A chef shaped abroad
Chef Ricardo Ehni built his career across Peru and Europe before returning to Lima to take on Tragaluz with a steady, long-term mindset. He trained at ICIF in Piedmont and spent a decade in Spain, including four intense years at Pakta, the Adrià brothers’ restaurant, where he worked as sous-chef alongside Jorge Muñoz. Time in the Basque Country sharpened his discipline and palate. At Tragaluz, he translates that experience into a menu that’s deliberately personal, grounded in Peruvian ingredients, supported by fermentation work, and guided by a strict rule on quality.
“The product is non-negotiable.”
Tragaluz
JREJRE-Jeunes Restaurateurs
Miraflores, Peru
Tragaluz is a long-standing Miraflores address built around three pillars: cuisine, cocktails and art. Chef Ricardo Ehni leads the kitchen with a contemporary menu that moves between Peru and the places that shaped him, while bartender Fiorella Larrea anchors the bar with a focused signature list for the terrace and dining room. Inside, large-format works by Mateo Liébana cover the walls and ceiling and are refreshed twice a year, keeping the space in motion. It’s a restaurant for lunch, late afternoons and long nights, with a loyal Lima crowd and travellers at the tables.
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