Inti-Mar

Inti-Mar sits inside the Paracas National Reserve, at kilometre 38 of the road to Puerto San Martín, with tables under a cane roof looking straight out to sea. What sets it apart is its own mariculture in the bay: the scallops and oysters come from the beds just offshore, and the menu runs them through a dozen preparations — chalaca, pisco, garlic, lemon, parmesan, grilled — alongside tiraditos, ceviches, rice dishes, parihuela and sudados. There is a full bar, with the house's own craft beer (including a pitahaya one) and a long pisco list. This is lunch cooking: it opens at eleven and closes around four, and shuts on Wednesdays. Dinner runs only for guests staying in its coastal refuges.