Chief reason to visit: To mix with Lima’s buzzing foodie crowd and sample chef Gustavo Montestruque’s creative repertoire of ceviches that include octopus, sea urchin, shrimp and grouper – along with a pisco sour or two.
A few words on the chef: A graduate of Cordon Bleu Peru, Montestruque worked in renowned Lima restaurants Mayta and Cosme and even did an internship at El Celler de Can Roca in Spain. In 2016, he joined Gastón Acurio’s group of restaurants working at Panchita and Papacho’s, before taking over the kitchen at La Mar in 2017.
Typical dishes: Chalaca de causas, featuring crab, sand smelt crackling, avocado and tartare sauce. The classic ceviche is also a must-eat.
What’s the vibe? This is a no-reservations joint – and hugely popular – so expect to queue. Known for its pisco-led cocktails as well as its seafood, La Mar is relaxed limeño dining at its best.
What else: La Mar takes its social responsibility seriously by promoting sustainable seafood sourcing. It only uses fresh fish of the day in order to alleviate over-exploited fish species.