Travel Reference
In-Depth Information
ina
cooking in Lima, Gastón Acurio's French-influenced standard-bearer remains a culin-
ary force to be reckoned with. His seasonal menu is equipped with traditional Peruvian
fare, but it's the exquisite fusion specialties - such as the seared filets of
cuy,
served
Peking-style, with fluffy purple-corn crêpes - that make this such a sublime fine-dining
experience. There is a first-rate international wine list.
El Enano $
(Chiclayo 699; sandwiches S7-10; 6am-3am)
Grab a stool at the open-air counter and
watch the masters at work making fresh-roasted chicken, ham, turkey and
chicharrón
sandwiches on French bread dressed with marinated onions and chilies. If you've had one
too many piscos, these will cure what ails you. An array of fresh juices are oversized and
served in glass jars.
SANDWICHES
Pescados Capitales $$$
Offline map
( 421-8808;
www.pescadoscapitales.com
; Av La Mar 1337; mains S35-50;
12:30-5pm)
On a street once home to nothing but clattering auto shops, this contemporary
destination (think artsy warehouse meets Peruvian rustic) serves some of the finest
ceviche around. Try the 'Ceviche Capital,' a mix of flounder, salmon and tuna marinated
with red, white and green onions and bathed in a three-chili crème. A nine-page wine list
offers a strong selection of Chilean and Argentinean vintages.
SEAFOOD
Fiesta $$$
( 242-9009;
www.restaurantfiestagourmet.com
; Av Reducto 1278; mains S40-50;
dinner & lunch)
Anyone in search of the finest northern Peruvian cuisine in Lima should
make a reservation at this busy establishment on Miraflores' eastern edge. Not only do
they cook up an
arroz con pato a la chiclayana
(duck and rice Chiclayo-style) that is
achingly tender, they also serve
ceviche a la brasa,
traditional ceviche that is given a
quick sear before being served, resulting in a fish that is lightly smoky, yet tender. It has to
be eaten to be believed. There is a sister restaurant in Chiclayo (
Click here
)
.
PERUVIAN
Anticuchos de la Tía Grima $
BARBECUE
