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

  • Costillar a la Chorrillana — Pork Ribs, Crispy Skin, Onion Sauté (96) — Costillar (pork ribs) prepared 'a la chorrillana' — in the style of the district of Chorrillos, a Lima coastal neighbourhood with its own strong criollo food tradition. The pork ribs are braised until the meat falls from the bone and the skin crisps, then topped with a sauté of red onion, tomato, and ají amarillo. A large, communal preparation meant to be shared — Isolina serves it on a wooden board that covers the entire table. The house favourite for groups.
  • Starters begin from S/.15 (~U (5)
  • Para mayor información escríbenos al WhatsApp 943 833 (31)
  • Av. San Martín (101)
  • Av. El polo (605)
  • Causa Limeña — Layered Yellow Potato, Ají Amarillo, Fillings (35) — Isolina's causa: the great Lima potato terrine — yellow papa amarilla cooked, riced, and seasoned with ají amarillo paste and lime until a smooth, yielding dough is formed, then layered with fillings (tuna, crab, or chicken) and avocado. In Lima's criollo homes, causa was made for family gatherings and celebrations; at Isolina it arrives as it would at a home table — abundant, colourful, and generous.
  • 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.

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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