While all the rage seems to be Peruvian-Asian fusion food, chef Rafael Rivera Danila has struck out along the path of Peruvian fused with Mediterranean, an idea whose time was probably long overdue. Danila turns out inspired combinations like lasagna filled with one of our favourite Peruvian dishes, ají de gallina, and one of the best causas we've ever had - a room temperature mashed-potato dish topped with seafood, paired not only with its perfectly cooked prawns atop, but with deliciously juicy breaded fish gougeres on the side.
In addition, the restaurant has one of the most handsome spaces in the city, beautifully decked out in a mix of Peruvian artifacts and handicrafts set against expanses of neat brick, panes of glass, and a waiting lounge that doubles as a small garden. Service is beyond reproach. While expensive, Pozo Santo is not outrageously priced, and the food is well worth it.