Limon Peruvian Restaurant and Lounge

Limon Peruvian Restaurant & Lounge

The vision for Limon, Denver’s new eclectic Peruvian lounge opening in July 2006, began during Chef Alex Gurevich’s trips to the South American country. Continually in awe of and impressed by the richness of the culture and cuisine, he envisioned a place in Denver where people could gather to experience the warmth and liveliness of Peru. Limon’s space was built with this concept in mind.

It is rustic and inviting, comfortable and chic. Burgundy walls, exposed brick, wide plank wood floors and antique casks set an undeniably warm tone. The restaurant, bar/lounge, and patio offer distinctly different settings where guests can enjoy the food, the ambience and the energy that represent the Peruvian lifestyle.

Limon is located in the revitalized uptown district of Denver and serves traditional Peruvian cuisine. Chef Alex Gurevich presents novoandino cuisine, a method of cooking that blends various styles of preparation but uses fresh, authentic ingredients. The result is inspired food and drink that reflect the best of this popular South American fare.

The mixturas, or appetizers, give guests their first taste of the exceptional flavors of Peru while the Fondos (main plates) bring the indigenous cuisine front and center. Cocktails are also influenced by the novandino style with infused rums serving as the inspiration for the unique blends of the Mojito de Pina and the Ron-Yki-On. The wine list and beer choices also remain true to Limon’s region of influence, offering labels from vineyards and breweries throughout South and Central America.

From top to bottom, food to drink, bar to patio, Limon showcases the culture that first captured Chef Gurevich during his Peruvian travels.

The Chef

Chef Alex Gurevich is a restaurant veteran with over 20 years of experience in every facet of the restaurant industry. He received his undergraduate in Accounting and his MBA at CU Boulder. Russian born, Alex studied in St. Petersburg at the illustrious Nevsky Hotel where he was trained in classic French tradition. He completed two apprenticeships in Provence and Tuscany before coming back to America to receive a culinary degree at the CIA in Hyde Park. He has taught at the CIA in St. Helena and was a top three finalist at San Francisco’s Annual Fancy Food Show in 1999.

He opened Limon in July of 2006 after being inspired by his many trips to South America.

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