Kjolle — Restaurant in Lima Metropolitan Area

Kjolle was AMAZING. If Central (the "brother" restaurant run by Kjolle's chef Pia Leon's husband and partner Virgilio Martínez Véliz) is the best in the world, then Kjolle is the best in this galaxy because it was out of this world. During my self-guided 16-day gastronomy tour of Lima, I ate at Central, Maido, Mayta, Merito, Astrid y Gaston, El Mercado, La Mar, Tomo Cocina Nikei, Amoramar, Rafael, Cosme, Cafe Museo Larco, Osaka, and other top restaurants in Lima. For me, this was the best of all of them, including Central. EVERY dish was bursting with flavor, not salt. The combinations were inspired. I still dream of the bread with a sweetened Kjolle (a flower that grows in the Andes) whipped butter. As my pictures show, the presentation was impecible. They bring out the the main ingredient of each dish in its original form. Some of the dishes are served cold which adds to the creativity. I cannot recommend this place enough and will not fail to come back on my next trip to Lima. Expect to pay PE 1000 soles before the tip (approx $265 USD as of 2024) for just the tasting menu. The wine pairing was an additional PE 665 (approx $180 USD). A non-alcoholic pairing was approximately half that, neither of which I partook in. Kjolle resides in the same building as Central and their test kitchen Mater in the Barranco district of Lima and hides behind a non-descript wall where even the signage is covered with metal plates when they are not open. It is a beautiful building with a garden where they grow some of their own ingredients on site. The garden is not just for show; I saw a staff member gathering an ingredient on my way out of my Central meal. If you didn't book 2 months ahead, don't worry. Check their reservations site each morning or simply show up at their non-descript gate at 12:40 (they open at 1:00). A party of 3 that arrived before me and I each got seated without a reservation. I loved Kjolle so much that I randomly checked for a reservation later in my trip and found several opening and consided going back! Of course by the next day, they were back to having no opening for over a month and a half. P.S. Feel free to take your phone to the bathroom, it is really nicely designed/decorated! P.P.S. In 2021 Pia León won an award for world’s best female chef. First, I don’t think there should be any distinction between male and female chefs. Secondly, she should have won world’s best chef. Period. Full stop. Heaven would be eating at Kjolle every day. Unfortunately, they are closed on Sundays.

Update: I had been dreaming about the bread with Kjolle butter all week, so on the last day they were open before I left, I went there a second time just over a week later, and just for the bread. If anything, it was better… Manuel and Wendy at the gate recognized and greeted me. I also saw Chef Pia Leon in the garden with her son and said "hi". He was helping her pick sweet potatoes and they were so cute! She recognized me as I had seen her at the end of my last meal and thanked her then. She ensured that I got a table. So thank you again Chef Leon! Chef Virgilio Martínez Véliz also joined them before I was seated and I was able to greet him too. It happened to be his birthday! When I was seated, the staff recognized me. I intended to eat a la carte, starting with the bread. A different Manuel, the maitre d, offered to change up the tasting menu for me. I caved after the bread and agreed to let him chose. AGAIN, every new dish was amazing except for one (which will remain unnamed). The one dish was simply "really good", but not WOW - groan-in-ecstasy AMAZING. One of his most inspired changes was the desert. He gave me this coconut ice cream (pictured last) which was somehow "special" among dishes that were all the best I had ever had. Manuel's choices were perfect. Thank you Kjolle staff for two out-of-this-world experinces! Don't doubt that I will come here at least twice on my next trip. Since I've done so many restaurants, I know which ones are worth returning to, and this is at the TOP...

Astonishing Gastronomic Experience in Lima – Worth Every Penny

Experiencing the gastronomy in Lima was truly astonishing — from breakfast to dinner, the city’s food culture amazed me. One highlight of our trip was dining at the #9 ranked restaurant in the world, where reservations must be made at least a month in advance.

Located in a charming second-level bungalow with an open kitchen concept, the ambiance immediately set the tone for what turned out to be an unforgettable evening.

The meal began with a warm house-made bread served with a specially prepared herb butter — it was so good I couldn’t stop eating it. Then came the corvina fish and clam sashimi, seasoned in a bright citrus sauce and topped with sweet potato and white quinoa. It was refreshingly light and an excellent way to start the dinner.

Next was the sea urchin prepared two ways. I especially loved the nutty-flavored preparation; the other, while flavorful, had a punchy sauce that slightly overpowered the delicate taste of the uni.

We then enjoyed a unique dish featuring a medley of Peruvian ingredients like yuca, olluco, and shachappa, all brought together with a specially prepared nut-based sauce. It was both unusual and delicious.

The scallops were served in a strong citrus-based sauce — a bit too sour for my liking — but the trio of scallop preparations, especially one with a jelly-like texture packed with umami, showed great creativity.

The lobster dish was fantastic, enhanced by a rich crab oil extract that added deep umami. I also enjoyed the fried tempura greens, made with local Peruvian herbs — a clever and satisfying twist.

For mains, I had the pork belly, which was perfectly cooked with just the right tenderness, and paired beautifully with a broth that elevated the dish. The ribs, however, were underwhelming — they tasted mostly of salt, lacking in spice or complexity.

Dessert didn’t quite hit the mark for me, though that may be personal preference as I’m not a big dessert person.

Special mention to our waiter and sommelier, Jerry, who provided excellent service. He let us sample various drinks — wines, mocktails, and cocktails — all thoughtfully paired.

This dinner was not just a meal; it was a true culinary journey through Peruvian flavors and ingredients. The experience, the service, and the creativity of the dishes made it absolutely worth...

We had an unforgettable dining experience at Kjolle. From the moment we arrived, the hospitality stood out — a warm welcome in the garden, friendly conversation, and even a short introduction about the building before being guided to our table.

The ambiance is minimal yet elegant: wooden and marble tables without cloths, spacious seating that ensures privacy with clever dividers, and a high wooden ceiling that creates both warmth and openness. Even small details, like individual bag stools and the variety of cutlery presented with each course, reflect thoughtful design.

The service was attentive and seamless. Every staff member spoke excellent English, and small gestures made a big difference — pausing service when someone left the table, resetting napkins before dessert, and even escorting guests to the restroom. Hygiene was handled with grace, like using tweezers to place napkins. These touches show a world-class standard of care.

As for the menu, every dish was both beautiful and delicious. Highlights for us included: • Corvina and Clams: interactive and flavorful, ending with a delicate broth. • Duck with Madre de Dios Nut and Sea Urchin: perfectly balanced, even for someone who usually avoids sea urchin. • Many Tubers: a celebration of Peru’s roots, with a storytelling element when the sachapapa plant was brought to our table. • Lobster with Charapita Chili and Cecina: an unexpected but harmonious combination. • Cow Rib: slow-cooked for 16 hours, rich and deeply satisfying, a perfect main course crescendo.

The bread and honey butter at the start set a warm tone, while the desserts were a show in themselves — multiple creations inspired by cacao and Amazon fruits, visually stunning and varied in taste and texture. We also loved the thoughtful gift: a small art booklet pairing each dish with a piece of modern artwork, making the experience truly memorable.

In total, the meal took around 1 hour 45 minutes — perfectly paced, never rushed, never dragging.

Kjolle is not just about food; it is about storytelling, culture, and hospitality at the highest level. Every detail, from design to service rituals, reflects Pia León’s vision. Highly recommended for anyone visiting Lima — this restaurant is a...