I only got introduced to Peruvian cuisine couple of years ago and it has become one of my favorite cuisines. I’ve visited all the Peruvian restaurants in Dubai with the exception of Lima Dubai. And I finally visited Lima Dubai last night for dinner.
Lima Dubai is the extension of Lima, London’s first Peruvian restaurant to be awarded a Michelin star, and retaining it to this day.
Lima is the creation of Virgilio Martinez and his partners which opened its first outpost in 2012 in London. Lima Dubai marks the third international outpost of Virgilio Martinez’s Lima label.
Lima Dubai is helmed by chef Diego Sanchez, he was just 17 years old when he started in the culinary world. We had the privilege of meeting and interacting with the hugely talented and creative chef Sanchez when we visited Lima Dubai.
Situated centrally in City Walk 2, Lima Dubai offers two floors of dining space with a lush green outdoor terrace. The restaurant is on the ground floor and the lounge and bar is upstairs.
The Peruvian inspired modern interiors looks simple yet classy. The ambience of Lima is gorgeous, relaxing and very pleasing to the eye. And the lively background music enhanced our dining experience.
We were offered welcome drink on our arrival. Every day Lima Dubai offers its guests a complimentary cocktail or mocktail.
We were served the Peruvian classic Pisco Sour. It was smooth and refreshing. We also shared a bottle of Wine suggested by their sommelier that would go well with the food that we were ordering.
While we were going through the menu, we were served Sweet Potato Bread with spicy Uchucuta dip. It was a great way to start our dining experience at Lima Dubai.
We loved the fact that they had many good vegetarian options. Being vegetarians, we ordered only the veg dishes. And thanks to chef Sanchez for helping us with veg selection from the menu and explaining about each and every dish.
The menu of Lima Dubai is different from the London outlets, but it does have some of the popular and signature dishes.
We started with Purple Corn and Tomato, a bite sized corn crepe with tomato tarte. In the side we were served Chicha Morada that was to be consumed as a shot.
Next we had the Aubergine Tiraditos, a Peruvian starter with pickled veggies and tiger’s milk(citrus based sauce that is used for ceviche), we were wowed by both these starters and couldn’t wait for the rest of the food to arrive.
Moving on to the Causas part of the menu, we tried their Sour Roots Causas. It was a unique dish made with purple potatoes, baby roots and Peruvian sweet and sour sauce.
It was time to try their ceviches now, we tried two of them- Sunroot Artichoke, that had oyster and portobello mushrooms, brussel sprouts in Rocoto chili tiger’s milk and Sautéed Avocado which had corn tiger’s milk. Both the ceviches had one thing in common-well balanced and exquisite flavor. We liked both the ceviches, but the Sunroot Artichoke was excellent and better than the Avocado ceviche.
For our mains, we had 4000 Meters Dried Potatoes that was made with Andean potatoes, whole confit cherry tomatoes, radish, feta cheese and topped with spicy and creamy Huancaina sauce. Not only did it look like a piece of art, tasted fantastic too.
Our other main dish was Quinoa Nikkei which had three kinds of quinoa with radish, pearl onions, fennel and garlic potato purée sprinkled with Nikkei sauce. It was a tasty, hearty and wholesome dish.
For dessert, we had the refreshing homemade Andean and Amazonian Sorbets in three vibrant flavors. But our favorite was the traditional Peruvian dessert Peruvian Suspiro. It had ice cream made with delicious, rich and creamy chirimoya fruit and Oporto meringue.
We ended our dinner with a pot of soothing and relaxing Green Tea.
Our dining experience at Lima was a memorable and unforgettable affair. The food, from the plating to taste and flavor was incredible. The service was impeccable and outstanding. The impressive food and the service is matched by the beautiful and inviting atmosphere.
Phone: 056 500 4571