Limaq: the modern tavern that seeks to conquer the heart of San Isidro
Fusing traditions, history, and modern culinary offerings isn't impossible. In fact, it's a way to win over palates of all ages. Limaq, the modern tavern located in the heart of San Isidro, has proven this. About to celebrate its second anniversary, it has just extended its opening hours.
Although initially open only at night and known for its cocktails that referenced the country's cultural and culinary traditions (from the ingredients to the names), Limaq, located on Camino Real Avenue, recently decided to take things a step further and double down on its gastronomic offerings. This has been made possible by opening its doors at 12:30 pm, allowing it to offer lunch.
“The extended hours are a response to positive feedback from our customers, who value the quality and originality of both our cocktails and our food. By adding lunch service, we can reach a wider audience and make better use of our strategic location. This expansion is a natural evolution for the bar, always maintaining our commitment to quality,” says Joel Chirinos, bartender and owner of Limaq.
According to Chirinos, Limaq's new lunch menu is designed as a tribute to Lima's traditional flavors, but "with a modern and sophisticated twist." The menu includes fresh ceviches, garlic shrimp, Hawaiian pizza (with crispy sourdough, Huachana sausage, pineapple in syrup, and arugula), Amazonian chaufa, and more.
Limaq's cocktail menu remains popular. The bar offers signature drinks, such as the Perricholi (made with tequila and mezcal), the Limapolitan (featuring pisco), and the Sapo Huasca (whose heart is gin). But they also offer classic cocktails, like the chilcano, pisco sour, mojito, and piña colada, among others. "In these almost two years of Limaq, we've gotten to know our customers better, always staying true to our vision of fusing the traditional with the modern," says Chirinos.
Limaq aims to solidify its lunch service by 2025. According to its owner, this will involve establishing connections with local businesses and revamping its menu, while still maintaining its bar offerings. The bartender assures that they are exploring new ways to connect with the public, from themed events to special collaborations designed to attract new customers.
“Research is key to our growth. We collaborate with the prestigious Mijano Lab in the Amazon, constantly exploring unique ingredients to integrate into our offerings. We want every drink and every dish to reflect the cultural and natural richness of Peru, transforming biodiversity into authentic sensory experiences,” says Chirinos.
