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“Excellent atmosphere and food”
Review of Francesco

Ranked #98 of 2,872 Restaurants in Lima
Certificate of Excellence
Price range: $25 - $100
Cuisines: Seafood, International
More restaurant details
Restaurant details
Good for: Romantic, Business meetings, Local cuisine, Special occasions
Dining options: Breakfast, Reservations
Neighborhood: Miraflores
Description: The Seafood Restaurant of Lima...
Reviewed May 15, 2012

This was some of the very best we had tasted in Lima and is even situated on the cliff top parks of Lima with palm trees outside the large windows. We even had a chat with the owner and he made us feel very welscome indeed. The house ceviche was the best ceviche I ever had.

1  Thank PeruDental
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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68 - 72 of 307 reviews

Reviewed April 15, 2012

One of my usual visits when I'm in Lima. The ceviche and Tiraditos are great so "Conchitas a la Parmesana". Always great presentation and nice views.

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1  Thank VPonthemove
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed March 4, 2012

Great place to have a good taste of Peru's cuisine, without the pretentious marketing behind other great places in Lima. Here you'll find favorable prices, generous portions and fantastic flavours.
Go for lunch and while parking admire the pacific ocean view afar. My favorite starter is the "trio de ceviche" to share. Sit in the 2nd floor close to the windows.

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This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed February 21, 2012

Francesco Restaurant, Miraflores
Lima, Peru

What’s all the fuss about?

Search the web for “Peruvian Cuisine” and you’ll find page after page of restaurants, recipes, and articles about the origin of the food and fascinating facts about the history of this South American country. Peru’s long, narrow band of land, mostly desert along the ocean, rises rapidly to meet the towering Andes.

Although Peru is best known for the role of the Incas in the development of the region, the real news here, at least for food-loving folks, is that the potato is thought to have developed in this country.

That was enough for me…

Fortunately, we had a Lima native and fellow foodie as our guide to Peruvian cuisine. Our restaurant request during our one-day cruise stop in the port of Callao were “potatoes in multiple forms and fresh seafood.” I told our friend that our days of “fine dining” were over. We just wanted well prepared, good food and professional service for a reasonable price. Scenery was optional.


…The Francesco Restaurant is part of a “mini-chain". Actually, it’s a family-owned restaurant that began in Callao, the port town adjacent to Lima. A second branch opened in the Miraflores area of Lima, and believe it or not, there's now a Francesco Restaurant in Coral Cables, Florida.

Our 1pm lunch reservations were made at the Miraflores location. The second floor dining area overlooked the beach and Pacific Ocean. Remember that Peru’s summer is our winter. I thought we were in San Francisco. Heavy fog and a light mist obscured our view, but who cared? We were ready to eat!

No self-respecting Limean would be caught at lunch this early so we had the place to ourselves. We used the quiet time to quiz the waiters about the dishes. One server even brought out a couple of raw potatoes to show us the varieties that would be used in our plates.

Since the lunch was our best place to sample Peruvian food, we settled on an all-appetizer lunch. Virtually every dish included potatoes or seafood. We began with a delicious crab soup followed by a ceviche, (the “v” is pronounced as “b” in Peru) of octopus, mussels, fish and calamari.

Peruvian fishermen were the first to prepare raw fish or shellfish by marinating the ingredients in the juice of fresh limes. I’ve been told that it was the influence of Japanese immigrants who taught the Peruvians that less is more. Rather than marinating the fish for an extended period (overnight) a shorter “cooking” time gives the ceviche a better texture and fresher flavor.

Additional slices of fresh lime are served with every dish.

Let’s not forget the potato—Mini-causas –a small plate of potatoes with seafood and avocados arrived, along with a Peruvian-style grilled octopus, a dish extremely popular in Lima. For me, who has never had anything good to say about a sweet potato, I found this tuber the best surprise of all. Tender orange-colored chunks of potato, peeled and roasted (or maybe boiled) were truly sweet, like none of the fibrous, old-tasting specimens we often find closer to home. We also enjoyed a fried potato pie with fish and shellfish to finish off our tuber and seafood feast.

We were served three samples of tiraditos: small pieces of fish and shellfish covered with a "mild vegetarian sauce" (white); an "aji sauce" (yellow) and "rocoto sauce" (red). Aji is the chili from Central Peru; rocoto is the chili from Southern Peru. A delicious variety of corn, tender, larger and unlike any variety we find in North America, showed up as an accompaniment. Many of the plates were slightly spicy, but not overwhelmingly so.

Since our hunger had been abated, we shared a light lucuma and chocolate mousse for dessert. The lucuma, known since the time of the Incas, is a Peruvian fruit used mainly in ice creams and yogurts.

Of course, all this feasting needs some wine…Again, our foodie friend, a wine aficionado, made a brilliant suggestion. We drank a bottle of Nieto Senetiner Malbec Reserva 2010 from Mendoza, Argentina. We found this Malbec, which had to travel a shorter distance, to have a much smoother, softer taste than what we find in the US. And, I didn’t even think I liked Malbec…

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4  Thank MitzouTexas
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed January 30, 2012

Good place for seafood, average decor, OK service.

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1  Thank SeaweedGravel
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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