RFK Cuisine · Peruvian · London
Best Peruvian Restaurants in London 2026
Ceviche, Nikkei & Andean · London · 7 rooms ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 20, 2026 · Updated June 20, 2026
In 2014 Lima on Rathbone Place became the first Peruvian restaurant in Europe to win a Michelin star, and London's relationship with ceviche, pisco and aji amarillo has never been the same. The star has since moved on, and so has the chef who won it, but the scene it launched is now the deepest outside Lima itself: a glamorous Mayfair pisco bar, a Broadway Market room from the man who put the star on the map, a Soho trio that made ceviche a weeknight order, and a handful of Andean and Nikkei kitchens working corn, quinoa and raw fish in every direction. London Peruvian runs from a 35-pound Soho ceviche to an 80-pound Mayfair dinner. Ranked here on the cooking, the room and value, with the dish to order at each.
1.Coya
The glamorous Mayfair Peruvian with a destination pisco bar; book it for a dressed-up dinner of ceviche, anticuchos and cocktails.
Coya, in a basement off Piccadilly in Mayfair, is the most polished Peruvian restaurant in London and the one built for an occasion, a dark, glamorous room with a Pisco Bar and a members' lounge attached, founded by restaurateur Arjun Waney of Zuma and Roka. The kitchen runs the full canon at a high level: sea bass ceviche, anticuchos de pollo and de corazon from the grill, lomo saltado and a long list of piscos and Nikkei small plates. The food is genuinely good rather than just decorative, but the setting and the bar are as much the point, which is why it draws a Mayfair crowd and a price to match. It is the pick when you want Peruvian food as a night out rather than a quiet dinner. Book well ahead for weekends and start at the Pisco Bar.
Book ahead for weekends; the sea bass ceviche, anticuchos and a flight at the Pisco Bar.
2.Chakana
Robert Ortiz, the chef who won Lima its star, now cooking his own room in Broadway Market; go for the best Peruvian cooking in the city.
Chakana, on the edge of Broadway Market in London Fields, is the chef's-own room from Robert Ortiz, the cook who earned Lima its Michelin star a decade ago, and on the plate it is the most serious Peruvian food in the city. Freed from a big group, Ortiz cooks with precision and a lighter hand: pristine ceviche with a clean, citric leche de tigre, anticuchos, Amazonian and Andean ingredients worked into a short menu and a tasting that is worth the time. The room is relaxed and neighbourhood-scaled, the buzz of the market outside, with pisco sours and snacks for a drop-in or a full sit-down. It is the critics' pick and the one to book if the cooking matters more than the scene. Reserve ahead, especially at weekends, and take the tasting if you can.
Book ahead; the ceviche, the anticuchos and the tasting menu when you have the evening.
3.Lima
The Fitzrovia room that won Europe's first Peruvian Michelin star in 2014; go for the dish that started London's whole ceviche wave.
Lima, at 31 Rathbone Place in Fitzrovia, is the restaurant that changed everything, the first Peruvian kitchen in Europe to win a Michelin star, in 2014, with backing linked to Lima's celebrated Central group. It no longer holds the star and Robert Ortiz has moved on to Chakana, but the room remains a benchmark and a smart, grown-up Fitzrovia dinner, with a second site opened in Shoreditch in 2025. The cooking is still refined, sea bream ceviche, suckling pig, Andean tubers and a strong pisco list, and the prices sit just below the Mayfair tier. It is the historic heart of London Peruvian and still worth the table for the context as much as the plate. Book ahead and order the ceviche that built the reputation.
Book ahead at Rathbone Place; the sea bream ceviche, the suckling pig and a chilcano.
4.Andina
Martin Morales's Andean room in Shoreditch, big on quinoa and superfoods; go for a healthy, lively Peruvian lunch that does not feel worthy.
Andina, on Redchurch Street in Shoreditch, is the Andean-leaning restaurant in Martin Morales's Peruvian group, focused on the highland side of the cuisine, quinoa, corn, Andean grains and plenty for vegetarians, without ever tipping into health-food dullness. The kitchen does a bright ceviche and tiradito, but the reason to come is the Andean cooking: quinoa salads, grilled corn, anticuchos and picarones, the pumpkin-and-sweet-potato doughnuts, for dessert. The room is loud, sociable and good value, with pisco sours flowing and a brunch that has its own following, and there is a sibling picanteria in Notting Hill for west London. It is the everyday Peruvian pick, the one for a casual lunch or a group dinner. Book at peak; it runs busy and walk-ins queue.
Book at peak times; the quinoa dishes, a ceviche and picarones to finish.
5.Ceviche
The Soho room that kicked off London's Peruvian wave in 2012; go for a lively pisco-soaked dinner of ceviche and anticuchos.
Ceviche, on Frith Street in Soho, is where it all began: Martin Morales opened it in 2012 and effectively introduced London to Peruvian food as a casual, pisco-fuelled night out rather than a special occasion. The format is small plates built around the namesake dish, several ceviches and tiraditos, anticuchos from the grill, cancha and a pisco bar that is half the fun, all served loud and late in a buzzy Soho room. It is not the most refined cooking on this list, but it is the most fun for the money and the most central, which makes it the default for a pre-theatre or post-work Peruvian dinner. Book a table or perch at the bar, and lean into the pisco. The original of the genre, still doing it well.
Book or sit at the bar; the classic ceviche, anticuchos and a round of pisco sours.
6.Señor Ceviche
The Nikkei-leaning Soho room in Kingly Court; go for Japanese-Peruvian tiraditos and a cocktail-bar buzz off Carnaby Street.
Señor Ceviche, in Kingly Court off Carnaby Street in Soho, takes the Japanese-Peruvian Nikkei side of the cuisine as its theme, the cross-cultural cooking born of Peru's Japanese community, and runs it through a fun, cocktail-driven Soho room. The kitchen leans on raw fish done with a Japanese sensibility, several tiraditos and ceviches, plus anticuchos, bao-style snacks and a strong bar, all at a price below the high-end rooms. It is the pick for a livelier, more cocktail-led Peruvian evening, especially with a group on the Kingly Court terrace in summer. The cooking is solid rather than spectacular, but the format and the location earn it a place. Book the terrace ahead in warm weather and start with the tiraditos.
Book the terrace in summer; the Nikkei tiraditos, anticuchos and a pisco-based cocktail.
7.Casita Andina
Martin Morales's homestyle Andean picanteria in Soho; go for the most traditional, family-style Peruvian cooking on the list.
Casita Andina, on Great Windmill Street in Soho, is the most homestyle room in the Martin Morales group, modelled on an Andean picanteria, the family-run highland eateries of Peru, and it is the one to choose when you want tradition over flash. The cooking is rustic and warm: Andean stews, grilled meats, causa, tamales and a short, honest ceviche, served in a cosy, plant-filled room that feels a world away from the Soho streets outside. Prices are gentle and the cooking has heart, which makes it a reliable, low-key Peruvian dinner rather than a destination, and a good counterpoint to the group's louder Ceviche down the road. It is the comfort-food pick of the list. Book a table at peak; the room is small and fills early.
Book at peak, walk in off-peak; the Andean stews, causa and a homestyle ceviche.
How London eats Peruvian
London Peruvian splits three ways, and knowing which you want sorts the city fast. The high-end tier, Coya, Chakana and Lima, treats Peruvian food as a serious dinner, refined ceviche and a real wine and pisco programme, and asks 55 to 80 pounds a head; book ahead. The Soho casual rooms, Ceviche, Senor Ceviche and Casita Andina, are the lively, pisco-led small-plate spots that made the cuisine a weeknight order, around 35 to 55 pounds. The Andean specialists, Andina and Casita Andina, lean into the highland side, quinoa, corn and stews, which suits vegetarians and groups. Pisco is central everywhere, sour or chilcano, so factor the bar into the bill, and remember that ceviche is best eaten fresh and early in the meal rather than as a late grazing plate.
Booking divides by tier. Coya, Chakana and Lima need reserving days or weeks ahead; the Soho rooms take bookings but keep bar seats for walk-ins. For the wider city, the London dining guide maps it by neighbourhood and occasion, the best Peruvian restaurants worldwide pillar sets London against Lima and beyond, and for other London cuisines see the best dim sum in London and the best modern European restaurants in London.
Where not to look for it
Skip these for serious London Peruvian
Generic "Latin American" party restaurants. The all-purpose Latin spots that fold a token ceviche into a tequila-and-tapas menu cook none of it with conviction and skip the leche de tigre that makes the dish. For real Peruvian cooking, go to a dedicated kitchen, Chakana or Lima for the food, Coya for the room, or any of the Soho specialists.
Hotel-bar "ceviche bowls". The marinated-too-long, over-sweetened versions that turn up on smart hotel menus bear little relation to the dish. Order it where the fish is cured to order and the citrus is fresh, at Ceviche or Senor Ceviche in Soho, or compare how it is done at the source via the best Peruvian restaurants worldwide.
Frequently asked
What is the best Peruvian restaurant in London?
For the full Peruvian experience with a serious pisco bar, Coya in Mayfair is the most polished, a glamorous Piccadilly basement built for ceviche, anticuchos and a long pisco list. For the best cooking, Chakana in Broadway Market is the critics' pick: it is the work of Robert Ortiz, the chef who won Lima its Michelin star, now running his own room. Coya for the night out, Chakana for the food. Both take bookings; reserve Coya well ahead for weekends.
Does London have a Michelin-starred Peruvian restaurant?
Lima in Fitzrovia made history in 2014 as the first Peruvian restaurant in Europe to win a Michelin star, under chef Robert Ortiz and with backing tied to Lima's Central group. It no longer holds the star, and Ortiz has since left to open Chakana in Broadway Market, but Lima remains a benchmark room on Rathbone Place and opened a second site in Shoreditch in 2025. No London Peruvian restaurant currently holds a star, so the scene is judged on cooking and consistency rather than the guide.
Where can I get the best ceviche in London?
Chakana and Lima do the most refined ceviche, with properly cured fish, fresh tiger's milk (leche de tigre) and balanced aji heat. For a livelier, more affordable bowl, Ceviche in Soho, the room that kicked off the city's Peruvian wave in 2012, and Senor Ceviche in Kingly Court, which leans Nikkei with its tiraditos, are the picks. Coya does a luxe version in a glamorous Mayfair setting. Order the classic ceviche with sweet potato and corn first, then branch into the Nikkei and aji amarillo variations.
How much do Peruvian restaurants cost in London?
It spans a wide band. The Soho rooms, Ceviche and Senor Ceviche, and the Andina sites run roughly 35 to 55 pounds a head for ceviche, small plates and a pisco sour. Chakana and Lima sit higher, around 55 to 80 pounds before the tasting menu. Coya in Mayfair is the priciest, a 70-pounds-plus dinner once you add anticuchos, ceviche and pisco. Pisco sours add up fast everywhere, so factor the bar into the bill, and book the high-end rooms ahead for weekends.
What Peruvian dishes should I order in London?
Order the classic ceviche with leche de tigre, sweet potato and corn first, then anticuchos de corazon (grilled beef-heart skewers) and a lomo saltado at any of these rooms. At Coya, add the sea bass ceviche and a flight from the pisco bar; at Chakana and Lima, take the tasting menu if you have time; at Andina and Casita Andina, try the quinoa dishes and the picarones for dessert. A pisco sour or a chilcano is the drink. As a rule, start raw and cold, move to grilled and warm, and finish sweet.
More Peruvian, by city
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