Peru’s most famous chef, Gastón Acurio, owns this experimental place where the menu closely reflects Peru’s Inca-Spanish roots. River prawns are a highlight in season (April to December), but Acurio prepares Peruvian staples with equal panache, along with tender alpaca burgers and earthy pastas. Staff can help pair food with pisco (Peruvian grape brandy) cocktails and wines by the glass.
Try the tacu-tacu (a Peruvian fusion dish of rice, beans and a protein), lomo saltado (strips of beef stir-fried with onions, tomatoes, potatoes and chili), or ceviche. Like many ‘celeb’ places, Chicha divides opinion between food snobs and purists. Step inside and join the debate.
