Chef Renzo Miñán is a Lima chef shaped by years in professional kitchens and eight formative years in Chiclayo, where northern seasoning and seafood culture leave a mark for life. He trained at USIL, built his early career through hotel and restaurant work, and later led the kitchen at Social in the Hilton Hotel before launching his own concepts. At Almacén, he focuses on the day’s catch, strong technique and a clear idea of balance in ceviche. He keeps evolving, adding Nikkei and Amazonian touches while protecting his northern identity.
“I cook from a place of nostalgia; my dishes are pure memories.”
Almacén
JREJRE-Jeunes Restaurateurs
Miraflores, Peru
Restaurant Almacén is a cevichería in Miraflores, Lima, shaped by northern Peruvian flavour and serious attention to seafood. The idea is simple: treat the catch of the day with respect, keep technique sharp, and season with the confidence of Chiclayo. The menu moves between classics and house specials, always driven by freshness and what the sea delivers. Guests come for ceviche and stay for the variety, the service, and the terrace that made the restaurant a favourite from the start. It’s a modern cevichería, built on memory and product.
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