LIMO Restaurant a meal with a view  |  Cusco, Peru  |  Fiery red, green, yellow, orange and violet; those are the colors of aji limo, the star ingredient of Peruvian cuisine that identifies the restaurant named in its honor. LIMO was the first restaurant I chose for my lunch in Cusco, and I am so glad I did. Not only the food was just what I wanted, including a great traditional Ceviche, but the views over Plaza de Armas is breathtaking. I could not help gazing through the windows, looking at the domes of the churches and wondering what adventures would await for me in Cusco after my meal. LIMO stimulates visually and arouses the palate with its sensuous flavors. Follow my Instagram Peru Photo Gallery for more tips, photos and videos. 
I mean, isn’t this what you call a meal with a fantastic view? Tucked in the second floor of the old Casa del Inquisidor, the balcony tables offer an ample view of the Plaza de Armas and the city in all its ocher-toned splendor.
A member of the group Cusco Restaurants along with another one of my favorites in Cusco as it is the MAP Cafe, which I will be blogging about soon. Very informal, great for a nice lunch, in the middle of your day exploring Cusco.  The amazing Peruvian cuisine in one place. Lomo saltado, seco, ceviches and a very own reinterpretation of oriental rolls. Instead of bread you are greeted with small baskets with maq’tillo potatoes, a unique variety, accompanied by an assortment of simply delicious sauces.
The pisco bar deserves particular attention. Of course no visit to Peru is complete with you extra share of Piscos, day and night.

My first dish (which BTW was my fix first dish during my whole stay in Peru at every single restaurant I went t0), was the local fresh Ceviche with, aji limo. Five Elements Ceviche including a fresh catch, lime juice, aji limo and red onion (if you want to learn more how to prepare this traditional dish click here). All signature of  Checf Coque Ossio. He has shown great talent not only in the gastronomic arts but as a culinary entrepreneur. After graduating from Universidad del Pacifico in Lima where he majored in Business Administration, Coque enrolled in the prestigious Culinary Institute of America in New York and obtained his Degree in Culinary Arts. Before returning to Peru, he did his internship with Chef Alain Passard in Paris at the three-Michelin star restaurant Arpège. You can also see on this photo above, another of my favorites in Cusco, the toasted corn… sooo good.
 Main course was a Chicken Breast stuffed with spinach, cream cheese and bell peppers with a traditional cap chi de setas. But if you want to go more local, I would strongly recommend the Causas, a very unique Peruvian diss, served cold as a starter, or as a light meal, it is a seasoned mashed potato terrine, stuffed with tuna, egg, shrimp, or avocado.
 Ready to carry on, I take my regular Coca Tea to fight the altitude, and to keep me awake after such a lovely meal. Must try. !!!! CM @ Carlos Melia Luxury Travel Curator –

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