What to eat
Taberna criolla de autor en Barranco · barranco · $$$
Crisp deep-fried wonton parcels filled with our lomo saltado mix, served with smoked huancaína sauce.
Northern-style corn pie filled with our spiced cheese blend and gratinéed with parmesan.
Corn kernels sautéed in butter and huacatay chimichurri over a bed of house huancaína, with gratinéed fresh cheese.
Spiced prawns breaded in panko and deep-fried, with our passion fruit and balsamic sauce.
Flamed prawns with our smoked cocktail sauce, diced avocado and corn kernels.
Scallops gratinéed with cheese, butter and garlic, with a lime-zest emulsion and cilantro oil.
Catch-of-the-day tartare with diced avocado, northern chalaquita, ceviche mayonnaise, togarashi and capers, with Chiclayo-style corn cakes.
Avocado filled with catch-of-the-day tartare in ceviche mayonnaise, with lettuce, cherry tomatoes, togarashi and green oil.
Creamy potato mousse with catch-of-the-day tartare, ceviche sauce, diced avocado, togarashi, cherry tomato, corn and diced glazed sweet potato.
Catch of the day with glazed sweet potato, sliced onion, corn and northern cancha, marinated in our northern-style leche de tigre, with chicharrón.
Catch of the day with glazed sweet potato, sliced onion, anticucho-style corn and Chiclayo corn cakes, marinated in cilantro leche de tigre.
Grilled octopus with glazed sweet potato, sliced onion, anticucho-style corn and Chiclayo corn cakes.
Sliced octopus with diced avocado and glazed sweet potato, corn, northern cancha and crisp garlic chips, in our olive vinaigrette.
Our home recipe of arroz tapado with beef stewed in wine, raisins and spices, topped with a fried egg and served with fried plantain.
Catch of the day in tempura and spiced flour, with crisp fries, sarza criolla and our house tartare sauce.
Stir-fried with diced pork belly and oriental spices, with crisp twice-cooked pork belly glazed in our candied orange sauce.
Stir-fried with diced pork belly and prawns, with crisp twice-cooked pork belly glazed in candied orange sauce and sautéed prawns, served with crisp fried noodles.
Beef short-rib seco simmered for four hours, with rustic bean purée with pork, white rice with corn and northern sarza.
Tender beef tenderloin medallions in their juices over fettuccine in huancaína sauce, gratinéed with parmesan.
Deep-fried to a crisp crust with a creamy filling of beans, rice and northern seasoning, served with our beef short-rib seco.
Handmade ravioli filled with shredded seco and a cheese blend, in our loche squash sauce with flamed squash ribbons.
Thinly pounded beef tenderloin with linguine in house pesto and fresh parmesan.
Northern-style corn pie filled with spiced cheese, gratinéed with parmesan and topped with our northern beef seco.
Deep-fried to a crisp crust with a creamy filling of beans, rice and northern seasoning, served with our wok-tossed lomo saltado.
Northern-style corn pie filled with spiced cheese, gratinéed with parmesan and topped with our lomo saltado.
Beef tenderloin tossed in the wok with vegetables, with twice-cooked crisp fries and white rice with corn.