In the heart of San Isidro, Chef Jaime Pesaque raises the temperature to 500 Degrees with two enormous Italian ovens. The tables are open throughout the day, and the generous brunch, lunch, and dinner are paired by the bar’s specialty, the “chilcanos.”
GENEROUS LUNCH AND DINNER
Daily Lunchtime is no joke. The menu crafted by the chef is substantial and varied, but it stands out because everything goes thru the ovens. The spacious dining room at 500º allows you to disconnect from the hustle and bustle of the area and surrender to a quiet and enjoyable moment.
Our happiness is always great when we find the Milanese salad on the menu, one of the tastiest we have tried, featuring a good piece of tender and crispy protein accompanied by avocado, roasted mushrooms, fresh cheese, and a mix of seasonal greens and herbs to lighten it up. Of course, the menu also includes more powerful options, even for sharing, such as the “bombita de palta,” which has made a triumphant return: a whole avocado filled with meat and cheddar cheese, wrapped in bacon and served on toasted corn.
If you crave pasta, lasagna is a good alternative, and the pizzas are thin and crispy (there are 14 options). Ossobuco, mushroom risotto, and crispy bacon are definitely for sharing between the two, but if you’re alone, you can eat half and save the rest for the evening, no problem. Note that the crispy skin of the bacon is memorable and is served with an apple puree with just the right amount of acidity and a touch of cardamom.
To finish the experience, desserts range from the freshest to the most indulgent: there’s grilled pineapple bathed in lemongrass creme anglaise, yogurt ice cream, crunchy apple with fig and almond honey, and a chocolate cake with banana ice cream, already an icon among Lima’s chocolate cakes: three even layers of chocolate cake and fudge at the perfect color and firmness point, homemade spread, chocolate ganache, strawberries, blueberries, and crunchy almonds. They use 60% Peruvian cocoa.
The Weekend Brunch
The weekend extended breakfast at 500º runs from eight to noon with well-executed preparations for every style. Freshly baked rolls emerge from the Fahrenheit and Celsius ovens, soft and crispy on the outside, where butter melts as soon as it touches them. To accompany, if you are as classic as we are, a latte with homemade almond milk or an Americano with good Peruvian coffee from Milimétrica.
500º has inherited the Chicano tradition from its older brother, Mayta. A work in macerations, more than 25 Chilcanos are made from artisanal macerations with Pisco 1615, available from brunch to dinner. You can taste the sweetness of passion fruit with mango, the complexity of guava with chili, and the freshness of goldenberry and mint. There is a broad and balanced range to enjoy the distilled spirit.
IN THE KNOW: The 500º is located at 1281 Camino Real Ave. San Isidro. It is open Monday to Friday from 12:00 to 11:00 p.m. And Weekend brunch starts at 8:00 a.m. Reservations are not necessary. However, they are advisable and can be made via WhatsApp.
