Location

Restaurante Javier is located at the bottom of the Puente de Los Suspiros (Bridge of Sighs) in Barranco, Lima.

Restaurant Layout

The restaurant is much bigger than it looks outside. The seating area is long and narrow with two levels. We recommend the outside section of the bottom level for the view.

Also, make sure you walk to the lookout point after your meal to enjoy an unobstructed view of Costa Verde.

Reservations

I would recommend a reservation, especially if you want to sit in the terrace area with the best view. The wait can be long, especially on the weekends.

Menu

Restaurante Javier’s menu has something for almost everyone and includes many favorites including Ceviche, Lomo Saltado, and Anticuchos.

The extensive menu is divided neatly into sections including Cold Appetizers, Hot Appetizers, Salads, Tiraditos, Ceviches, Seafood, Chicharrones, Whole Fish, Criollo, Tacu Tacu, Rice Dishes, Wok Dishes, Soups, Pastas, Fetuccini, Risotto, Carnes, Vegetarian Dishes, a Kid’s Menu, Grilled Dishes, Desserts, Juices, and Sides.

The menu had an English translation, but the translation which looks like it had been done with Google Translate mangles the names of several dishes. See for yourself:

There are a lot of choices of appetizers ranging from Tequeños to Choritos a la Chalaca to causas (six types) that are ideal for sharing. If you can’t decide, you can choose a Ronda or one of the other platters available at the end of select sections (for example, the grill platter).

Notably, there were three options for Lomo Saltado (classic with rice and fries, with Tacu Tacu, or with pasta in Huancania Sauce). There’s also a wide selection of Grilled dishes including Anticuchos.

The beverage menu includes Chilcanos, Pisco sours, and international cocktails such as mojitos. There is also beer and non-alcoholic fruit juices.

Finally, Javier is known for their Picarones.

Prices

The prices are a bit higher than at an average, local restaurant but not as high as restaurants like Panchita which caters mostly to higher-end tourists. A personal size ceviche is just under 50 soles while the Lomo Saltado starts at 49 soles for the classic. Several premium dishes were more than 70 soles including the Cuy Chactado (72 soles) and Sudado de Lenguado (78 soles). Most dishes were generously portioned.

What We Ordered

We (three people) ordered Chicharrón de Pescado, Lomo Saltado with pasta in Huancania Sauce, Picarones, and a pitcher of Maracuya Juice.

Our Take

Restaurante Javier is a good choice for a leisurely weekend meal. I don’t recommend Javier within a packed itinerary or even on a first visit to Lima. There are many more standout restaurants in Lima.

The service is slow and a bit chaotic. We saw several waiters try to bring dishes to the wrong table and had to ask for one of our entrees after it took a bit longer than normal.

I recommend sharing and ordering one fewer main dish/appetizer than the number of people. I recommend ordering from the “Land” portion of the menu and save seafood dishes for a cevichería.

Behind-the-Scenes

Essential Info

Restaurante Javier is located at Bajada de Baños 408 in Barranco, Lima.

Reservations recommended

Pet-Friendly: Yes

Number of times we’ve visited: 2

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Location

Sutorīto Māketto is located in a part of Miraflores near the coast that we don’t normally visit at night. We’ve visited this area many times for its cevicherías—La Mar is just around the corner.

Restaurant Layout

The restaurant is laid out like a small beer hall with a long bar and food counter on the right as you enter. There’s also some seating outside which you’ll see as you enter.

Menu

The menu fits nicely on two pages with another page for drinks. There are a lot of small plates—ganyaki (nigiri), crudos, snacks, and bao. The Makis were available as full or half rolls. If you want something more filling, there are rice bowls and noodles. As usual, I focused on the maki and nigiri.

Stray Thoughts

• Many of the dishes are similar to standard items at Nikkei restaurants, but sometimes Maketto renames the items just for the sake of it.

• The stars next to signature dishes are helpful for those with decision paralysis.

• I have to say that this is the best-written English menu I’ve seen in a while. It was clear that they didn’t just plop their menu into Google Translate.

What I Ordered

I ordered the Maketto Fried Chicken, TNT Conchas (2 pieces), Ganyaki Bombastic (2 pieces), El Cangri Maki (half roll), Soft-Serve. The Maektto Fried Chicken (MFC) was a bit larger than expected; I had leftovers.

Prices

The prices for Nikkei in Lima are pretty standard. Nigiri are 17-22 soles, makis are 36-48 soles for full rolls, and mains are 35-45 soles. The most expensive dish, the collar is 65 soles (17 dollars) and is meant for sharing.

My Take

When I visited, the flavors at Maketto didn’t quite live up to its bold decor and spunky menu.

The Gunkan TNT with conchas (scallops) was the most disappointing. I usually enjoy conchas the most but these felt very plain.

The Ganyaki Bombastic featured an interesting interplay between the salmon, crab, and parmesan. However, I think the “Bombastic” descriptor oversold the dish a tad.

The El Cangri Maki was a bit more interesting. It was creamy while the sweet potato shavings on top provided a satisfying crunch.

The Maketto Fried Chicken was beautifully fried but did not have much pizzazz. Though the texture was crunchier, it was not too different than an ordinary chicharrón de pollo or a basket of chicken tenders. I guess I was expecting something more like Momofoku’s Korean Fried Chicken.

The Aisu Kurimu soft-serve with miso butterscotch and cornflakes, was good with interesting textures and contrasting flavors—a little saltiness and even umami to go with the sweetness.

The seafood and chicken were fresh and the textures in the dishes were interesting. However, the food lacked the finesse that you see at other Nikkei restaurants which is not entirely unexpected given the ambiance and casual setting. Regardless, I think the flavors could’ve been quite a bit bolder.

I wouldn’t mind giving Maketto another chance, especially as a late afternoon snack Next time, for variety, I would substitute some of the nigiri for a bao or two. If I come with Mariela, I’d be down to try the Batayaki Fish Collar.

Essential Info

Av. Mariscal La Mar 830

Everyday, 12-11 PM

@makettolima

You don’t need a reservation, but Maketto is still popular so you may find a short line at times you wouldn’t necessarily expect (for example, 9 PM on a Wednesday)

Number of times we’ve visited: 1 (we also ordered delivery from here once.)

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This is just one of the 100+ restaurants in Peru that I cover in my blog and guidebook. If you’re headed to Peru, please buy a copy of my guidebook which covers everything from street food to tasting menus.

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Location

Set along Costa Verde, Cala boasts an amazing location. If you’re lucky enough to be seated on the patio, it will feel like you’re floating over the beach.

Restaurant Layout

Menu

The menu at Cala varies depending on what part of the restaurant you’re in and the time of the day. We like Cala’s menu especially the terrace menu because there’s a wide range of small and larger places and you can match your appetite.

If you’re at Cala for lunch, I would go for the raw menu including a variety of ceviches. There were people (mostly tourists) ordering ceviche until late in the night at Cala which was a bit strange since traditionally ceviche isn’t eaten after 3 pm.

We now go straight for the makis section of the menu (“snacks & japo”).

Overall, the menu was well-rounded, but there were some strange items like pollo a la brasa. I didn’t try it, but I can confidently say that Cala isn’t the place to try pollo a la brasa. You’d be better off at the numerous pollerías that you’ll come across during your time in Lima.

Prices

The prices were reasonable especially given that you’re paying for the view. The makis were around 25 soles or $6.50 each and were equivalent to a half maki at other restaurants. Cocktails were around 40 soles ($10).

What We Ordered

For our most recent visit, we ordered conchitas a la parmesana and three half maki rolls. For the makis, we ordered the acevichado (the classic), cala volcano (shrimp, sriracha mayo, jalapeño), and the crab roll. I didn’t realize that I ordered two types of crab rolls. We’d usually try to have a little more variation, but they were delicious so we can’t really complain.

For drinks, we ordered the Grabs (gin, passion fruit, strawberries, raspberries, and lemon) and Pisco Punch.

Our previous visit was during lunch so we ordered ceviche and makis. The house ceviche has green leche de tigre. The green comes from the cilantro so it’s definitely not something you’d want to order if you’re not a cilantro lover.

Our Take

The conchitas a la parmesana were a little subpar. The melted Parmesan felt like it had been sitting too long before it was delivered to the table

The makis however were spot-on. Before she met me, Mariela didn’t like makis. Then I took her to Cala and she saw what was possible. The maki at Cala has a fusion vibe—a little saucier and with less soy sauce than at a traditional Nikkei restaurant. Regardless, they are delicious.

The drinks were nice and refreshing, featuring a lot of Pisco, Gin, and fruit—exactly the kind of cocktails you’d want while enjoying the beach view.

The sunset was spectacular. It had been cloudy the whole time we’d been in Lima (pretty typical) and this was the first real sunset we’d seen for months.

I have a couple more rooftop bars to try, but I suspect that the view at Cala may be the best in Lima, especially from the lounge. The view dramatically overlooks the beach just like you’re hovering over it.

Most of Costa Verde is largely undeveloped. Compare Lima’s waterfront to that of just about any other city in the world and you’ll see how pristine it is. La Rosa Nautica is the only restaurant that is so close to the water. Thus, Cala’s view is largely unrivaled.

Essential Info

Cto. de Playas, Barranco 15063

Sunday-Wednesday, 12 pm-1 am

Thursday-Saturday, 12 pm-3 am

@calarestaurantelounge

https://cala-restaurante-lounge.cluvi.pe/

For sunset lovers, I recommend that you arrive one hour before sunset. Cala takes reservations but you can’t reserve a specific table (for example, a table by the window).

There’s also live music for special events (check the Instagram)

Much More About Peruvian Food One Click Away!

This is just one of the 100+ restaurants in Peru that I cover in my blog and guidebook. If you’re headed to Peru, please buy a copy of my guidebook which covers everything from street food to tasting menus.

Subscribe to my substack and check out the archive for more information about dishes and ingredients.

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The highlight of the meal:

Location

La Picante is located in a largely residential area of Jesus María. It’s two blocks from the market which is small but worth checking out.

Restaurant Layout

La Picante’s decor shares some similarities with the typical decor of modern, casual cevicherías though La Picante’s version is a bit more understated. The dining area is an open space that leads to a view of the kitchen, or at least part of it. You can see your ceviche being made, but the open kitchen is not the focus.

There’s a large chalkboard that depicts their recipe for ceviche.

Menu

The menu fits on a single page front and back. The front had appetizers and cold plates while the back had entrees.

There was no printed beverage menu but they had the usual—passionfruit juice, chicha morada, sodas, and beer.

What We Ordered

To start, we ordered a Ronda Marina to share. The ronda included three types of ceviche which are also available a la carte on the menu:

• Ceviche La Picante-the house ceviche which consists of fish ceviche with leche de tigre which incorporates blended sea urchin (left)

• Ceviche de Pescado-classic fish ceviche with rocoto pepper (right)

• Ceviche Mi Cole-pota ceviche (top)

All of the ceviche features the fish of the day which was perico when we went.

In addition, the ronda featured shrimp causa (center) and fried pota (bottom)

We then ordered their house special, the Arroz Chupado, soup over a bed of rice, which was finished tableside (see video above).

We ordered a pitcher of chicha de mora to drink.

Prices

Overall, the Ronda felt a bit small for 80 soles (~21 dollars). It was quite a bit smaller than the Ronda at El Pez On in Miraflores for example. Usually, Rondas are quite filling. The ronda also featured cheap seafood (pota and perico) which makes the price a little more surprising.

At 55 soles (~14 dollars), the Arroz Chupado was slightly high but in line with what you expect for a signature dish.

Our Take

I was excited to try multiple ceviches featured in the Ronda Marina, but the three of us all ended up agreeing that the causa was the highlight.

The two fish ceviches (Ceviche La Picante and ceviche de pescado) in the Ronda were similar to each other and did not really stand out from many other ceviches we’ve had. Both ceviches featured the same fish, Perico. I did not really taste much erizo in the house ceviche so the two ceviches taste similar to each other. The house ceviche had a little more ají. The pota in the third ceviche (ceviche de mi cole) didn’t seem to be at the peak of freshness.

The shrimp causa at the center of the platter was spectacular. All of the ingredients were of prime quality and shined, from the golf sauce to the yellow potato and shrimp. It was one of the best causas I’ve had anywhere.

The final element of the platter, the fried pota, was good but nothing especially noteworthy.

The Arroz Chupado came with quite a bit of fanfare for a rice dish. The rice was served in a sizzling skillet, and the chupe was poured over the rice after it was set on the table.

The chupe rice was deeply flavored with hucatay and ají. The ingredients like the habas (beans) were those that were typical of chupe Arequipeño from the south of Peru. The filet of fish featured Perico, the same fish from the ceviche, in a completely different way. I’m a ceviche lover, but I preferred their seared version of this fish. The egg was beautifully cooked and large enough to share between the three of us.

Essential Info

Av. Húsares de Junín 651, Jesús María

Everyday, 11:30 am-5 pm

@la.picante

It was not crowded when we went for weekday lunch, but I hear that it can get crowded during peak times.

I heard that the La Picante in Ica is worth checking out.

Much More About Peruvian Food One Click Away!

This is just one of the 100+ restaurants in Peru that I cover in my blog and guidebook. If you’re headed to Peru, please buy a copy of my guidebook which covers everything from street food to tasting menus.

Subscribe to my substack and check out the archive for more information about dishes and ingredients.

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Location

Awicha is conveniently located in Barranco, a few blocks from Puente de los Suspiros. It shares a street with Isolina and Siete.

Restaurant Layout

Awicha, set in a colonial home, has a simple layout. There are two restaurants across from each other. Awicha is on the left. It consists of a smaller room that leads to another room. The walls are decorated by works of local artists.

Menu

I am not usually a fan of creative menu formats, but I appreciated the handcrafted menus at Awicha. With its craft feel, the menus were fun to browse.

Many diners comment on its small menu. However, to me, the menu felt quite large for the space.

What I Ordered

First, I ordered their ceviche mixto which has “cocoa mucilage.”

Ingredient Note: when you break open a cocoa pod, the mucilage is the slimy, white pulp that encases each of the cacao seeds. The mucilage is typically thrown away during the production of chocolate. Here at Awicha, it found a home in the ceviche of the day. The ceviche featured the fish of the day, Charella, and octopus.

I went to Awicha with the idea of ordering duck. There were several duck options so I asked the waiter for his advice. He steered me towards the Magret de Pato (Duck Magret), seared duck breast, which I was already eying.

To drink, I also ordered a non-alcoholic Culpiña, a blend of pineapple, lime, and coriander.

Prices

The ceviche was 49 soles (13 dollars) and the duck dishes range from 65-75 soles (17-20 dollars) which is on the high end for non-tasting menu dishes in Lima. The prices for the beverages seemed particularly high. However, the prices were very reasonable for the quality of the dishes.

My Take

Awicha is very refined yet approachable and easy to enjoy. The ceviche was unlike any other ceviche I’ve had. The leche de tigre was drizzled over the seafood at the moment. The lime was fresh yet the ceviche did not taste primarily of lime. The fish and the octopus were beautifully textured.

The cocoa mucilage injected an interesting riddle into the ceviche. On each bite, it tasted a little different. On first blush, it tasted a bit like tamarind to me. On another bite, it was sweeter. I’ve had many ceviches, and I never had anything like it before.

If you’re just interested in “trying ceviche in Peru,” I would point you to a list of other places. But it’s definitely worth ordering if you want to try cacao as a unique, oft-neglected Peruvian ingredient.

The duck magret was beautifully cooked. The duck had a deep essential flavor and the potato puree was delicious. The salad tasted of wild leaves which I really enjoyed.

You can just enjoy Awicha’s offerings at face value, but a closer look at the menu and influences reveals many subtleties. It’s a great example of cocina de autor, which roughly translates as “signature cuisine.”

The food is not classically Peruvian yet it uses the highest quality Peruvian ingredients. For example, the duck is sourced from the farm of Chef Jason Roman’s uncle in Huacho. The potatoes in the puree have the unique taste of Peruvian potatoes.

I first heard about Awicha as a “French-Peruvian” fusion restaurant, but it’s much more than that. The duck preparations certainly have a French strong influence. At first order, the Duck Magret feels like French food made with Peruvian Ingredients. Others have called the menu a Mediterranean-Peruvian fusion. There’s a whole section of the menu devoted to pasta.

It seems that each person’s impression is based on what path you follow through the menu. It’s not too important to categorize what Awicha is since the menu is constantly evolving with the season and the chef’s personal evolution. I just know that the more I read the menu about Awicha’s story, the more interested I become in Chef Roman’s story and how these diverse influences came to shape him and his cuisine. There are many restaurants in Peru that boldly fuse flavors and ideas from diverse cuisines. However, Awicha’s matter of bringing things together is a bit quieter and understated, providing a nice respite.

Next Time

Next time, I would like to try the duck in a completely different way with the duck ceviche. It would also be nice to try a drink or two from the carefully curated cocktail and spirits menu.

Essential Info

Jirón Domeyer 296, Barranco

Mon-Thurs: 12-4 pm, 7-11 pm

Fri and Sat: 12-10:30 pm

Sunday: 12-9 pm

https://www.awicharestaurante.com

@awicha.restaurante

Much More About Peruvian Food One Click Away!

This is just one of the 100+ restaurants in Peru that I cover in my blog and guidebook. If you’re headed to Peru, please buy a copy of my guidebook which covers everything from street food to tasting menus.

Subscribe to my substack and check out the archive for more information about dishes and ingredients.

Check out my guidebook

Subscribe now

Share

Share How to Eat in Peru