Fusión
Choquehuanca 714, San Isidro
Phone 422-7600
Open Mon-Sat for lunch and dinner (reservations strongly suggested)
Credit V MC Di AmEx
Price $$$-$$$

Rafael Piqueras is nowadays one of the most prominent chefs in the Peruvian culinary scene. His career includes studies in Piedmont (Italy) and work experiences in Ferran Adrià's El Bulli and in El Celler de Can Roca, two of Spain's top restaurants. In 2004 he presented a widely acclaimed creation --Ceviche Martini with yellow ají foam and Pisco mosto verde-- at Madrid Fusion, probably the world's most important culinary summit.

Fusión, the restaurant he opened in 2006, meets all this expectations.

Piquera´s cuisine is a delicate blend of the highest-quality local ingredients, Peruvian traditions, and forefront international techniques (including, though not intrusively, those developed by Adrià and his molecular cuisine). Tuna-based dishes and the different tiraditos (for example, the tuna, shellfish, and sole tiradito in two sauces) are among the chef's most inspired creations. Other superb plates include the mero murike (grouper) with artichoke purée and funghi, and his personal version of the pastel de choclo (meat-stuffed corn pie), a Peruvian all time classic.

Located in the heart of up-scale San Isidro, Lima's finantial quarter, Fusión occupies a minimalist decorated building: lineal designs, few adornments, a predominance of glass and steel on the dinning room. Great wine list and a nice bar (found in the second floor).

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