Best Dishes at Lima Fitzrovia

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.

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.

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 impeccable technique.