Papa Llama
Orlando, USA
⭐1 Star
The Experience
From Michelin Guide
Don't be fooled by its modest surrounds, as the interior is modern and cool. Leather chairs are especially inviting, and tables offer a view of the gleaming kitchen. Husband-and-wife duo Kevin and Maria Ruiz prepare modern Peruvian cuisine full of bright ingredients with a bit of polish, and the family-style menu is an approachable (and affordable) way to sample their sincere cooking. Nigiri kicks off the meal with a smart nod to the Peruvian tradition of Japanese fusion, delivering dialed-in flavors with confidence. Bok choy is elevated with bold, contrasting textures, while chicken thigh roulade with aji amarillo aioli is simply spectacular. For dessert, sweet potato donuts over a blueberry compote seal the deal. The natural wine program is impressive.
Unique Things
From Visitor Experiences
Transition from Pop-Up to Michelin Starred Brick-and-Mortar: Papa Llama began as an experimental pop-up by Peruvian immigrants Kevin and Maria Ruiz in 2016 and evolved into a permanent restaurant in 2020. It earned the Michelin Bib Gourmand award in 2022 and 2023 before being elevated to a Michelin Star in 2024, reflecting its rapid rise and recognition for quality and innovation.
Modern Peruvian Cuisine with Natural Wine Pairings: The restaurant offers a unique 5-course Chef’s Tasting Menu featuring modern Peruvian dishes that incorporate local Florida ingredients like red snapper nigiri and Cape Canaveral oysters. This menu is paired with five different natural wines carefully matched to the flavors and rhythm of each dish, creating an unconventional and immersive dining experience.
Husband-and-Wife Culinary Team with a Focus on Authenticity and Approachability: The restaurant is run by the couple Kevin and Maria Ruiz, who emphasize sincere cooking with bright ingredients and polish. Their tasting menu is designed to be approachable and affordable, making Michelin-star quality Peruvian cuisine accessible to a broader audience while maintaining authenticity and creativity.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Papa Llama, the Michelin Bib Gourmand-awarded restaurant in Orlando, reflect its modern Peruvian cuisine with a focus on Criollo cooking and fresh Floridian influences. Key ingredients include:
Aji Panca and Aji Limo: These Peruvian chili peppers are essential for adding smoky, fruity heat and depth to dishes such as the Anticucho beef tenderloin and various sauces, showcasing authentic Peruvian spice profiles.
Rocoto: Used in forms like rocoto jam and rocoto leche de tigre, this spicy red pepper adds vibrant heat and acidity, notably in the Florida Red Snapper nigiri and flounder tiradito, enhancing the brightness and complexity of seafood dishes.
Cancha (toasted corn): A traditional Peruvian snack ingredient, cancha provides a crunchy texture contrast, appearing in dishes like oysters with cancha and tiradito, grounding the menu in Peruvian street food heritage.
Queso Fresco: This fresh cheese is used to add creaminess and mild tang, such as in the charred baby bok choy dish, balancing spicy and acidic elements.
Sweet Potato: Featured in the dessert of sweet potato donuts (picarones), it reflects Peruvian culinary tradition while offering a comforting, sweet finish to the meal.
These ingredients are thoughtfully integrated into signature dishes that blend Peruvian tradition with local Florida produce, creating a unique and celebrated dining experience at Papa Llama.