This restaurant has single-handedly taken northern coastal cuisine to new levels. It started in the city of Chiclayo, where it still has a location, though chef Hector Solís, the driving force, is based in Lima. The hearty, heavy food of the region stands out for its different ingredients (goat, duck, cilantro, grouper, and so on) and pre-Colombian influences (Moche), resulting in unique and flavorful combinations. There are a handful of ceviches, focused on the fish of the region, including a hot one that gets grilled over a corn husk. Don’t miss specialties like arroz con pato a la Chiclayana (Chiclayo-style rice with duck) or tortilla de raya (a Spanish omelet with skate).