A Peruvian restaurant in Shoreditch,
worth the trip.
Llama Inn brings modern Peruvian cooking to Shoreditch, rooted in Peru’s diverse culinary heritage and seen through a New York lens. Think zingy ceviches, bold small plates and big dishes to share. The bar runs on Pisco and Latin American spirits, and the wine list champions small, low-intervention producers from South America to southern Europe. Recommended in the MICHELIN Guide, open seven days a week for lunch, dinner and drinks. Just look for the yellow door and head up to our greenhouse dining room, seven floors above Shoreditch.
From Brooklyn to Shoreditch
Llama Inn was founded in Brooklyn in 2015 by restaurateur Juan Correa and chef Erik Ramirez. Raised by Peruvian parents, Erik spent three years as sous chef at Eleven Madison Park and cooked in Peru alongside Gastón Acurio and Virgilio Martínez before bringing his own freewheeling take on Peruvian food to Williamsburg. It quickly became a cult favourite: a Michelin Bib Gourmand, two New York Times stars, a place in the New York Times Top 100 Restaurants of 2023, and a James Beard “Outstanding Chef” nomination for Erik. In 2023, the Llama crossed the Atlantic and landed in Shoreditch.
Meet our head chef, Oren King
Oren King runs our kitchen with a simple rule: start with great ingredients and don’t mess them about. He works with short supply chains and a small circle of carefully chosen producers, cooking with raw, seasonal produce at its best. On the plate, Peru meets everything Oren has picked up along the way, with flavours from all over and a real soft spot for Asia. Not a stretch, either: Peruvian cooking has been borrowing from Japan and China for over a century.
The people who make it
A restaurant is only as good as its team, and ours is a close one. Chefs, bartenders, servers and hosts who know each other’s rhythms, cover each other’s backs and genuinely like being here. It’s the reason a quick drink turns into dinner, and why so many guests come back to see familiar faces. Ask us anything about the menu: we love talking about it.
