Best Peruvian Restaurants in Madrid

Tampu takes its name from the Quechua word for inn or lodging, which tracks: chef Miguel Ángel Valdiviezo, who trained in the first cohort of Le Cordon Bleu in Lima, started the restaurant modestly in Prosperidad before moving it to Calle de Prim in Justicia. Chef Miguel Ángel Valdiviezo opened it in 2011. The menu reads in narrative chapters rather than plain sections, and it holds both a Michelin Selected listing and a Repsol Recomendado, a rare double among the Peruvian kitchens on this list. Expect mussels in mojito granita with sweet potato threads, ceviche served in four variations, and a tamal carabinero, plated in a room that runs from a bar area through three private rooms to a main salon done in wicker, wood and warm gold. Macarfi puts the typical spend at around €55 per person before drinks.

“A la búsqueda del sabor”— Con El Morro Fino

Chifa is run by brothers Julián and Luis Miguel Gil, the team behind the former Sudestada, on Calle de Modesto Lafuente in Ríos Rosas. The idea is chifa, the fusion Chinese-Peruvian food that grew out of Chinese migration to Peru, though the menu pushes past a single lane: Filipino-style bonito escabeche, chicken and huitlacoche empanadillas, a scallop aguachile and brisket tacos, alongside a more straightforward arroz chaufa and black chaufa rice. The carta runs to 14 dishes plus three daily specials, with a beef-cheek red curry carried over from Sudestada, and it's open every day for lunch and dinner. Spend runs €26 to €50 a person.

“fusiona la gastronomía peruana con la china cantonesa”— El Blog de Celeste

Quispe serves Peruvian food, both traditional and modern-creative, on Calle Conde de Aranda in Recoletos, the grand-boulevard stretch of Madrid between Plaza de Cibeles and Puerta de Alcalá where the eating tends to lean formal. The room matches the address: intimate, elegant, warmly lit, good for a date or a table of friends. The cebiche section alone runs three ways: a Clásico in the house's own leche de tigre, a Cebiche Quispe built on corvina and crispy fried calamari in ají amarillo leche de tigre, and a Verde de Corvina marinated in a cilantro-based tiger's milk. One food blog we checked frames the kitchen's whole project as showing off the cultural and gastronomic diversity of Peru.

“la diversidad cultural y gastronómica de Perú”— El Blog de Celeste

Ronda 14 started in Avilés, Asturias, in 2011, when chef Mario Céspedes and Conchi Álvarez set out to fuse Asturian cooking with Peruvian nikkei; this Madrid room, on Calle General Oráa in Castellana, opened in 2015 and it's listed in the Guía Repsol. The idea holds across both locations: Peru, Japan and Asturias on one menu, gyozas and baos next to tiraditos and sushi, and Asturian stews lifted with Peruvian ají amarillo. On the carta: a salmon tartare with crispy plantain, a tiradito in yellow chili cream, a nikkei ceviche with sweet potato purée, and a huancaína-style Russian salad, a Spanish tapa reworked with Peruvian huancaína sauce. Two of the food blogs we checked for this guide cite it as a distinctive three-way fusion, uniting the best of Peru, Japan and Asturias.

“atrevida fusión entre la cocina peruana, japonesa y asturiana”— El Blog de Celeste

Llama Inn opened in Chueca on 15 October 2022 as the Madrid branch of the Brooklyn original, founded by chef Erik Ramírez and his business partner Juan Correa, and it's listed in the Guía Repsol. Executive chef Luis Cornejo, from Piura in northern Peru, led the kitchen at opening and returned in 2026 to shorten the carta and rebuild it as what he calls a neobistró of Peruvian migration, pulling on Creole, Amazonian, Andean and Nikkei strands of the country's cooking. The snacks section runs an oyster with rocoto chili and tomato vinaigrette, a brioche with fish brandada and huacatay crème fraîche, and two anticuchos, one with cabbage, saikyo miso and quinoa furikake, one with char siu presa and pickled ajíes. Desserts lean on lucuma and Oxapampa honey, ingredients with real Peruvian roots rather than a generic tropical stand-in.

Cilindro is chef Mario Céspedes's other Madrid kitchen, the same chef behind Ronda 14, on Calle Don Ramón de la Cruz in Lista, the quiet residential stretch of Salamanca. It opened in 2018. It's listed in the Guía Repsol, and the house leans into cocina fusión rather than one straight regional style, running catering and events across Madrid and Asturias on the side. The carta runs a tiradito with cheese sauce and roasted plantain, a green ceviche built on huacatay and mango, and a causa topped with fried fish, alongside a dedicated Carta de Pollos built around pollo a la brasa, a section most of the other kitchens on this list don't have. It's open Tuesday to Sunday, closed Mondays.

“Perú más criollo”— Con El Morro Fino

Lima Nikkei is the Spanish outpost of Embarcadero 41, a group that picked Madrid as its way into Europe, and it's listed in the Guía Repsol. It opened in June 2023 as the first European restaurant of Peru's Embarcadero 41 group, with Lima-born chef Tito Bravo in the kitchen. It trades in Castillejos, in the Tetán district, on nikkei food, the Japanese-Peruvian fusion, with the emphasis squarely on seafood. The nigiri list carries the fusion furthest: a nikkei tuna tataki, a truffled scallop with caviar, a nikkei chargrilled salmon, and an A5 wagyu nigiri, alongside a green tiradito of scallop and hamachi. It's set up for groups and built around cocktails, and a meal runs €26 to €50 a person. One food blog we checked calls it a meeting point between the culinary cultures of Peru and Japan.

“punto de encuentro entre las culturas culinarias de Perú y Japón”— El Blog de Celeste

Callao 24 is chef Jhosef Arias's Peruvian kitchen out in Arturo Soria, in Ciudad Lineal beyond central Madrid, framing its food around what the house calls the seasoning of his mother, doña Ana, filtered through some restaurant technique. It leans into cocina criolla, the home-style branch of Peruvian cooking: guisos, saltados and family recipes like ají de gallina and lomo saltado. Starters run a papa a la huancaína, a papita rellena, and bombitas, fried yucca balls with cheese and avocado. It's dog-friendly and set up for groups and families, sitting mid-to-upper on the price range. One food blog we checked for this guide describes its menu as built on dishes belonging to Peruvian home-style cooking.

“platos propios de la comida criolla peruana”— Madrid Secreto

Gaman cooks in the Barrio del Parral area of Salamanca, working around a tasting menu rather than an à la carte spread. Chef Luis Arévalo opened it in 2018, in the same premises where he had launched Kena four years earlier. Its own web address describes the cooking as cocina nikkei, the Japanese-Peruvian tradition, though the venue frames the food more broadly as Peruvian. It's open for lunch and dinner every day except Sunday, when it switches to lunch only, and booking runs through CoverManager. One food blog we checked for this guide calls the kitchen's nikkei cooking well made without singling out specific dishes, a sign of a kitchen that's more about the tasting-menu format than any one headline plate.

“cocina nikkei bien elaborada”— El Blog de Celeste

Mikuna is chef Luis De Los Ríos's own restaurant on Calle Galileo in the Arapiles corner of Chamberí; its name is the Quechua word for food, for the body and the soul. De Los Ríos was born in Chimbote, north of Lima, and grew up cooking alongside his mother and grandmother before working his way through kitchens in Peru and Madrid, including Tanta under Gastón Acurio. The short carta guards the flavours of northern Peru, from ceviche to anticucho, then folds in Asian seasonings and Mediterranean ingredients: a causa limeña with tuna, mayonnaise and togarashi, and a causa nikkei with salmon, nori seaweed and rocoto. There's a terrace, and it works for groups and families. One food blog we checked describes the cooking as rooted in Peruvian tradition, principally from the country's north.

“la tradición del Perú, principalmente del norte del país”— El Blog de Celeste

Mis Tradiciones runs two locations, this one on Paseo de las Yeserías in the Acacias corner of Arganzuela and a second in the Imperial area of Madrid, both built around traditional Peruvian cooking rather than a fusion angle. The kitchen keeps to ceviche and tiraditos, parrillada and pollo a la brasa, and starters run a papa rellena and a causa limeña, with a chilcano de maracuyá on the cocktail list. It's set up for groups and families, with a terrace and step-free access. One food blog we checked for this guide describes it as home cooking without much artifice, a fair read of a menu that doesn't chase novelty.

“comida casera y sin mucho artificio”— Madrid Secreto

Oroya sits on the fourth floor of The Madrid EDITION hotel on Plaza de Celenque in Sol, with a pisco bar attached and a summer terrace above; alabaster lanterns and heavy greenery give the room its Amazonian look. Chef Diego Muñoz runs the kitchen, with the menu seasonally co-adapted alongside chef Danitza Alpaca, and the pisco bar is curated by Matteo Bernardo. The bread service opens with a rustic red quinoa bread and whipped huacatay butter, and the raw and ceviche section runs to oysters with capon, pickled vegetables, tiger's milk and toasted peanuts. Further in, look for fried sweetbreads with veal jus and a 40-hour braised short rib. It sits in the top price bracket on this list, €51 to €100 a person, alongside Quispe and Gaman.

Ponja Nikkei cooks in Justicia, near the Mercado de San Antón, and both the name and the food come from the Peruvian-Japanese nikkei tradition. The kitchen's own framing starts from the essence of Peruvian cooking, its mix of cultures and history, and works it through Japanese technique. The nigiri list carries names like Hotate & Caviar, a Norwegian salmon aburi, and a Tuna Perucho. Spend runs under about €25 a person, one of the cheaper nikkei kitchens on this list, and it's a busy, well-reviewed spot on Calle del Almirante. One food blog we checked for this guide describes its goal simply: to bring nikkei cooking to Madrid.

“acercar a Madrid la cocina Nikkei”— El Blog de Celeste