What to eat
Restaurante flotante al que se llega en bote · · $$$
Smoked pork, regional sausage and blood sausage off the grill, with fried cassava, patacones and salsa criolla.
Stuffed with smoked pork, cream cheese and sweet Amazonian chilli, served with guacamole.
In BBQ sauce with fried cassava.
With panca chilli sauce, flambéed with pisco.
With a salad of heart of palm, avocado and tomato.
Sirloin, pork chop, chicken breast, regional sausage, beef-heart anticucho and sweetbreads, with patacones and cassava sticks.
Shredded heart of palm, avocado, regional tomato, palm hearts and smoked pork.
In a seafood sauce with a range of regional chillies.
Causa crowned with doncella ceviche.
In yellow chilli cream.
Classic doncella ceviche.
Cubes of doncella cured in cocona juice, charapita chilli and sacha culantro.
Classic ceviche of doncella, octopus and prawns.
Served with corn kernels, cancha and glazed sweet potato.
With baby corn in huancaína sauce.
Chicken consommé with steamed yellow potatoes and angel-hair noodles.
With tacacho and heart-of-palm salad, in sweet chilli sauce.
Juane, smoked pork, tacacho, fried plantain and heart of palm.
Wok-fried rice topped with smoked pork and fried plantain.
With golden potatoes.
With french fries.
Grilled tenderloin medallion over a bed of fettuccine in huancaína sauce.
With golden potatoes and heart-of-palm salad.
Regional tacu tacu topped with lomo saltado.
With juane-style rice and fried capirona plantain.
Chicken rolled with ham and cheese, with parmesan spaghetti.
With an oriental touch, served with white rice.
With heart-of-palm salad and golden potatoes.
Traditional Loreto dish: doncella wrapped in bijao leaves and grilled.
In a sauce of fresh prawns, octopus and white wine.
Doncella fillet in garlic sauce, with rice and fried cassava.
Marinated in cocona, cane spirit and regional spices, served with long patacones and heart-of-palm salad.
With prawns and fine slices of octopus.
Creamy spaghetti with sautéed prawns.
With fried cheese and basil leaves.
Ice cream cup.