El Chalan

The Peruvian national dish made of raw fish marinated in spicy lime juice (leche de tigre). Fresh, tangy, and spicy. Served with pieces of giant corn and sweet potato to soften the taste.

A variation of ceviche including a mix of seafood and fish. Offers a diversity of textures, from tender to crunchy. Marinated in the same tangy and spicy sauce.

A delicious combination of fresh ceviche and crispy fried squid. The hot-cold and raw-cooked contrast is delightful. A complete and textured dish.

Boiled potato slices topped with a creamy yellow sauce made from fresh cheese and mild chili (ají amarillo). A classic Peruvian starter, mild and creamy. Served cold, often with a hard-boiled egg and an olive.

Crispy fried cassava sticks served with the famous creamy and slightly spicy huancaína sauce. A crispy alternative to the classic potato version.

A baked pastry filled with a savory mixture of minced meat, onions, and mild spices. Crispy on the outside and juicy on the inside. Eaten hot, often with a squeeze of lime.

A baked shortcrust pastry turnover, filled with a savory mixture of minced meat, onions, and mild spices. Crispy on the outside and juicy on the inside. Eaten hot, often with a squeeze of lime.

Seasoned corn dough stuffed with meat, steamed in a banana leaf. Dense and moist texture. Pronounced corn flavor with a savory filling.

A sort of giant croquette made of mashed potatoes, stuffed with minced meat and fried until golden. Crispy outside, soft inside. Served hot with Creole sauce (red onions).

Marinated beef heart skewers in vinegar and spices, then grilled. Tender and very tasty with a smoky flavor. A very popular street food in Peru, served with potatoes.

A tasting platter ideal for discovering three classic cold starters. Combines the freshness of ceviche, the mildness of causa, and the unique flavor of octopus with olives. Perfect for sharing.

A varied assortment mixing cold and hot starters. Allows you to taste ceviche, causa, and grilled skewers in one plate. An excellent introduction to Peruvian cuisine.

A rich and hearty seafood soup, comparable to a Peruvian bouillabaisse. The broth is concentrated and flavored with shellfish and mild peppers. A invigorating dish full of seafood.

A creamy and rich shrimp (or crayfish) soup, typical of the Arequipa region. Contains milk, cheese, corn, and a poached egg. Rich and comforting flavor.

A large platter of assorted fried fish and seafood (squid, shrimp, etc.). Crispy and golden. Served with tartar sauce and red onion salad (salsa criolla) for freshness.

A whole fried fish, crispy on the outside and tender on the inside. Simple and tasty, highlighting the quality of the fish. Served with typical accompaniments.

Fried fish coated in a rich and creamy seafood sauce (often slightly spicy). A generous dish for lovers of intense marine flavors. Very indulgent.

Fried fish covered in a rustic sauce made from sautéed onions, tomatoes, and peppers. The sauce adds juice and acidity that balances the fried fish. Tasty and family-style.

A fish stew steamed in its own juices with tomatoes, onions, and spices. The flesh is very tender and the broth is fragrant. A healthy and light but flavorful dish.

A meeting of land and sea: a grilled beef cut topped with a creamy seafood sauce. Rich and opulent. For those who don't want to choose between meat and fish.

The Peruvian version of fried rice (Chinese-Peruvian fusion cuisine). Wok-fried rice over high heat with soy sauce, eggs, green onions, and meat or seafood. Characteristic smoky flavor.

Tender beef stew simmered for a long time in a green cilantro-based sauce. Herbaceous and deep flavor. Traditionally served with beans or cassava to soak up the sauce.

A wok-fried noodle dish with beef strips, onions, and tomatoes, seasoned with soy sauce. Italian-Chinese-Peruvian fusion. Juicy and fragrant.

Peru's most famous stir-fry dish. Wok-seared beef strips with onions, tomatoes, and soy sauce, mixed with french fries. Served with white rice. A perfect blend of flavors and textures.

Shredded chicken in a creamy yellow sauce made from mild chili, milk, bread, and nuts (sometimes cheese). Mild, creamy, and slightly spicy. Served with rice and potatoes.

Confit pork pieces, then fried until crispy. Fatty and flavorful. Served with slices of fried sweet potato and a tangy red onion salad to balance the richness of the pork.

A very hearty dish consisting of a steak topped with a fried egg, served with french fries, fried plantains, and rice. A complete meal for big appetites.

A crispy patty made from a mixture of day-old rice and beans, pan-fried until golden. Served here with a choice of meat in sauce or grilled. A rustic and very satisfying dish.

Traditional Peruvian additional side dishes. Ideal for completing your meal.

Lunch menu offered on weekdays. Excellent value for money to discover typical dishes.

A children's menu with a mild main course (meat or fish) served with fries and rice, a drink, and an ice cream dessert.

A complete 3-course menu allowing you to choose from the restaurant's most emblematic dishes.

The ultimate discovery menu. Includes an aperitif, an assortment of starters (Piqueo), a main course of your choice, and a dessert. Ideal for a complete Peruvian gastronomic experience.