La Rosa Náutica

The kitchen at La Rosa Náutica works with daily catch and coastal produce, with ceviche craft at the heart of the brigade. Under chef Pedro Miguel Schiaffino, the menu keeps the classics guests return for, then adds a more personal line focused on product handling and preservation. Salting, semi-salting and smoking have become part of the direction, alongside work with suppliers up and down the coast. The result is a seafood menu that stays recognisably Peruvian, with clearer sourcing, cleaner execution and new ideas that suit a restaurant of this scale.

La Rosa Náutica is built for more than dinner. Two bars and a lounge make it easy to start with a cocktail over the Pacific, and the restaurant’s size allows for large groups and private events alongside regular service. A small shop on site also offers selected La Rosa Náutica products to take home, an idea introduced during the pandemic and kept because guests still ask for it. It’s a complete Miraflores stop, especially at lunch and around sunset.

Miraflores is Lima’s coastal district of parks, cliffs and sea paths, with the Costa Verde running below. La Rosa Náutica sits directly over the water, reached by a boardwalk that takes you out onto the pier. From the dining rooms and terrace, you look back at the Miraflores shoreline and out to the Pacific. It’s a location locals book for milestones and visitors plan around, with the district’s hotels, shops and galleries close by.

Chef Pedro Miguel Schiaffino has brought a supplier-first approach to La Rosa Náutica, with a clear focus on responsible fishing: closed seasons, minimum sizes and biodiversity. Part of the work happens before the fish reaches the kitchen, including training around bleeding and handling for better quality and longer preservation. It’s a practical upgrade that fits the restaurant’s history and volume, while improving consistency plate by plate.