11 Best Peruvian Restaurants & Ceviche in Barcelona

If you ask around for Peruvian food in Barcelona, Ceviche 103 is the name that comes up most. It opened in 2013 on Carrer de Londres as the flagship of Grupo Ceviche, which now runs nine Peruvian concepts across the city, and head chef Christian keeps the cooking traditional with a nikkei lean. The menu is long and confident: eight ceviches, tiraditos, causas, and the kind of pisco sour programme that makes you order a second round. The Ceviche 103 is the one to get, but the leche de tigre carretillera is the sleeper order, basically a shot of the citrus marinade you'd otherwise leave in the bowl. It's lively, casual, and open every day from lunch straight through dinner, which is rare in this city. Book ahead on weekends.

Yakumanka is the Barcelona cevicheria from Gaston Acurio, the chef who did more than anyone to put Peruvian food on the world map. It carries a Repsol Recomendado, and under chef Tomas de la Paz the kitchen pairs Peru's coastal traditions with whatever the local boats bring in. This is a seafood-first room: ceviches, tiraditos, whole grilled fish, and wok dishes that come out smoky from the open kitchen. The Criollo ceviche is the classic order, the Nikkei one with tuna and ponzu tiger's milk if you want something brighter, and the lomo saltado off the wok is a safe bet for anyone at the table who isn't into raw fish. The pisco sour here is taken seriously. It books up, so reserve.

Ají is the nikkei benchmark in Barcelona and one of two Michelin Selected rooms on this list. Chef Luis Miguel Garcia Vilchez has run the kitchen since 2018, working that Peruvian-Japanese seam where Japanese knife precision meets Peru's bold chillies. You'll see it across the menu: classic ceviches sitting next to makis, nigiris and tiraditos, plus heartier plates like lomo saltado and grilled octopus. The Michelin inspectors single out the spicy scallops and the trio of ceviches, and those are exactly where I'd start. It sits inside Casino Barcelona down by the marina, so the setting is a little unexpected, but the cooking is the real thing. There are tasting menus if you want the kitchen to drive.

Leche de Tigre is the one to seek out if you want the full sweep of Peruvian cooking without the fine-dining bill. Open since 2019 in Sant Gervasi, chef Dieter Westphalen cooks across all the cocinas del Perú: criolla, chifa, nikkei, bachiche, novoandina and regional dishes, with weekly reinterpretations on top of the classics. The ceviches are the anchor, but the woks are where it gets fun, an aeropuerto de pato or a chaufa de mar that you'll be glad you ordered. The bar leans hard into Peruvian pisco and other Peruvian spirits, with house macerations and a long list of sours. It's casual, it's well-priced, and it rewards the trek up to Galvany. Go hungry and order across the menu.

Pueblo Libre is where you go for the home-style side of Peru, the criollo classics that don't always make it onto the trendier ceviche menus. It's in Sant Antoni, it carries a Repsol Solete, and the kitchen sends out generous, shareable plates built for the middle of the table. Yes, there are ceviches and causas, but the heart of it is the comfort food: ají de gallina, arroz con pato, seco limeño with tacu tacu, carapulcra, and rotating specials like rocoto relleno and mondonguito a la italiana. The papa rellena stuffed with beef is a great cheap starter to anchor the order. Prices are honest, portions are big, and it's the kind of room where you settle in for a long lunch.

Maymanta is the occasion pick. It's both Michelin Selected and Repsol Recomendado, and chef Omar Malpartida cooks across Peru's three regions, the coast, the Andean highlands and the jungle, in a room with a view. The ceviche route is the spine of the menu, and the Michelin inspectors call out the carretillero, a seafood ceviche in spicy tiger's milk. The octopus tiradito and the red tuna ceviche are worth a look too. There's an Amazonian tiradito with cocona tiger's milk that you won't find in many places, and a northern-style duck rice for the table. It's a splurge, with the average spend landing around 70 euros, but this is Peruvian cooking with real ambition. Book ahead and go for the full range.

Coya is the high-end, nights-out end of the Barcelona Peruvian scene. It sits down in Barceloneta and leans into the glamour: an excellent run of ceviches, anticuchos off the grill, and a serious fish and seafood selection, with two tasting menus if you want to hand the kitchen the keys. The cooking is traditional Peruvian dressed up with contemporary technique, and the pisco bar is as much the point as the food. This is the one for a celebration or a long, drinks-led dinner rather than a quick lunch, and the prices reflect that, landing in the 50 to 100 euros range per person. Go in expecting an evening rather than a meal, and book a table.

Warike Project is the casual, go-for-the-ceviche pick in Poblenou. The cooking is Peruvian street food with a grill at the centre: ceviches and tiraditos up front, then anticuchos, grilled octopus, and pollo al cilindro, chicken cooked in a drum smoker, off the hot side. The ceviche list is where I'd spend my money, the classic or the Warike with its creamy tiger's milk and katsuobushi, and the wagyu lomo saltado is the indulgent main if you want one. Prices are friendly, the room is relaxed, and there's an orange-wine-and-ceviche energy to the place that suits the neighbourhood. There are vegetarian options too. Good for a low-key dinner when you don't want to dress up.

Macambo is the new-wave pick, a contemporary Peruvian kitchen in Sant Gervasi from chef Roberto Sihuay. The idea here is cocina de raíz with a modern eye: dishes pulled from every region of Peru, from northern duck thigh to coastal ceviches, jungle chorizo and nikkei sushi. The Trío de ceviches is the signature, three at once, a clásico de corvina, a mixto with ají amarillo, and a rocoto version with crispy calamari. The dados de cochinillo confitado in escabeche and the causa de pollo payés, which leans on local Catalan chicken, show where the modern vision kicks in. It's the most ambitious of the newer rooms and worth a look if you already know the classics. Mains run roughly 19 to 25 euros.

La Turuleca is the no-fuss neighbourhood cevicheria, tucked in Sants away from the tourist trail. It does the two halves of Peruvian cooking side by side: bright ceviches and seafood on one side, meaty grills and big plates of chicken and rice on the other. The ceviche clásico is a steal, the carretillero is the move if you like a bit more going on, and the pollo a la brasa is the order for a table that wants comfort over raw fish. Portions are generous and the prices are some of the gentlest on this list, with most dishes in the 15 to 30 euro range. It's where you go for an honest, filling Peruvian meal without the polish, and it's all the better for it.

El Señorío de Perú is the traditional criollo room of the list, sitting near Sagrada Família with a terrace. It keeps things classic: citrus-cured ceviche on one hand, slow-cooked and spiced stewed meats on the other. Ceviche and ají de gallina are the heart of what they do, with a deep menu of specialities behind them, from arroz con pato to parihuela, jalea de mariscos and chupe de camarones. It's the kind of place built for a relaxed, plate-after-plate Peruvian lunch rather than anything flashy, and the average spend lands around 22 euros, which makes it one of the better-value rooms here. Go for the classics and take your time over them.