Peruvian Restaurant
Peruvian Restaurant in Brussels. Practical information, direct contact and enquiries in one click.
Lima at street level, here in our dining room
Our chef trained at a cevichería in Miraflores, and she insists the leche de tigre is mixed at the moment of service — never prepped in the morning. The aji amarillo and rocoto chillies are flown in directly from Peru, the corn for choclo is the giant Cuzco variety, and the anticuchos turn on a real charcoal grill where the heat is uneven on purpose.
We seat fifty in a bright dining room with bottles of pisco lined up behind the bar. Lunch is busy from twelve, dinner is more relaxed, and we recommend booking on Friday and Saturday nights. Our pisco sours are made with whisked egg white at the table — none of the bottled-mix shortcuts.
Opening Hours
Lima on a plate
Our current menu — discover it on-site or reserve in advance.
Sea bass cured at the table in fresh leche de tigre with red onion, ají limo, choclo and sweet potato — the way they do it in Lima.
Beef heart marinated in ají panca and grilled over charcoal, served with potato and ají amarillo cream.
Beef sirloin stir-fried in a hot wok with red onion, tomato and ají amarillo, served with rice and crisp potato chips on the side.
Sashimi-style sea bass under a smooth ají amarillo and lime sauce — Nikkei Peruvian, lighter than ceviche.
Three-course Sunday menu of mixed ceviche, two mains and a quinoa pudding to finish — best with a pisco sour to start.
Quebranta pisco, fresh lime, simple syrup, egg white and Angostura — shaken hard and served the way Lima drinks it.
« Citrus, charcoal, pisco — Lima at the table. »
Peruvian Restaurant
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