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Osso

Lima

A shrine to meat in the Peruvian capital

Vegetarians, beware: There may be a few fresh salads on the menu and three fish dishes but make no mistake: this place is all about meat. Chef Renzo Garibaldi studied with meat expert Joshua Applestone in New York, then returned to Peru to work as a butcher, starting out by making artisanal chorizo. In 2013, he opened Osso (the name deriving from the Latin word for bone, because without bones, there's no meat), a restaurant where butchery, quality produce and fire combine to glorious effect.

On the menu: Not only does the team use top quality cuts, they also use a dry ageing process to ensure maximum flavour in their T-bone, tomahawk, skirt steaks and more. Choose from seven different cuts of beef and six different cuts of pork (the menu has helpful diagrams of the animals to guide the uninitiated) and a variety of indulgent sides, including truffle chips and bone marrow risotto. The menu also features tacos, chicken wings, a Bolognese made with Angus beef and a steak tartare made from aged beef tenderloin, one of Osso's star dishes.

And to drink? Expect cocktails such as a cold brew negroni, a limoncello spritz and an Osso sour from the impressive bar team.

Going global: With over a decade under his belt at the Peruvian branch, Garibaldi has opened Osso outposts in Miami, Bogotá and São Paulo.

The kids are alright: Bringing a little one? They'll find something they love on the children's menu.

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