Rio’s D’Sudamerica

Specialties: Known as one of the most authentic Peruvian restaurants in Chicago, Rio's D'Sudamerica has been serving Chicago patrons for over 30 years with their tantalizing cuisine. Peruvian food is considered by some, "one of the most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history". We are a Chicago restaurant with private rooms that is fit for your special occasion. Latin american cuisine at it's best. If you're looking for Latin American restaurants in Chicago, then you've found us. We bring the taste of Peru to you. Rio's D' Sudamerica represents old traditional Criollo style cooking along with the new modern Peruvian cuisine of today. Check out our Peruvian menu today. Master chef Rosendo Monteoca from "Rinconcito Sudamericano", and the extremely talented Chef Guillermo Munuz from the highest accredited culinary school and top restaurants in Lima Peru , bring 40 years of experience and flavor to the Chicago land area. We are one of the top rated restaurants in Chicago for a reason. Reserve your table today. Established in 2006. Fine Dining in Chicago: Peruvian Style! Great food brings people together in a way that nothing else does. Rio's D' Sudamerica is the premier Peruvian restaurant in Chicago, committed to creating and serving dazzling dishes that look amazing and taste even better! Dino Perez, the owner of Rio's D' Sudamerica, is proud to showcase these culinary masterpieces and share them with those who are looking for an adventure when considering fine dining in Chicago. Master Chefs Rosendo Monteoca and Guillermo Munuz are the secret to the success of the best Peruvian restaurant in Chicago, bringing more than 40 years of experience and flavor to those seeking a fine dining getaway in the Chicagoland area! Graduates from the best culinary schools and veterans of the fine dining experience in Lima, Peru, these two chefs understand the cultures and techniques that are a result of a blending of worldwide flavors to create a memorable meal. In addition to tying theses global flavors the way that only Per