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Most restaurants would kill to have a view like that at the restaurant Huaca Pucllana. Aptly named for the historical monument next to which the locale is constructed, the Huaca merits not only a visit for its view, but also, and most definitely, for its food. 

Part-owner and chef Marilu Madueño explains to us that the restaurant was built eight years ago, as a partnership between the Municipality of Miraflores and the Instituto Nacional de Cultura. Six percent of all sales go to the restoration and maintenance of this historic site.

The restaurant has an old “hacienda” style, which neither detracts nor distracts the diner from the impressive monument made out of adobe, which is located literally feet from the restaurant. While dining at the Huaca, one must ask to be served outside, as the view is so impressive. Marilu told us that it is even more so at night, as the Huaca Pucllana is lit up, as well as the Lima skyline. But if you go during Lima’s chilly winter, make sure you bring a small jacket along.

La Huaca Pucllana is open from 12:30 to 4pm for lunch, and from 7pm to 12am for dinner. Although the tours of the historic Huaca are not offered on Tuesdays, the restaurant pays for guides Tuesday evenings. Diners generally pay around S/. 120 for a dinner, dessert and drink.

Each table was decorated with beautiful fresh flowers, and the white tablecloths and the dark wooden chairs contrasted wonderfully with the historic Huaca, which lay just a few feet beyond the edge of our table. La Huaca Pucllana boasts to serve food that is almost purely made up of Peruvian ingredients. While you will be sure to find the classics such as Lomo Saltado and Ají de Gallina, the restaurant also serves unique inventions of the chefs, as well as variations on the classics.

While dining at the Huaca Pucllana, we were treated to a marvelous appetizer, which on the menu is listed under Tokapu. Marilu explains that tokapu is the Quechua word for a square divided into four parts, two of which are circles and two are squares. This has special meaning for the people who speak Quechua, and it is very stylishly incorporated into the restaurant. The appetizer consisted of four different dishes served in this square: Shrimp in a kinwa crust with a Chifa sauce, Yuca Rellena in a huancaína sauce, Anticuchos with fried choclo, and my personal favorite, Pulpito a la brasa with papas nativas (octopus in a butter sauce with native Peruvian potatoes). The appetizer was easily my favorite part of the meal, and it was full of rich, Peruvian and fusion flavors. I loved every bite.

Next we were served Carnilla de Cordero, or Lamb with rice. The rice was fantastic, sweet and salty at the same time, and combined perfectly with the tender and flavorful lamb. Saltado de Camerones with Tacu Tacu came next. The tacu tacu was made so that the rice was almost inconspicuous (we had a long discussion on whether or not it was made with rice, until Marilu clarified that, yes, in fact, it was). The shrimp was flavored in the most lovely way, with giant slices of onions and red peppers.



My favorite dish of the day was the Sea bass with a kinua crust. Served with asparagus and artichokes, the crunchiness of the kinua combined magically with the subtle flavor of the fish. I would highly recommend this dish, and the fresh flowers that accompany it make it that much better.

We had to try some of the Huaca’s most famous dishes, so next on the list was the Lomo Saltado. The French fries were made to perfection, crispy and excellently seasoned. And the meat was tender, and served in its juices, spiced of course, with tomato and onion. Also, we tried the rocotto relleno, with pastel de papas. Both dishes were excellent and complimented each other very well.

And for dessert we were treated to the fabulous Suspiro de Chocolate, a chocolate version of the Lima dessert. While I generally prefer fruity dishes over chocolate ones, this chocolate dessert was to die for. I would go back, just for this and a cup of coffee (which, also, by the way, was excellent). We also were served Canutos Rellenos de Manjar de Lúcuma, which was just the perfect way to serve lúcuma. A bit crunchy, but with a lovely smooth texture within, the canutos were a fun surprise.



In short, La Huaca Pucllana is not just a dining experience; it is a cultural and visual experience as well. When you go, make sure your senses are alert and ready to take in all that there is to offer! You won’t be disappointed!