Travel + Leisure

"Acurio is back in the kitchen, paying tribute to traditional Peruvian fare such as ceviche, with his exemplified contemporary style—every dish has a backstory."

The World's 50 Best Restaurants

"Standout dish: Three ceviche testing."

Traveling & Living in Peru

"The freshness of the products, the wonderful flavors of the ginger and the correct amount of spice, made the ceviche just perfect, again."

Isabel Stadnick

"The leche de tigre was added just before we ate it, making sure not to overcook the fish. The fish itself was undoubtedly fresh as fresh can be, and the camote (sweet potato) and choclo (corn kernels) perfectly balanced the flavours and textures."

Catherine George

"Three Cebiche Tasting, XIX Century with sour orange, XX Century with lemon and limo chilli and XXI Century street food style. Nicely cured fish with different flavour combos. The tomato and chilli is almost like a gazpacho. A delightful way to start."

WBP Stars

"You should also try any of the different versions of ceviche."

Roxana Garmendia

"Our next course was the Cebiche, a dice of fresh sea-bass with onions, sweet potato, and corn to which a fragrant and intense red spicy sauce is poured into by the waiter. The freshness of the products, the wonderful flavors of the ginger and the correct amount of spice, made the cebiche just perfect, again."

Air France

"Start with a traditional pisco sour, before moving to a ceviche, the house specialty."

Ryan Shauers

"Some of its signature dishes include ceviche."

Flavourways

"Using the freshest sole caught off the coast of Peru, this ceviche was the perfect balance of citrus and fish. Drops of olive oil and coriander oil decorated the dish, and the fried garlic topping added a satisfying crunch."