One of Peru’s finest cocktail bars—and among the best worldwide—has moved. Since July 8, 2025, Lady Bee has welcomed guests at its new address: 205 Pedro de Osma Avenue, in the southern quarter of Lima’s Barranco district.
Lady Bee Moves Forward
Opened in 2021, Lady Bee quickly stood out for its sustainable ethos and the undeniable quality of its drinks. Awards soon followed, and by 2024 the bar had secured the 16th spot on The World’s 50 Best Bars list. The challenge in 2025 was to close the original venue and open anew elsewhere—a delicate task when the goal is to preserve the bar’s spirit. Founders Alonso Palomino, Gabriela León and Alejandra León embraced the decision, seeking a larger, more functional space. Architect Adriana Floistad helped them bring it to life.
The Soul of Lady Bee
From the very beginning, Lady Bee built its identity around traceable ingredients and close ties with Peruvian producers—sometimes far from Lima, but always within the country’s borders. Palomino and the León sisters approach their work like explorers, travelling several times a year to discover what each region has to offer, from authentic flavors to artisanal ingredients.
As Gabriela León explains, during these journeys they keep a diary documenting everything around an ingredient—its qualities, aromatic potential, history, and the cultural setting it belongs to. “We build relationships during these visits, and we always name the producer on our menu, paying them tribute.” She continues: “We see ourselves as part of a network where producers are co-authors of the cocktails.”
New Walls, Same Spirit
Alonso Palomino echoes the sentiment: “Every cocktail we serve revolves around an ingredient that must be authentic, local, and traceable. If we say it’s sachatomate, then it must taste like sachatomate. Our task is to listen, to understand, and to let it speak.” The DNA of Lady Bee remains the same. What changes are the walls—and a few ingredients only recently discovered. Among them, a rare tea grown in Huayopata, at more than 2,300 meters above sea level, featured on the reopening menu.
Inside the Menu at Lady Bee
The cocktail list, of course, is seasonal. Among the new entries is Oca Mashua, made with a distillate of Andean tubers—red oca and mashua—grown in the mountains by farmer Manuel Choqque. Another highlight is Mishkina Tumbo Albahaca, inspired by what grows beneath the Amazon canopy, mixing gin, an Andean distillate, palillo, Mexican coriander, tumbo and basil. Acholado Cacaotal ventures into dessert territory, created with anthropologist Amanda Jo Wildey and made from two kinds of pisco and Peruvian chocolate.
Intriguing too is the 3 Sips Martini, a reimagined classic designed to be enjoyed in three sips. In the glass: gin, dry vermouth, sherry and a drop of seawater. On the side: Arequipa olives, sea lettuce harvested at Playa Mendieta, and trout roe from aquaculture farms in Puno led by women producers.
What Lies Ahead
The pairing element introduced with the 3 Sips Martini offers a preview of what’s next: a tasting menu where cocktails take the lead, with food in a supporting role.
Images courtesy Lady Bee
