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Peru for Food Lovers: Insider’s Guide to the Best Local Flavors
Peru's cornucopia of locally-grown produce forms the backbone of its food culture. Photo: Shutterstock
The insider advice on this page is from one of Wendy’s Trusted Travel Experts for Peru and Bolivia: Marisol Mosquera of Aracari.
A native Peruvian, Marisol chucked a career in the financial world to become a pioneer in experiential travel to Peru and Bolivia; she also plans trips that combine the Galápagos with either country. She and trusted colleague Mark Green—a Brit who guided trips in South America for many years and is married to a Peruvian—work with a network of prominent historians, chefs, museum directors, and fashion designers to deliver privileged access to people and places throughout the region. They are used to working with high-powered businesspeople for whom seamless execution is a prerequisite, but sustainability is also part of their bottom line. Call on Marisol if you want an out-of-the-box version of the region’s iconic sites—a private tented camp in the rainforest, or tips for avoiding the lines at Machu Picchu—or if you want to explore the hidden pockets that most travelers miss, from the oldest city in the Americas to a little-known protected reserve next to Bolivia’s Uyuni salt flats.
Culinary insider Luis Martin Alzamora is behind some of Lima’s most sought-after food experiences. Photo: Luis Martin Alzamora
Where to Stay and Eat
Best bang-for-your-buck hotel
Located in the heart of Barranco, Lima’s bohemian neighborhood, the charming Villa Barranco immerses guests in the city’s art and cultural scene. Inside this carefully restored 1920s home are nine spacious rooms, each with a private garden, patio, or balcony. The rooftop terrace is perfectly positioned for views over the coastal promenade—and you can have your own private slice of this rooftop vista if you book the split-level master suite. Hip art galleries such as 80M2 Livia Benavides, renowned for showcasing cutting-edge Peruvian and international artists, are a short stroll away.
Restaurants the locals love
Set in a converted house in Barranco, Isolina is a modern tavern that recreates simple and seasonal Spanish- and African-influenced criollo dishes as they would traditionally be prepared at home. Expect tapas like pejerrey, and hearty plates like meaty estofados that serve at least two. They don’t take reservations, but the weekend queue is worth the wait.
The picturesque Domeyer Street is lined with charming eateries. Highlights include Siete, which celebrates local ingredients with contemporary precision, and Japonesa, a stylish spot serving fresh, flavorful Japanese dishes that draw a loyal following.
In Miraflores, La Preferida is a long-time favorite for ceviche, offering some of Lima’s freshest and most authentic preparations in a relaxed, welcoming setting.
In Cusco, Oculto has quickly established itself as one of the city’s most intriguing dining experiences. Tucked inside a restored colonial house, the restaurant pairs Andean ingredients with creative technique, offering an intimate tasting menu that balances tradition with innovation.
Maido showcases Peru’s popular Japanese fusion cuisine. Photo: Maido
Meals worth the splurge
Topping the World’s 50 Best Restaurants list in 2025, Maido is the benchmark for Japanese-Peruvian “Nikkei” cuisine. Chef Mitsuharu Tsumura’s tasting menu is a dazzling journey through flavors that bridge two culinary traditions, while the à la carte menu and sushi bar offer a more flexible way to experience his artistry. Minimalist in design yet rich in flavor, Maido also offers private rooms and lounges for a more exclusive dining experience.
Another essential stop for Nikkei cuisine, Osaka has become a fixture of Lima’s dining scene, known for its inventive sushi bar and bold fusion dishes. Its success has inspired sister restaurants across South America, but the Lima outpost remains the most authentic expression of its style.
Central, the flagship restaurant of Chef Virgilio Martínez, remains a global icon. Its tasting menu, structured around Peru’s extraordinary altitudes and ecosystems, is a celebration of biodiversity and contemporary creativity. In the Sacred Valley, Martínez and his wife, Pía León, continue this exploration at MIL, where indigenous ingredients meet immersive Andean landscapes for one of the most singular dining experiences in the world.
River shrimp is an example of the contemporary creativity at Central restaurant, Lima. Photo: Central
Dish to try
Ceviche, in any form. The traditional dish consists of whitefish, usually sole or sea bass, marinated in fresh lime and chiles and served with corn and sweet potato on the side. Seafood such as octopus, squid, or steamed prawns are sometimes substituted for the fish. For something a little different, try the cooked ceviche at La Gloria, or the ceviche maki rolls at Osaka or Maido.
Desserts to try
Peruvians love sweets, and there are lots to choose from. Especially popular are suspiro limeño de chirimoya, a rich fruit mousse topped with a fluffy cream, and picarones, deep-fried rings of sweet potato and cinnamon dough dribbled in miel de chancaca sugar syrup.
Drinks to try
It’s hard to spend time in Peru without sampling pisco, the country’s national spirit and a cornerstone of Peruvian culture for more than 400 years. Distilled from eight varieties of pisco grapes, it can be enjoyed neat or as the star of two iconic cocktails: the refreshing chilcano, mixed with ginger ale, or the silky pisco sour, finished with frothy egg whites.
For a more discreet and deeply immersive encounter, Marisol can arrange access to a private Pisco Valley winery, Bodega Murga, far from the commercial circuit. Guests are welcomed at the historic hacienda, located where the vineyards meet the desert, and then taken on a guided exploration of the cellars, where wines and piscos are artisanally crafted to express their environment. Tastings may include samples drawn directly from the barrel, offering rare insight into the evolution of both wine and spirit.
Bodega Murga is a historic vineyard estate in the heart of the Pisco Valley. Photo: Aracari Travel
What to See and Do
Don’t miss
The Incas mastered agriculture in the Sacred Valley and cultivated a range of food crops that were vital to their survival and expansion. Today choclo (giant corn) can be seen growing alongside some of Peru’s 4,000 varieties of potatoes and colorful fields of kiwicha and quinoa. The Sacred Valley is also bursting with adventure activities; Marisol can arrange hiking, biking, kayaking, rafting, zip-lining and more.
The charming El Albergue hotel, next to the train station in the historic town of Ollantaytambo in the Sacred Valley, has established its own organic farm, where an assortment of vegetables, potatoes (a food indigenous to Peru), corn, and quinoa are grown without chemical fertilizers or pesticides. The farm is situated in the midst of Inca terracing, with views of snow-capped Mount Veronica and the Ollantaytambo ruins. Marisol can organize a tour that includes a hands-on lesson in making uchucuta sauce using a grinding stone; or a pachamanca, a traditional meal of locally and organically sourced meats, potatoes, and vegetables cooked underground with wood-fired stones.
Northern Peru has its own beauty and, not surprisingly, its own cuisine. Here you’ll find golden sand beaches in Mancora, majestic peaks, pre-Inca ruins, waterfalls nestled in the cloud forest of Chachapoyas—and a respite from the crowds at the more popular southern destinations. Duck with green rice is a norteño specialty; try it at Fiesta Chiclayo Gourmet in Chiclayo, along Peru’s Moche Route.
Gocta Falls is one of the world’s tallest waterfalls, located near Chachapoyas. Photo: Shutterstock
The journey
South America’s first sleeper train, the Belmond Andean Explorer, connects Cusco, Lake Titicaca, and Arequipa in style and comfort. This luxurious voyage passes through sweeping landscapes otherwise unreachable in Peru’s southern highlands. Hop off early in the Colca Canyon to spot the famous condors and relax in natural hot-spring baths before visiting the city of Arequipa, built with white volcanic stone. The must-try dish in Arequipa is rocto relleno: a spicy pepper stuffed with seasoned beef and tomato sauce, topped with queso fresco, and served with a hearty portion of sliced potatoes.
The detour
The Cerveceria del Valle brewery in the Sacred Valley, on the way to Machu Picchu. Peru’s craft-beer scene has exploded over the past few years. Cerveceria produces delicious IPAs, porters, pale ales, and other brews found in bars in the valley and in Cusco; Marisol can organize a guided tour with the owner.
Best culinary experiences
For a deep dive into Peru’s culinary identity, few experiences rival the Nikkei journey at Shizen in San Isidro, guided by the restaurant’s passionate hosts. The experience begins with gyotaku, a traditional Japanese art form in which diners paint a fresh fish with squid ink and press its silhouette onto fabric—a centuries-old practice once used as a fisherman’s “ID” in Japanese ports. Each participant takes home their work as a memento.
The Nikkei journey at Shizen begins with gyotaku, a painterly memento. Photo: Aracari Travel
Next comes the preparation of a tiradito, a hands-on introduction to how Japanese immigrants adapted sashimi to the Peruvian palate over a century ago. The journey culminates with a five-course tasting menu, evolving from Japanese-inspired flavors to distinctly Peruvian creations. Each dish is paired with a narrative that traces the evolution of the Japanese community in Peru.
Nikkei cuisine is noted for its aesthetic as well as its flavors. Photo: Aracari Travel
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Best Times to Go
April to October is the dry season in Cusco and the Peruvian highlands; the landscape is greenest in April and May, just after the rains. High season coincides with the European and North American summer, so to avoid crowds, come in the spring or fall months.
That said, Peru is a year-round destination for gourmands, its markets bursting with tropical fruit (much of it virtually unknown to North Americans) no matter the season. Depending on when you come, you might be treated to fresh aguaje, aguaymanto (gooseberry), cherimoya, tumbo, lucuma, granadilla, maracuyá (passion fruit), camu camu, or pepino.
Worst Times to Go
February is the height of the rainy season in both the Andes and the rain forest, though it is still possible to visit Peru’s key attractions. The only exception is the Inca Trail, which closes for the month.
It may sound tempting to visit for the Mistura food festival, which takes place in Lima every September, but don’t plan your trip around it. This popular showcase for dishes from the country’s top restaurants is seriously overcrowded and chaotic, and there’s no way to avoid the long lines.
Biggest Rookie Mistakes
Not giving Lima enough time—or, worse yet, skipping the capital city entirely. A colorful mix of cultures and ethnic groups, from descendents of pre-Hispanic civilizations to Asian and European immigrants, Lima is the epicenter of the recent explosion of Peruvian cuisine onto the world stage. Marisol can arrange a market visit accompanied by one of the city’s star chefs, Penelope Alzamora, which makes for a great introduction to Peruvian cuisine.
Not venturing beyond the pisco sour. While the classic cocktail is a fine introduction, Peru’s pisco culture runs far deeper. Marisol connects travelers to the country’s most interesting bars, from Lima to Cusco, where bartenders are reinterpreting the spirit with regional ingredients. In Cusco, this includes atmospheric spots like Black Cat and Garibaldi, each offering a distinct take on Peru’s evolving cocktail scene.
Tipping Tip
Though not customary in local restaurants, tipping has become common in cities such as Lima, where a 10 percent gratuity is the norm.
Airport Intel
If you arrange for Marisol’s VIP airport service, someone will meet you at the aircraft and, skipping the main terminals, escort you to a quiet lounge where you can await your luggage as your customs form is filled out for you. The representative will then guide you through customs, bypassing all other passengers, and to your car for private transfer to your Lima hotel.
Instagram Moment
A dinner cruise on the Amazon at sunset, with colors ranging from deep purple to brilliant orange. Luxury lines such as Delfin and Aqua Expeditions serve excellent food.
The Souvenir
A bottle of Cuatro Gallos pisco (see “Drinks to try”).
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