PAPA LLAMA

“Our visit to Papa Llama was a memorable experience worthy of the Michelin star accolade. Located in an unassuming strip mall, the space is intimate with only 8–10 tables and two seatings per night. The atmosphere is warm and personal, with Maria Ruiz leading the front of house and her husband, Chef Kevin Ruiz, running the open kitchen. From the moment we arrived, we were greeted with genuine hospitality and my wife was wished a cheerful happy birthday. The tasting menu highlights Peruvian cuisine presented with modern elegance. Our meal began with Castelvetrano olives in ají panca sauce, paired with a crisp Crémant de Loire. One standout course was the cucumber salad with polleria dressing, pickled ají limo peppers, and cancha corn, served alongside charcoal-grilled Cape Canaveral shrimp. The shrimp were smoky, tender, and perfectly seasoned—my wife said they were the best she’s ever had. The wine program is focused on natural wines, which can be adventurous and unpredictable. While some pours were bright and well-balanced, others leaned funky or oxidized, with cider-like or bretty notes. It was certainly educational and sparked plenty of conversation, even if not every wine was to our taste. A Primitivo served with skirt steak was intriguing, with fig and green stem aromas, showing both the challenges and charm of minimal-intervention winemaking. Service throughout the evening was superb. Glasses were never empty, sometimes two wines arrived at once, and every detail felt considered. Dining at a Michelin-starred restaurant should be memorable, and Papa Llama delivered—from the hospitality to the bold flavors and adventurous wines. It’s an experience we’ll be talking about for years to come.”

“Very good meal with the highlight being the plump shrimp anticuchero. Everything was good to great. Natural wine wasn't a huge hit for me but my partner loved the pairing. What's most impressive is the entire restaurant is run only by the husband and wife team. I can't think of any starred restaurants anywhere around the world that can share that achievement.”

“This was simply a delightful experience from start to finish. Sitting in a strip mall it is deceptively simple from the outside. But the inside is very tastefully decorated and feels so homey; like you're sitting in someone's kitchen at home. The food was delicious, but my personal favorites were the starter dishes: the cucumber salad and the u10 shrimp. The shrimp may be the best I've ever tasted with a spectacular char. The salad had a delicious dressing. But every course was really something. Had a great wine selection and Maria was so knowledgeable about the different opinions. I loved that they had several options of Orange wine, which is not very common! It's basically a two-man show, which is even more impressive. Very deserving of their first Michelin star and can't wait to go back!”

“What an absolutely delicious experience!!! Everything tasted so incredibly fresh. And what a fun, relaxing experience which is refreshing compared to other Michelin star restaurants we’ve been to. Loved the intimate setting. Cannot wait to try what they come up with next, will definitely add this to one of our regular stops when we’re in town. We chose to have the drink pairing with the meal which I definitely recommend- several courses you’d get 2 different types of wines so it was a good value for the amount. And I LOVED that they offered to box up your left overs. It’s served family style with generous portions so come hungry. All of the staff was extremely welcoming and the owners were so sweet and I loved how involved they were.”

“This restraunt is embarrassing to Peruvian cuisine. The food was so over salted. The fried rice was tasteless and sad. The shrimp anticichero was fresh however way over salted lost the natural sweetness of the shrimp. The skirt steak was perfect cook but over salted though fine this place is NOT worth the $200 per person I do not know How they have a Michelin star. It needs to be revoked asap! Also food took forever service was slow they ask to show up 7pm first dish for served 45 mins later!!!! That’s not normal”