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Trujillo serves up delicious fresh seafood and a variety of excellent meat dishes. Try the cebiche made with fish or shellfish; causa, a casserole made of mashed potatoes and layers of fillings; tasty cabrito al horno (roast kid) or seco de cabrito (stewed kid); or shámbar, a bean stew tinged with mint.
Born in Chiclayo decades ago, the Fiesta group is widely considered the preeminent dining choice for those looking for modern interpretations of Peru's northern coastal cuisine such as arroz con pato (duck with rice) or suckling goat. This location, a sleek multilevel modern bistro in Vista Alegre, has become the city's top choice for fine dining. Try the creative dishes like grouper cebiche, served hot, and innovative cocktails, nearly all of which utilize pisco. This place is highly recommended.
Dining at this closed-door, reservations-only private house is like partaking of a sumptuous family meal in an Italian villa. There are no menus, no sign outside—instead, the owner, Sheyla, comes to your table; asks what you'd like to eat; and then heads to her kitchen to whip up fresh, organic dishes such as melon-and-prosciutto salad, wood-fired pizzas, and fusilli with mushroom ragù. She'll even send her private car to pick you up at your hotel, gratis.
There's a reason why this criollo eatery is consistently mobbed by hungry locals at lunchtime: its innovative cooking is some of the best in northern Peru. From shellfish and goat to duck and causas (stuffed mashed-potato-sandwiches), the menu just goes on and on. Locals swear by the meat-and-rice norteño staples, but you'd be hard-pressed to find a weak spot here. Come hungry.
Sandwiches are among the lesser-known glories of Peruvian cuisine, but if folks continue to throng this sunny patio café like they do now, it's only a matter of time before word gets out. Burgers here are among Peru's best, but even tastier is the sandwich de lechón al cilindro, made from pork slow-roasted inside a barrel. Added plus: the owners are northern hospitality incarnate.
With this simple but classy Italian trattoria, artisanal pizza comes to Trujillo. The pies are, indeed, tempting—with thin, flaky crusts and generous toppings—but don't let them distract you from the excellent pastas, which are homemade and inventive.
This beautiful café sits inside the Casa Ganoza Chopitea, which was constructed around 1735 and is one of the best-preserved colonial mansions in Trujillo. The interior has original woodwork and frescoes, and the exterior features a balcony and a unique polychrome facade featuring a male and a female lion (which is why it is sometimes referred to as Casona de los Leones). There's decent coffee, though the food is quite simple (sandwiches, pizza, pasta, empanadas). The atmosphere is really why you are here.
With its wooden balconies overlooking the street and its rustic-chic interior, this steak house gets high marks for ambience as well as flavor. Vegetarians have a few pastas to choose from, but the main reason to go are the rib eyes and filets mignons. There's also an extensive, if pricey, drink list.
Half a century's worth of tradition has gone into this Trujillo standby. Bustling at lunch- and dinnertime, it's a fun place to eat that specializes in regional cuisine—and does it well. Start with an industrial-size portion of spicy cebiche de lenguado (sole marinated in citrus), followed by rice smothered with camarones (shrimp) or mariscos (shellfish). There are additional locations near the Huacas del Sol y de la Luna in the village of Moche, as well as in Huanchaco.
Seco de cabrito is the star of the menu at this wildly popular institution among Trujillo locals, and no wonder: the version here is among the best you'll find. Colorfully woven decorations and marinera music add to the atmosphere. There are also excellent cebiches and tiraditos, but if you're a night owl, beware: they only serve lunch.
Although this Trujillo establishment has grown a bit shopworn since it opened in 1951, it still offers good food and friendly service. For dinner, enjoy seafood and pasta dishes, followed by excellent homemade desserts. Skip the dimly lit front room and, via a long, fluorescent-lighted hallway, enter the small, cozy back room with natural light and a more congenial feeling. This is a more low-key option from the same talented cooks who run Restaurant Romano Rincón Criollo.
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