MICHELIN Guide’s Point Of View

Upbeat, modern and cool, Llama Inn pays respect to all styles of Peruvian cooking, but with the technical flair of Chef Erik Ramirez who has trained in New York’s top restaurants. The result is a fresh, fun and spontaneous cuisine that aims to elevate  Peruvian food. Fish courses are notable, and nowhere is that more clear than in the fresh and expertly cut raw sea bream tiradito with persimmon, ginger, yuzu and nutty poppy seeds. Fluke ceviche is just as memorable, served in a bit of dashi with lime, onion, cilantro, aji and wonderfully spicy leche de tigre. Then move on to devour decadent little skewers of pork belly brushed with Chinese fivespice, soy, garlic and barbecue sauce. Excellent desserts include airy coffee mousse with chocolate and lucuma.