LIMA brings the energy of the capital’s contemporary food scene to London. Peruvian cuisine is a vibrant fusion of cultures, shaped by influences from the Far East and Europe, and blended with local traditions. Enriched by its unique biodiversity, the result is bold, balanced flavours that define one of today’s most exciting gastronomic movements.

Crafted with the finest local ingredients. Peruvian inspired.

Featured in the Michelin Guide

Two oysters on a bed of crushed ice garnished with green herbs, drizzled with sauce and diced vegetables, served on a white plate with a glass of white wine in the background, on a dark wooden table.

A person is filleting a fish on a cutting board in a kitchen setting.

A white plate with slices of raw red tuna garnished with microgreens, served alongside a yellow sauce with red and green oil drops, on a dark wooden surface.

Close-up of a person's hand holding a cooked lobster with ice on top, against a dark background.

A plated dish with thin slices of fish, green sauce, and edible purple and pink flowers on a ceramic plate on a wooden table.

Close-up of clams with patterned shells and ice cubes, likely on a bed of ice, possibly at a seafood market or restaurant display.

Close-up of a plated dish with fish topped with microgreens and a green sauce, with a bowl of greens and herbs in the background.

A cooked piece of fish garnished with green peas and fresh herbs served in a rustic bowl.

A plate of grilled fish topped with microgreens, served with a creamy sauce on a white plate placed on a wooden table.

"Lima is one of those restaurants that just makes you feel good about life – and that’s even without the pisco sours."

"Once every three or four years I come across a restaurant so sensational that the urge to bore people to death about it trumps all sympathy for the stupefied victims..."

Menu

Crafted with the finest local ingredients. Peruvian inspired.

"Lima is one of those restaurants that just makes you feel good about life – and that’s even without the pisco sours."

"Once every three or four years I come across a restaurant so sensational that the urge to bore people to death about it trumps all sympathy for the stupefied victims..."