In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multicourse meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why we're highlighting Bib Gourmands and sharing where to go, what dish to order, the best time to stop by, and everything in between. Whether it’s a friends-only supper club into Vancouver neighborhood staple or seasonal plates with a Mediterranean twist in Toronto, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
Whether it's respect for the ingredients or an emphasis on cultivating a creative menu, the goal at this Bib Gourmand is apparent—to reflect the global migration of Peruvian flavors and to bring more awareness and visibility to Peruvian cuisine. "I wanted to present Peruvian cuisine from a different perspective—a modern interpretation that isn’t confined to one specific style," explains chef/co-owner Erik Ramirez. "I want it to be the go-to destination for Peruvian cuisine in NYC, helping to pave the way for the recognition that our cuisine truly deserves."
The result is a free and adventurous menu filled with Peruvian dishes like mango ceviche and cold Aji Amarillo curry.
But don’t take our word for it, check out what our Inspectors have to say here, and below, learn from the team about what you need to know before you go.
What is the dish to order at Llama Inn?
Mango Ceviche, and Cold Aji Amarillo Curry.
It's a dish that perfectly reflects a free, adventurous, and character-driven cuisine. The idea arose from creating a vegan dish inspired by ceviche, full of personality. It features a base of Thai curry blended with Peruvian ají amarillo, achieving a balance between controlled acidity and the fresh sweetness of mango. It is accompanied by various textures, such as crunchy Peruvian corn and toasted quinoa, delivering an explosion of flavor in every bite. Each flavor is clearly expressed, allowing every ingredient to shine without compromising the respect for the product.
—Lucho Cornejo, executive chef
What price range can customers expect at Llama Inn?
Snacks: $14 - $18
Ceviche: $20 - $27
Small plates: $22 - $33
Large format (feeds 3 or more): $60 - $98
—Erik Ramirez, co-owner
When is the best time to stop by?
Our new brunch is a great option, as it’s the first menu I’ve designed for the New York market—a more casual, convivial approach.
—Lucho Cornejo, executive chef
What was the idea behind Llama Inn?
My idea behind Llama Inn was to bring more awareness and visibility to Peruvian cuisine and culture by creating a restaurant that feels familiar to a demographic that wouldn’t typically eat at a Peruvian restaurant or know much about our food. It was a way to educate, shine a light on our cuisine, and give it a platform and a voice to become more than what is commonly perceived in the New York dining scene. By utilizing the seasons, ingredients, and dining styles found in New York, I could meld these elements with Peru’s rich culture, soul, history, flavors, and biodiversity to create a neighborhood restaurant that stands the test of time.
—Erik Ramirez, co-owner
How would you describe your approach to food and cooking?
My approach to cooking is straightforward. I work from a checklist that includes:
Flavor
Inspiration
Connection to the concept
Execution
Seasonality
Presentation
No matter the dish, there must be a clear link to Peruvian cuisine.
—Erik Ramirez, co-owner
How have you been able to maintain your standards with the cost of ingredients going up?
Our standards aren’t solely determined by cost, but it has indeed become challenging to maintain them as ingredient prices fluctuate and inflation impacts our bottom line. We also need to consider how our prices compare with similar restaurants and how the perception of value can be especially complex for a Latino restaurant. There’s a limit to what we can charge before customers perceive us as too expensive. To adapt, we’re vigilant about our ingredient choices, regularly review and adjust our approach, and accept that this new reality requires ongoing diligence and smart decision making. Our creative process has shifted with cost being the primary driver.
—Erik Ramirez, co-owner
Hero image: Llama Inn
