LIMA welcomes new head chef

A Peruvian restaurant based in London's Fitzrovia has appointed a new head chef and unveiled a revamped menu. 

LIMA, which opened in 2012, is now entering a new era with Diego Recarte at the helm of the kitchen. The Peruvian head chef has created a brand-new menu, set to launch on 13 October, that honours the restaurant's legacy while offering a refreshing take on Peruvian gastronomy. 

Founded by brothers Gabriel and José Luís Gonzalez, LIMA was one of the first to bring refined Peruvian cuisine to the capital. The restaurant held a Michelin star from 2013 to 2018 and now operates from three locations across the city. 

Dining at LIMA

Recarte's passion for food began at home in Peru. After formal training at the Instituto Argentino de Gastronomía in Buenos Aires and the Italian Culinary Institute for Foreigners, he refined his craft at acclaimed kitchens including Astrid y Gastón in Lima, D.O.M. in São Paulo, Enigma and Pakta in Barcelona, and the three-Michelin-starred Le Calandre in Italy. 

"For me, cooking is about storytelling," says the chef. "At LIMA, I want the new menu to put Peru's incredible flavours and ingredients at the forefront, while also bringing something fresh and modern to the table for London diners. The dishes are honest, full of character and offer something new and enticing."

Recarte's debut menu blends iconic Peruvian dishes with influences and techniques he has gathered throughout his career. Highlights include A5 Wagyu Tiradito with Crispy Potato and Ají Panca, and St Austell Bay Mussels on Toast with Oyster Mayo and Guanciale. 

A Causa – one of Peru's most recognisable dishes – is reimagined with Cornish White Crab, Avocado and Curled Endive Salad, while Isle of Skye Scallops are served with Beef Fat Persillade and Seasonal Greens. A Classic Ceviche showcases the bold, bright flavours of Peru, while Lomo Saltado offers a comforting take on a national favourite. 

Guests can also enjoy larger plates such as Cornish Octopus with Kimchi and Confit Potatoes, Catch of the Day with Preserved Candied Tomato and Almond Cream, or Ibérico Pluma with Roasted Summer Cabbage and Plum Chimichurri. Produce is sourced directly from both Peruvian growers and British suppliers. 

The drinks list champions pisco-led cocktails, seasonal spritzes and a wine list designed to pair with the dishes. 

"From the beginning, we wanted LIMA to be about more than just food; it was about sharing Peru's culture, spirit and energy with London," says founder Gabriel Gonzalez. "With Diego leading the kitchen, we're stepping into an exciting new phase that honours that original vision while embracing his fresh ideas and innovation."

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