Owned by local chef Pedro Miguel Schiaffino, who studied in Italy, entering here makes you forget the noisy Limenian streets and the annoying traffic jams. It's pretty much like entering an unexpected haven hidden in the middle of the city: colorful, full or art and a with a warm, cozy, welcoming ambiance. Malabar changes its menu options four times during the year, and usually includes some native ingredients from the Peruvian Jungle and Andean regions; however, he maintains those dishes favored by the guests, like, for example, the tiradito de pejerreyes (marinated in yellow chile and "kushuro", an Amazonian weed) or the chonta salad with tomatoes. You may want to try the Tuna Tartare or the Lomo Saltado, or simply ask the waiter for the suggestions of the day. The bar has room for some 30 guests, and is well stocked, but you really should try the pisco-based drinks, specially Pisco Sour or Pisco Punch. In 2010, Malabar was included among the Top 10 Bars in the World by Food & Wine cocktail guide magazine.