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Kjolle

Lima

The Peruvian pantry on a plate

On the Pass

Pía Leon

Pastry Chef

Karla Bretoneche

In a few words: Kjolle (pronounced KOY-ay) is the brainchild of chef Pía León, one half of the husband-and-wife team that heads up Central (which was voted No.1 in The World’s 50 Best Restaurants 2023 and therefore became ineligible for the current and future editions of Latin America’s 50 Best Restaurants). Bright and bold dishes dominate Kjolle’s menu, paying homage to Peruvian produce.

What should I expect? For the full culinary experience, opt for the eight-course tasting menu. Exploring all corners of the country, León presents a selection of tubers including yucca, olluco and potato; beef rib served with local corn, purple cabbage and mochero pepper; and for dessert, a showcase of Peruvian cacao from a multitude of varietals.

Inside the walls: Nestled next to its distinguished brother, Central, in Lima’s leafy Barranco district, Kjolle boasts a light and welcoming dining room bedecked with local materials. Everything from the tables to the dishware – which is crafted from cedar and capirona from the Amazon rainforest – showcases the very best of Peru. Take a seat next to the open kitchen to watch on as León and her team prepare your feast.

The chef: León worked at Gastón Acurio’s flagship Astrid y Gastón in Lima and at the Ritz Hotel in New York, before joining Central when she was just 21. She worked her way up to head chef, then opened Kjolle – her first solo restaurant – in 2018. She now splits her time between Kjolle, Central and Mil (their destination restaurant high up in the Andes) with Virgilio Martínez.

Award-winning factor: Renowned for her culinary ingenuity and tenure in Latin America’s top kitchens, León was crowned Latin America’s Best Female Chef in 2018 and The World’s Best Female Chef in 2021.

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