The chef is from the north of Peru, known for being one of the top gastronomic areas of Peru, with a great mix of "criollo" which is exactly what he brings to Pantaleón.
Just like in any Peruvian restaurant, the first thing I order is a pisco sour and boy does Pantaleón's rival for the best. It is made fresh, with limon de pica and the perfect mix between sweet and sour.
Besides their great "sours" (really any sour is good, like maracuya), Pantaleón has good food, with a great presentation and delightful options between criollo, traditional and a bit of international influence.
I recommend trying their ceviche (if you get there early you can even take advantage of their ceviche promo of ceviche mixto and 2 pisco sours).
Their dishes are large and delicious! The best part is the 3 salsas that accompany the fresh bread you get while waiting.
Tip:
Ask for more salsas to use with your main order - the salsa aceituna is my favorite!
Come for lunch as they have a kickass daily lunch menu for 6 mil. It comes with a starter, main course and dessert. read more