New-wave butchery makes for a modern meat masterclass


On the Pass

Renzo Garibaldi

A butcher’s shop and restaurant all rolled into one, Osso is the place to go in Lima for all the best cuts, from perfectly cooked ribeye to flavoured sausages (think cheddar, rocotó pepper marmalade and limo chilli), with almost everything grilled over the barbecue. Casual, noisy and rustic, this is a joint to get your hands dirty and become at one with your carnivorous self.

It all started when chef Renzo Garibaldi’s wife Andrea signed him up for a masterclass in San Francisco with meat maestro Ryan Farr in 2010; he then spent the next three years learning about sustainable butchery in the US and France, developing ideas for his restaurant. Osso opened in 2013 with just one semi-secret table at the back of Garibaldi’s meat emporium, but it proved so popular – not least with visiting international chefs – that it soon expanded into the more spacious adjacent dining space it occupies today.