A classic Peruvian preparation—mashed potatoes (sometimes purple native potatoes) layered with avocado, cooked chicken or fresh seafood, and bound with a lime-based sauce. It's creamy, bright, and remarkably complete. The potato base is smooth, the avocado adds richness, and the lime brings acid and life.
Tips from diners
Ask if they're using native Peruvian potatoes—they're nuttier than standard potatoes and make this special.
The foundation of Peruvian coastal cooking. Ultra-fresh white fish is 'cooked' in lime juice with red onion and ají amarillo (yellow chilli), creating a bright, complex dish. The balance of citrus, heat and sweetness from the onion is essential. Lima's version is refined and precise—no confusion of flavors, just clarity.
Tips from diners
The quality of the fish is paramount in ceviche. Lima sources the best—you can taste it.
If this is your first ceviche, start here. It's the classic preparation and shows why the dish is iconic.
A more refined presentation of raw fish than ceviche. Ultra-thin slices of pristine bluefin tuna are dressed with citrus and ají (Peruvian chilli), keeping the focus on the fish's buttery richness. Served with crispy tortilla chips for texture contrast. The tuna is sweet and delicate.
Tips from diners
This is how Peru does raw fish. It's lighter and brighter than Japanese sashimi but with similar commitment to quality.
A refined dessert with creamy vanilla flan and buttery caramel sauce. The vanilla is genuine and aromatic, not synthetic. The flan is set but still creamy, and the caramel brings sweetness and depth. It's a simple dessert done with precise technique.
Tips from diners
The vanilla is the star here. If you love vanilla, this is for you.
The main courses showcase refined technique applied to quality ingredients. Fish is often grilled or gently cooked, finished with Peruvian sauces and served with sides like quinoa risotto or purple potatoes. The preparation is elegant and the ingredients shine.
Tips from diners
The menu changes seasonally. Ask what's fresh that day—seasonal ordering shows respect for the ingredient and the chef.
Lima Fitzrovia opened in 2011 as the UK's first Peruvian fine-dining restaurant under chef Diego Recarte and has remained Michelin-recognised since 2012. It's a vibrant celebration of Peru's coastal cuisine—ceviche, tiradito, fresh seafood and native ingredients like purple potatoes and quinoa. The dining style is casual-elegant and warm, with refined Peruvian dishes and excellent pisco sours.
Order the pisco sour—it's expertly made and the perfect balance of citrus, egg white and heat. This is how the drink should taste.
Book the pre-theatre or lunch menu at £24 for 3 courses. You get the quality of the restaurant at a fraction of the dinner price.
The dining room is warm and intimate without being stuffy. It's a great spot for a date or special occasion.
Lima has been Michelin-recognised since 2012 and is one of London's most consistent restaurants. The recognition is well-deserved.
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