Chef Hector Solis would have you believe his restaurant is merely the embodiment of the rich heritage of the Lambayacana cuisine that he grew up with. And that he is merely bringing to life the recipes he inherited from his parents. Solis belittles his own contribution. Make no mistake. You could spend days in the heart of northern Peru and never experience the culinary treasures that Chef Solis brings to his restaurant, Fiesta.A restaurant is more than ingredients and recipes. It is a complicated and complex business that requires a host of talents. And Solis has brought that all together in impressive fashion at Fiesta.Smoky white walls and no artwork make for a slightly overly stark room. There’s an occasional flower arrangement. An elegant, tufted bench along one wall and sexy, black velvet upholstered chairs create the foundation for what could be an elegant ambiance. It’s slightly spoiled by the white table cloths which are totally out place in an otherwise contemporary space. Hector . . . “Lose the white tablecloths!” In fact, do what Acurio did and ditch the tablecloths entirely. They’re appropriate at the Perroquet at the Country Club Lima Hotel. Not at Fiesta.The up-tempo Latin beat music was, however, more than appropriate.The service by the staff in their black suits and bowties was good but they would occasionally lose sight of what was going on at some the tables. But generally speaking, service was impressive.The real star of the show at Fiesta is the food. Fabulous ingredients. Fabulous recipes. Fabulously executed. And, yes, fabulously plated and presented. It was more than a meal. It was a fabulous dining experience.I had the Port Etan lobster, a la brasa. The tail was served drenched in a bright yellow pepper sauce, served on a corn husk, that was the perfect combination of sweet, heat and flavor. And then I experienced something a bit rare. Three pairs of legs were served as a chicharron, lightly breaded (almost like tempura) and fried, enabling you to eat the entire crispy leg, shell and all, just as you would a soft-shell crab.Of course, lobster is almost impossible to find anywhere in South America in restaurants, except in Mexico and northern Peru and Ecuador. At 150 soles (about US$45) it was an expensive dish. But such a rare ingredient so beautifully prepared and plated, was worth the price.The dessert, a King Kong, which is sort of a Peruvian Napolean in the shape of candy bar, was a bit of a disappointment. Not a single layer of this six-layer creation was impressive. The gelatinous citrus layer was like chewing gum. Hector . . . find a new pastry chef or send this one to school.The savory dish was a winner. The service very good. The ambiance, nice, but not impressive. On logistics, our newly created, category, Fiesta scored slightly above-average. Prices were not posted on the website. We’d have preferred the be able to book through an online booking service. But they do have an online procedure to which they responded immediately. Getting a table did not require tendering your first born. The internet connection worked. Overall, impressive logistics. Everything at Fiesta was good enough to place it among the top five upscale dining adventures in Lima.