Menu to Taste

Isolina

Peruvian Criolla Taberna · Lima · Barranco · Chef José del Castillo

Ranked among Latin America's 50 Best Restaurants, Isolina in Lima features chef José del Castillo's traditional Peruvian criolla cooking. Set inside a restored 1906 Barranco mansion, the tavern serves shareable home-style stews and offal dishes such as cau cau con sangrecita.

Av. San Martín 101, Barranco, Lima 15063, Peru, Lima

  • #15 Latin America's 50 Best 2024

Menu

Dishes

  • Sánguche de Escabeche (24) — Pickled fish sandwich
  • Ceviche del Día con Chicharrón de Pulpo — Fish Ceviche, Fried Octopus (83) — Isolina's daily ceviche: market fish in classic Lima leche de tigre (lime, ají limo, ginger, coriander, fish stock) served alongside chicharrón de pulpo — fried octopus pieces dredged in cornmeal, crisp outside and yielding inside. The ceviche is the acid foundation; the chicharrón de pulpo adds richness and crunch. A combination that has become one of Isolina's most ordered plates.
  • Escabeche de Bonito — Marinated Bonito, Escabeche Sauce, Fried Potato (42) — Escabeche is one of Lima's oldest and most important criollo preparations — a Moorish-Spanish technique of preserving cooked fish or meat in an acid marinade with spices, adopted into Peruvian coastal cooking during the colonial period. Isolina's escabeche uses bonito (the Pacific tuna species, dark and intensely flavoured) marinated in ají mirasol, onion, cumin, and vinegar. Served at room temperature with fried potato and hard-boiled egg — the traditional escabeche accompaniments.
  • Arroz con Leche — Traditional Rice Pudding, Cinnamon, Dried Fruit (25) — Arroz con leche (rice pudding) is the universal Lima dessert — made in every home, sold by street vendors, and found in every criollo restaurant. Isolina's version follows the traditional recipe: short-grain rice cooked slowly in whole milk with sugar, cinnamon stick, clove, and lime zest until the rice is swollen and creamy, then scattered with ground cinnamon and served with a few raisins. Almost always ordered alongside mazamorra morada as 'el combinado' — the Lima dessert pairing.
  • Sangrecita con Camote Frito — Chicken Blood, Ají Panka, Sweet Potato (23) — Sangrecita — chicken blood cooked with ají panka, onion, garlic, and vinegar until it becomes a dark, intensely flavoured preparation with a texture between sausage and pâté — served with fried camote (sweet potato). An Afro-Peruvian preparation that uses the whole animal, sangrecita appears in Lima's criollo tradition as a starter of enormous flavour and cultural significance. Not for the timid; essential for understanding Lima's culinary heritage.
  • Mazamorra Morada — Purple Corn Pudding, Dried Fruit, Cinnamon (25) — Mazamorra morada is one of Lima's oldest and most beloved desserts: purple corn (Maíz Morado) boiled with dried fruits (raisins, prunes, dried peach), cinnamon, clove, and sweet potato starch until it sets into a deep violet pudding of earthy sweetness. Dating to pre-Columbian times as a corn preparation, adapted in the colonial period with dried fruit and spice. Served at room temperature or slightly chilled — always alongside arroz con leche in the traditional 'combinado' pairing.
  • Menestrón Limeño — Lima Bean Soup, Peruvian Pesto, Beef, Corn (35) — Menestrón is Lima's adaptation of the Italian minestrone — brought by Italian immigrants in the 19th century and transformed into a uniquely Peruvian preparation. Lima's menestrón is much heartier than Italian minestrone: large pieces of beef, multiple beans and vegetables, and (most importantly) a Peruvian pesto made from basil, queso fresco, and spinach rather than the Italian basil-pine nut-Parmesan. Served with corn on the cob. A soup that documents Italian immigration into Lima's cooking.
  • Crema Volteada — Peruvian Caramel Custard, Chancaca (28) — Crema volteada is Peru's caramel custard — the Peruvian version of flan, made with sweetened condensed milk, evaporated milk, eggs, and vanilla, baked in a water bath until set, then inverted ('volteada' — turned over) onto the plate so the caramel sauce runs down the sides. Denser and richer than French crème caramel, lighter than a cheesecake. Isolina's version is made with chancaca (raw cane sugar) rather than refined sugar for a more complex, molasses-tinged caramel.
  • Pan con Chicharrón (24) — Pork crackling sandwich, classic Limeño street food
  • Arroz Tapado (49) — Stuffed rice mound with seasoned meat filling

Wines

  • Chicha Morada Isolina — House-Made Purple Corn Drink (15) — Isolina's chicha morada: purple Maíz Morado boiled with pineapple peel, apple, cinnamon, clove, and lime, sweetened with raw cane sugar and served chilled. Made fresh daily. The indispensable Lima non-alcoholic beverage — a perfect pairing with ceviche, organ meats, and the intense flavours of criollo cooking. At Isolina, chicha morada is not an afterthought but the expected house beverage, made with the same care as the food.

The Experience

A lively and relaxed room in a historic setting. The meal is structured around classic service. A good fit for group dining.

  • Occasion: Group
  • Atmosphere: Lively, Relaxed
  • Format: Classic
  • Setting: Historic

Phone: +51 1 247-5075

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