Gastronomy has always been, since the days of the Spanish vice royalty, an essential aspect of life in Lima. During the last few years, however, the city's dining reputation has experienced a huge leap in the eyes of the world due to the fact that experts gathered in the Fourth International Summit of Gastronomy Madrid Fusión 2006 and formally declared Lima to be the "Gastronomy Capital of the Americas". The offerings in Lima are nowadays most varied and cover a wide range of types and cuisines, both regional and international.

Despite the wide range of choice in Lima's many restaurants, ceviche is surely number one on the list of dishes you must get to know, not only because it happens to be the "Peruvian national dish", but because of its unparalelled delicious taste. With the increasing interest in the Peruvian cuisine, ceviche is quickly making its way onto tables all over the world. But if you want to enjoy the real thing, don't miss it during your stay here in ceviche's Mecca. There is at least one cevichería in every neighbourhood, so it won't be hard to find one. Moreover, most criollo restaurants include ceviche on their menus; indeed, many restaurants do, even the more upscale nouveau-cuisine.

Warning: The locals make it a rule not to eat ceviche late in the day since doing so may upset one's stomach (which is why you won't easily find a cevicheria open after 5). Western stomachs in particular can sometimes react badly to this acidic dish and eating it late in the day apparently increases that risk. Drinking Pisco Sour with a plate of Ceviche makes the meal even more acidic. Beginners may want to choose a different type of drink with their Ceviche.

A second must goes to Asian cuisine, both Chinese and Japanese, which predictably, have a strong Peruvian influence. Chifas -that is, Chinese restaurants-, which can be counted by the hundreds if not thousands, are usually down-to-earth neighbourhood eateries, offering a fare rich in seafood and chicken. Japanese restaurants, on the contrary, are less widespread, and more upscale and expensive. Their forte is, of course, a year-round supply of the freshest and most variegated seafood.

Be careful: Peruvian food tend to be spicy (if the only spices you are accustomed to is salt and pepper) and heavy. Try it with method and ask if any dish is "picante" (spicy), and if you are not fond of that, avoid it since it may be really picante. A full meal may be really heavy and cause problems even if it's perfectly nice and well prepared with fresh ingredients.