The World’s 10 Best Peruvian Restaurants
Explore ten peruvian restaurants around the world, from Lima, Peru to London, UK. Discover the restaurants and plan your next dining experience.
Maido
Peru
Maido in Miraflores brings Japanese techniques together with Peruvian ingredients through Mitsuharu 'Micha' Tsumura's Nikkei cooking. Opened in 2009, the restaurant increasingly draws on Amazonian produce and traditions as well as the coast. Its name is a Japanese greeting, echoed by the team as guests arrive. The Maido Experience follows 12 courses, with pairings that combine wine and sake or use native Peruvian fruits and teas without alcohol. Its documented repertoire includes sea snails with yellow-chilli foam, squid ramen with Amazonian chorizo and preparations of paiche. Maido Hub, nearby, opens the kitchen's research space to private group experiences centred on live cooking.
Central
Peru
Central in Barranco explores Peru through its ecosystems and changes in altitude, moving from the sea and coastal valleys to the Andes, cloud forests and Amazon. Research by Mater connects ingredients with their natural settings and the knowledge of local communities, artists and researchers. The Mundo en Desnivel tasting menu follows 12 ecosystems through 32 preparations, giving each stage a distinct geographical context. Pairings include South American wines and cocktails, a wider selection of international wines, and alcohol-free nectars and extracts made from flowers, roots and herbs. An extended immersion offers access to Central's creative work, while Theobromas Lab concentrates on Amazonian cacao.
COYA Dubai
Dubai, UAE
COYA Dubai: COYA Dubai is a Peruvian restaurant that offers authentic Peruvian food and innovative Pisco Bar & Lounge. COYA creates a multi-dimensional culinary experience with sensational contemporary Peruvian cuisine through an exquisite dining affair, epic events, and an innovative Pisco Bar & Lounge. COYA is located in Jumeirah Road, Jumeirah 2, Dubai .
Yakumanka
Barcelona, Spain
Yakumanka is a Peruvian restaurant in Barcelona’s Eixample, at Carrer de València 207, 08007, and the official pages present it as Yakumanka Barcelona by Gastón Acurio. That identifies a specific dining room rather than a generic brand entry. The address places it in a busy central district of the city, while the branding signals a clear culinary focus rooted in Peruvian cooking and contemporary restaurant service. The menu foregrounds seafood and cevichería dishes, with official material referring to selected fish and a daily market-led offer. Guide Repsol classifies the cooking as Peruvian-Asian and lists ceviche, marisco and pescado among its tags. Named dishes include ceviche clásico and tiradito ponzu rocoto, alongside fish served whole or fried in a nikkei style, which points to a marine-led menu shaped by sharp seasoning and bright acidity. Service details suggest a practical, welcoming dining room suited to a range of guests. Guide Repsol notes reservations, takeaway and group bookings, together with terrace seating. It also records facilities for children, including high chairs and a baby-changing area, and describes the venue as accessible. The same listing indicates that children are welcome and that there are options for coeliac diners, supporting a broadly accommodating approach. Taken together, the available information shows Yakumanka as a focused Peruvian seafood restaurant with a contemporary character rather than a formal tasting-menu venue. Its Barcelona address, chef association and emphasis on ceviche, tiradito and fish from the market give it a distinct identity in the Eixample. The result is a specialist city-centre address built around produce-led cooking, straightforward hospitality and a recognisable Peruvian flavour profile.
Lima
London, UK
Lima is a restaurant in London, UK.
La Mar
San Francisco, USA
La Mar is the Peruvian restaurant at Pier 1 1/2 on San Francisco’s Embarcadero, operating as La Mar San Francisco. Its official branch page gives the waterfront address and places it with views towards the Bay Bridge and Treasure Island, identifying this as the specific San Francisco location rather than the wider brand. The setting is therefore central to the branch’s identity, tying the restaurant directly to the bay-side promenade and its harbour-facing outlook. The kitchen is presented as a celebration of Peru’s diverse gastronomy, drawing on Japanese, Chinese, Spanish, Italian and Andean influences. Menu foundations include a trademark cebiche bar and a charcoal-fired oven, which indicate a range that reaches from uncooked seafood preparations to grilled and roasted dishes. This approach gives the restaurant a clearly Peruvian frame while allowing the cooking to move beyond one format or region of the country’s cuisine. The food and drink list centres on Peruvian dishes such as cebiche, tiraditos and anticuchos, with seafood taking a leading role. The beverage programme places pisco at its core and is joined by cocktails, wine and light Peruvian lagers. Together, these elements create a menu that is both focused and varied, with the drinks side reflecting the same national emphasis as the kitchen rather than feeling generic or detached from the food. Official room-tour material names La Mar Bar, the Cebiche Lounge, Mesón del Chef and a Waterfront Patio, showing several distinct dining settings within the branch. The Cebiche Lounge sits on the Pier Breezeway and can be arranged for formal seated dinners, while the patio looks over the bay. Service information also lists lunch, dinner and weekday happy hour, so the restaurant operates as a full-day waterfront dining room with flexible spaces for different occasions.
Kjolle
Peru
Pía León's Kjolle explores Peru's biological and cultural diversity from Avenida Pedro de Osma in Barranco. Research by Mater informs nine-course tasting menus that bring ingredients from different ecosystems together on the plate. A vegetal version offers a separate route through that same territory. Courses include corn with jora, cabuya and sacha oregano; scallops with Madre de Dios nuts and sea urchin; and a preparation of several Andean and Amazonian tubers. Lobster, octopus and beef appear in the wider menu, while cacao, copoazú and macambo form a Theobromas finale. Pairings use nectars and extracts or drinks developed through Mater's liquid research.
Osaka Nikkei
Santiago, Chile
Osaka Nikkei is a restaurant in Santiago, Chile.
Llama Inn
New York, USA
Llama Inn is a restaurant in New York, USA.
Pachamama
London, UK
Pachamama is a Peruvian restaurant in Marylebone, London, trading at 18 Thayer Street, W1U 3JY. The business describes itself as Pachamama, London, established in 2014 by the Pachamama Group, and operates as a bar and kitchen in a central West End setting. The restaurant’s own contact page confirms the exact address and indicates that private dining is available for small groups of around twelve to fourteen guests. The menu shows a broad day-to-night offer, with weekday lunch, daily dinner, weekend brunch and drinks lists. The cooking is rooted in Peruvian flavours and ingredients, with dishes such as ceviches, anticuchos, corn ribs, tequeños, fried chicken and black cod aguadito. The drinks list includes pisco-based serves alongside wines, beers and spirits, which supports the venue’s role as both a restaurant and a social dining bar. Pachamama’s published menus also suggest a kitchen that balances sharing plates, seafood and meat with vegetarian and vegan options. Starters and snacks include padrón peppers, smashed cucumbers and Brussels sprouts, while larger plates range from grilled sea bass and Galician octopus to lamb anticuchos and mushroom ceviche. This points to a menu designed for flexible ordering, whether for a quick lunch, a longer dinner or a mixed group meal. The official site presents the restaurant as an atmospheric, contemporary place for eating and drinking rather than a formal fine-dining room. Its central Marylebone location, private dining provision and varied service periods indicate a business geared towards neighbourhood lunches, evening meals and celebratory gatherings. The overall impression from the operator’s pages is of a lively Peruvian restaurant with a strong bar element and a shareable, ingredient-led menu.