5 Must-Visit Places to Eat and Drink in Lima according to Raul Injoque

By Raul Injoque, Guest Contributor

Lima is rightfully recognized as one of the world’s great food cities. Its blend of tradition, innovation, and cultural depth makes it a constant source of culinary discovery—not only in its internationally acclaimed restaurants, but in the less obvious places where creativity and authenticity thrive. As part of a new series of articles, we’re inviting guest contributors who bring deep, personal insight into their own cities—people with a real connection to the culture, food, and community. This is the only time we’ll disclose authorship, as the focus will always remain on the local voice and story, not the byline.

For this first article, we asked the author to go beyond the familiar names found in guides and “best of” lists, and instead highlight a few unconventional picks—places that reflect Lima’s evolving food scene in unexpected and meaningful ways. The result is a personal, off-the-beaten-path take on what to eat and drink in Peru’s capital.

1. Hidden Bar (Miraflores)

Tucked away in a quiet corner of Miraflores, Hidden Bar lives up to its name—not just in location, but in character. This speakeasy-style venue offers a sophisticated and intimate atmosphere, where every cocktail is crafted with precision and intention. It’s the kind of place where the bar is both laboratory and stage, and where the focus is always on the experience, not the spotlight. A well-kept secret among locals who appreciate serious mixology.

2. Burger Boy

Burger Boy isn’t just another burger joint—it’s a creative take on what a burger can be. Their menu blends local and international flavors into a format that feels familiar, yet distinctively Peruvian. Expect ingredients like smoked bacon, huancaína sauce, and ajíes that turn a classic concept into a canvas for fusion. No frills, just bold flavors layered between two perfect buns.

3. Maketto Lima (Miraflores)

Chef Miyasato’s Maketto is a dynamic fusion of Japanese techniques and Peruvian ingredients, reflecting Lima’s deep cultural ties to Asia. Located in Miraflores, the restaurant draws from the energy of Asian street food markets while applying a modern, design-forward aesthetic. The menu is bold and approachable, with dishes like bao, ramen, and woks that highlight both tradition and innovation.

4. 500 Grados & Sapiens

Both led by Chef Jaime Pesaque, these two sister restaurants offer distinct yet complementary experiences. 500 Grados is a celebration of fire, wood, and primal cooking—centered on grilled meats, smoke, and bold flavor. One of its signature dishes is the ossobuco gigante, slow-cooked until fall-off-the-bone tender and meant to be shared. Their Pisco Sour is also among the best in the city—balanced, aromatic, and perfectly executed. For dessert, don’t miss the “crema volteada”, a local take on flan that’s as comforting as it is refined.  Just across the street is Sapiens, a more refined take on fire-driven cuisine. The moment you walk in, you’re greeted by an open hearth and a warm, glowing kitchen where everything—meat, fish, vegetables, even rice—is cooked over custom grills. Thick cuts of dry-aged beef, seafood like whole fish and langoustines, and even grilled duck chorizo are kissed by smoke and flame. There’s nothing showy here—just excellent technique, deep flavor, and ingredients treated with respect. It’s elemental cooking at its best, from one of Peru’s top chefs.

5. Kion Peruvian Chinese

Chifa, the Chinese-Peruvian culinary tradition, is a cornerstone of Lima’s food identity. Kion elevates this fusion cuisine with refined presentation and attention to flavor, offering classics like arroz chaufa and sopa wantán in an elegant setting. It’s a restaurant that respects its roots while embracing modern sensibilities—perfect for anyone looking to understand the real depth of Peruvian gastronomy.

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About the guest writer of this article:

Raul Injoque is a Peruvian entrepreneur and co-founder of Futura Farms, a company at the forefront of the legal cannabis industry in Latin America. With a background in the pharmaceutical sector, Raul has helped build a distribution network and digital platforms that connect patients, doctors, and dispensaries across Peru. He is also an angel investor with a

special eye for high-integrity, culturally rooted brands such as Santo de Piedra Mezcal, helping shape its growth and identity as a standout ambassador of Mexican culture to the world. He is also behind EGAFARMS, a project focused on building sustainable agricultural value chains in southern Peru, starting with premium pomegranate exports. His work blends business, culture, and purpose—something he occasionally explores in his writing for The Epicurer.