Llama Inn puts a modern spin on Peruvian cuisine, with its signature freewheeling and upbeat approach. Originally devised in Brooklyn, Llama Inn established itself as one of New York's hottest restaurants, before crossing the pond to arrive in Shoreditch. Llama Inn London pays homage to it's Brooklyn roots too, showcasing a menu that takes inspiration from executive chef Erik Ramirez's Peruvian-American heritage, including all styles of Peruvian cooking. The food is created to reflect traditional Peruvian heritage seen through a New York lens.
The setting includes comfortable wooden chairs set around well-spaced tables; foliage covers the walls creating a natural, fun environment for you to dine comfortably with friends and family. There is a large sun terrace with outdoor heating and the restaurant itself is flooded with light from large windows. Dining tables are spread out around the indoor bar, which is equipped with stools for anyone hoping to grab a quick drink.
The menu is split into four sections: snacks, ceviches, un poco de todo and ‘the show must go on’, which features larger sharing dishes. Snacks include oysters, pork shoulder sliders and cabbage anticucho. Ceviche is a Latin American dish that typically involves marinating fish and seafood in an acid, such as lemon juice - Llama showcases various versions of this dish, including the scallop, yuzu kosho, pitaya and nori option and there is also a vegetarian option available. The un poco de todo section, which translates to ‘a bit of everything', includes dishes such as bok choy salad and huacatay caesar, topped with grapes and sunflower seeds. Finally, ‘the show must go on', is composed of larger dishes, such as the whole fish patarashca, aji amarillo curry with jasmine rice.
The cocktail menu list does not disappoint. This London bar is focused on Latin American spirits and the wine list showcases bottles from across the globe, from southern Europe to South America, sourced from small, independent growers who focus on low-intervention farming and are often biodynamic producers.