Restaurante Fitzcarraldo — menu

Zúngaro ceviche

Cubes of zúngaro, a firm-fleshed Amazonian fish, marinated in fresh lime with red onion, charapita chilli and coriander.

Amazonian duo

Amazonian fish ceviche in lime with red onion and yellow chilli, alongside crisp fried fish.

Zúngaro tartare

Fresh zúngaro cubes with sweet tomato, creamy avocado and a touch of cocona.

Jungle-and-coast tiradito

Fine, delicate slices of white fish.

Doncella causa acevichada

Yellow potato purée seasoned with yellow chilli and lime, topped with ceviche-style doncella.

Fish carpaccio

Paper-thin slices of dorado, precisely cut.

Leche de tigre

The ceviche marinade served on its own: the soul of the house kitchen.

Amazonian skewer

A skewer built around Amazonian flavours.

Spicy wings

Spicy chicken wings, full of flavour and crunch.

Cheese board

Selected cheeses: emmental, smoked, cheddar and goat.

Caiman in hunter's sauce

Caiman in hunter's sauce, rustic cooking taken up a level.

BBQ wings

Wings in BBQ sauce, smoky and sweet.

Fried fish

Fried fish pieces, fresh inside and crisp outside.

Fried caiman

Served with cassava, salsa criolla and tartare sauce.

Fried chicken

Served with cassava, salsa criolla and tartare sauce.

Amazonian platter

Cured pork, paca meat, fried fish, tacacho balls and cassava. The full flavour of the Amazon.

Small cecina platter

Smoked pork, crisp outside and juicy within, with green plantain.

Bruschetta

Built on a play of textures.

Tequeños

More than a snack: a masterpiece of culinary geometry.

Sweet-and-sour wings

Marinated in sweet-and-sour cocona sauce, served with chips.

Anticucho-style wings

Chicken wings with crisp golden skin in anticucho marinade.

Chicken fingers

Served with chips and coleslaw.

Fitz platter

House platter with cabanossi, cheese and plantain crisps.

Loreto-style paiche

Paiche fillet in sweet chilli sauce with heart of palm, ripe plantain and cassava.

Superior paiche patarashca

Paiche fillet roasted in bijao leaf, with fried cassava and heart of palm.

Amazonian chaufa

Rice, cured pork, chorizo, egg, fried plantain, chicken wonton and heart of palm.

Cecina ají

Cured pork in yellow chilli cream with rice, potato, lettuce, quail egg and parmesan.

Fitzcarraldo patarashca

One of the emblematic dishes that hold the essence of the Peruvian Amazon.

Regional fried paiche

Fried paiche with garlic cassava purée and cocona chilli sauce.

Dorado in camu camu sauce

Dorado fish in camu camu sauce with golden potatoes.

Cecina with tacacho

Cured pork with two tacacho balls and salsa criolla, a Loreto classic.

Loreto-style fish

Doncella fillet in sweet chilli sauce with heart of palm, plantain and cassava.

Oriental-style paiche chop

Paiche chop seared and finished in a reduced fish stock.

Paiche medallion in lemon-caper butter

French clarified-butter technique with Mediterranean ingredients.

Paca in red wine

A French bordelaise sauce applied to a native Amazonian meat.

Peccary seco

A stew from Peruvian and Ecuadorean cooking, here made with peccary.

Loreto paella

A paella that opens into a vivid range of Amazonian flavours.

Paiche chop with cassava purée

Paiche chop seared to a golden crust, over cassava purée.

Quinoa risotto

Quinoa risotto with paiche, a feast for the senses.

Chicken fillet in sweet chilli and roquefort

Chicken fillet in sweet chilli sauce with chips or white rice.

House chicken milanesa

Breaded chicken fillet with chips or vegetables. Oven-baked for less fat.

Pepper steak

Tenderloin medallion in pepper sauce with sautéed vegetables or chips.

Filet mignon

Seared filet mignon in a silky mushroom and bacon sauce.

Classic lomo saltado

Beef sautéed with onion and tomato, served with chips and rice.

Baby ribs home BBQ

Pork ribs marinated in herbs and spices and finished on the grill.

Club sandwich

Chicken, ham, bacon, egg, cheese, tomato and chips.

Vegetarian ovo

Avocado, egg, tomato, lettuce and olive oil on house ciabatta.

Hot caprese

Tomato, mozzarella, basil and olive oil on house ciabatta.

Chicken sandwich

Chicken, cheese, tomato, lettuce, mayonnaise and Dijon on house baguette.

Fresh cheese and avocado

On ciabatta brushed with olive oil.

Anticucho chicken wrap

Wheat tortilla filled with lettuce, avocado, marinated chicken and sliced onion.

Cecina wrap

Wheat tortilla with marinated cured pork, green beans, lettuce and heart of palm, with plantain crisps.

Neapolitan salami sandwich

House sourdough bread, ciabatta or wholemeal.

Prosciutto sandwich

House sourdough, ciabatta or wholemeal with sunflower, chia and flax seeds.

Loretana burger

House bun, cured pork, cheese, heart of palm, tomato and lettuce.

Cheese burger

House bun, cheese, tomato and lettuce.

Burger with vegetables

House bun, burger with onion, tomato, mushrooms, lettuce and heart of palm.

Fitzcarraldo burger

House bun, roquefort, mozzarella, sweet macambo, fried plantain, tomato, lettuce and cocona.

Classic burger

House bun, egg, bacon, tomato and lettuce.

Brava burger

House bun, double patty, tomato, lettuce, cheese and onion.

Vegetable omelette

Vegetable omelette, a good way to start the day.

American omelette

Omelette with ham and cheese.

French omelette

With tomato, onion and mushrooms.

Full omelette

Tomato, mushrooms, ham and cheese.

Ayahuasca Diet 1

Oats with blueberries, chia, honey and banana. Lemon verbena tea.

Ayahuasca Diet 2

Açaí juice with banana and honey, avocado sandwich and a portion of papaya.

Continental breakfast

Orange juice, toast, butter, jam and coffee or tea.

Light breakfast

Poached egg, fresh cheese, tomato and multigrain sourdough. Coffee, tea or juice.

American breakfast

Mixed juice, scrambled eggs with ham or bacon, toast, butter, jam and coffee, tea or milk.

Regional breakfast

Cured pork with fried egg, tacacho or patacones, toast and coffee.

Fitzcarraldo breakfast

Potatoes sautéed in butter and parsley, fried eggs, house-cured bacon and sourdough baguette.

Vegetarian breakfast

Mixed juice, vegetable omelette and seeded bread.

French breakfast

French toast, sliced banana and coffee, tea or an infusion.

American pizza

Ham and mozzarella.

Margherita pizza

Fresh basil, tomato and mozzarella. Simple and good.

Loreto margherita

Fresh basil, tomato, heart of palm and mozzarella.

Four seasons pizza

Pepperoni, mushrooms, onion, olives, spinach and mozzarella.

Hawaiian pizza

Ham, pineapple and mozzarella.

Fitzcarraldo pizza

Amazonian peppers, green olives, cured pork, basil, fresh heart of palm and mozzarella.

Three cheese pizza

Mozzarella, parmesan and roquefort.

Carnivore pizza

Beef, chicken, ham, pepperoni and mozzarella.

Prosciutto and spinach pizza

Parma prosciutto, fresh spinach and mozzarella.

Vegetarian pizza

Sweet pepper, mushrooms, onion, olives, spinach and mozzarella.

Fettuccine al pomodoro

House fettuccine with slow-cooked house pomodoro sauce.

Fettuccine al pesto

Basil, olive oil and macambo sauce.

Fettuccine alfredo

House fettuccine with cream, butter and cheese.

Fettuccine bolognese

House fettuccine in fresh tomato sauce with minced beef and vegetables.

Fettuccine with lomo saltado and yellow chilli sauce

House yellow chilli sauce with cubes of sautéed beef.

Fettuccine Fitzcarraldo

Sauce of cured pork, tomato, garlic, parsley, olive oil and sweet chilli.

Fettuccine al pesto with grilled tenderloin

200 g of grilled tenderloin over pasta with house pesto.

Dry fettuccine by weight

Vacuum-packed dry fettuccine to cook at home.

Spaghetti with lomo saltado and yellow chilli sauce

House yellow chilli sauce with cubes of sautéed beef.

Spaghetti al pomodoro

Pasta with house pomodoro sauce.

Spaghetti al pesto

Pasta with house pesto of basil, olive oil and macambo.

Spaghetti alfredo

White sauce with diced ham, butter and cream.

Spaghetti bolognese

Beef, tomato and vegetable sauce.

Spaghetti Fitzcarraldo

Sauce of cured pork, tomato, garlic, parsley, olive oil and sweet chilli.

Spaghetti al pesto with grilled tenderloin

200 g of grilled tenderloin over pasta with house pesto.

Ravioli with cecina in creamy tomato sauce

Italian cooking with a contemporary Amazonian turn.

Bolognese lasagne

Beef lasagne, bolognese style.

Vegetarian lasagne

A selection of vegetables layered with house pasta.

Heart of palm salad

Shredded fresh heart of palm, tomato and avocado.

Amazonian caprese

Caprese with caramelised macambo and shredded heart of palm.

Fitzcarraldo salad

Spinach, lettuce, heart of palm, tomato, onion, cucumber, carrot, fresh cheese, olives and quail eggs.

Chicken thai salad

Heart of palm, lettuce, beetroot, carrot, cocona, rice noodles and crisp chicken.

Grilled vegetable salad

Warm salad of aubergine, onion, tomato, sweet pepper, mushrooms, courgette and asparagus.

Heart of palm soup

A smooth soup of pure heart of palm.

Chicken broth

Lightly seasoned chicken with vegetables, ginger and spaghetti.

Sopa a la criolla

Beef soup with the house seasoning and a touch of milk.

Amazonian gazpacho

Chilled vegetable soup with jungle fruit.

Onion soup

Classic onion soup with toasted bread.

Grilled vegetable salad

Warm salad of aubergine, onion, tomato, sweet pepper, mushrooms and courgette.

Amazonian gazpacho

A dish from Andalusia, well suited to Iquitos's permanent summer.

Lentil salad

Vegetables with well-dressed lentils.

Vegan causa

A vegan take on causa, from the Quechua kausay, meaning life.

Mushroom ceviche

A vegan version of one of Peru's flagship dishes.

Vegetarian curry

A masala-style Indian spice blend.

Soy meatballs with spaghetti or fettuccine

Soy meatballs with vegan pasta in pomodoro sauce.

Vegan burger

Aubergine and courgette patties with onion rings, lettuce, tomato and mushrooms.

Vegan wrap

A soft wheat tortilla around a vegetable filling.

Waffles with fresh fruit

Light, thin waffles with seasonal fresh fruit.

Argentine-style beef empanadas

Crisp pastry filled with minced beef.

Sweetcorn empanadas

Sweet corn against more intense flavours.

Ham and cheese empanadas

A balance of salty and creamy.

Espresso tonic

A combination of espresso and tonic water.

Mate Fitzcarraldo

Yerba mate essence with gin and Aperol, exclusive to the house bar.

Mate cocido, 8 oz glass

Yerba mate infusion.

Fernet Branca shot

Cointreau shot

Vanilla ice cream

Creamy vanilla ice cream.

Chocolate ice cream

Rich chocolate ice cream.

Artisan macambo ice cream

Ice cream made with macambo, cacao's wild relative.

Aguaje mazamorra with tapioca pearls

Aguaje pudding with tapioca pearls.

Fruit tartlet

A small tart filled with regional fruit preserves.

Profiteroles

Choux pastry filled with cocoa-hazelnut cream and a touch of chilli.

Waffles with ice cream, blueberries and almonds

Light waffles with ice cream, blueberries and almonds.

Tiramisu

A modern dessert from the Veneto, in Italy.

Crema volteada

The Peruvian version of flan.

Passion fruit and starfruit cheesecake

A crisp vanilla-biscuit base with passion fruit and starfruit.