La Picantería
Peruvian restaurant · Lima ·
Fresh seafood, pick your fish, choose your preparation style
Fresh seafood, pick your fish, choose your preparation style
"This lunch-only spot took over a corner of Surquillo and shook up the industrial, residential neighborhood with its tribute to the picantera women from Peru’s north and south. Its aromas and flavors run deep (warm, familiar), and chef Héctor Solís doesn’t mess around with the quality: the catch of the day comes in straight from other coasts to hit the pass as fresh as it gets. You can pick out a whole fish by the kilo and have it done as ceviche or sudado. Or lose yourself in the loving comfort of a cau cau with tripe, or a stuffed rocoto swimming in a shrimp chupe. At the bar or terrace, there are chilcanos, chicha de jora, and also beer made in the brewery behind the secret curtain that says “Adults Only.”" - paola miglio
"This lunch-only spot took over a corner of Surquillo and shook up the industrial, residential neighborhood with its tribute to the picantera women from Peru’s north and south. Its aromas and flavors run deep (warm, familiar), and chef Héctor Solís doesn’t mess around with the quality: the catch of the day comes in straight from other coasts to hit the pass as fresh as it gets. You can pick out a whole fish by the kilo and have it done as ceviche or sudado. Or lose yourself in the loving comfort of a cau cau with tripe, or a stuffed rocoto swimming in a shrimp chupe. At the bar or terrace, there are chilcanos, chicha de jora, and also beer made in the brewery behind the secret curtain that says “Adults Only.”" - Paola Miglio
"Among Surquillo’s huariques and trendy spots, this venerable address is where to order a whole fish." - Megan Spurrell
"A coastal Pimentel outpost by Héctor Solís that adapts the Lima original into a seafood-focused concept, demonstrating how regional chefs are planting roots along the north coast." - Eater Staff
"This restaurant in the Surquillo neighborhood is known for its magnificent display of fresh fish on the counter and the generous portions served at shared tables. Diners usually have their choice of fish and its preparation. Among the cebiches, choose the one made with cabrilla, a fish with dark meat and full flavor from southern Peru that doesn’t show up often in menus. The cebiche is otherwise classic, with refreshing acidity, though chef Héctor Solís does add a few spins by frying the fish skin to a supreme crunch and glazing sweet potato to give it more power." - Liliana López Sorzano