Black chili mochi and arapaima fish ham
Tuna muchame over fried cassava
Tocto and pork belly
Sea urchin and ponzu
Toro tuna tartare and crispy rice
Charbroiled scallops, black chili and macambo
Razor clams with shrimp butter
Sautéed udon noodles with seafood
Charbroiled arapaima fish
Wild cilantro and sweet chili
Short ribs and lentils with Iberian sausage
Ponzu butter, rough lemon, cashews and crispy garlic.
Citric ponzu sauce, puffed rice cake, avocado, togarashi and mustard gel.
Garlic and tucupi butter, chalaquita sauce and cilantro.
Chalaquita sauce and lablab bean purée.
Catch of the day, lemon drop chili pepper, onion and tiger´s milk.
Knife cut, mustard ice cream and grana padano cheese.
Catch of the day, tiger´s milk with olive oil and burnt avocado.
Stuffed with oxtail, mushrooms sauce and grana padano cheese.
Avocado tiger's milk, chalaquita sauce and cilantro oil.
Peppers chimichurri sauce, crispy garlic, olive tartare and hummus.
White fish, scallops, octopus, calamari, hot tiger’s milk and onions.
Creamy sauce with cheese, kale and meat sauce.
Toasted garlic and olive oil.
Slow cooked, crispy potatoes, sausage flavored salt and watercress.
Vongole and shrimp sauce, toasted cheese, lima beans, peas and corn.
Charbroiled, pepper sauce and french fries.
Hummus, portobellos, asparagus, grilled tomatoes and sautéed beef juice.
Confit suckling pig with potato, oca and mashua huatia.
Oxtail ragout and white truffe foam.
Josper style, creamy corn and oven baked native potatoes.
Lentils salad, watercress and apple gel.
Funghi porcini and grana padano.
Baked rice, shrimp, artichoke and tarragon.
Duck magret, rice and chalaquita sauce.
Wrapped in bijao leaf, cassava sauce and fermented cocona.
Truffed purée, caramelized onions and sprouts salad.
Vongole, scallops and razor clams.
Chocolate biscuit with yogurt sorbet, pistachio and maca crumble.
Chocolate-lúcuma ganache, Peruvian chocolate Amador 70%.
Chocolate soup, cacao sablé, white chocolate chunks.
Chirimoya meringue, granadilla and mandarine sorbet with vanilla sauce.
The classic suspiro made crème brûlée brulee, crispy meringue and red berries sauce.
Peruvian fruits ice cream.
Creamed coconut, mango tartare, coconut candy and nitro-foam.
A warm atmosphere with colorful decoration and comfortable ambienceMAKE A RESERVATION