Pasta

The couple trained at Le Cordon Bleu London and came back to Lima with a short idea: ingredient-driven Italian cooking, a brief menu and pasta kneaded in house. It runs with an open kitchen, and the list moves between starters —house stracciatella, razor clams with nduja, beef tartare— and the pasta dishes that give the place its name, with vongole and agnolotti among the most ordered. Our read: it is one of San Isidro's most consistent Italians and the format is deliberately small, so it fills up; since 2019 the brand has grown beyond Peru, but this is still the mother house. Google lists reservations as required, and it doesn't open on Sunday nights.