Honestly, if you’re planning a trip to Peru and you’ve started looking at where to eat, you’ve probably seen the name Astrid y Gaston Lima about a thousand times. It’s the "Granddaddy" of Peruvian fine dining. But here’s the thing: most people treat it like a museum. They go because they feel like they should, like it’s a checkbox on a culinary bucket list.
That’s a mistake.
If you walk into Casa Moreyra—the stunning 300-year-old hacienda where the restaurant lives today—expecting a stuffy, French-style white tablecloth experience, you’re in for a shock. It hasn't been that way for a long time. It’s actually kinda wild how much this place has evolved since Gaston Acurio and Astrid Gutsche first opened their doors in 1994. Back then, they were serving classic French food. Why? Because in the 90s, the Lima elite didn't think Peruvian food was "fancy" enough for a night out.
Then everything changed. Gaston and Astrid decided to stop mimicking Paris and start looking at their own backyard.
The Casa Moreyra Reality Check
You’ve seen the photos of the building. It’s a bright white, sprawling colonial mansion in the middle of San Isidro. It looks like the kind of place where you’d need a tuxedo, but the vibe inside is surprisingly relaxed. You’ll see people in jeans. You’ll hear a lot of laughter. It’s less of a temple and more of a laboratory.
When they moved here in 2014, it wasn't just for the extra space. They basically built a "gastronomic center." There’s the main dining room, sure, but there’s also:
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- The Bar: This is where you go if you want the best Pisco Sour of your life without the 15-course commitment.
- The Terrace: Perfect for a casual lunch where you can actually see the herbs they’re growing.
- The Kitchens: Multiple stations handling everything from the high-concept tasting menu to casual criollo favorites.
The heart of the operation is still the partnership between Gaston—the visionary who basically branded Peruvian cuisine for the world—and Astrid, the German-born pastry genius who redefined what South American desserts could be.
What’s Actually on the Plate in 2026?
If you're looking for the "greatest hits," you'll find them, but they’re always tweaked. The menu is currently led by a younger team under Gaston’s mentorship, and they are leaning hard into biodiversity. We’re talking about ingredients from the Amazon that most Limenians hadn’t even heard of five years ago.
Take the guinea pig (cuy). In most parts of the Andes, it’s served whole. At Astrid y Gaston Lima, it might show up as a Peking-style taco or confit with a purple corn reduction. It’s approachable but deep. You might get a dish of scallops with "cheese foam" (it sounds weird, but the saltiness of the cheese against the sweet scallop is incredible) or a rabbit cannoli that’ll make you question why you ever liked traditional pasta.
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The tasting menu is a marathon. It’s usually about 15 steps. It’s a journey through the "altitudes" of Peru, much like what Virgilio Martínez does at Central, but Astrid y Gaston feels a bit more soulful and less clinical. It’s rooted in criollo—the comfort food of the city—just elevated to a level that feels like art.
The Pastry Factor
Do not skip dessert. Seriously. Astrid Gutsche is a legend for a reason. She was one of the first people to really advocate for Peruvian cacao at a global level. Her desserts aren't just sweet; they’re sculptural. You might get a chocolate sphere that you have to melt with a torch to reveal a sweet potato ice cream inside, or something involving algarrobina (a syrup from black carob trees).
Is it Still "The Best"?
Let’s be real. In the latest rankings, like the World’s 50 Best Restaurants 2025, other Lima spots like Maido (currently #1) and Central have overtaken them in the "hype" department. Some critics say the service can be a bit slow when the house is full—and with 160 seats, it's a big house.
But being "the best" is subjective. If you want the most avant-garde, mind-bending meal of your life, you go to Central. If you want the most refined Nikkei (Japanese-Peruvian) experience, you go to Maido.
But if you want to understand the soul of Peruvian food—the history, the politics, and the passion that turned this country into a global food destination—you go to Astrid y Gaston Lima. It’s the origin story.
A Few Practical Tips for the 2026 Traveler
- Book early: Even though it’s a large restaurant, it fills up weeks in advance, especially for dinner.
- The Bar is the secret: If you can’t get a reservation in the main room, show up early for the bar. They serve a smaller, more casual menu that is just as good and way cheaper.
- Lunch is better for photos: The natural light in the courtyard of Casa Moreyra is insane. If you want those "Discover-ready" shots of your food, go for a 1:00 PM booking.
- Expect to spend: A full tasting menu with wine pairing is going to run you north of $250-300 per person. Is it worth it? If you value food as culture, yes. If you just want a steak, maybe head to a local parrilla instead.
The Actionable Bottom Line
If you're heading to Lima, don't just book this because a guidebook told you to. Book it because you want to see how a 300-year-old house and a 30-year-old restaurant are still defining what it means to be Peruvian.
Your next steps: Check the official website for their current "seasonal cycle" menu. They change it twice a year to reflect what's actually growing in the Andes and the Amazon. If the current theme is "Tribute to Lima," you're in for a heavy dose of history. If it's a biodiversity theme, expect more experimental flavors from the jungle. Either way, make sure you arrive 30 minutes early to grab a Pisco Sour at the bar first—it’s basically a rite of passage.