Kjolle

Lima

An enriching multi-space journey showcasing Peruvian diversity and culinary brilliance

When Pía León left Central in 2018, the world was watching. Seven years on, her ambitious multi-space celebration of Peruvian diversity, created in tandem with head of hospitality and beverages, Diego Vásquez Luque, has won the Art of Hospitality Award, sponsored by Buchanan's 18, as part of Latin America's 50 Best Restaurants 2025.

Although mere steps from Central – the two restaurants share a building in Lima's Barranco neighbourhood – Kjolle is a project of León and Luque's making. The pair prioritises diners' connection with the ingredients, kitchen and front of house team, fostering a uniquely thoughtful dining experience.

A journey into the beauty of Peruvian produce begins in Kjolle's garden, where guests escape the noise of the city and discover plants from the coast, mountains and rainforest. Here, a welcome drink accompanies a tour through Mater, the food research arm of Kjolle, Central and Mil, a restaurant near Cusco.

In a Peruvian wood and stone-decorated space, a relaxed tasting menu begins. There are no over-explained speeches about the dishes, Kjolle's team are deeply connected to the menu, providing concise, clear information that affords guests the space for considered dining. Everyone at the restaurant works in synchronicity, with both chefs and front-of-house team presenting dishes at the table, creating a connection between the kitchen and dining room.

Peruvian ingredients unknown to many diners, including kjolle (a flower for which the restaurant is named), and brightly coloured tubers like yucca, olluco and sachapapa are stars of the show, but the experience doesn't stay at the table. Before the last course, you're taken to a special room to learn about theobromas, a family of tree fruits which feature in the final dessert.

The team is adept at tuning into each guest's unique form of curiosity, identifying the depth to which they're willing to dive into Kjolle's world. While the food is the ultimate focus – León's 10-year tenure at Central as head chef earned it the title of The Best Restaurant in Latin America three times before taking the No.1 title in 2024 – the aim of Kjolle is to leave guests enriched and nourished in their newfound knowledge of the spoils of Peru's diverse landscape.

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