Lima Anniversary: ​​5 taverns to enjoy Creole food in the capital

Superba

This family business was founded in 1983 by two Italians with the last names Carbone and Onetto, who passed the business on to Silvio Canata, grandfather of the current owner, Alhelí Castillo. Superba’s menu combines Creole and Italian delicacies, such as the classic sausage, tasty stews such as cau cau and new snacks with Italian cold cuts. You can’t miss the pisco chilcano (made with an art distillate or a Negroni.

Isoline

Created by the renowned chef José del Castillo as a tribute to Lima’s Creole cuisine, this restaurant was crowned Best Tavern at the Somos 2023 Awards. Its menu stands out for its generous portions, the usual flavor and the quality of the ingredients in each dish. They highlight delicacies such as cau cau con sangrecita, ribs a la Chorrillana and lomo saltado, all options to share.

Cumpa – Creole Tavern

Renzo Miñan opened this space in December 2021. His concept seeks to revisit classic recipes and give them his own touch. It draws especially inspiration from his childhood memories in Chiclayo, but also includes touches from his training as a chef in Lima. From the menu we can recommend the ceviches with corn cakes, rice with duck with a succulent smoky touch and the huancaína potato.

Old Queirolo Tavern

In 1880, Don Santiago Queirolo Raggio founded a typical grocery store of the time, which today houses a classic tavern when it comes to local cuisine. In the charming house in Pueblo Libre, we can enjoy the simple and perfect homemade ham sandwich, the tongue stew or perhaps a cold cut leg. To accompany, a pisco sour or one of their refreshing chilcanos.

Juanito de Barranco

Cesar Casusol, one of the sons of the founder of Juanito de Barranco, is in charge of this classic and cozy space, steps from the district’s Municipal Park. Since its founding in 1937, it has conquered various generations of families with a menu that is now reduced but endearing. There is no shortage of sandwiches with a decent French roll, with country or northern ham. They also offer bread with roast cooked in its good tuco, black olives and cold-cut pork legs.