ABOUT
us
How do we cook?
At Verbena, we cook the Lima of today.
A city where the Pacific Ocean, the Amazon and the deep Asian influences that shape Peruvian gastronomy coexist naturally, inspiring a cuisine that is bold, recognisable and deeply rooted in Peru.
The ingredients set the rhythm. We bring technique, intuition and curiosity.
Who’s behind the kitchen?
Richi Goachet sees cooking as a way of telling the story of the city he lives in.
After more than twenty years of learning and refining his craft, he now leads a cuisine that is free and constantly evolving—where technique, memory, contemporary culture and hospitality exist in harmony.
Every service is a new opportunity to welcome people around the table.
The Concept
At Verbena, every dish is an original creation, born from the inspiration of the chef and his team, who carefully select the freshest seasonal ingredients the market has to offer.
This approach allows us to surprise our guests with every visit, embracing
the essence of each season.
Our menus are designed to be shared at the center of the table, encouraging connection and collective enjoyment.
Verbenita Menu
An introduction to the chef’s cuisine
6 sharing dishes
$ 48 per person
Verbena Menu
Our «Top 10»
10 sharing dishes
$ 72 per person
Drinks
Our wine selection, carefully curated by our sommelier Marian Jimenez, embodies the spirit of Verbena.
We offer organic, classic, and natural wines that, like our cuisine, vary with the seasons.
For those who prefer to bring their own wine, we provide corkage service for $16 per bottle.
Additionally, we have a small selection of cocktails
and non-alcoholic beverages.
