Although the minimalist white façade evokes a Miami vibe, this Miraflores restaurant specializes in traditional cuisine from Chiclayo, one of three provinces in Peru’s northern Lambayeque region. Inside, orange-cushioned chairs, tropical flowers, and potted palms add a splash of color to the otherwise black and white dining room. Created by chef-owner Héctor Solís, the menu includes such specialties as cabrito de leche (milk-stewed goat) and arroz con pato (Peruvian duck with seasoned rice). The restaurant is also known for its ceviche a la brasa, a traditional ceviche that’s quickly seared to impart a subtle smoky flavor.
AS FEATURED IN...
From the From the May 2008 Food & Wine Go List
<a href="/bestnewchefs/?year=2002&chef=4FFEBE27-4016-4C32-B0B16AA3D4D1322A">Fabio Trabocchi (an F&W Best New Chef 2002)</a> bravely left his Washington, DC–area Maestro last year to take on the competitive Italian dining scene in Manhattan. Trabocchi has created a loyal following with a menu that puts more traditional dishes, like a classic lasagna from his native Le Marche region, alongside more inventive ones, like a tortellini of slow-cooked pork with wild mushroom cream and black truffles. Fiamma is one of only a few great restaurants wedged in between Soho’s endless boutiques.
We loved: Smoked potato gnocchi with red mullet and prosciutto.