Llama Inn

Llama Inn showcases colourful, delicious Peruvian cooking, from an enviable spot up on the top floor of The Hoxton hotel, where the restaurant is elevated above the hustle and bustle of the city.

Despite arriving from New York with a bit of a rockstar reputation, the interiors are pleasant and understated - a mixture of timber frames and terracotta tiles, with tables interspersed by fiddle figs and palms. If you’re lucky enough to be here on a good day there’s a glorious terrace too, which catches sun all through the day (bring your factor 50).

Excited by the beautiful, contemporary bar space, we had to start off with a few cocktails and snacks. We began with the signature ‘Llama Del Rey’; a red wine based mix with a subtle punch of dark rum, chicha morada, pineapple and pisco quebranta - perfect for those who enjoy their cocktails on the sweeter side. Another staff recommendation - the smoky La Santa - also did not disappoint, mixing white rum, palo santo, honey, lime and bee pollen.

Llama Inn's snack selection is incredibly strong too. The lamb empanadas stand out as a must-order, stuffed with a palate-pleasing mix of braised lamb, olives and aji chimichurri. Fried cheesy yucas have a beautiful crispy shell with a gooey cheese centre, and the charred cabbage skewer - a mainstay of the NYC restaurant - is equally delicious, and a great choice for non-meat eaters.

Snacks are definitely the way to go here, as we found the mains slightly underwhelming. Although tasty, the pork shoulder slider was small and not hugely satisfying for the price. The grilled rib eye was also lovely, however, it could have worked well accompanied with a flavourful side sauce instead of the aji vinaigrette.

Come rain or shine Llama Inn is a remarkable location with chic interiors, a calming atmosphere and unforgettable drinks and snacks. So if you happen to be in the area and are looking for a pleasant, sun-baked setting for cocktails and small plates, a stop at Llama Inn definitely won’t disappoint.

Llama Inn puts a modern spin on Peruvian cuisine, with its signature freewheeling and upbeat approach. Originally devised in Brooklyn, Llama Inn established itself as one of New York's hottest restaurants, before crossing the pond to arrive in Shoreditch. Llama Inn London pays homage to it's Brooklyn roots too, showcasing a menu that takes inspiration from executive chef Erik Ramirez's Peruvian-American heritage, including all styles of Peruvian cooking. The food is created to reflect traditional Peruvian heritage seen through a New York lens.  

The setting includes comfortable wooden chairs set around well-spaced tables; foliage covers the walls creating a natural, fun environment for you to dine comfortably with friends and family. There is a large sun terrace with outdoor heating and the restaurant itself is flooded with light from large windows. Dining tables are spread out around the indoor bar, which is equipped with stools for anyone hoping to grab a quick drink.  

The menu is split into four sections: snacks, ceviches, un poco de todo and ‘the show must go on’, which features larger sharing dishes. Snacks include oysters, pork shoulder sliders and cabbage anticucho. Ceviche is a Latin American dish that typically involves marinating fish and seafood in an acid, such as lemon juice - Llama showcases various versions of this dish, including the scallop, yuzu kosho, pitaya and nori option and there is also a vegetarian option available. The un poco de todo section, which translates to ‘a bit of everything', includes dishes such as bok choy salad and huacatay caesar, topped with grapes and sunflower seeds. Finally, ‘the show must go on', is composed of larger dishes, such as the whole fish patarashca, aji amarillo curry with jasmine rice.   

The cocktail menu list does not disappoint. This London bar is focused on Latin American spirits and the wine list showcases bottles from across the globe, from southern Europe to South America, sourced from small, independent growers who focus on low-intervention farming and are often biodynamic producers.