RFK Rankings · Lima
Best Wine List Restaurants in Lima 2026
Restaurant cellars & sommelier programs · Lima · 7 lists ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 19, 2026 · Updated June 21, 2026 · Reviewed by Fredrik Filipsson, Editor-in-Chief · How we rank · Corrections
Lima's biggest dedicated wine list lives in a 17th-century hacienda in San Isidro, where Astrid y Gaston pours 399 labels and about fifty wines by the glass. Around it sits a scene of serious programs: the shared Casa Tupac cellar behind Central and Kjolle, a 1,600-label room run by Latin America's best sommelier, and a clutch of natural-wine rooms in Barranco. Here is who each table suits, what its list does well, and how to book it. Seven, ranked on depth, the sommelier program and the pairing rather than trophy labels alone.
1.Astrid y Gaston
Lima's largest dedicated wine list, 399 labels deep, with about fifty pours by the glass. Book it for the cellar and the sherry.
Astrid y Gaston pours roughly fifty wines by the glass, the widest such program in the city. The Gaston Acurio and Astrid Gutsche flagship sits in the 17th-century Casa Moreyra at Avenida Paz Soldan 290 in San Isidro, with chef Jorge Munoz in the kitchen and head sommelier Jose Carrera on the floor. The list runs to 399 labels, the largest dedicated cellar in Lima, with particular strength in Spanish sherry and South American producers. The signature is a Peking-style cuy, and the tasting menu runs around S/389 to 540. It suits a long dinner built around the bottle. Reserve ahead and tell Carrera a region and a budget.
Ask head sommelier Jose Carrera for a sherry or a South American flight.
2.Central
Virgilio Martinez's altitude tasting with a shared 600-bottle cellar and two pairings. Take the Latin American flight.
The Mater Elevations menu climbs from the coast to 4,200 metres, and the cellar follows it. Central, Virgilio Martinez's room in Casa Tupac at Avenida Pedro de Osma 301 in Barranco, draws on a roughly 600-bottle cellar with no fixed list, run by drinks director Diego Vasquez Luque and sommelier Valentino Galan. There are two pairings, a Global flight and a Latin American one heavy on small Andean producers. Named the World's Best Restaurant in 2023, it runs around S/950 to 1,064 for the tasting, with pairings from S/225 to 518. It suits a landmark dinner where the drink tracks the altitude course by course.
Take the Latin American pairing and let drinks director Diego Vasquez Luque lead.
3.Maido
The World's Best Restaurant 2025 with Latin America's best sommelier on the floor. Take the white-driven pairing.
Florencia Rey was named Latin America's Best Sommelier in 2024, and she runs the cellar at Maido. Mitsuharu Tsumura's Nikkei room at Calle San Martin 399 in Miraflores was named the World's Best Restaurant by The World's 50 Best in 2025, and its cellar of about 1,600 labels skews white to match the seafood-forward cooking. The tasting menu starts around S/1,295, with eleven wine pairings that include Peruvian Ica Valley bottles. The signature is uni with Peruvian corn. It suits a table that wants the city's most celebrated tasting menu and a sommelier with the title to match. Reserve well ahead.
Take the eleven-glass pairing; ask Florencia Rey for an Ica Valley pour.
4.Kjolle
Pia Leon's room shares Central's cellar with the deepest South American breadth in the city. Pour a Bolivian red.
The Many Tubers tart, all native potato, is the dish to pour a Bolivian red against. Kjolle, Pia Leon's restaurant upstairs from Central in Casa Tupac in Barranco, draws on the same roughly 600-label cellar but runs a list that changes four or five times a year, with unusual depth in Uruguay, Bolivia, Paraguay, Brazil and Peru. Ranked ninth on The World's 50 Best in 2025, it pairs an a la carte option with a tasting in the S/600 range. It suits a diner who wants to drink across South America rather than reach for Europe. Reserve ahead and ask the floor for a small-producer Andean bottle.
Ask the floor for a Bolivian or Uruguayan bottle against the native-potato tart.
5.Merito
Juan Luis Martinez's counter with a hundred-label natural-wine list. Come for low-intervention South American bottles.
Juan Luis Martinez left Central to open Merito in Barranco in 2018. The Venezuelan chef's kitchen-counter room runs a list of about a hundred labels built on South American low-intervention wines with a few old-world gems, kept by sommelier Joan Tovar. The signature is a scallop tiradito in tumbo leche de tigre. Ranked 26th on The World's 50 Best in 2025, it is the best room in the city for the natural-wine angle, priced well below the flagship tasting menus. It suits a diner who wants interesting, low-intervention bottles and a relaxed counter rather than a formal dining room.
Ask sommelier Joan Tovar for the most interesting low-intervention bottle on the list.
6.Mayta
Jaime Pesaque's room with a 90-label list and a deep pisco bar. A pour for the duck, a chilcano to start.
The sarten de pato, duck over nir rice, is built for an old-world red. Mayta, Jaime Pesaque's restaurant at Avenida Mariscal La Mar 1285 in Miraflores, keeps a list of about ninety labels with fifteen by the glass, ranging old and new world from Chablis to organic bottles. Its drinks identity leans as much on pisco as wine, with the family's own 1616 label among twenty-five on the bar. Ranked 39th on The World's 50 Best in 2025, it suits a table that wants a solid wine list and a serious pisco program in one room. Reserve ahead and start with a chilcano.
Pour an old-world red for the duck, then explore the pisco bar.
7.Rafael
Rafael Osterling's 25-year room with a tight, old-world-leaning list. Pour a Burgundy for the duck pasta.
Sixty labels, tightly chosen, make up the Rafael list. Rafael Osterling's Miraflores room on Calle San Martin has run for about twenty-five years, with sommelier Martin Saavedra, a day-one team member, on the floor. The signature is a Piemontese duck pasta with Pinot Grigio and pecorino, and the list skews old world, strong in Burgundy and Montepulciano with a few Peruvian skin-contact and Uruguayan rosé bottles. Ranked 33rd on Latin America's 50 Best in 2025, it is the smallest list here but the most carefully chosen. It suits a diner who wants a European cellar in miniature beside market cooking.
Ask sommelier Martin Saavedra for a Burgundy to drink with the duck pasta.
Not for a deep bottle list
Great fish, short list
The lunch cevicherias. Lima's great daytime cevicherias, from Costanera 700 to La Mar, are about the fish and the pisco sour, not a cellar. Drink a cold beer or a chilcano with the ceviche and save the bottle for the rooms above.
How to drink well in Lima
Name a region and a number and let the floor work inside it; at Astrid y Gaston, Central and Maido that conversation reliably turns up a more interesting bottle than the label you would have reached for, and all three are deep enough to range from a grower white to an aged red. Book the destination rooms weeks ahead through their own sites, where tables go fast.
For South American breadth, Kjolle and Merito are the picks, both happy to pour from Uruguay, Bolivia and small Peruvian producers. If pisco is part of the night, Mayta has the deepest bar. And wherever you go, if you are celebrating, say so when you book so the room can build the pairing around it.
Frequently asked
Which Lima restaurant has the best wine list?
Astrid y Gaston in San Isidro holds our top spot for the list itself. It carries 399 labels, the largest dedicated cellar in Lima, with about fifty wines by the glass and real strength in Spanish sherry and South American producers. Housed in the 17th-century Casa Moreyra with head sommelier Jose Carrera on the floor, it is the city's reference for drinking a specific bottle well. Reserve ahead and tell the floor a region and a budget.
Which Lima restaurant has the best sommelier?
Florencia Rey at Maido, named Latin America's Best Sommelier by The World's 50 Best in 2024, runs the most decorated floor in the city alongside the World's Best Restaurant tasting menu. For the largest list, head sommelier Jose Carrera at Astrid y Gaston is the other reference. At either, tell the floor what you want to spend and let them lead; both cellars are deep enough to surprise you.
Where can I find South American wine in Lima?
Kjolle and Merito, both in Barranco, run the deepest South American programs in the city. Kjolle's list, drawn from the Casa Tupac cellar, ranges across Uruguay, Bolivia, Paraguay, Brazil and Peru and changes four or five times a year. Merito focuses on roughly a hundred low-intervention South American bottles. Astrid y Gaston also carries strong South American depth alongside its Spanish sherries.
How much is a good bottle at Lima restaurants?
By the glass, the flagship rooms pour interesting wine from the mid-range up, and Astrid y Gaston's fifty-strong by-the-glass program is the easiest way to drink well without a full bottle. Tasting-menu pairings run from around S/225 at Central. For a bottle, set a number with the floor at any of these rooms and let the sommelier find the most interesting wine inside it rather than reaching for a familiar label.
Do these Lima wine restaurants need reservations?
Yes, and well ahead for the destination rooms. Central, Maido and Kjolle release tables weeks in advance and fill quickly, so book as early as you can. Astrid y Gaston, Mayta and Rafael are a little easier but still worth reserving. For a rare or older bottle at Astrid y Gaston or Maido, mention it when you book so the sommelier can have it ready before you sit down.
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