Today's ingredients
We shop in the morning and cook what we found. When something runs out, it's gone.
Peruvian kitchen · Miami, Florida
Peruvian cooking, market-driven
We shop in the morning, cook to order and close the dish out when it runs out.
Lunch special Tuesday through Saturday, a charcoal grill and a ceviche bar.
8 Ways to eat with us 3 Kinds of visits 5 Steps behind every dish 60 Seats in the dining room
MARKET · FIRE · TABLE. What we found this morning is what we're cooking today.
Open kitchen About us
Bought in the morning, cooked that day.
Limewood is a Peruvian restaurant in Miami. We don't run a fixed menu propped up by the freezer: we run a kitchen that depends on what the market had that morning.
- The fish is chosen whole, with clear eyes, every morning.
- No dish sits plated under a heat lamp.
- Menu prices are what you pay before tax and tip: no surprise service fees.
Your visit
Three ways to visit.
A lunch hour isn't the same as a Sunday with the family.
How we cook
Five steps, from the market to your table.
What we do before we open is what you taste when the plate arrives.
- 1
Market
What we buy in the morning is what we cook that day.
- 2
Prep
Stocks, marinades and cuts done before we open.
- 3
Made to order
Your plate comes together when you order it, not before.
- 4
Service
Your server knows the menu.
- 5
Lingering
The table is yours for as long as you want it.
Why LIMEWOOD?
What you'll find here.
Honest prices
The menu price is what you pay before tax and tip. No surprise service fees at the end.
Open kitchen
You can watch your dish being made from the dining room. We have nothing to hide.
Allergies taken seriously
Tell us about an allergy and we truly adjust the dish, with the kitchen in the loop, not just your server.
No rush
The table is yours for as long as you want it. No time limits, no pressure to leave.
The same suppliers
We've bought from the same fishermen and farmers since day one, so the quality stays steady.
60 Seats in the dining room Plus a patio that seats twenty.
8 Ways to eat with us Four for every day and four for special occasions.
5 Steps behind every dish From the morning market run to your table.
Signature dishes
Our signature dishes.
Three that sum up how we cook. The rest of the menu changes with what the market brings in.
House favorite Ceviche of the day
Whole fish bought that morning, cut when the ticket comes in, with a tiger's milk marinade made fresh, thin-sliced red onion and a bright Peruvian chili.
- Visit
- Ceviche bar and small plates
- Preparation
- Cut to order
House favorite Charcoal-grilled steak
A dry-aged beef cut, seared over charcoal and finished to the temperature you order, with seasonal vegetables cooked over the same fire.
- Visit
- From the charcoal grill
- Preparation
- Charcoal and hardwood
House menu Celebration menu
A three-course set menu with two choices per course, served to the whole table at once, with a per-person price agreed on before the event.
- Visit
- Special occasions
- Preparation
- Ten guests and up
Coming with a group or have a date to celebrate? Let's talk.
Plan an event Reservations
Book your table.
Tell us how many are coming and when, and we'll confirm by email the same day.
LocationMiami, Florida
Book a table. Tell us how many are coming and when, and we'll confirm your table by email.
Plan an event. A company lunch, a birthday or a celebration: tell us what you have in mind, and we'll put together a proposal.