Ikíitu

Ikíitu takes its name from the Indigenous people of the lower Nanay and reads Loreto's cooking afresh: the house has spent more than ten years working with local communities and rainforest ingredients, and builds the menu around them. The Iquitos classics are all here — tacacho with cecina, chicken juane, inchicapi, timbuchi, pango — alongside dishes you rarely see in Lima: grilled suri, bush-meat soup with sachaculantro, shredded dried paiche, ceviche cured in camu camu. Patarashca comes two ways, the classic in bijao leaf and one in tucupí made from bitter cassava. The bar works with Amazonian macerates: chuchuhuasi, cocona, camu camu. It sits on Jirón Fitzcarrald, a few blocks from the riverside malecón, and closes on Mondays.