Peruvian Food

Peruvians are inherently proud of their food and with good reason, their cuisine is now considered at par with the greatest cuisines in the world. Having earned the title of "Gastronomic Capital of the Americas" in 2006, Lima culture has become especially centered around its cuisine. The dining experience has no social boundaries and continues to evoke a national sense of pride that can be seen from street side vendors to world-class restaurants.

Peru's gastronomic edge starts with nature itself: the expansive Peruvian coastline yields a staggering abundance and variety of fish and seafood. Not many countries in the world offer such enthusiastic and elaborate fish and seafood dishes.

Inland, the country is a major producer of many of the world's main crops as well as some of the newly popular "superfoods", such as cacao and maca. The country has such an enormous natural diversity of fruits and vegetables, potatoes and grains, it is just heaven for any accomplished chef, of which Lima has no shortage!

Yet the story doesn't stop there: the diversity of Peruvian cuisine can be attributed not only to the abundance of ingredients but it has also been shaped by two centuries of immigrant cultures. Over the years Spanish, African, French, Japanese and Chinese influences have seeped into Peruvian cooking, adding numerous dishes, flavors and textures. This mix of ingredients and cooking styles has created some of the most exquisite plates to be found around the world.

We invite you to explore the wonders of Peruvian food in Lima, the gastronomic heart of the country.