Honest classics
Ceviche, lomo saltado, trío marino, alpaca medallion, cuy chactado. We don't reinvent anything: we do the classics, well.
About
Classic Peruvian cooking
Where Peruvians bring their family — and visitors sit at the same table.
MOYAS sits on the fourth floor above Jirón Huallaga, with the best panoramic view of Lima's Plaza Mayor. We're not a restaurant for tourists passing through. We're a Peruvian bistro in the Centro Histórico, made for anyone who wants to sit down and eat well.
What we stand for
Ingredients with history
Papa huayro, Andean choclo, ají amarillo. Peruvian produce, sourced from growers we know.
The best view of the Plaza
An open terrace on the fourth floor. The tables face the Cathedral, the Government Palace, and the everyday bustle of the Plaza.
A story that began in 2009
MOYAS takes its name from Santiago Antúnez de Mayolo's book La nutrición en el antiguo Perú. In Quechua, a moya was a field reserved for the Inca: fertile land where the best produce was grown for the imperial table. Hence our signature, From the Inca's Fields.
The place opened in 2009 as Olamo and became MOYAS in 2017. We're on the fourth floor above Jirón Huallaga, with a terrace that has the best panoramic view of Plaza Mayor. But we're not a restaurant for tourists passing through. We're a bistro built for the Peruvian who wants to bring the family — and for the visitor who wants to sit at the same table.
The menu is conservative on purpose. Ceviche, lomo saltado, trío marino, alpaca medallion, cuy chactado. The sides are papa huayro, Andean choclo, ají amarillo. We don't reinvent anything: we do the classics, well. Jarana and vals on the speakers; warm, familiar service; home-style sazón.
From Peru, for Peru.
— From the Inca's Fields