I realize that I’ve been ignoring Statera restaurant. Or rather, that I haven’t been going there enough. Part of the problem, I think, has been that I forgot that they are open for lunch (their dinner service doesn’t start until 8 p.m. which is way past my bedtime.) But, their lunch is Tuesday-Sunday, 12:45 p.m. to 3:15 p.m. I think I’ll go more often for lunch. It’s located at Av. Mariscal La Mar 463, Miraflores. The place doesn’t look so big from outside so it’s easy to miss.
The reasons that I recommend Statera are:
It’s possible to eat there without planning for months out, as one has to do at Central.
The tasting menu is half the price and half the time.
The bartender is superbly skilled.
The owner, Andres, is a young chef who worked as Central’s Research and Development chef for two years. He also worked at Noma in Copenhagen. Plus, he speaks English and is personable (and he remembers the critique of his clients). He continually changes his menu, but has managed to keep menu items that worked well (like the pumpkin done in three ways — completely vegan — even though it tastes like fois gras).
While I send people to Statera if they can’t get in to Central, I think that Statera actually manages to embody the “nueva andina” cuisine better — combining both the beauty of presentation and imaginative use of local ingredients, while also providing food that is delicious and of normal portion size.
If for nothing else, go for the black aguaje butter and bread (see photo).
And before it becomes impossible to book a table.
I’m likely to get flack for my top 10 list… When I go out to eat, I look for good food, good service, good ingredients, reliability and consistency. I have not yet been to 
Lima’s main attraction as a city is 
Gaston Acurio (La Mar, Astrid y Gaston, Panchita, Tanta, Madam Tusan, etc,) is the businessman of the chef trinity. The others are Virgilio Martinez (Central and Mil) and Rafael Osterling (Rafael, El Mercado, and Felix Brasserie). Virgilio is the genius of the food scene (all photos are from Central) and Rafael is an excellent cook.
The newest addition is 
These chefs have paved the way for the multitude of chefs working in Lima today: Moma of Jeronimo and Chinka Tu Taco, James Berckemeyer of Cosme. Pedro Miguel Schiaffino of Amaz and Malabar.
Who is next?
When entering a restaurant in Lima these days, the waiter will automatically ask if you have a reservation. Even if the restaurant is empty and it’s 5 p.m. So what do you do? How do you get to eat at the places that are a MUST? Like Maido, recently ranked as the number 1 — No. 1 — numero uno restaurant in the world by 
What indeed. What’s the secret? Go at an off-hour. Walk in at 5 p.m. or 6 p.m. and promise to be done by 7 or 8. Maido doesn’t even open for dinner until 7 so try going at 3:30 p.m. at the end of their lunch hours or be at the doors waiting to get in at 12:25, five minutes before they open for lunch (try a Saturday or Sunday when Peruvians would normally eat lunch at 1:30 or later). Or at a place like La Mar, which serves lunch (they are not open for dinner) until 5:30 p.m., try going at 4 p.m. for an early dinner or “linner” as the kitchen is still open until 5:30 p.m. For other places, try going on a Monday or Tuesday night. If it’s a famous breakfast place like 
Or you can plan your visit around the restaurant visit. Make the reservation and plan your visit around it. Perhaps this is the solution for places like Central. It’s possible that you are super well-connected, but for the rest of us, try one of my tips.
Or, go to one of the lesser famous places but with equally delicious food (a chain — horror! — like La Seguende Muelle, or La Preferida) or my secret, Cosme. The current trend in gastronomy is a wee bit too fancy for me, but then I don’t like hype over foam and tiny portions. The exception is Statera. Easy to get in to and the owner worked at Central for two years.
As I did 
That said, I start with including photos of a “criollo” or “creole” soup of meat, noodles, and fried egg (can be had in lots of restaurants. The addition of a fried egg to a dish tends to make it “criollo”). Plus an uber modern dish of sushi made with raw tuna and foie gras (from Osaka restaurant). The photo doesn’t do it justice. You will just have to go there and try it. You may feel the earth move.
