Causa rellena is a cold layered terrine of mashed yellow potato seasoned with aji amarillo, lime and oil, layered with chicken, tuna, crab or avocado, plated as a cylinder.
Where to eat it: 4 restaurants across 1 city.
Causa descends from pre-Columbian Andean potato cuisine; the modern layered form emerged in 19th century Lima, the name meaning a fundraising cause during the War of the Pacific (1879-1883). The yellow papa amarilla and aji amarillo give the canonical Lima version its colour. Cosme, Isolina and Wa-Lok keep the classic chicken or tuna stuffing alive; the modern Nikkei versions stack avocado, mayo and sashimi-grade fish.
Common allergens: Fish if tuna-filled
Tip from the editors. Pass the potato through a ricer twice for silky texture. Avoid food-processing, which turns it gluey.
La Mar at Av Mariscal La Mar 770 in Miraflores is Gaston Acurio's 2005 cevicheria, No.26 on Latin America's 50 Best 2025 and a Lima lunch institution.
OrderThe ceviche clasico and a tiradito sequence, with chicha morada to drink.
TipLunch only; queue starts at 11:30 on weekends because there are no reservations.
Punto Azul on Calle San Martin 595 in Miraflores is one of Lima's most popular cevicherias, fifteen years on the map serving daily generous ceviche plates.
OrderThe ceviche mixto and a leche de tigre shot to chase it.
TipLunch only; the kitchen closes at 16:00 sharp regardless of queue.
Cosme at Calle Tudela y Varela 162 in San Isidro is chef James Berckemeyer's comfort-Peruvian room, opened 2015 after training under Gaston Acurio.
OrderThe chef's tasting plates, anchored by the modern aji de gallina and the beef tartare.
Book1 week ahead
TipSunday lunch is the easier reservation; closed for dinner Sunday.
El Bolivariano on Pasaje Santa Rosa in Pueblo Libre Lima is a criolla institution in a republican casona, far quieter than the Miraflores tourist axis.
Why locals goA republican casona in mid-city Pueblo Libre, off the Miraflores-Barranco tourist axis, with criolla tradition dating to the 1780s.
TipOpen from 07:30 for breakfast tamales; Sunday lunch is the family-table service.
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