The diversity of Peru's gastronomy, which jumps from the Creole to the chifa or nikei, attest these ten restaurant tracks, ranging from the sophisticated and creative to the traditional and even street.


Conde de Aranda, 4. Tel. 91 599 82 60. 45-50€

A Peruvian engineer and an Argentine architect lead Grupo Quispe, which began starting in 2018 with a restaurant in the neighborhood of Las Salesas, which closed a few months ago to open a new headquarters just two months ago on Conde de Aranda Street. César Figari and Constanza Rey choose to baptize their mother house and their company with "the most popular surname in Peru" (1.2 million Peruvians have it as their paternal surname). In this sophisticated two-storey space with a recessed terrace, you can eat authentic Peruvian cuisine with a modern touch in a recipe. There are dishes such as mixed ceviche with squid, prawns, cockles and mussels, the cause (a recipe for mashed potato) of octopus in two textures; the shrimp and clam achupteado rice with Creole sauce or the lomo saltado. Within Grupo Quispe, two other places also enter: Ponja, nikei format (Peruvian and Japanese mix) with a menu where the makis stand out; and Sillao, who started as a chifa (Chinese-Peruvian), but is now an Asianized Peruvian, with the touch as an advisor to Lima chef Francesca Ferreyros.

Llama Inn

Conde de Xiquena, 2. Tel. 915 56 15 48. 45-60€

An opening last autumn that seems to consolidate itself as a good track of creative Peruvian cuisine. First, we must bear in mind that it is the Madrid branch of a space founded a decade ago in New York by Luis Cornejo and Erik Ramírez, entrepreneurs of Peruvian descent who chose Williamsburg to start Llama Inn. In Madrid, what they called "Peruyorkino concept" is equivalent to an increasingly personal kitchen of Lucho Cornejo, chef at the head of the Madrid headquarters who, after working with Gastón Acurio's group, composes an offer that flees from the most conventional or well-known part of Peruvian cuisine or that, at least, poses an innovative twist in recipes such as anticuchos. Skewers typical of Peruvian streetfood, which here offers versions such as bacon, cabbage, mackerel or cow heart. Add a good section of vegetables or large format dishes to share such as spicy shrimp or large dishes. Something like crossing "Creole, Amazonian, Andean, Northern, Nikkei and Bachiche" cuisines, that is, all of Peru. On Sunday, the chef focuses on a succulent more traditional and Creole offer to compose his a la carte brunch, where there is no shortage of tasty sanguches (sandwiches such as pork rinds).

Callao 24

Agastia, 76. Tel. 910 85 22 10. 35-45 €

Grupo Jhosef Arias is the project of the Peruvian chef that gives its name to the firm, which, little by little, has been growing in Madrid with several concepts. A decade ago, he premiered with Piscomar, in La Latina, where today he maintains an offer of "maritime food, with fish, seafood and its derivatives". Add other concepts such as Hasaku, with Peruvian-Japanese proposal in Las Tablas; Smoke, with grilled chickens as a specialty (he was born in Vallecas and, a few months ago, moved to Hermosilla); ADN Origen Perú, specialized in "Peruvian sweets" or the most street slope, in front of the San Miguel Market; and Callao 24, where you can eat good Peruvian cuisine in a traditional and Creole key, in the area of Arturo Soria. In this last space, the proposal of Jhosef Arias covers, in fact, different styles of his country and allows you to try from some ceviche -from the most classic to some a little more innovative-, a seco de una norteña (stew with veal), a great chicken pepper or some recipe from his section of Chinatown, such as the one called Te encantalá, which is rice with chicken, soy and ginger. Apart from eating a la carte (35-45 euros), there are a couple of tasting menus, with prices of 40 and 44 euros.


Ferrer del Río, 7. Tel. 91 4 68 36 23. Menu: 50-75€. 'omakase' menu: 75€

That dish in the image perfectly portrays the style not only of Gaman, but of Luis Arévalo, a Peruvian chef who settled exactly 20 years ago in Madrid whose cuisine seems unmistakable. It is a taco-sushi of roasted mullet, yuzu aioli and yellow pepper and wasabi dressing. Born in Iquitos (city of the Peruvian Amazon), Arévalo worked in spaces such as 19 Sushi Bar, Kabuki and Nikkei 225, before undertaking in 2014 with Kena, his first project in the area of the La Guindalera Market where he officiated for several years, to return a couple of years ago, after passing through two premises in Diego de León and the General Perón area. His cuisine is equivalent to the Nikei style, so that the Japanese and Peruvian crossing gives rise to what he defines as "a showcase of Nikkei cuisine, fusion of delicacies and techniques typical of Japan and Peru, happy consequence of the migratory currents of the late nineteenth century". Its offer is based on the double option of menu (average ticket from 50 to 75 euros) and omakase menu (with a price of 75 euros) to "put yourself in the hands of the Peruvian chef". That is, there are nigiris, temakis, anticuchos, thick or thin sashimis, tartares, tiraditos, ceviches, rolls ... with fresh fish and different ingredients. Upon reservation, you can enjoy a special menu of nigiris at the bar to be served by Arévalo. To drink, sakes and cocktails with pisco.


The Madrid Edition. Plaza de Celenque, 2. Tel. 919 54 54 50. 50-75€

A Peruvian in one of the most sophisticated hotels in Madrid, with the addition of bearing the stamp of a well-known chef. It occupies the rooftop of the fourth floor of The Madrid Edition, with anoffer created and directed by Diego Muñoz, whose curriculum appears from his time at elBulli to a few years at the head of the Lima space Astrid & Gastón, by Gastón Acurio. In his kitchen, "the protagonists are the exotic Peruvian flavors and the local product", that is, the Spanish pantry is used to compose a menu with options such as a sea bass ceviche with limo pepper and tiger milk, the ha-kao on parihuela broth or the fried fish sandwich La Punta style, with recipes that go from the freshest to the nikei sometimes. As a liquid ally, a menu of piscos and cocktails.


Prim, 13. Tel. 915 64 19 13. 30-60€

It is the project of Miguel Valdiviezo, a Peruvian chef who combines in this place in the neighborhood of Salesas -under a brand created more than a decade ago in the neighborhood of Prosperidad- the most traditional side of the gastronomy of his country with a creative point in his dishes. "It arises from the creative need of the chef, who with inputs brought from Peru transforms the traditional recipe book, bringing out a new line of modern and creative Peruvian cuisine, without losing the essence of Peruvian flavor," they explain in the place, which offers a menu and the Fusion tasting menu, with a price of 65 euros. You can start with some bites or individual portions such as the liquid croquette of ají de gallina or the Chinese-Creole sanguchito; Move on to ceviches such as the Amazonian, a vegetable recipe such as the Japanese-Andean salad and finish with main dishes of poultry (such as pachamanca de picantón), beef (such as a Galician blonde tagliatta, which explores another side of the rich Peruvian gastronomy, the arrival of Italian immigrants) or sea (with sea bass to the male). For dessert, a Lima sigh. Cocktails to accompany. To the large dining room is added a bar and three reserved.


Modesto Lafuente, 64. Tel. 915 34 75 66. 40-55€

It is an icon of the Chamberí neighborhood, for several reasons. One, because here was born the first Sudestada, created by the Argentines Estanis Carenzo and Pablo Giudice, who after moving it to another space (where in 2017 it closed) destined this place to create Chifa in the summer of 2012. Two, because the change of ownership has not meant losing the essence of their cuisine, which the brothers Luis Miguel and Julián Gil have managed to maintain. Chifa, which in Peru is the crossroads of Chinese and local cuisine, is defined in this case as "a Peruvian restaurant with Asian fusion, with a gastronomic offer between America and Asia". This dining room with bar and tables combines Peruvian and Southeast Asian in a menu that allows you to eat a complete ceviche of sea bass, scallops and octopus, chaufa rice or Peruvian tamale. There are cocktails to accompany, with the option of visiting Gil's, a nearby cocktail bar from the same owners.

Inti de Oro

Edgar Neville, 17, Tel. 910 849 193. 30-45€

It is the brand of one of the oldest Peruvian restaurants in Madrid, which has three locations in the city, where it opened more than 30 years ago. Among the locals, there may be certain variations in the menu, which always remains faithful to a fairly traditional cuisine of the Andean country, with dishes such as a very traditional antichucho of pieces of grilled beef heart, marinated "in our particular sauce of ají panca"; the traditional rocoto stuffed with minced pork; four types of ceviches and three recipes of tiraditos and a section with "the most requested", which are dishes of "land and mountain", such as the dry suckling lamb (stewed at low temperature with chicha de jora and cilantro) or the tacu tacu of lomo saltado. In addition, as an addition, Inti de Oro offers an extensive cocktail menu, with Peruvian cocktails such as several pisco sour and chilcano options.

The Descent Street Food

Alcalá Norte Shopping Center. Alcalá, 414. Second floor interior. Tel. 611 771 761. 15-35€

Here you can try the most "street and market" side of Peruvian cuisine, since it was born in a stall inside the Barceló Market, with the vocation of dispatching streetfood. However, that headquarters closed and, for now, has a single location in the Alcalá Norte Shopping Center. In a space that adds open kitchen, tables and bar, you can eat very authentic dishes very rich and at a good price. The menu is, in fact, very extensive: anticuchos, causa limeña, chicharrón, variety of ceviches, chicken or pork tamales, chaufa rice or traditional stews such as parihuela, a concentrated fish or seafood broth. Unbeatable prices, with the option of different combos, style combined dishes. The liquid offer is just as popular: to the cocktails with pisco add juices or lucuma smoothies. It can be booked and has delivery. On weekends, you can try their breakfasts. And, on Friday and Saturday, there is live music with a Peruvian singer invited.


General Oráa, 45. 690 05 17 80. 15-25€

It is the sanguchería of Mario Céspedes, which adds several restaurants between Madrid and Avilés, allied with Conchi Álvarez, such as Ronda 14 or Cilindro. Apura is the more casual and affordable version of the Peruvian chef. In this place in the Salamanca neighborhood, the concept of the sangucherías of Peru is recreated, traditional sandwiches that dispatch sanguches at any time. Its most representative recipe is pork crackling with fried sweet potato and Creole sauce. It is offered by Céspedes, indeed, within an offer with three other options: roast turkey with chili and sweet potato cream, squid in tempura and rocoto or entraña with cabbage and botija olive. The menu also has tapas and snacks, such as angus meatballs with tomato and chili sauce or rice sautéed with chicken and vegetables chaufa-style. It is completed with hamburger section. It works with continuous schedule.

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