The Best Casual Restaurants in Lima

Isolina is a relaxed spot serving traditional Peruvian cuisine, also known as 'criolla', in a setting that reflects the spirit of a home filled with memories. The menu is renowned for its rich and delicious dishes, with highlights including fresh ceviche, a variety of pork dishes, and offal specialties like beef brain tortilla or tripe and fried blood stew. The restaurant is housed in a building constructed in 1906, offering a laid-back atmosphere for enjoying meals and having a good time.

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Karime López

Chef – Florence, Italy

In Peru, my favourite place is Isolina. Oh my God, it's so good. Real Peruvian flavours. So rich, so delicious. So much flavour in each dish.

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Serving up the freshest catch of the day, La Mar Cevichería Peruana specializes in fish and seafood dishes, with a particular focus on the Nikkei style. The menu is diverse and changes daily, offering a range of preparations from ceviches to grilled dishes, all imbued with local flavours. The atmosphere is lively and inviting, making it a great place to spend an afternoon enjoying excellent seafood and good music.

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Mitsuharu Tsumura

Chef – Lima, Peru

La Mar is a typical cevicheria, it's a fish and seafood restaurant. It's owned by Gaston Acurio and they also do a lot of Nikkei style dishes. Basically, it's food from the whole coast of Peru, serving whatever the fishermen catch that day and they’ll prepare it to you either in ceviches, leche de tigre, causas, pasta, grilled, all the preparations you can imagine, with local flavours. It's a very nice place to go for lunch as most cevicherias are open only for lunch. It's a huge place, with good music where you can spend the whole afternoon having drinks and eating delicious food.

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Specializing in traditional ceviche, Chez Wong offers a simple yet unique menu with only two dishes. The renowned chef, Javier Wong, serves a classic ceviche featuring lenguado - the big Pacific sole, with octopus, and a fried version of the same fish. Remember to book in advance for lunch as it's quite popular.

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Virgilio Martinez

Chef at Central – Lima, Peru

My favourite traditional cevicheria, serving only two dishes. Located in the La Victoria district. There’s cevicherias all over Lima. But if I would have to pick one very traditional ceviche place, I would go to Chez Wong with owner Javier Wong. He only does two dishes: ceviche with lenguado - the big Pacific sole, with octopus. And then he does a fried version of the same fish. Lunch only and book well in advance!

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SAPIENS x Jaime Pesaque is a unique dining spot where ancestral cooking techniques meet high-quality ingredients. The restaurant, which opened two years ago, is famous for its dishes prepared on a 7-meter long grill, including perfectly cooked vegetables, Peruvian fideua and a sizeable tomahawk. In addition to its grill offerings, the restaurant also serves a variety of homemade charcuterie and is known for its vegetable-driven menu, with a selection of meats and rice dishes.

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Hrvoje Petric

Food & Wine Writer – Zagreb, Croatia

Restaurant Sapiens x Jaime Pesaque was opened two years ago in the San Isidro area in Lima, with a very direct cooking concept, where the ancestral mastery of fire is complemented by high quality ingredients. All dishes are prepared on a 7-meter long parrilla. We tried many perfectly prepared vegetables, but also great Peruvian fideua and a huge perfectly cooked tomahawk. They also serve a nice selection of homemade charcuterie.

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This spot is an intimate place for a no-fuss dinner, set in a high-ceilinged, century-old wood-panelled house. Siete Restaurante offers a unique blend of fresh and inventive Peruvian dishes with a hint of Asian influence, with an excellent selection of fresh pasta and seafood plates such as razor clams and ceviche. The restaurant also features a fantastic cocktail list and a classy playlist featuring evergreen music to accompany your meal.

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David J Constable

Writer & Underwear Model – London, UK

Fresh and inventive Peruvian dishes with a hint of Asian influence Set in a high-ceilinged, century-old wood-panelled house in Barranco and the first restaurant from chef Ricardo Martins. There’a a fantastic cocktail list for lunch and dinner (I enjoyed an “Esmeralda” and a “Tom Collins” made with Pisco Huamani Quebranta. Plates are quite large so good for sharing. If you are alone, as I was, perhaps ask if smaller portions are available as the table can soon fill up. Expect high acidity, especially with any ceviche dishes (this can get some time to get used to in Peru). There’s an excellent selection of fresh pasta and razor clams and vermouth was very good infeed, as was the Alfajor de Lúcuma for dessert - that dulce de leche, mmmhhh…

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With a history dating back to 1915, Bodega Piselli is a classic, no-frills bodega in Lima, known for its authentic charm. The place is famous for its wide variety of spirits and cold local beers, along with its good ginger ale. A popular choice on the menu is the tinned sardines with diced onions and crackers, available any time of the day, and the Pan Con Chicharron, a traditional Peruvian pork and sweet potato sandwich.

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David J Constable

Writer & Underwear Model – London, UK

A classic, no-frills Lima bodega since 1915 with real charm. John Wayne ate and drank here once - they display the black & white photo to prove it. Plenty of spirits and cold local beers. Good ginger ale, too. Plenty of lonely, grumpy locals as well but they only add to the authenticity and charm. Tinned sardines with diced onions and crackers are a popular menu treat any time of the day or night, and the Pan Con Chicharron (Peruvian pork and sweet potato sandwich) is a city classic.

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With Chef Jaime Pesaque at the helm, Mayta Restaurante showcases a unique culinary perspective inspired by the Amazon. The menu is a harmonious blend of technical skills and a classic focus on flavor, creating an unforgettable dining experience. Their ceviche, in particular, is highly recommended, standing out even in a city known for this dish.

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Peter Atzen

Copenhagen Foodie – Copenhagen, Denmark

There is a new star in Lima and his name is Jaime Pesaque and with Mayta he moved right up front in the new generation of chefs in Lima. The food takes its inspiration from the Amazon without being limited to just that. They have a great balance between using technical skills and just classic focus on flavour. I genuinely enjoyed every dish on the menu and the ceviche is one of the best ceviches in Lima, which naturally is saying a lot.

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Cosme Restaurante y Bar is known for its reinterpretation of Latin American cuisine, drawing inspiration from the district of San Cosme in the north of Lima. The casual and energetic atmosphere is complemented by great service and a fascinating menu that includes dishes like a unique version of elotes using Peruvian corn, grilled octopus tentacles with avocado, and slow-braised hanger steak. Despite the high quality of the food, the prices are very reasonable.

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Dan Perlman

Chef, Sommelier, Writer – Buenos Aires, Argentina

Reinterpreted Latin American cuisine, named after the district of San Cosme, in the north of Lima. Casual, bustling, energetic spot. Great service and food. A fascinating reinterpretation of elotes, a classic Mexican street food, using the big, sweet Peruvian corn, dressed in mayo, chili salt, and grated goats milk feta. Then a lovely couple of grilled octopus tentacles with cubes of avocado and crispy yellow potato cakes – it’s supposed to be dressed with piquillo peppers, but instead has a sweet reduction sauce of some sort. Then on to perfectly grilled slices of sweetbreads with a very sweet corn puree and an almost as sweet wine sauce. And, finishing up with slow braised hanger steak and vegetables, to be wrapped in tortillas served with sour cream and avocado mousse. For the quality, very reasonably priced.

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Established in 1923 by Italians, El Carbonero is a beloved breakfast and lunch spot renowned for its salami, pork cuts, and canned anchovies. The highlight of their menu is the "country ham", a boneless pork leg seasoned with salt, pepper, and ground garlic, then rubbed in achiote seeds and slow-cooked for five hours. This delicacy is served in thick slices between crusty French bread, accompanied by a salad of onions, celery, chickpeas or Cannellini beans, and Creole sauce.

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David J Constable

Writer & Underwear Model – London, UK

Simple and classic - an old favourite in Lima Founded in 1923 by Italians, EL CARBONE has always been the place in Lima for salami, pork cuts and canned anchovies. A popular breakfast and lunch spot, today the star of the show is a giant “country ham”, a boneless pork leg seasoned with salt, pepper, ground garlic and then rubbed in the orange seeds of the achiote - a spice and coloring agent extracted from the seeds of the evergreen Bixa orellana shrub. Then the ham is rolled up and tied and cooked in salty water over a low heat for five hours. It is then carved in thick wedges and served between crusty French bread with a salad of onions, celery, chickpeas or Cannellini beans and Creole sauce.

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This spot is highly recommended for brunch, especially if you're a fan of sociable groups. It tends to get busy during weekends, indicating its popularity among food lovers. The tuna tataki comes highly recommended, so consider trying it when you visit.

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Margaux Koopman

Foodie – London, United Kingdom

Great brunch spot in Miraflores, Lima. Lovely food, I recommend the tuna tataki. Sociable groups Very busy at weekends so could be a queue but very worth it

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Specializing in traditional Charrua-style grilled meats, El Charrúa is a go-to place for steak lovers. The restaurant, led by Chef José Ramenghi, is highly recommended for its outside skirt steak, Entraña, which is said to be mind-blowing. While the ribeye and sirloin are also good choices, the Entraña stands out as the best offering.

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Mitsuharu Tsumura

Chef – Lima, Peru

If I want a steak, I go to El Charrúa, run by chef José Ramenghi. For me, it’s the best steakhouse in Peru to have a steak. The outside skirt steak, Entraña, is the best. The ribeye and the sirloin are good too, but the Entraña is mind blowing.

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Granja Azul is known for its Pollo a la brasa, a wood fire roasted whole chicken, and is considered a pioneer in serving this dish. The restaurant is also recognized for its variety of homemade sauces that complement the chicken and fries. Open from Tuesday to Sunday, it offers a comfortable and safe environment to enjoy traditional flavors with some new additions.

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Mitsuharu Tsumura

Chef – Lima, Peru

In Lima you’ll have to have Pollo a la brasa - the wood fire roasted whole chicken. I either go to one of the La Granja Azul restaurants, which was the pioneer, or I’ll go to my own rotisserie chicken place. People will judge not only the chicken and the fries, but also very important are the amount of different sauces you have and that they are homemade.

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With a rich history spanning over 60 years, TITI is a beloved spot for Peruvian-Chinese cuisine, also known as chifa. The restaurant is known for their perfectly crafted dishes such as the best wontons in town, flavorful duck, pork belly, and dim sum, as well as their sautéed beef tenderloin with garlic and fermented soy. The sweet and sour pork and spicy noodles are also highly recommended by visitors, showcasing a fusion of flavors that has been adapted to the Peruvian palate.

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Mitsuharu Tsumura

Chef – Lima, Peru

Chinese food in Peru is very strong with the Peruvian-Chinese cuisine that we call chifa. Among these restaurants I love Titi, that’s been there for more than 60 years. They serve the best wontons in town. Also great duck, pork belly and dim sum. My favourite dish is their sautéed beef tenderloin with garlic and fermented soy, a beautiful dish. Sweet and sour pork, which sounds simple, but they do it perfect. And some spicy noodles.

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This restaurant, mó.café Angamos, is where you can experience traditional dishes reimagined by Chef Matias Cilloniz, who hails from Chincha, Peru. The menu is packed with flavorful choices, including a standout dish: pork leg with peanut, locally known as patita con maní. The execution of these dishes is sure to surprise and delight you.

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Edwin Guzmán

Chef – Lima, Peru

Chef Matias Cilloniz from chincha - Peru interprets the cuisine of its roots with a very tasty menu where you will find very traditional dishes such as pork leg with peanut that we called patita con maní which surprised me its execution 👏

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Baan Perú is a unique culinary experience where Thai and Peruvian flavours meet. The menu, crafted by the globally experienced Peruvian chef Francesca Ferreyros, showcases a variety of dishes that highlight the best of both cuisines. Among the offerings, guests can enjoy Pesca Thai, a local fish dish wrapped in banana leaf and served with green curry sauce, and other delicacies such as lightly battered langoustine and Peruvian sea urchin.

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David J Constable

Writer & Underwear Model – London, UK

A carnival of colour and a smash of wonderful Thai-Peruvian sensations. From Peruvian chef Francesca Ferreyros, Baan mixes Asian and Peruvian flavours with excellent, lip-smacking results. Having worked across numerous global kitchens, including at Gaggan in Bangkok, Francesca returned home to Lima with her palate changed and wanting to bring authentic Thai to the city. Seeking to merge Thai and Amazonian food, she researched thoroughly and made the necessary connections, allowing her food to shine a light on the very best produce. There’s Pesca Thai, which is local fish wrapped in banana leaf and served with green curry sauce (and all of the Thai brilliance of red chillies, fried garlic & coriander) and Burmese rice, plus excellent langoustine lightly battered - messy but wonderfully delicious. Top-rate uni (sea urchin) from Peru and local octopus (fried) and scallops (with burnt miso and lime) are used to elevate Thai recipes. Many flavours, ingredients and techniques are on display here - a carnival of colour and a smash of wonderful Thai-Peruvian sensations.

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Experience vanguard Nikkei food at Tomo Cocina Nikkei, where the produce is incredibly fresh and the combinations are bold and flavorful. This restaurant is the brainchild of Francisco Syme and Jeremy Lopez, former itamaes in one of the world's top restaurants. They have brought their expertise and passion to this vibrant spot, ensuring every dish is a hit.

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Irina Widuczynski

Food blogger – Buenos aires, Argentina

Vanguard nikkei food Francisco Syme and Jeremy lopez were itamaes in Maido, one of the best restaurants in the world. But recently they decided to open up their own spot of nikkei food in the vibrant neighborhood of Miraflores. The produce is incredibly fresh, and the combinations are bold and flavourful. Everything will be a hit.

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Osaka is a sushi restaurant known for its creative dishes and tranquil atmosphere. The beautiful underground setting provides an intimate dining experience where guests can savor flavors from the 'Osk Style' nigiri menu. However, some customers have noted that the service at the sushi bar can feel rushed due to its popularity.

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Margaux Koopman

Foodie – London, United Kingdom

Great sushi place in San Isidro, Lima Had a selection of everything and all delicious Beautiful decoration and setting

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With a simple yet inviting decor, Barra Khuda - Cocina con Libertad is known for its artful presentation of ceviche and tiraditos. The restaurant incorporates unique ingredients like cacao to create a flavorful and memorable ceviche. Despite its basic interior, the food served here is anything but, offering a delightful contrast that enhances the overall dining experience.

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Peter Atzen

Copenhagen Foodie – Copenhagen, Denmark

The contrast couldn’t be bigger between the very basic decor of the restaurant and the delicate and artistic looking ceviche and tiraditos using unusual ingredients like cacao to flavor an extremely delicious ceviche

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