Kjolle
Restaurant · Lima
Av. Pedro de Osma 301, Barranco 15063, Peru
"Kjolle is a young restaurant led by Pía León that’s based on the research at Mater, an interdisciplinary gastronomic research center that also informs Central and Mil in Cusco. It’s an experience rooted in territory. There are four tasting menus ranging from seven to nine courses, and throughout the night, you’ll find no special effects, no endless backstories—just bold cooking that steps away from the classics. Take, for example, their Muchos Tubérculos course (it never leaves the menu), a delicate tart highlighting tubers, currently made with cañihua, goat cheese, and mashed native yellow potato, served with a side of vegetables and sachapapa. Despite the fine dining attitude, Kjolle is a casual space, full of color and minimalist art." - paola miglio
"Kjolle is a young restaurant led by Pía León that’s based on the research at Mater, an interdisciplinary gastronomic research center that also informs Central and Mil in Cusco. It’s an experience rooted in territory. There are four tasting menus ranging from seven to nine courses, and throughout the night, you’ll find no special effects, no endless backstories—just bold cooking that steps away from the classics. Take, for example, their Muchos Tubérculos course (it never leaves the menu), a delicate tart highlighting tubers, currently made with cañihua, goat cheese, and mashed native yellow potato, served with a side of vegetables and sachapapa. Despite the fine dining attitude, Kjolle is a casual space, full of color and minimalist art. RESERVE A TABLE" - Paola Miglio
"Ranked No. 9 on the 2025 World’s 50 Best Restaurants list." - Erin DeJesus
"Two acclaimed restaurants that have collaborated with the founders of Comptoir De Vie, contributing to their evolution into the restaurant space." - Kristy Alpert
"A Lima restaurant led by a celebrated female chef who is part of a generation of women reshaping fine dining in Latin America and earning spots on prestigious global lists that have historically favored male chefs." - ByEmily Wilson
