Malabar

With an Amazonian bent, chef Pedro Miguel Schiaffino’s seasonal menu features deftly prepared delicacies such as crisp, seared cuy (guinea pig) and Amazonian river snails bathed in spicy chorizo sauce. Don't forgo the cocktails (the chef’s father, a noted pisco expert, consulted on the menu) or desserts, which are perhaps the lightest and most refreshing in Lima.