After the success of his restaurants Fiesta Gourmet, Chiclayo, and Trujillo, chef and owner Hector Solis went back to his roots with this rustic, lunch-only eatery, based on the famed picanterías of Peru's northern coast. Like its inspirations, the restaurant serves oversized, family-style portions of traditional northern coastal dishes like cebiche de pato (duck ceviche) and asado de tira (beef short ribs). The house specialty is the fish that is brought in each morning and sold by the size and preparation you desire, with options like steamed, fried, breaded, or stuffed. All are phenomenal. This is one of the few Lima establishments to sell chicha, a fermented maize beer with a strong, sour flavor that is sweetened up with fruits like peach and strawberry. Designers have done a fine job of recreating the bare-bones feel of an authentic picanterías here, with picnic-style tables and cane ceiling panels.
- Nicholas Gill