Rafael

Rafael - Review - Miraflores - Lima - The Infatuation

"Rafael Osterling’s fancy fine dining spot, now guided by Rodrigo Alzamora, has refreshed the space, slimmed down the menu, and added natural Peruvian wines, while keeping the untouchable mainstays: the rich Piemontese duck pasta laced with Pinot Grigio and pecorino, roasted corn ravioli, and grilled scallops. Their superpower? Nearly everything is made in-house—from the bread that opens the meal to the tomato chutney and fresh pastas. Mediterranean, Asian, and Peruvian influences weave through the menu, like the seasonal marmita of fabes and clams with housemade morcilla, or the Thai mushroom curry with wok-fried rice. Old Lima mingles with contemporary art on the walls of a restored mansion from the 1900s, creating a mood that invites lingering sobremesas—after-dinner conversation—over a couple of perfectly balanced Negronis. RESERVE A TABLE" - Paola Miglio

"It’s hard to believe master chef Rafael Osterling was a lawyer before he chose to study at the Cordon Bleu. But be glad he did, because Lima’s food scene wouldn’t be the same without him. Rafael uses native ingredients, yet adapts them to influences from Asia, Italy, and to Peruvian-Japanese Nikkei cuisine, creating a menu as delicious as it is eclectic. Seafood delights such as grilled octopus with chimichurri, or scallops with flying-fish roe in Amazon chilies, abound. The chef also works his modern sensibilities on traditional arroz con pato (duck cooked in black beer with herbed rice), lamb shank with honey and spices, and crispy suckling pig."

The Best Restaurants in Lima

"Rank: #29 "Rafael Osterling's eponymous restaurant – housed in a beautiful Art Deco townhouse in the chic Miraflores area – celebrates Peru's eclectic and historic food culture."

The 38 Best Restaurants in Lima | Eater

"This much-loved restaurant keeps getting better after 18 years of operation, and you’ll often find it packed even on Monday nights. That success is based on a combination of lively ambience and incredibly pleasurable dishes. Chef-owner Rafael Osterling imbues dishes with inspiration from his worldly travels while celebrating Peruvian flavors and produce. Meanwhile, head chef Rodrigo Alzamora gets credit for exacting technique and quality ingredients. The menu offers subtlety in the crab ravioli, lavishness in the spaghetti with duck, and excitement in the tuna tiradito, the grilled scallops with lemon butter, and the sea urchin rice with leche de tigre. Be sure to stop by the bar for a pre-dinner cocktail too. [$$$$]" - Liliana López Sorzano