Aromas del Peru

Reviews

• LG

  Lorenzo Gutierrez

  5 days ago
  5.0
  Aromas del Perú Excelente experiencia Tuve una muy buena experiencia en Aromas del Perú. La calidad de la comida es destacable, con sabores auténticos y platos bien logrados. El ambiente es agradable y acompaña perfectamente la propuesta gastronómica. Quisiera resaltar especialmente la atención de Fernanda, quien se mostró sumamente profesional, atenta y con un gran conocimiento del menú. Sus recomendaciones fueron acertadas y contribuyeron a que la experiencia fuera aún más disfrutable. Sin dudas, es un lugar altamente recomendable para quienes buscan una propuesta peruana de calidad.
• EC

  Edgar C

  Apr 17, 2026
  4.0
  If the original Ponce de León location was the humble opening act, Aromas del Peru’s move to Giralda is the sold-out world tour. By inheriting the trendy, polished bones of the former Osumi, they’ve traded "neighborhood secret" for "metropolitan chic." It’s an upgraded stage for a kitchen that remains a true pioneer of Peruvian gastronomy in Miami. The restaurant is now perfectly positioned in the heart of Giralda’s al fresco scene; one of the trendiest corridors in Coral Gables. Surrounded by a parade of cool neighbors and high-energy dining, the vibe makes you want to linger long after the last bite. We began with the Ceviche Clásico. The fish was bathing in a leche de tigre so vibrant it could wake the dead, balanced with a rocoto kick that felt like a warm embrace. Served with a playful "spork", perfect for chasing every drop of citrus gold; and a generous sprinkle of choclo, it’s a masterclass in balance. Not to be outshone, the Causa de Pollo arrived as a structural marvel; the ají amarillo infused potato mash was silky, tart, and undeniably delicioso. For the mains, the Salmón a la Plancha was flaky perfection, but the Lomo Saltado remains the undisputed rey of the menu. This Chifa staple—a smoky collision of Cantonese wok techniques and Andean soul—came packed with tender sirloin and crisp red onions. In a cool twist, they serve the rice in a separate paila-shaped bowl, keeping it fluffy while you drench your fries in that savory nectar. While the seasoning was a touch high on the salt and could have used an extra squeeze of lime to master the flavor, the wok-hei scent was undeniable. We washed it down with house-made Chicha Morada, a spiced purple corn elixir that tastes like a trek through the Sierra. To finish, the Tres Leches was a cloud-like dream, and the Flan boasted a vanilla-caramel glaze as smooth as a sunset in El Callao. Aromas del Peru has elevated its essence while they continue to honor their heritage. The location is new, the decor is trendy, but that soulful, authentic flavor? It’s exactly where it’s always been. ¡Buen provecho! _____________________________________ One final note: This restaurant has joined the growing national trend of adding an automatic 18% service fee to the bill. While this practice aims to supplement worker pay and offset the meager federal subminimum wage for tipped employees, it remains a point of contention in the "junk fee" era. For some, it feels like a squeeze on top of rising menu prices; for others, it’s a necessary step toward labor equity. Organizations like One Fair Wage continue to push for a universal minimum wage to eliminate this "tipping fatigue" altogether, while the National Restaurant Association remains a powerful lobbyist against minimum-wage increases.
• CV

  Caroline Vigo

  Apr 17, 2026
  2.0
  Hola, buenas tardes. Estoy escribiendo por el pedido que recogí recientemente en su local de Coral Gables. El plato que pedí venía incompleto, ya que faltaban los frijoles (seco de cabrito) que son una parte esencial del mismo. Además, tuve que esperar aproximadamente 15 minutos adicionales al tiempo estimado sin recibir asistencia. Llamé anteriormente y me ofrecieron pasar a recoger los frijoles otro día, pero honestamente no es una solución razonable, ya que el error fue del restaurante y me implica invertir más tiempo adicional. Me gustaría solicitar una solución justa, como un reembolso parcial o un crédito adecuado para una próxima orden, considerando la experiencia completa. Quedo atento a su respuesta. Gracias.
• LC

  Luis Calderon

  Apr 11, 2026
  5.0
  The food and drinks were amazing! I highly recommend the Pisco Blossom, definitely a must-try. For starters, we had the sampler with ceviche, causa, and jalea, which was excellent. Our server, Patricia, was very kind and accommodating, and her recommendation of the starter (part of the daily special) was spot on. The overall pricing was very reasonable for the quality and experience. For main entrées, we ordered the seafood rice, jalea mixta, lomo saltado a lo pobre, and the mar y sierra maki roll. The standout dish was the seafood rice, absolutely delicious and full of flavor. The jalea mixta was good, though I’d recommend it more as an appetizer than a full entrée. The lomo saltado was also excellent. We’ll definitely be back to explore more dishes and drinks! 🙌🏼
• IG

  Imanol Garma

  Mar 28, 2026
  5.0
  The culinary experience under consideration represents an उत्कृष्ट synthesis of artistry, technique, and thoughtful presentation, distinguishing itself as a noteworthy example of contemporary gastronomy. From the initial impression to the final course, the offering demonstrates a deliberate and well-executed commitment to quality, refinement, and sensory balance. At the forefront of its strengths is the exceptional attention to ingredient selection. Each component appears to have been chosen with precision, emphasizing freshness, seasonality, and complementary flavor profiles. This careful curation is immediately evident in the clarity of taste present throughout the meal; no element feels extraneous, and each contributes purposefully to the overall composition of the dish. The execution of culinary technique is equally commendable. The preparation reflects a high level of technical proficiency, with textures and doneness consistently achieved at an optimal standard. Whether through delicate handling or more robust methods, the cooking processes enhance rather than obscure the intrinsic qualities of the ingredients. This restraint signals both confidence and expertise on the part of the culinary team. Presentation, too, plays a significant role in elevating the experience. The visual arrangement of each dish is marked by elegance and intentionality, achieving a balance between aesthetic appeal and practicality. The plating avoids unnecessary extravagance while still demonstrating creativity, thereby reinforcing the notion that visual design should complement, rather than overshadow, the gastronomic essence. Flavor development is perhaps the most compelling aspect of the experience. The dishes exhibit a sophisticated layering of tastes, skillfully balancing richness, acidity, sweetness, and umami. This harmony ensures that each bite remains engaging without becoming overwhelming. Moreover, there is a clear narrative progression across the courses, allowing the palate to evolve gradually rather than encountering abrupt or disjointed transitions. In addition to the food itself, the overall dining context contributes meaningfully to the evaluation. Service is characterized by attentiveness and professionalism, enhancing the sense of occasion without becoming intrusive. Timing between courses is generally well-managed, supporting a rhythm that allows for both appreciation and anticipation. Nevertheless, certain aspects present opportunities for further refinement. In some instances, the ambition of flavor combinations may verge on complexity that risks overshadowing the primary ingredients. A slightly more restrained approach in these moments could enhance clarity and focus. Additionally, portion sizing or pacing might benefit from minor adjustments to better accommodate a wider range of dining preferences. In conclusion, the experience stands as a highly accomplished and thoughtfully curated expression of culinary excellence. Its strengths in ingredient quality, technical execution, and flavor composition far outweigh its minor limitations. As such, it offers not only nourishment but also a refined and memorable engagement with the art of food, leaving a lasting impression on both the palate and the intellect.

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