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Kjolle

Lima

A colourful showcase of Peruvian biodiversity

Tasting the rainbow: Pía León rose to fame as the head chef of Central, which was named The World's Best Restaurant in 2023. In 2018, she opened Kjolle, her first solo restaurant, where she zeros in on Peru's vibrant pantry and lets her gastronomic instincts run wild. It's safe to say this independent venture has been a hit: not only is Kjolle the Best Restaurant in Peru 2025, it is also the 2025 winner of the Art of Hospitality Award, sponsored by Buchanan's 18.

Simple, but not easy: At Kjolle, León strives to preserve natural flavours – her dishes show a high level of research and testing, but the produce is always recognisable and never overly manipulated. This process, however, is far from easy: León and the team spend months researching the best ways to use each part of the ingredient to create the least possible amount of waste, while maximising flavour and adding unexpected elements.

Image, taste and context: Painting with colours as well as flavours is part of Kjolle's DNA, and a meal here is sure to fill up your camera roll with photos of dishes that are as beautiful as they are delicious. 'Context' completes León's culinary philosophy, exemplified in a unique selection of ceramics and glassware and a design scheme curated by the chef alongside local artists and artisans from across Peru.

A love for tubers: León's most recognisable dish is simply named 'many tubers' and consists of toasted yellow and red slices of olluco, an Andean potato-like root, held together by a creamy paste made from oca – a highland tuber – served on a tart made from cañihua dough, a cereal similar to quinoa.

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