The objective of this study was to determine the influence of taste and smell on diners’ perception in a restaurant in Lima, focusing on two emblematic dishes of Peruvian gastronomy: arroz con pato (rice with duck) and hot ceviche. The research was conducted under a quantitative approach, with a correlational and cross-sectional design. The sample consisted of 378 diners from Fiesta Restaurant, selected using a finite population formula with a 95 % confidence level. Data were collected through a structured eight-question digital questionnaire, and results were analyzed using descriptive and inferential statistics. Findings indicate that 97 % of respondents considered aroma an important factor during dish tasting, while 100 % identified taste as a decisive element in their dining experience. Additionally, 66 % reported a very high level of perception related to taste, and 52% expressed ...