The North Coast and Northern Highlands Restaurants
We’ve compiled the best of the best in The North Coast and Northern Highlands - browse our top choices for Restaurants during your stay.
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We’ve compiled the best of the best in The North Coast and Northern Highlands - browse our top choices for Restaurants during your stay.
Equal parts funky and friendly, this café offers light snacks, hot and cold beverages, free Wi-Fi, and a seemingly endless supply of newspapers and books in English. Warm up by the fireplace on a cold night, or sit on the outdoor terrace with your laptop and sip a fresh-pressed cup of tea.
To experience the Andean delicacies that huarasinos eat on special occasions, take a 10-minute taxi ride outside downtown to this excellent restaurante campestre (country restaurant beneath a trellised arbor). Here you'll find pachamanca (meats and vegetables cooked over coals in a pit), pork cooked in a cylindrical box, and yes, cuy, or guinea pig (it's actually scrumptious). The decor and service are hospitality personified, and the grilling is some of the most exquisite in the city.
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.
This exquisite eatery is one of Peru's not-to-be-missed culinary experiences. In 1983, the Solis family began serving modern interpretations of comida norteña (northern Peruvian cuisine) out of their home. The business exploded, leading to a chain of top-shelf restaurants all over Peru. Here, under the aegis of renowned chef Hector Solis, you can try a sumptuous cabrito (kid goat) and arroz con pato (duck with rice), as well as dozens of other local specialties and a long list of trendy pisco-based cocktails.
With this intimate, five-table bistro, Peruvian cocina del autor comes to Huaraz. Young chef Junior Reymundo doesn't just provide exquisite takes on Peruvian classics: he tells stories. The first chapter might be a cebiche de mango, followed by washga gora, a soup of Andean vegetables. Or the narrative might start with an ají de gallina (nutty chicken stew) like none you've ever had before, with a denouement of exotic mountain fruits. The menu rotates, so you can enjoy this gifted cuisinier's culinary poems every day. It's simply exquisite.
Chef Juan Seminario rides his motorcycle to local markets every day to find the fish and produce that make this narrow restaurant the rival of many top eateries in Lima. This means Mediterranean and Asian elements find their way into dishes such as a Nikkei-style tiradito (sashimi-style fish with a spicy sauce) and house-made pastas.
Ask anyone in Piura the best place in town to go for typical dishes, and they'll tell you to come here. Two dining rooms—one air-conditioned, one not—with cracked white walls and waitresses in flowing peasant dresses form the backdrop for regional dishes like tamales verdes (green tamales) and seco de chavelo (fried green bananas and pork). Wash everything down with algarrobina, a pisco-based cocktail flavored with the syrup from the area's algarrobo trees.
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.
Skip the first floor and head upstairs to the terrace for great views of the beach at Huanchaco's largest and most popular restaurant. Enjoy Huanchaquero specialties, including cangrejo reventado (baked crab stuffed with egg) and cebichede mococho (algae cebiche). Only open 11–5:30, this open-air eatery serves lunch and sunset drinks from a special wine list or cocktail menu.
This attractive restaurant has an extensive international menu offering traditional rice and meat dishes, as well European-inspired salads, sandwiches, and entrées mixing local and imported ingredients. Whether you choose the Thai salad or lomo saltado (stir-fried beef and potatoes), expect to savor your meal. Relax in the serene dining room, and don't miss dessert—along with, well, a cappuccino.
A great hangout and meeting spot for travelers, this eclectic café with cheery yellow walls and wood-beamed ceilings works with local farming co-ops and has a commitment to organic principles and fair trade. The menu is small, but the quality is good. Try the juanes (an egg, rice, herb, and spice mixture, topped with chicken and tied into a bijao leaf), sandwiches, or any of the desserts.
An eclectic mix of Indian curries, Mexican burritos, and Thai favorites makes this cozy dining room a magnet for tourists seeking international edibles. The spicy concoctions are belly warming; a big beer selection helps put out the flames. The restaurant also bottles its own hot sauces.
This cute coffeehouse serves as a nice break from seafood if you find yourself spending too much time indulging in Huanchaco's cebicherías. The Dutch-and-Peruvian-owned café sources its coffee and other organic ingredients from local and regional producers. You can grab wraps, sandwiches, pastries, pies, crêpes, and other light bites here as well.
Chachapoyas's trendiest eatery tends to elicit sharply polarized reactions: for those in the "love it" camp, local chef David Sancón's innovative take on Amazonian cuisine is a foodie's dream, with imaginative presentations (think guinea pig on a clothesline and ant-studded cocktails), hip jungle decor, and a level of culinary imagination unavailable elsewhere in Chachapoyas. For those in the "hate it" faction, it's all style and no substance. That said, a local puts the case well: "Whatever your final opinion, you can't leave town without trying El Batán."
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.
The best restaurant in Casma, this local favorite serves just about every type of seafood imaginable. The arroz chaufa con mariscos (shellfish with Chinese-style fried rice) is especially good, but if you're not in the mood for seafood, try the cebiche de pato. This isn't traditional cebiche, but cooked duck, served with rice, yucca, and beans. Don't be put off by the cement floor—the restaurant lacks polish, but the cook knows his stuff.
A friendly staff serves a wide range of Peruvian and international specialties from 7 am to midnight daily at this centrally located eatery. Pollo a la brasa, sandwiches, grilled meats, arroz con pato (duck with rice): it's all there. There's also an excellent breakfast menu, free Wi-Fi, big corner windows for people-watching, and a playground, Hebrónlandia, in the back. With all the kids' options on the menu, families could easily spend half a day here.
In one corner of the Mercado Central, amid stalls selling charqui (dehydrated meat) and rainbow-colored displays of quinoa, you'll find a lunchtime crowd of people lining up for cebiche frito, a locally famous fried version of cebiche. The fish here comes battered and topped with a spicy mayo, along with leche de tigre and all the usual cebiche fixings. Patience here is key: remember that authentic local traditions are sometimes worth the wait.
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