The 32 Best Places to Eat and Drink in Peru

The entire front-of-house shouts "maido" in unison the moment you walk in, which is either exhilarating or alarming depending on the state you arrive in. This is Mitsuharu Tsumura's fine dining restaurant in Miraflores, where Peruvian and Japanese cooking fold into each other across a tasting menu heavy on seafood. It claimed the top spot on the World's 50 Best Restaurants list in 2025, so yes, booking ahead is the move.

Pía León's solo restaurant in Barranco sits at #9 on the World's 50 Best list, and she earned it by doing something deceptively simple: letting Peruvian ingredients be themselves. The menu is a tasting journey through the country's pantry, tubers and highland cereals included, and the ceramics and glassware were sourced from local artisans across Peru. It's a fine dining room that reads more like a love letter than a performance.

A tasting menu restaurant in Barranco where a Venezuelan chef makes a case for what happens when two South American cuisines stop being polite and start sharing a kitchen. Juan Luis Martínez pulls Andean roots, Peruvian fruit, and Venezuelan instincts into dishes that feel like one coherent thing rather than a fusion exercise. It holds a spot on the World's 50 Best Restaurants list, which draws the pilgrims, though the neighborhood locals seem equally unbothered by the fuss.

A ten-course tasting menu built around ingredients most diners have never heard of, from Amazonian algae to Andean tubers, gives this Miraflores fine dining room a distinctly explorer's quality. Chef Jaime Pesaque treats Peruvian biodiversity as the whole point, not a garnish, and the restaurant sits on the World's 50 Best list at number 39. The room fills with the kind of travelers who planned their Lima trip around the reservation.

You enter through a working tailor shop, which is exactly the kind of door a cocktail bar in Miraflores would choose. Inside, Sastrería Martinez leans into its Prohibition-era premise with herringbone floors, vintage leather couches, and recessed golden lighting that makes everyone look like they have secrets. It holds a spot on the World's 50 Best Bars list, and the room earns the billing without trying too hard.

A ceiling of 5,000 recycled plastic bottles is the first thing you notice, which sets the tone for a restaurant that does things its own way. This casual San Isidro spot is the chef's love letter to Peruvian home cooking, landing at number nine on Latin America's 50 Best after years of the chef cooking at El Celler de Can Roca and Arzak before deciding, quite sensibly, that comfort food was the real ambition.

Gastón Acurio's flagship cebichería in Miraflores only opens for lunch, which tells you something about how seriously the kitchen takes freshness. The fish counter greets you at the door so you can see what the Pacific sent in that morning. It's a casual, loud, tropical-soundtracked room where a paper bib is pressed on you without apology. The menu runs deep on ceviche, tiradito, and Nikkei-inflected rice dishes. It sits on Latin America's 50 Best list at number 26.

A former lawyer turned chef opened this Miraflores restaurant in a handsome Art Deco townhouse, and the career change has stuck. The menu cuts across Peruvian classics, Nikkei tradition, and whatever caught the chef's eye abroad, so ceviche might give way to crab linguine, foie gras to wok-fired prawns. It lands on Latin America's 50 Best list at number 33, which tracks for a room that has been making the combination feel inevitable for over two decades.

The name comes from the Latin for bone, which tells you everything about priorities here. Osso is a carnivore's steakhouse in San Isidro where the chef trained as a butcher before opening this place, and the menu runs through dry-aged T-bones, tomahawks, and skirt steaks with diagrams of the animals to help you pick. It holds a spot on Latin America's 50 Best Restaurants list. Vegetarians can find a salad, but they'll feel the room's energy is elsewhere.

Perched at 3,500 metres above the Moray agricultural ruins in Peru's Sacred Valley, Mil is a fine dining restaurant run by the team behind Central, including Virgilio Martínez and Pía León. Eight courses move through Andean ecosystems by altitude, leaning heavily on grains, with alpaca and llama standing in where a European kitchen would reach for beef. Getting here from Lima takes the better part of a morning, which the landscape makes feel reasonable.

A three-century-old colonial mansion in San Isidro sets the stage for Gastón Acurio's flagship fine dining restaurant, where modern Peruvian cooking has been evolving for decades. The tasting menu moves through traditional ingredients, including guinea pig, given the full haute treatment, while Astrid Gutsche's desserts lean on cacao and tropical fruit. The room is grand enough that you'll feel underdressed regardless of what you wore.

Neapolitan pizza in Lima, done with enough conviction that the dough arrives soft, blistered, and smelling exactly like it should. Flama is a sit-down pizzeria in Miraflores with a calm, unfussy room that takes the food more seriously than the decor. The pasta holds its own alongside the pies, and the wine list pulls from both Italy and Peru. It ranks sixth on 50 Top Pizza Latin America, which tells you something about how far a wood-fired tradition can travel.

Virgilio Martínez organizes the tasting menu here by altitude, moving from deep below the Pacific all the way up to the high Andes, each course mapped to an elevation and the ingredients found there. The result is a fine dining experience that reads like field notes from a very ambitious geography project. Corn and potato appear in forms you won't recognize, and piranha shows up somewhere in the middle. Central sits on The 50 Best Discovery list.

A rambling old mansion in bohemian Barranco sets the tone for this Peruvian comfort-food restaurant, where the menu reads like a love letter to the taverns of old Lima. Chef José del Castillo named the place after his mother, and the cooking follows: big, shareable plates of tripe stew, fried blood, beef brain tortilla, and other offal-forward dishes that most menus politely avoid. Portions are unapologetically generous, and the crowd arrives hungry on purpose.

Crisp white tablecloths in a historic Miraflores mansion set the register immediately: this is a proper, dress-up dinner restaurant with serious intentions. La Gloria has been around forever and has quietly trained a generation of Peruvian chefs along the way. The menu runs Mediterranean with Peruvian touches, local mountain lamb and cassava doing the integrating work. A room full of business lunches and family milestones, which tells you most of what you need to know about the vibe.

A Yanahuara picantería that has been doing Arequipa cooking the old family way for longer than anyone seems to keep track of. The menu rotates daily, so regulars come back for whatever the kitchen feels like making, whether that's a seafood chupe or a meat stew that could stop a train. The stuffed rocoto peppers are a reason to arrive hungry, and if you've always been curious about cuy, this is the place to stop being cautious about it.

A mural by Conrad Florez anchors the room at this cocktail bar in San Isidro, where the backlit bar and spare furniture split the difference between old-school tavern and somewhere you'd photograph your drink. The ever-changing menu leans on seasonal Peruvian ingredients, with pisco threading through most of it, sometimes with a little theater. Small plates of local food round things out when the cocktails convince you to stay.

The revolving front door is your first hint that this is not a casual drop-in bar. Inside, Incan design motifs give way to nautical touches at the bar itself, which somehow creates the feeling of drinking aboard a very tasteful ship docked in San Isidro. Order El Capitán, the Peruvian pisco-and-vermouth classic, which arrives in two parts, the second kept cold on ice. An old-school institution, and the crowd dresses accordingly.

An 18-seat room in San Isidro that doubles as a listening bar, which tells you most of what you need to know about the vibe. The chef calls it a restaurant; the menu of seasonal sharing plates suggests he's right, but barely. Peruvian roots, international instincts, and a design sensibility that treats the whole room as one composed thing. A spot on The 50 Discovery list marks it as one to know.