Ceviche
Raw white fish “cooked” in lime juice with chilli, red onion, sweet potato and corn. The zesty juice left in the bowl is leche de tigre, and in Lima ceviche is a lunchtime dish, never an evening one.
Where to try it

The City of Kings: colonial balconies, miracle-working saints and an ocean at the foot of the cliffs.
Lima was the capital of the richest viceroyalty in the Americas, and its historic centre still holds Baroque churches, mansions with carved wooden balconies and the squares where a country was founded and later declared its independence. A few kilometres away, Miraflores and Barranco look out over the Pacific from the clifftops. Three free routes to explore it on foot, at your own pace.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the essentials.

From the centenary square to the banks of the Rímac: Pizarro's founding, a house owned by one family since 1535, the train to the Andes and the marquis's balconies.

An Inquisition tribunal, catacombs full of bones, a conquistador with two bodies, miracle-working saints and a Christ that survived the earthquakes.

Parks full of cats, a giant kiss on the cliff edge, a shopping centre hanging over the sea and Barranco's lovers' bridge.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
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A day in the city
Link the three routes and you will see the best of the city on foot, for free: the essentials in the morning, history in the afternoon and legends as the sun goes down.
Morning
Afternoon
Early evening
Where to eat. Try Ceviche at Canta Rana.
What to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
Raw white fish “cooked” in lime juice with chilli, red onion, sweet potato and corn. The zesty juice left in the bowl is leche de tigre, and in Lima ceviche is a lunchtime dish, never an evening one.
Where to try it
A crusty roll filled with jamón del país, a spiced cooked ham, and salsa criolla of onion and lime. At Bar Cordano, open since 1905 beside the Government Palace, it is practically an institution.
Where to try it
Lima's great breakfast: pork belly fried in its own fat, fried sweet potato and salsa criolla in a crisp roll. El Chinito has been serving it in the centre since 1960.
Where to try it
Pisco, lime, syrup, whipped egg white and a few drops of Angostura bitters. The bar at the Gran Hotel Bolívar, open since 1924, serves it facing Plaza San Martín.
Where to try it
Skewers of beef heart marinated in ají panca and vinegar, grilled over coals and served with potato and corn. A dish with Afro-Peruvian roots; Tía Grimanesa started out selling them from a cart in Miraflores.
Where to try it
Bars of anise-scented pastry soaked in chancaca syrup and topped with colourful sprinkles. It is the sweet of Lima's purple month, and Pastelería San Martín has been making it since 1930.
Where to try it