, Mérito, Osso, and Rafael continue to strengthen Peru’s place among the world’s finest culinary destinations, while restaurants across Latin America and the world increasingly look to Lima for inspiration.
Today, Peru is not simply known for great food—it is recognized as one of the most important gastronomic destinations on Earth. And at the heart of it all stands Lima: vibrant, creative, deeply rooted in tradition, and constantly reinventing itself.
Peru does not follow global gastronomy.
Peru defines it.
And Lima is, without question, one of the true capitals of global gastronomy. Peru defines it.
And Lima is, without question, one of the true capitals of global gastronomy. Peru defines it.
And Lima is, without question, one of the true capitals of global gastronomy. Perú defines it. And Lima is, without a question, onenof the true capitals of global gastronomy
Peruvian gastronomy is the result of thousands of years of history, culture, and transformation. Long before the world recognized Peru as a culinary destination, ancient civilizations like the Incas cultivated a deep relationship with the land, mastering agriculture in the Andes and honoring ingredients such as potatoes, corn, quinoa, ají peppers, and countless native herbs. Food was never simply nourishment—it was ritual, identity, and connection to Pachamama, Mother Earth.
With the arrival of Spanish influence came new ingredients, techniques, and traditions that blended with the wisdom of the Andes. Later, African, Chinese, Japanese, and Italian migrations added even more layers, creating one of the richest culinary fusions in the world. This extraordinary diversity gave birth to iconic dishes like ceviche, lomo saltado, ají de gallina, tiradito, causa, and Nikkei cuisine—where Peru’s soul meets Japanese precision.
In the modern era, visionary chefs transformed Peru from a hidden treasure into a global gastronomic force. Restaurants like Central, led by Virgilio Martínez, redefined fine dining by telling the story of Peru through altitude, biodiversity, and ancestral ingredients. Maido, by Mitsuharu Tsumura, elevated Nikkei cuisine to world-class prestige. Astrid y Gastón, founded by Gastón Acurio and Astrid Gutsche, helped ignite the movement that placed Peruvian cuisine on the world stage.
Other extraordinary names like Mayta, Kjolle, Mérito, Osso, and Rafael continue to strengthen Peru’s place among the world’s finest culinary destinations, while restaurants across Latin America and the world increasingly look to Lima for inspiration.
Today, Peru is not simply known for great food—it is recognized as one of the most important gastronomic destinations on Earth. And at the heart of it all stands Lima: vibrant, creative, deeply rooted in tradition, and constantly reinventing itself.
Peru does not follow global gastronomy.
Peru defines it.
And Lima is, without question, one of the true capitals of global gastronomy. Peru defines it.
And Lima is, without question, one of the true capitals of global gastronomy. Peru defines it.
And Lima is, without question, one of the true capitals of global gastronomy. Perú defines it. And Lima is, without a question, onenof the true capitals of global gastronomy
CENTRAL
GASTRONOMY & CULINARY ARTISTRY
Located in the trendy Barranco district of Lima, Central Restaurante is a globally celebrated gastronomic destination renowned for showcasing Peru’s incredible biodiversity. The flagship restaurant offers an immersive, altitude-based tasting menu that takes diners on a culinary journey across Peru’s distinct ecosystems.
The Mastermind: Virgilio Martínez
Born in Lima, Virgilio Martínez Véliz is a visionary chef credited with putting contemporary Peruvian cuisine on the global map.
- Background: He trained at Le Cordon Bleu in Ottawa and London and worked in kitchens across the globe before returning to Peru to reconnect with his native culture.
- Research & Philosophy: His motto, “outside there is more,” drives his philosophy of constant exploration. To source his highly unconventional ingredients (like rare Andean tubers and lake algae), he co-founded Mater Iniciativa, an interdisciplinary research center staffed by biologists, anthropologists, and locals.
- Other Projects: Alongside his wife and co-chef, Pía León, he runs other acclaimed restaurants including Mil (Cusco), Kjolle (Lima), and Maz (Tokyo).
Major Achievements
- The World’s Best: In 2023, Central made history by claiming the #1 spot on the prestigious The World’s 50 Best Restaurants list, becoming the first restaurant in South America to achieve this title.
- Latin American Dominance: Prior to being named the best globally, Central was crowned the #1 Best Restaurant in Latin America multiple times.
- Beyond Rankings:
After achieving the highest recognition in global gastronomy, Central entered an entirely different category of prestige. Restaurants rthat reach the #1 position on the World´s 50 Best Restaurants list are moved into the exclusive “Best of the Best” hall of fame, meaning they are no longer eligible to compete on the annual ranking. Rather than disappearing from relevance, Central now exists beyond the standard rankings – recognized as one of the defining restaurants of modern gastronomy worldwide.
- Global Influence: Martínez was prominently featured in the hit Netflix series Chef’s Table, which skyrocketed global awareness of his altitude-based concept and Peruvian biodiversity.
- Sustainable Excellence: Beyond culinary arts, Central has been awarded the Sustainable Restaurant Award by The World’s 50 Best for its ethical sourcing, fair-trade practices, and deep community involvement
Official Website
MAIDO: NIKEII CUISINE
FUSION OF JAPANESE DISCIPLINE & PERUVIAN SOUL
Located in the vibrant district of Miraflores in Lima, Maido is one of the world’s most celebrated restaurants and a defining symbol of Nikkei cuisine — the extraordinary fusion of Japanese techniques with Peruvian ingredients, culture, and flavor.
The Visionary Chef:
Known affectionately as “Micha,” Mitsuharu Tsumura is widely regarded as one of the most influential chefs in Latin America and a global ambassador of Nikkei gastronomy. Born in Lima to Japanese parents, he grew up between two cultures that would later become the soul of his culinary identity.
Background:
Tsumura studied culinary arts in the United States before traveling to Japan to specialize in traditional Japanese cuisine. After years of training in Japanese kitchens, he returned to Peru with a vision: to create a cuisine that honored both his Japanese heritage and Peru’s immense biodiversity.
That vision became Maido
The Philosophy
At Maido, precision meets creativity. Japanese discipline and technique are seamlessly blended with Peruvian flavors, Amazonian ingredients, coastal seafood, Andean products, and local traditions, creating an experience that feels both deeply rooted and entirely modern.
The restaurant’s name itself comes from the Japanese expression “Maido!” — a warm greeting used to welcome people into a space with gratitude and hospitality, a spirit that defines the entire dining experience.
Global Recognition
Latin America’s Finest:
For years, Maido has consistently ranked among the very best restaurants in Latin America, repeatedly earning top positions on and becoming one of Peru’s most internationally respected culinary destinations.
One of the World’s Greatest:
Maido has also remained a dominant force on list, widely recognized for elevating Nikkei cuisine into one of the most exciting and influential culinary movements in modern gastronomy.
A Global Culinary Reference:
Today, Maido is considered far more than simply a restaurant ranking success. It has become an international culinary institution — a place chefs, travelers, and gastronomic enthusiasts from around the world visit to experience one of the purest and most refined expressions of Japanese-Peruvian fusion cuisine.
The Experience:
Dining at Maido is not just about food.
It is a carefully choreographed journey through texture, memory, technique, storytelling, and cultural identity.
Every dish reflects years of research, precision, and respect for ingredients, while still maintaining the warmth and emotional connection that define Peruvian hospitality.
Together with restaurants like Central Restaurante, Maido helped transform Lima into one of the most important culinary capitals in the world — proving that Peru is not only a destination for landscapes and history, but also for some of the most innovative gastronomy on Earth.
ASTRID & GASTON
The Restaurant That Changed Peruvian Gastronomy Forever
Located within the historic Casa Moreyra in San Isidro, Lima, Astrid y Gastón is more than a restaurant—it is the birthplace of Peru’s modern culinary revolution. Founded in 1994 by chef Gastón Acurio and pastry chef Astrid Gutsche, the restaurant helped transform Peruvian cuisine from a local treasure into a globally celebrated gastronomic movement. Today, it remains one of the country’s most iconic dining destinations and a symbol of Peru’s cultural identity.
Gastón Acurio & Astrid Gutsche — The Visionaries Behind a Culinary Movement
After meeting while studying culinary arts in Paris, Gastón Acurio and Astrid Gutsche returned to Peru with a dream of creating a world-class restaurant. What began as a French-inspired dining concept gradually evolved into a celebration of Peru’s ingredients, traditions, and cultural diversity. This shift not only defined Astrid y Gastón but also inspired an entire generation of Peruvian chefs.
Today, Gastón Acurio is widely regarded as the father of modern Peruvian gastronomy. Through his restaurants, books, television programs, and culinary schools, he has played a pivotal role in introducing Peruvian cuisine to the world and elevating Peru into one of the planet’s premier gastronomic destinations. Many of Peru’s most celebrated chefs—including Virgilio Martínez, Pía León, and Mitsuharu Tsumura—have been influenced by his work and vision.
Astrid Gutsche, meanwhile, has become one of Latin America’s most respected pastry chefs, recognized for her innovative use of Peruvian cacao, native fruits, and refined dessert techniques.
International Recognition & Achievements
Astrid y Gastón’s influence on world gastronomy is extraordinary:
- #1 Restaurant in Latin America (2013) in the inaugural edition of Latin America’s 50 Best Restaurants.
- Consistently ranked among The World’s 50 Best Restaurants, helping place Peru on the global fine dining map.
- Gastón Acurio received the prestigious World’s 50 Best Restaurants Lifetime Achievement Award (2018) for his contribution to global gastronomy.
- Astrid Gutsche was awarded Latin America’s Best Pastry Chef (2015).
- Recognized as one of the institutions responsible for Peru’s emergence as one of the world’s leading culinary destinations.
The Experience
Dining at Astrid y Gastón is a journey through Peru’s history, biodiversity, and cultural heritage. The restaurant’s tasting menus reinterpret traditional Peruvian flavors through contemporary techniques while maintaining a deep respect for local producers, regional traditions, and native ingredients.
Set within a beautifully restored colonial mansion, every detail of the experience reflects the warmth, hospitality, and creativity that have become synonymous with Peruvian cuisine. More than three decades after its founding, Astrid y Gastón continues to evolve while remaining the benchmark against which many of Peru’s finest restaurants are measured.
Official Website
www.astridygaston.com
CLON
The Experimental Sister Restaurant of Mérito
Located in the vibrant district of Barranco, Lima, Clon is one of the most exciting new additions to Peru’s culinary landscape. Created by the team behind the acclaimed Mérito, Clon embraces experimentation, creativity, and spontaneity, offering a dining experience that is both innovative and approachable.
While Mérito has earned international recognition as one of the world’s best restaurants, Clon serves as a more playful and exploratory expression of the same culinary philosophy. Here, ideas evolve freely, techniques are tested, and seasonal ingredients take center stage in a constantly changing menu that reflects the chefs’ curiosity and passion for discovery.
From the Minds Behind Mérito
Clon was founded by the team led by Juan Luis Martínez, the visionary Venezuelan chef behind Mérito. Following Mérito’s remarkable rise to become one of Latin America’s most celebrated restaurants, Martínez and his collaborators created Clon as a space where creativity could flourish without the structure of traditional fine dining.
The restaurant maintains the same commitment to exceptional ingredients and technical precision that made Mérito famous, while embracing a more relaxed atmosphere that encourages exploration and surprise.
A Different Kind of Fine Dining
Unlike many tasting-menu-focused restaurants, Clon offers a dynamic experience that evolves continuously. The menu changes frequently according to seasonal availability, inspiration, and experimentation, allowing guests to encounter dishes that may never be served again.
Expect bold flavors, creative fermentations, unexpected combinations, and presentations that challenge conventional expectations while remaining deeply rooted in Peru’s extraordinary biodiversity.
Why Culinary Insiders Are Paying Attention
Although still young compared to Lima’s established gastronomic icons, Clon has quickly become one of the city’s most talked-about restaurants among chefs, food writers, and experienced diners. Many consider it one of the most promising projects in Peru’s new generation of gastronomy.
What makes Clon particularly special is the opportunity to experience the creative energy of a world-class culinary team in a more intimate and experimental setting—often providing a glimpse into ideas that may influence the future of Peruvian cuisine.
For travelers seeking to go beyond the famous names and discover where Lima’s culinary scene is heading next, Clon offers a fascinating and memorable experience that combines innovation, artistry, and authenticity.
A hidden gem for those who wish to experience the next chapter of Peru’s gastronomic evolution before the rest of the world catches up.
DEMO
Where Great Ideas Begin
Located in the heart of Barranco, Demo represents a different side of one of Latin America’s most celebrated culinary groups. Created by the team behind Mérito and led by chef Juan Luis Martínez, Demo is where exceptional baking, specialty coffee, Venezuelan heritage, and contemporary Peruvian creativity come together in a relaxed and welcoming setting.
Originally born during the pandemic as a delivery concept, Demo evolved into a full-day café, bakery, and restaurant that quickly became a favorite among Lima’s chefs, food writers, and culinary insiders. While Mérito showcases refined fine dining, Demo offers the same dedication to quality and innovation through artisanal pastries, creative brunch dishes, handcrafted breads, and thoughtfully prepared comfort food.
The Vision of Juan Luis Martínez
Following the international success of Mérito, chef Juan Luis Martínez created Demo as a space where culinary excellence could be enjoyed in a more casual and accessible format. Drawing inspiration from both Venezuela and Peru, the menu celebrates flavors from both cultures while maintaining the creativity and precision that have become hallmarks of his work.
Many guests first discover Demo through its remarkable pastry program, which has earned a reputation for producing some of the finest baked goods in Lima. From inventive viennoiseries to Venezuelan-inspired specialties, every item reflects the same attention to detail found in the kitchens of the world’s best restaurants.
Why Culinary Travelers Love It
Unlike many emerging restaurants striving for prestige, Demo focuses on creating memorable everyday experiences. The atmosphere is relaxed, the service is warm, and the food consistently exceeds expectations. It has become a gathering place for locals who appreciate outstanding coffee, exceptional pastries, and inventive brunch offerings.
What makes Demo particularly special is that it offers travelers a glimpse into the creative universe behind Mérito without the formality of fine dining. It is a place where innovation feels natural, where craftsmanship is visible in every detail, and where guests can experience the philosophy of one of Peru’s most acclaimed culinary teams in a more intimate and approachable way.
For visitors seeking to explore Lima’s next generation of gastronomic experiences, Demo is not simply a café or bakery—it is a destination that demonstrates how extraordinary culinary talent can elevate even the simplest meal into something unforgettable.
Official Website
FELIX COMEDOR
Rafael Osterling’s Everyday Masterpiece
Located in San Isidro, Lima, Félix Comedor is the most relaxed and approachable expression of chef Rafael Osterling’s culinary universe. While Rafael is known for its refined fine-dining experience, Félix was created as a place guests could return to again and again—a restaurant where exceptional cooking, comfort, and creativity come together in a warm and informal atmosphere.
Originally opened in 2017 as Félix Brasserie, the concept evolved into Félix Comedor, embracing a more casual identity centered on everyday dining without sacrificing the quality and attention to detail that have made Rafael Osterling one of Peru’s most respected chefs. The restaurant blends influences from Peruvian home cooking, Italian family traditions, French bistro culture, Spanish tapas, and global flavors, creating a menu that feels both familiar and unexpectedly sophisticated.
The Vision of Rafael Osterling
After establishing iconic restaurants such as Rafael and El Mercado, chef Rafael Osterling envisioned Félix as a restaurant focused on the pleasures of daily dining. His philosophy was simple: create food people crave repeatedly, while maintaining the craftsmanship and creativity expected from one of Peru’s culinary pioneers.
The kitchen has also benefited from the talents of emerging chefs, including Lukas Sifuentes, whose international experience helped shape Félix’s contemporary and accessible style. Together, they created a restaurant that combines serious culinary technique with a sense of ease and enjoyment.
A Favorite Among Lima's Food Lovers
Unlike many destination restaurants focused on tasting menus, Félix Comedor thrives on versatility. Guests may stop by for brunch, a casual lunch, handcrafted pizzas, creative cocktails, or a relaxed dinner with friends. The menu changes frequently, reflecting seasonal products and the team’s ongoing creativity.
Its spacious terrace, welcoming atmosphere, and consistently high-quality cuisine have made it a favorite among Lima residents, chefs, and returning visitors alike. Many locals consider it one of the city’s best examples of elevated casual dining.
Why Culinary Travelers Should Visit
Félix Comedor offers something increasingly rare in today’s restaurant world: world-class culinary talent expressed through simplicity rather than formality. It is a restaurant where technique serves comfort, where creativity remains approachable, and where guests can experience the cooking of one of Peru’s most influential chefs in a relaxed setting.
For travelers exploring Lima’s gastronomic scene, Félix provides the perfect bridge between the city’s celebrated fine-dining institutions and the everyday flavors that define its culinary culture.
If Rafael is where Rafael Osterling showcases his mastery, Félix Comedor is where he shares it with the neighborhood.
Official Website
KJOLLE
Kjolle — The Creative Vision of Pía León
Located in the vibrant district of Barranco, Lima, Kjolle is one of the most celebrated restaurants in the world and a powerful expression of Peru’s extraordinary biodiversity. Founded in 2018 by acclaimed chef Pía León, Kjolle presents a distinct culinary identity that explores Peru’s landscapes, colors, flavors, and traditions through a deeply personal and innovative lens.
Named after the Qolle (or Kjolle), an Andean tree known for its resilience and vibrant orange flowers, the restaurant embodies the same spirit of strength, creativity, and connection to the natural world. Unlike restaurants that focus on a single region or ecosystem, Kjolle draws inspiration from Peru’s coast, Andes, and Amazon, bringing together ingredients from across the country in a celebration of diversity and discovery.
Pía León — One of the World's Most Influential Chefs
Pía León is widely regarded as one of the most important figures in contemporary gastronomy. After spending a decade as Head Chef at the legendary Central and co-founding the renowned Mater research center alongside Virgilio Martínez and Malena Martínez, she launched Kjolle as her own creative platform. Through this project, she developed a culinary language that is distinctly her own while remaining deeply rooted in Peru’s cultural and biological richness.
Her achievements have earned international recognition, including:
- Latin America’s Best Female Chef (2018) shortly after opening Kjolle.
- The World’s Best Female Chef (2021), one of the most prestigious honors in global gastronomy.
- Recognition as the only female chef represented in the World’s 50 Best Restaurants Top 10 in 2025.
International Recognition & Achievements
Kjolle’s rise has been extraordinary:
- No. 9 in The World’s 50 Best Restaurants 2025.
- No. 2 in Latin America’s 50 Best Restaurants 2025.
- Winner of the Art of Hospitality Award 2025, recognizing one of the finest dining experiences in Latin America.
- Consistent recognition for its research-driven approach to biodiversity, sustainability, and innovation.
What distinguishes Kjolle is its ability to transform rare native ingredients into dishes that are simultaneously artistic, approachable, and emotionally resonant. The experience extends beyond fine dining, inviting guests to discover the stories, communities, and ecosystems that shape Peru’s identity.
For travelers seeking one of the most visionary culinary experiences in the world, Kjolle offers an unforgettable journey through Peru’s biodiversity, guided by the creativity, leadership, and passion of Pía León.
Official Website
MATRIA
A Celebration of Mother Earth Through the Eyes of Arlette Eulert
Arlette Eulert — One of Peru's Most Respected Female Chefs
Chef Arlette Eulert has long been recognized as one of the leading voices in contemporary Peruvian gastronomy. Before opening Matria, she trained in some of the world’s most respected kitchens, including Nobu London, D.O.M. São Paulo, and several acclaimed restaurants in Barcelona. In Peru, she spent years working alongside chef Rafael Osterling, an experience that helped shape her culinary identity.
A graduate of both the Pontifical Catholic University of Peru’s School of Arts and Le Cordon Bleu, Eulert combines artistic sensibility with technical excellence, creating dishes that are thoughtful, expressive, and rooted in exceptional ingredients.
Recognition & Achievements
Arlette Eulert’s contributions to Peruvian gastronomy have earned widespread recognition:
- Awarded Best Female Chef of Peru at the prestigious Summum Awards (2018).
- Received official recognition from Peru’s Ministry of Foreign Trade and Tourism for her contribution to Peruvian gastronomy.
- Honored by the Lima Chamber of Commerce for her professional career and achievements.
- Featured in 50 Best Discovery, the global guide associated with The World’s 50 Best Restaurants.
- Host of the television programs Sabe a Perú and La Gran Despensa, helping showcase Peruvian cuisine and producers to broader audiences.
A Legacy That Continues
After more than a decade of success, Matria entered a period of transition, allowing Eulert to focus on new projects and concepts. Yet its influence remains significant. Many chefs and restaurateurs view Matria as one of the pioneering examples of modern Peruvian cuisine led by a female chef, demonstrating that creativity, sustainability, and authenticity can coexist at the highest culinary level.
For years, Matria stood as a testament to Arlette Eulert’s belief that great cooking begins with respect—for the ingredient, for the producer, and for the traditions that inspire every dish. Its legacy continues to influence Peru’s culinary landscape today.
MAYTA
A Contemporary Exploration of Peru’s Extraordinary Biodiversity
Located in the heart of Miraflores, Lima, Mayta has become one of Peru’s most celebrated culinary destinations, earning international acclaim for its refined interpretation of contemporary Peruvian cuisine. Through innovation, sustainability, and a profound respect for native ingredients, Mayta offers guests a sophisticated journey through the diverse ecosystems and traditions that define Peru.
At the helm is chef Jaime Pesaque, one of Peru’s most influential culinary ambassadors. Born and raised in Peru, Pesaque refined his craft in some of Europe’s most prestigious kitchens, including the legendary El Celler de Can Roca, before returning home to create his own culinary identity. In 2008, he founded Mayta with a vision of showcasing Peru’s remarkable biodiversity through modern techniques, artistic presentation, and a deep commitment to ingredient traceability.
Today, Mayta’s tasting menu highlights ingredients sourced from Peru’s coast, Andes, and Amazon, transforming them into elegant dishes that balance creativity with authenticity. Every plate reflects Pesaque’s philosophy that contemporary cuisine should honor both innovation and cultural heritage. Sustainability also plays a central role, with initiatives focused on preserving native ecosystems and supporting responsible sourcing throughout the country.
International Recognition & Achievements
Mayta has experienced a remarkable rise on the global culinary stage:
- Ranked No. 39 in The World’s 50 Best Restaurants 2025.
- Ranked No. 11 in Latin America’s 50 Best Restaurants 2025.
- Entered the prestigious Latin America’s 50 Best Restaurants list in 2019.
- Received the Highest Climber Award in 2020 for its rapid ascent among the continent’s elite restaurants.
- Debuted on The World’s 50 Best Restaurants list in 2022, establishing itself among the finest dining experiences on the planet.
- Recognized for its commitment to sustainability, biodiversity research, and the promotion of Peruvian gastronomy around the world.
Beyond Mayta, Jaime Pesaque has played a significant role in expanding the global presence of Peruvian cuisine, opening concepts internationally and championing Peru’s culinary heritage on some of the world’s most important gastronomic stages. His work continues to position Peru as one of the premier destinations for fine dining and culinary exploration.
For discerning travelers seeking a modern interpretation of Peru’s rich gastronomic landscape, Mayta delivers an experience that is elegant, innovative, and unmistakably Peruvian.
MERITO Restaurant
A Contemporary Tribute to Peru and Venezuela
Located in the artistic district of Barranco in Lima, Mérito has become one of the most respected and innovative dining experiences in Peru’s modern culinary scene. Intimate, refined, and deeply personal, the restaurant blends Peruvian ingredients with Venezuelan roots, creating a cuisine that feels both contemporary and emotionally connected to tradition.
At the heart of Mérito is chef Juan Luis Martínez, whose vision celebrates the diversity of Peru while honoring his Venezuelan heritage. His cooking is known for its precision, creativity, and sensitivity to flavor — transforming native ingredients into elegant dishes that surprise without losing authenticity.
The restaurant’s menu constantly evolves according to seasonal products and local sourcing, highlighting Peru’s extraordinary biodiversity through a minimalist yet deeply expressive approach. Guests often encounter unexpected combinations, delicate fermentations, and bold textures, all presented with remarkable balance and sophistication.
Mérito has earned international recognition for redefining fine dining in Peru through intimacy, innovation, and cultural fusion. Rather than focusing on spectacle, the experience centers on craftsmanship, emotion, and the connection between ingredient, chef, and guest.
For travelers and culinary enthusiasts seeking a more contemporary and artistic perspective of Peruvian gastronomy, Mérito offers an experience that is thoughtful, immersive, and unforgettable.
SAPIENS
Mastering Fire, Returning to the Origins
Located in San Isidro, Lima, SAPIENS x Jaime Pesaque is one of the city’s most compelling contemporary dining concepts. Built around the elemental power of fire, Sapiens strips cooking back to its fundamentals, transforming exceptional ingredients through carefully controlled flames, embers, charcoal, wood, and smoke. Rather than relying on complex techniques or elaborate presentations, the restaurant celebrates one of humanity’s oldest culinary traditions: cooking with fire.
Jaime Pesaque's Most Primitive Expression
Created by chef Jaime Pesaque, the visionary behind Mayta, Sapiens represents a departure from the refined tasting-menu experience that earned Mayta international acclaim. Instead, Pesaque focuses on the raw relationship between fire, product, and cook, creating a concept that feels both ancient and innovative.
The restaurant features a series of specialized grills designed for different ingredients—meat, seafood, vegetables, rice, and house-made charcuterie—allowing each product to interact with fire in its ideal form. Wood, charcoal, corn cobs, and aromatic herbs each contribute distinct flavors and textures throughout the menu.
A Restaurant Built Around Fire
The name Sapiens comes from the Latin word for “wise,” referencing humanity’s ancestral mastery of fire and its role in the development of civilization. The concept seeks a return to the origins of gastronomy, where technique is measured not by complexity, but by the ability to transform simple ingredients into extraordinary experiences.
Guests are welcomed into a dramatic dining room dominated by glowing grills and open flames. The atmosphere is sophisticated yet primal, creating an experience unlike anything else in Lima’s fine dining scene.
Why Culinary Travelers Should Visit
While Sapiens has not yet achieved the international prestige of Mayta, Central, Kjolle, or Maido, it has rapidly earned the respect of Lima’s culinary community and has been featured by 50 Best Discovery, the global guide associated with The World’s 50 Best Restaurants.
For travelers seeking to explore the next generation of Peru’s gastronomic evolution, Sapiens offers something increasingly rare: a restaurant with a clear identity, a powerful concept, and a chef willing to focus on mastery rather than trends.
Sapiens is not about showcasing fire as a spectacle—it is about understanding fire as one of humanity’s oldest forms of culinary wisdom.
TOMO NIKKEI CUSINE
The New Generation of Nikkei Excellence
In a city renowned for world-class Nikkei cuisine, Tomo Cocina Nikkei has quietly emerged as one of Lima’s most exciting culinary success stories. Located in San Isidro, Tomo represents the new generation of Peruvian-Japanese gastronomy, combining technical precision, creativity, and a deep respect for both cultures.
Founded by chefs Jeremy López and Francisco Sime, Tomo was born from a shared vision of elevating Nikkei cuisine while maintaining a sense of warmth and hospitality. The restaurant’s name, Tomo—meaning “friend”—reflects the relationship the chefs seek to create with every guest who walks through its doors.
From Maido to Their Own Culinary Identity
Before launching Tomo, both chefs built their careers within Peru’s highly competitive Nikkei dining scene. Their experience working in leading Nikkei kitchens, including time connected to the influence of Maido and the modern evolution of Peruvian-Japanese cuisine, provided the technical foundation upon which Tomo was built. Food industry experts have specifically highlighted the founders’ backgrounds as former itamaes associated with the Maido school of Nikkei cooking.
However, Tomo is not an imitation of Maido. Instead, the restaurant has developed its own voice—one that emphasizes bold flavors, pristine seafood, contemporary presentations, and a more approachable dining experience. The result is a restaurant that feels fresh, modern, and distinctly personal.
A Rising Star in Lima's Culinary Scene
Since opening, Tomo has earned growing recognition among local diners, international visitors, and culinary professionals. What began as a small restaurant among friends has evolved into one of the city’s most respected contemporary Nikkei destinations. The restaurant expanded significantly in 2021, reflecting both its popularity and the ambition of its founders.
Many food travelers now view Tomo as one of the most compelling alternatives to Lima’s established Nikkei giants, offering world-class technique and creativity without the formality or difficulty of securing a reservation at the city’s most famous restaurants. Community recommendations frequently place Tomo among the top Nikkei dining experiences in Lima.
Why Culinary Travelers Should Visit
For guests seeking to explore the future of Nikkei cuisine, Tomo offers a unique opportunity to experience chefs who have mastered the foundations of Peru’s most celebrated culinary movement while creating something entirely their own.
It is the kind of restaurant that often defines the next chapter of a gastronomic destination—a place where talent, ambition, and creativity converge before global recognition fully arrives.
Tomo is not yet a global icon like Maido. It is something perhaps even more exciting: a glimpse of what may come next.