Lima has been named “Latin America’s Gastronomic Capital” six years in a row by the World Travel Awards. Three Peruvian restaurants sit in the World’s 50 Best. And it’s no exaggeration to say Peru boasts the most diverse, exciting cuisine in South America.

After organizing 300+ luxury culinary experiences in Peru, I can tell you what truly sets Peruvian cuisine apart isn’t just the world-class technique (which it has), but the country’s unique biodiversity: 3,000 potato varieties, 55 types of corn, 2,000 fish species, and fruits you’ve never seen before—handled by chefs who know exactly what to do with them.

Why Peru Is The Culinary Destination Right Now

Peru’s gastronomic boom of the last 20 years wasn’t an accident. Visionary chefs like Gastón Acurio elevated traditional Peruvian cooking to fine dining, blending European techniques with ancestral ingredients—creating what we now call novoandina cuisine.

Today, Peru is the only place where you can:

• Breakfast overlooking the Pacific at a Michelin-starred spot
• Lunch on fresh ceviche made from a grandmother’s recipe
• Dine on an 18-course tasting menu that tells the Inca story through food
• Finish with macerated piscos in a hidden Barranco speakeasy

All in the same day.

Lima’s Must-Visit Restaurants

Central – Latin America’s #1

Chefs: Virgilio Martínez & Pía León

Central isn’t just Lima’s best. According to The World’s 50 Best, it’s the top restaurant in Latin America and has ranked in the global Top 5. But rankings don’t capture what makes Central special.

Concept:
A vertical journey through Peru—from the Pacific (–10 m below sea level) to the high Andes (4,100 m). Each course represents a different altitude and uses ingredients only from that ecosystem.

Virgilio’s research arm, Mater Iniciativa, roams the country documenting ingredients, ancestral techniques, and ecosystems. What you eat is years of anthropology and botany turned into edible art.

Experience:
The “Mundo Mater” tasting menu has 14 courses (or an extended 17-course version). Each dish arrives with a card noting its altitude, ingredients, and ecosystem.

Sample courses:

• –10 m (Deep Sea): Cured corvina with cold-Pacific seaweeds, leche de tigre with mollusk extract
• 20 m (Coastline): Peruvian machas (clams) with rocoto whey, sea herbs
• 1,800 m (Valley): Confit cuy with ancestral Andean tubers
• 3,200 m (Highlands): Alpaca with paico and mountain herbs
• 4,100 m (Extreme): Desserts with high-Andean fruits like aguaymanto and tumbo

Plating is art—custom ceramics and natural elements (stones, branches, moss) frame each ecosystem.

Practicalities:

• Where: Barranco, Lima
• Price: Mundo Mater $240 pp (no pairing), $360 with wine/non-alcoholic pairing
• Duration: 3–3.5 hours
• Booking: 2–3 months ahead (online releases)
• Dress: Smart casual (no shorts/flip-flops)
• Sittings: Lunch 12:45–1:30 pm; Dinner 7:45–8:30 pm
  Insider tip: Book lunch—Barranco’s natural light elevates the experience. If budget allows, the non-alcoholic pairing is as dazzling as the wine pairing.

Maido – Nikkei Perfection

Chef: Mitsuharu “Micha” Tsumura

Nikkei—Peruvian-Japanese cuisine—was born from Peru’s large Japanese community. Think sushi with ají amarillo, tiraditos kissed with soy, makis with lúcuma. Micha, son of a Japanese father and Peruvian mother, refined this fusion into art. Maido consistently places in the global Top 10.

Experience (two tastings):

• Nikkei Experience (12 courses, $195): The signature classic
• Maido Experience (16 courses, $260): More ambitious—exceptional Peruvian fish nigiri, ceviches with Japanese technique, unforgettable desserts

Iconic bites:

• Amazonian paiche nigiri with light criolla salsa
• Tuna tiradito with leche de tigre and ají oils
• Amazon ceviche with doncella, cocona, sacha tomato
• A5 Wagyu (yes, in Peru) with ají panca and papa amarilla
• Lúcuma mochi with chicha morada ice cream

Sleek, minimal space; immaculate yet unpretentious service. The sushi counter is a show.

Practicalities:

• Where: Miraflores
• Price: $195–$260 (tasting, no drinks)
• Booking: 1–2 months ahead
• Sittings: Lunch & dinner
• Vibe: More relaxed than Central—ideal for a first high-end meal
  Tip: Counter seats if possible—the craft is part of the performance.

Kjolle – The Rising Star

Chef: Pía León

Named World’s Best Female Chef (2021), Pía’s independent project often rivals Central for creativity.

Concept:
If Central is scientific, Kjolle is emotion. Same biodiversity, but with more personal, vibrant interpretations.

Experience:
Constantly evolving 10–12 courses (~$180). More plant-forward, colorful plates, intimate room, flawless technique with heart.

Practicalities:

• Where: Barranco (same building, upstairs from Central)
• Price: ~$180 (no pairing)
• Booking: Easier than Central (≈1 month)
• Vibe: Warm, relaxed
  Advice: If you want soul over “lab”, choose Kjolle over Central.

Rafael – Pure Author Cuisine

Chef: Rafael Osterling

A Lima legend. Rafael in San Isidro is where the city’s elite celebrate.

Style:
Contemporary Peruvian without extreme novoandina. He elevates classics with perfect technique and elegant presentation.

À la carte (rare in Peru’s tasting-menu scene) gives you freedom—ideal if you don’t want a 3-hour commitment.

Highlights:

• Pulpo al olivo: The best—tender octopus, Peruvian olive sauce
• Quinoa “risotto” with shrimp
• Catch of the day with ají amarillo reduction
• Wagyu lomo saltado (a luxe take on Peru’s favorite)

Practicalities:

• Where: San Isidro
• Price: $60–$100 pp (à la carte, no drinks)
• Booking: 1–2 weeks
• Dress: Business casual → formal
• Vibe: Elegant, sophisticated—great for business or special nights

Astrid y Gastón – Casa Moreyra

Chef: Gastón Acurio

The godfather of Peru’s food revolution. His flagship sits in the restored Casa Moreyra (1,700 m²).

Experience:
“Travesía” tasting (14 courses, $180) journeys through Peru’s culinary history—from pre-Columbian techniques to contemporary fusions. Consistency has been flawless for 25+ years.

Space:
The mansion alone merits a visit: colonial courtyards, gardens, open kitchen, and multiple rooms (formal salon, patio, chef’s table).

Practicalities:

• Where: San Isidro
• Price: $180 tasting
• Booking: 2–3 weeks
• Best for: A first Lima fine-dining experience; special occasions

Mayta – The Young Gun

Chef: Jaime Pesaque

Lima’s most celebrated “younger” chef. Mayta blends contemporary Peruvian with Mediterranean touches—less “conceptual” than Central, more approachable than Maido, still highly technical.

Tasting: 10 courses, $120—exceptional value.

Practicalities:

• Where: Miraflores
• Price: $120 tasting
• Vibe: Modern, relaxed, less intimidating than the Top 3

La Mar – The Ceviche King

Chef: Gastón Acurio

For Lima’s best ceviche without fine-dining formality or prices, La Mar is it: an upscale cebichería—casual feel, elite product, perfect execution.

Order this:

• Classic ceviche: Corvina, red onion, ají, choclo, sweet potato, leche de tigre
• Nikkei tiradito
• Anticuchos de corazón
• Arroz con mariscos
• Fried calamari

Practicalities:

• Where: Miraflores (oceanfront area)
• Price: $40–$60 pp
• No reservations (lines after 1 pm)
• Hours: Lunch only (till ~5 pm)
• Vibe: Casual-elegant, buzzing
  Tip: Arrive before 12:30 or after 2:30 to dodge the rush. Pair the ceviche of the day with a tiradito and a pisco sour—perfect.

Luxury Dining in Cusco

Mil Centro – Dining at 11,800 Feet

Chef: Virgilio Martínez

Set amid mountains and lagoons 45 minutes from Cusco (near Moray) at ~3,600 m, Mil focuses solely on high-Andean ecosystems—everything grows above 3,500 m.

Experience:
8-course lunch (~$85) spotlighting:

• Ancestral tubers in myriad forms
• Tri-color quinoas (red, black, white)
• Chuño (2,000-year freeze-dried potato)
• Highland alpaca
• Mountain herbs & flowers

Presented on local ceramics with panoramic mountain views.

Practicalities:

• Where: Moray, Sacred Valley (≈45 min from Cusco)
• Price: ~$85 (lunch only)
• Includes: Shuttle from Cusco + guided tour of Mater research center
• Booking: 2–3 weeks
• Time: Single lunch seating (~1:00 pm)
  Tip: Combine Mil + Moray + Maras salt pans for a perfect full day.

Cicciolina – Tapas in Cusco

Cusco’s most consistent restaurant for 15+ years—Mediterranean-Andean tapas in a colonial house.

Style:
Spectacular food in a warm, relaxed setting: two levels, eclectic décor, fireplace, and a bar packed with macerated piscos.

Order:

• Antipasto board to share
• Alpaca in red wine with native potatoes
• Quinoa “risotto” with Andean mushrooms
• Grilled octopus
• House desserts (don’t miss the lúcuma brownie sundae)

Practicalities:

• Where: Centro (Calle Triunfo)
• Price: $35–$50 pp
• Booking: Recommended (≈1 week)
• Vibe: Cozy, welcoming, relaxed

MAP Café – Museum Meets Restaurant

Inside the Museum of Pre-Columbian Art, the glass-enclosed colonial courtyard is one of Cusco’s prettiest dining rooms.

Menu:
Peruvian-international with Andean ingredients. 5-course tasting (~$65) is great value.

Practicalities:

• Where: Plaza Nazarenas, central Cusco
• Price: $50–$70 pp
• Best time: Dinner with the courtyard lit up

Limo – Balcony Over the Plaza de Armas

The best view in Cusco: second-floor balcony directly over the Plaza de Armas. The cathedral at night is breathtaking.

Style:
Nikkei (Peru-Japan) with Cusco produce. Fish flies in fresh from Lima daily.

Order:

• Andean-inspired makis
• Tiraditos
• Ceviches
• Pisco sours with the Plaza view

Practicalities:

• Price: $40–$60 pp
• Booking: Request a balcony table in advance
• Best for: A scenic dinner

Uchu Peruvian Steakhouse – High-Altitude Meats

Chef: Coque Ossio

Cusco’s luxury steakhouse—and a celebration of Andean meats and Peruvian grill techniques. “Uchu” means ají (chili) in Quechua; expect marinades and sauces rooted in Peruvian peppers.

Set in a colonial house with contemporary décor and an open grill.

What makes it special:

• Premium Peruvian meats: alpaca, Peru-raised wagyu, Patagonian lamb
• Peruvian marinades: ají panca, amarillo, limo; Andean herbs
• Local sides: native potatoes, choclo, Andean vegetables
• Serious wine list—among Cusco’s best

Standouts:

• Anticuchos de corazón—gourmet take on the street classic
• Wagyu bife de chorizo with huacatay chimichurri
• Grilled alpaca with ají panca sauce
• Lamb chops glazed with ají amarillo & honey
• Mixed grill to share

Experience:
Serious steakhouse, zero pretension. Elegant yet relaxed—perfect for date night or a friends’ feast. Pro service: they’ll break down cuts, ají profiles, and pairings without stiffness.

Practicalities:

• Where: Calle Palacio 135 (two blocks off the Plaza)
• Price: $50–$80 pp (starter, main, dessert; no drinks)
• Booking: Recommended (especially dinner; ~1 week)
• Hours: Lunch & dinner
• Dress: Smart casual
• Vibe: Sophisticated yet welcoming; less touristy than many central spots
  Pro tip: If you don’t eat much red meat, alpaca is ideal—lean like venison. Vegetarians will still eat very well here—grilled vegetables with Andean cheeses are excellent.
  My pick: Start with the anticucho tasting (~$35) to share (heart, octopus, and veggie) with three sauces—it’s the perfect prelude to your main.

One-of-a-Kind Luxury Food Experiences

Private Cooking Classes with Top Chefs

In Lima:
Select top restaurants offer privates; the most exclusive is with the Central/Kjolle team. For $500–$800 pp, spend half a day at Mater’s research kitchen, learn about ancestral ingredients, and cook alongside the team.

In Cusco/Sacred Valley:
Luxury hotels like Río Sagrado and Sol y Luna include or offer classes ($80–$120 pp). Learn to make:

• Ceviche from scratch
• Lomo saltado
• Causa limeña
• Perfect pisco sours
• Anticuchos

Favorite: Cusco Culinary (boutique school): shop San Pedro Market with the chef, then cook a 4-course menu. $150 pp, max 6 guests. Truly hands-on.

Private Market Food Tours

Lima:
Lima Food Tours runs the most complete private: 5 hours across Surquillo market, a local cevichería, traditional anticuchería, and a pisco bar. $180 pp, max 4.

Tastings include:

• Exotic fruits at market
• Fresh ceviche
• Anticuchos from a street grill
• Picarones (Peruvian donuts)
• Pisco flight (5+ varieties)

Cusco:
San Pedro Market with a private guide: $80–$100 pp, 3 hours. Taste Andean cheeses, traditional breads, chicha de jora, jungle fruits; finish with lunch at a picantería.

Private Dinners in Unique Locations

With the right hotels/agencies you can dine after hours at extraordinary sites:

• Sacsayhuamán (Inca ruins over Cusco): $400–$600 per couple
• Private lunch at Maras (beside the salt pans): $250–$400 per couple
• Gourmet picnic at Moray: $200–$300 per couple

Includes a private chef, multi-course menu, wines, full setup, and special permits.

Peruvian Pisco & Wine Tastings

Peru’s wine scene (especially Ica) is surging—and pisco is the national spirit.

In Lima:
Museo del Pisco (Barranco) runs a 1-hour tasting ($40): five piscos + history & technique.
For something more exclusive, Barra 55 hosts private tastings with a pisco sommelier ($120 pp, min 2): rare macerations and aged piscos.

In Ica (Pisco Valley):
Private visits to historic bodegas like Tacama (South America’s oldest) or Viña Queirolo: distillery tour, guided tasting, winery lunch. $150–$200 pp as a full-day from Lima (with private transport).

Themed Dinners at Luxury Hotels

Tambo del Inka (Sacred Valley):
Weekly Pachamanca Experience—ancestral earth-oven feast with private chef, open-air setting, live music. $180 pp.

Explora Sacred Valley:
Stargazing Dinner at Moray—al fresco meal under the stars with a local astronomer teaching Andean constellations. Included for guests; $250 pp for externals.

Belmond Andean Explorer (luxury train):
Dining car menus by an executive chef—real fine cuisine on the move, using regional produce. Included in train fares ($500–$3,000 depending on route).

Peruvian Specialties You Must Try

Ceviche – The National Dish

What: Raw fish cured in lime juice with red onion, ají, cilantro; served with choclo, sweet potato, and cancha.
Where:

• La Mar (Lima): The benchmark
• Pescados Capitales (Lima): Modern twist
• Chez Wong (Lima): Cult 12-seat legend ($60, book weeks ahead)
  Variations: classic (corvina/sole), mixto (fish + seafood), Amazon (river fish + jungle fruits)
  Pro tip: Peruvians eat ceviche at lunch—prime time 12:30–2:00 pm when it’s freshest.

Anticuchos – Street Food, Elevated

What: Skewers of beef heart marinated in ají panca, vinegar, cumin; grilled and served with potatoes and ají sauce.
Where:

• Panchita (Lima): Gastón’s luxe street version (~$20)
• Doña Pochita (Lima): Authentic charcoal street stand (~$5)
• MAP Café (Cusco): Gourmet rendition
• Uchu (Cusco): Elevated to art

Lomo Saltado – The National Favorite

What: Wok-seared beef with tomato, onion, ají amarillo, soy—served with fries and rice. Peru’s beloved chifa (Chinese-Peruvian) classic; luxe versions use wagyu or top tenderloin.
Where:

• Rafael (Lima): Wagyu lomo saltado
• El Mercado (Lima): Rafael’s casual outpost
• Chicha (Cusco): Gastón’s Cusco spot

Causa Limeña

What: Chilled yellow-potato terrine seasoned with ají amarillo & lime; layered with chicken/tuna/seafood, avocado, mayo.
Where: Everywhere—Central even deconstructs it with native potatoes from multiple altitudes.

Ají de Gallina

What: Shredded chicken in a creamy ají amarillo sauce (bread, milk, cheese, nuts); served over potatoes with rice. Pure Peruvian comfort food.
Where:

• Tanta (Lima): Gastón’s upscale casual chain
• Traditional criollo restaurants

Rocoto Relleno – Arequipa’s Pride

What: Spicy rocoto pepper stuffed with beef, raisins, olives, gratinéed cheese.
Where:

• Chicha (Cusco)
• Good Arequipa-style eateries

Pachamanca – Cooking Underground

What: Ancestral earth-oven feast: meats (alpaca, lamb, pork, chicken) and tubers baked under heated stones for 2–3 hours.
Where (experience-based):

• Tambo del Inka private setups
• Community visits in the Sacred Valley

Lima’s Best Bars & Cocktail Programs

Carnaval – Cocktail Science

A regular in the World’s 50 Best Bars. Not your traditional pisco bar—this is culinary cocktail R&D with lab techniques. The head bartender has pedigree from Noma and elBulli.
Price: $18–$25 per cocktail
Where: Barranco
Booking: Recommended for tables

Mayta Bar – Peruvian Spirits Only

From chef Jaime Pesaque’s team—$15–$20 cocktails built on 100% Peruvian spirits and ingredients.
Try: pisco with Amazonian herb infusions, chilcanos with rare fruit distillates, macerations of coca, muña, lemongrass.
Where: Miraflores

Ayahuasca – A Colonial Mansion Bar

(No, they don’t serve the plant.) A spectacularly restored Barranco mansion: three floors, multiple themed salons, central patio, décor mixing colonial with psychedelic.
Pisco sours (~$12) are big and strong. After 10 pm, the scene buzzes without going “club.”

Museo del Pisco – Traditional & Tourist-Friendly

More touristy, but essential to understand pisco. Over 100 pisco labels and 50+ cocktails ($10–$15), with staff who teach as you sip.
Where: Cusco (and a Lima location as well)

Summary Table: Best Restaurants by Destination

LIMA

Restaurant	Cuisine Type	Price Range	Specialty	Reservation Needed
Central	Novoandina / Fine Dining	$240–360 pp	Ecosystem-by-altitude tasting menu	2–3 months
Maido	Nikkei / Fine Dining	$195–260 pp	Perfect Peruvian-Japanese fusion	1–2 months
Kjolle	Novoandina / Fine Dining	~$180 pp	Emotion-driven cuisine with biodiversity	~1 month
Rafael	Contemporary Peruvian	$60–100 pp	À la carte; famed olive-sauce octopus	1–2 weeks
Astrid y Gastón	High Peruvian Cuisine	~$180 pp	Peru’s culinary history tasting	2–3 weeks
Mayta	Contemporary	~$120 pp	Accessibly priced tasting menu	~2 weeks
La Mar	Upscale Cevichería	$40–60 pp	Lima’s benchmark ceviche	Not required

 AREQUIPA

Restaurant	Cuisine Type	Price Range	Specialty	Reservation Needed
Chicha by Gastón Acurio	Arequipeña	$30–50 pp	Rocoto relleno, adobo arequipeño	Recommended
Zig Zag	Contemporary / Grill	$35–55 pp	Lava-stone grilled meats	Recommended
Sol de Mayo	Traditional Arequipeña	$25–40 pp	Authentic picantería dishes	Not required
La Trattoria del Monasterio	Italian / Peruvian	$30–50 pp	Convent setting, house-made pasta	Recommended
Hatunpa	Novoandina	$28–45 pp	Andean ingredients, modern technique	Recommended
Crepísimo	French / Fusion	$25–40 pp	Gourmet crêpes with Peruvian twist	Not required
Chelawasi Public House	Gastropub	$25–38 pp	Craft beer, elevated pub food	Not required

 

PUNO

Restaurant	Cuisine Type	Price Range	Specialty	Reservation Needed
Mojsa Restaurant	Novoandina	$30–48 pp	Lake Titicaca views, local produce	Recommended
La Casona Restaurant	Contemporary Peruvian	$25–40 pp	Lake trout, quinoa	Recommended
Balcones de Puno	Traditional Puneña	$22–35 pp	Altiplano classics	Not required
Inti’mar	Andean Fusion	$20–32 pp	Titicaca-sourced products	Not required
Tulipan’s Restaurant	International / Peruvian	$18–30 pp	Broad menu, good trout	Not required
Ukuku’s	Fusion	$20–35 pp	Cozy vibe, artisanal pizzas	Not required
Colors Restaurant	Contemporary	$22–38 pp	Panoramic view, native ingredients	Recommended

 

CUSCO

Restaurant	Cuisine Type	Price Range	Specialty	Reservation Needed
Mil Centro	Novoandina / Fine Dining	~$85 pp	High-altitude menu at 3,600 m	2–3 weeks
Cicciolina	Mediterranean-Andean Tapas	$35–50 pp	Cozy ambiance, alpaca in red wine	~1 week
MAP Café	Contemporary Fusion	$50–70 pp	Glass-roofed colonial patio, museum setting	1–2 weeks
Limo	Nikkei	$40–60 pp	Plaza de Armas balcony, sushi	~1 week
Uchu Steakhouse	Grill / Meats	$50–80 pp	Andean meats, gourmet anticuchos	~1 week
Chicha by Gastón Acurio	Cusqueña	$30–50 pp	Elevated traditional dishes	Recommended
Morena Peruvian Kitchen	Contemporary Peruvian	$28–45 pp	Creative plates, local sourcing	Recommended

 

MACHU PICCHU (Aguas Calientes)

Restaurant	Cuisine Type	Price Range	Specialty	Reservation Needed
Tinkuy (Sanctuary Lodge)	High Peruvian Cuisine	$80–120 pp	Only restaurant next to the citadel	Strongly recommended
Café Inkaterra	Contemporary Andean	$45–70 pp	Organic produce, elegant setting	Recommended
Tree House (Sumaq Hotel)	Novoandina	$50–75 pp	River views, tasting menu	Recommended
Chullpi Restaurant	Andean Fusion	$35–55 pp	Gourmet buffet & à la carte	Recommended
El Mapi Restaurant	Contemporary Casual	$30–45 pp	More casual Inkaterra; strong value	Not required
Indio Feliz	French / Peruvian	$28–42 pp	Cozy bistro, French owners	Recommended
The Tree House Restaurant	International / Peruvian	$32–48 pp	Unique ambiance, creative dishes	Recommended

 

URUBAMBA (Sacred Valley)

Restaurant	Cuisine Type	Price Range	Specialty	Reservation Needed
El Huerto (Belmond Río Sagrado)	Novoandina	$60–90 pp	Farm-to-table from on-site garden	Recommended
Hawa (Tambo del Inka)	Contemporary Peruvian	$55–85 pp	Haute cuisine in a luxury resort	Recommended
Wayra (Aranwa)	Peruvian Fusion	$45–70 pp	Colonial manor setting, varied menu	Recommended
Tunupa Valle Sagrado	Luxury Buffet	$40–60 pp	Large buffet with dance show	Groups / tours
Tres Keros	Contemporary Andean	$35–55 pp	Local produce, cozy feel	Recommended
Killa Wasi	Traditional Peruvian	$30–48 pp	Wood-fired oven; pizzas & Andean plates	Not required
Chuncho (Ollantaytambo)	Novoandina	$32–50 pp	In living Inca town; modern Andean cuisine	R

Luxury Dining in Peru: FAQs

Do I need to book far in advance at top restaurants?
Yes:

• Central & Maido: 2–3 months (especially weekends)
• Kjolle, Astrid y Gastón, Rafael: 3–4 weeks
• Mil Centro: 2–3 weeks (lunch only; limited seats)
• Cusco restaurants: 1–2 weeks is usually fine

Bookings are online via each restaurant. For Central and Maido, reservations typically open exactly 2 months in advance at 9:00 am—people literally wait on the page.
Alternative: Luxury agencies (e.g., Luxe Andes Peru) often hold relationships and can secure tables that show “full” online—worth the concierge fee.

Do fine-dining restaurants accommodate dietary restrictions?
Absolutely—professionally handled:

• Vegetarian / vegan
• Gluten-free
• Allergies (shellfish, nuts, dairy, etc.)
• Kosher / Halal (advance notice required)

Important: Disclose at booking, not upon arrival—chefs need time to adapt tasting menus. Central offers a full vegan tasting; Maido can run 100% gluten-free.

How much should I budget for luxury food experiences? (per person)

• Fine dining + pairing:
  • Top tier (Central, Maido): $300–400
  • Mid tier (Kjolle, Rafael): $200–280
  • Entry luxury (Mayta, MAP Café): $120–180
• À la carte luxury: $60–100
• Upscale cevicherías: $40–60
• Special experiences:
  • Private cooking class: $120–500
  • Food tour: $150–250
  • Private ruin dinner: $200–300 pp

For a 7-day food-focused trip, plan $150–250/day per person for meals (excluding flights, hotels, tours).

How spicy is Peruvian food?
Generally mild to medium—ají adds flavor more than heat. In luxury restaurants you can request “no spice” or sauce on the side.

Is ceviche safe?
At reputable restaurants and known cevicherías, yes: morning-fresh fish, strict cold chain, high hygiene. Avoid street stalls without refrigeration and ceviche at night (it’s a lunch dish).

Tap water?
Do not drink from the tap. Luxury venues serve filtered/purified water and safe ice. Elsewhere, choose sealed bottled water.

What is the “menú del día”?
A fixed-price lunch (usually $3–8) with starter, main, drink (sometimes dessert). Great local value, simple food, quality varies. Most luxury travelers stick to the curated list above.

Which pisco should I try?

• Quebranta: Classic for pisco sour (robust)
• Acholado: Blended; versatile
• Italia / Torontel: Highly aromatic (good neat)
  Premium labels to look for: BarSol, Pisco Portón, BarSol Primero Quebranta, Don César.

Perfect pisco sour (classic spec):
3 oz pisco (Quebranta) • 1 oz fresh lime • ¾ oz simple syrup • 1 egg white • Ice • 3 dashes Angostura. Dry-shake, then shake with ice; strain into a chilled glass; finish with bitters.

What are “ecological floors” (pisos ecológicos)?
Peru’s radical altitude gradients—from sea level to 6,000 m in ~200 km—create discrete altitude ecosystems (coast, yunga, quechua, suni, puna, janca). Central maps each course to one of these floors and sources only from that altitude.

What is “novoandina” cuisine?
Contemporary Peruvian cooking that rescues ancestral ingredients/techniques (quinoa, kiwicha, coca, native tubers; pachamanca, chuño) and applies modern methods (sous-vide, foams, deconstructions) with artistic plating.

Is the wine/non-alcoholic pairing worth it?
Worth it if you enjoy exploration (and Peru’s rising wines), or if venues offer innovative NA pairings (Central’s is superb). If budget or preference says no, ask the sommelier for a single versatile bottle.

Last-minute tables—any chance?
At Central/Maido, rarely. Try:

• Call directly for day-of cancellations
• Sit at the bar (where available)
• Weekday lunch Fri/Sat dinner
• Use a luxury concierge/agency

Kids welcome?
Yes, but: long tasting menus (Central, Maido, Kjolle) are not ideal for small children. La Mar, Panchita, Tanta, most à la carte spots are family-friendly.

Tipping?
Not mandatory; 10% is standard in luxury venues. Some bills include a 10% service—check before adding more. Exceptional service: 15%. For private chefs/tours: 10–15%. Bars: $1–2 per drink or ~10%. Cash tips ensure staff receive them.

For private experiences (private chef, gourmet tours):
• 10–15% of the total cost is customary for your guide or chef.

For bars:
• $1–2 per drink, or around 10% of the total bill.

Tips are best left in cash, even if you pay by card, to ensure they reach the staff directly.

Peru: The World’s Ultimate Culinary Destination

Peru isn’t just a country with good food—it’s the global culinary destination where cuisine has become an art form, where every dish tells the story of the nation’s extraordinary biodiversity, where chefs are celebrated like cultural icons, and where you can dine spectacularly well anywhere from $10 to $400 per person.

This is a land where ancient techniques meet world-class innovation, where farm-to-table isn’t a trend but a way of life, and where every region—from the Pacific coast to the high Andes and the Amazon rainforest—offers flavors found nowhere else on Earth.

Whether it’s a 14-course tasting menu that maps Peru’s ecosystems, a private ceviche workshop with a master chef, or a starlit dinner among Inca ruins, each moment is designed to engage every sense.

Ready for the Culinary Journey of a Lifetime?

At Luxe Andes Peru, we curate bespoke gastronomic experiences that go beyond simple dining. Our culinary journeys include:

• Guaranteed reservations at restaurants that are nearly impossible to book online
  • Private tours led by award-winning Peruvian chefs
  • Hands-on cooking classes using ancient Andean ingredients
  • Exclusive food and wine tastings in stunning natural or historical settings

From the vibrant markets of Lima, to the vineyards of Ica, to Cusco’s high-altitude kitchens and the hidden restaurants of the Sacred Valley, our experiences are designed for travelers who believe that the best way to understand a culture is through its flavors.

Taste the soul of Peru—with the elegance, expertise, and insider access that only Luxe Andes Peru can provide.