On the plate, look for anticuchos and a scallop ceviche, ceviche de vieiras, plus desserts built around lucuma and Oxapampa honey, Peruvian ingredients with genuine roots rather than a generic tropical-fruit stand-in. Since 2026 the carta is organised into snacks, sharing plates and a closing section called La fiesta final, with a Trust the Chef option that works as a Peruvian omakase, adapted to the day and the diner.

The team describes Llama Inn as an immigrant restaurant: Peruvian roots, born in the diverse, urban Brooklyn of the last decade and settled in an increasingly cosmopolitan Madrid. What arrives at the table is, in their words, a bit Lima and a bit Brooklyn, with plenty of mischief, some heat, the best ingredients and a huge nostalgia for a country they left decades ago. Among the friends of the house it credits are Anson y Bonet, Plantea Estudio and ceramicists including Hoji, Pell and Pols.

The short, hand-written carta opens with an oyster with tomato and rocoto vinaigrette, a brioche of trout brandada with huacatay and crème fraîche, and anticuchos of cabbage with miso dressing or of char siu presa with pickled chillies. Then a scallop ceviche with yuzukosho and crispy nori, an old-cow tartare with panca chilli oil, fish of the day with loche and chicha de jora, and an ají amarillo curry with crudités. Bigger plates include sweetbreads with ham jus, udon with Peruvian chilli crab and grilled octopus, grilled hiramasa au poivre, a jerk duck rice with cured yolk that can be made vegetarian with oyster mushrooms, and a lomo saltado with corn tortillas and rocoto for three. Trust the Chef is €69 per person, and dessert means a chocolate tart with sour cream or a lúcuma ice-cream sandwich.

The bar isn't an appendix to the restaurant but a plan of its own, open every evening and straight through on Friday, Saturday and Sunday. Cocktails lean on pisco, mezcal and Peruvian flavours: Llama del Rey with Brugal 1888, Pisco 1615 quebranta and chicha morada, a frozen coconut 'Piskoko', a smoky carrot 'Good Bunny' with mezcal, and a bartender's-choice option, alongside a house chicha morada and a short list of wines by the glass.