Rafael

Lima

Eclectic gastronomic institution bursting with Latin American energy

What’s the story? Rafael, the eponymous restaurant of super-successful lawyer-turned-chef Rafael Osterling, opened in 2000. For more than two decades, Osterling and his team have been cherry-picking gastronomic tropes from Peru’s historic dishes – as well as taking touches from the Nikkei canon and left-field inspiration from the chef’s international travels –  to create their own style of cuisine.

The setting: The light and airy dining room offers a comfortable atmosphere. The restaurant, set in a beautiful Art Deco townhouse, is nestled in the chic Miraflores area.

The dishes: The food is delivered as an almost incongruous-sounding cavalcade of dishes: ceviche may be followed by pizza; grilled octopus by olives and confit garlic; and sashimi by veal gizzards with truffle and sweet peas. It might sound a little unusual, but as its two-decade history will attest, it works brilliantly.

What else? Osterling was the first Peruvian to receive a Gourmand World Cookbook Award for his book Rafael, El Chef. In 2016, his book El Mercado: Homenaje a La Cocina Peruana won the Prestige Gourmand Award.

Other ventures: Osterling operates Peruvian restaurant Oficial in Bogotá, and is executive chef of Italian restaurant Romeo. In Lima, he also heads up the more casual Félix Comedor, a ceviche restaurant called El Mercado and Rocco Trattoria – the latter alongside chef Rodrigo Alzamora.

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