Inka Brasas

Chef Gladys, who trained at Lima’s D’Gallia Institute, directs the kitchen alongside her husband Edwin and their children. The charcoal rotisserie relies on an overnight ají panca marinade, while the broader menu highlights a tender beef heart appetizer alongside generous seafood plates. Traditional Peruvian staples anchor the drinks list, including chicha morada, natural passion fruit juice, and Inca Kola, all served in an easygoing, welcoming atmosphere.