Local boy done good Juan has turned his intimate little main-drag seafooder into northern Peru’s best restaurant. Yellowfin tuna fresh from Máncora’s waters is the showstopper, whether it’s prepared as a tiradito (a sort of Peruvian sashimi) in yellow curry or grilled with a mango-rocoto-red pepper chutney.
Also on the menu are creative raviolis and Peruvian classics given a foodie upgrade (baby goat in black beer, for example). Service in the small, French-farmhouse-style space is personalized and on point. It’s expensive for Máncora, but you’d probably pay triple this at home. Reservations are not a bad idea in high season.