Peru is famous for ceviche and Asian-influenced dishes, but a new steakhouse in Lima wants locals and visitors to rethink what's on the grill. Don Eduardo, in Miraflores, is the restaurant arm of La Estampida, a beef operation founded in Trujillo in 2014 by brothers Alfonso and Marcos Rebaza, who spent more than a decade developing criolla cattle with local producers.
The process starts in the Andean highlands of La Libertad, Áncash and Cajamarca, where animals are selected, then finished on partner farms along the coast. Culinary director José Luis "Chiqui" Castro says the meat is aged with a mix of dry and wet methods for up to 21 days. The payoff came at the 2025 World Meat Championship in Buenos Aires, where the criolla beef took gold.
Criolla beef is leaner than many imported cuts and tastes distinctly of where the animal was raised, so Don Eduardo's menu invites comparisons: alongside the Peruvian cuts, diners can order Argentine and American steaks. The bife ancho is the signature — tender and flavorful without heavy marbling. The flat iron pairs with white chaufa, grilled peppers, snow peas and a soy-cured egg yolk, a nod to Peru's chifa tradition. Sides lean Peruvian too, with mushroom ají and green rocoto, plus marinades drawn from classic anticuchos. Dessert is a suspiro de tres leches, folding two local sweets into one plate.
Executive chef Karla Bretoneche runs the kitchen and Arturo Price handles the grill. The restaurant occupies a converted house on Angamos Oeste, with wooden tables, warm lighting and a bar, plus private dining rooms upstairs and a table set inside the wine cellar for quieter occasions.
For travellers, this is an easy add to a Miraflores itinerary — a chance to eat something genuinely new in Peruvian cuisine, in a walkable neighbourhood full of hotels, galleries and parks. Book ahead online if you want the cellar table.
