Peruvian Magazine Etiqueta Negra Features Four Top Lima Restaurants

This may be old news, but just in case you hadn't heard, the November edition (Year 5, Number 42) of Peru's highly-regarded Etiqueta Negra magazine featured four unique upscale Lima restaurants: Poissonnerie, Restaurant San Isidro, Kintaro, and Scena.

Each one offers a unique dining experience.






Poissonnerie
Avenida Malecón de la Reserva 1035
Miraflores
610-4000, extensions 121 and 224
Lunch: Monday to Saturday, 12:30 to 3:30
Dinner: Monday to Saturday 6:00 to 11:00
Website: Poissonnerie

Located in the five-star Miraflores Park Hotel, this restaurant is sophisticated seafood simplicity, with superb service and attention to detail. Chef Marco Albán, a native of Italy, recommends the Turkish-influenced jumbo prawns Kadaif with mango mayonnaise, and a plam heart and avocado salad.






Restaurant San Isidro
Prolongación Arenales 206, corner of Avenida Dos de Mayo,
San Isidro
441-1958
Lunch: Sunday to Monday, 12:00 to 4:00
Dinner: Monday to Saturday, 7:00 to 11:00
Website: Restaurant San Isidro

An exclusive shrimp restaurant that retains the feeling of eating in a private home (albeit, a very elegant one.) The chef is Eladio Espinoza Jr. and the most famous dish is shrimp grilled in a whisky, wine, and Wostercheshire sauce.






Kintaro
Avenida La Molina 1111
La Molina
349-0116 and 348-7432
Lunch: Tuesday to Sunday, 12:00 to 4:00
Dinner: Tuesday to Sunday, 7:00 to 11:00

Kintaro is a luxurious Japanese restaurant that aims to disprove the Peruvian notion that sushi is the only Japanese cuisine. Chef Juan Cuestas recommends prime beef steak grilled in a mirin and shiitake sauce, and yume maki, a riceless maki with fish wrapped within other fish, served hot.






Scena
Francisco de Paula Camino 280
Miraflores
445-9688 and 241-8184
Lunch: Monday to Friday, 12:30 to 6:00
Dinner: Monday to Saturday, 7:30 to 12:30
Website: Scena

Scena is where haute cuisine meets Cirque de Soleil; aside from solidly good food, the restaurant offers a dinner show evocative of the cabarets of yore. The owner is Elías Sabas and the chef recommends Thai chicken curry in a peanut sauce, served with coconut rice.





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