El Picaflor

Turnovers filled with seasoned beef. The filling contains raisins for a sweet and savory touch and hard-boiled egg. Golden and crispy pastry.

Creamy and seasoned avocado mash. Served fresh with crispy corn chips for dipping. Mild taste and creamy texture.

Traditional cold appetizer made from yellow potato puree with lime and a hint of chili. Presented in layers with a tuna and avocado topping. Melting texture and fresh taste.

Boiled potato rounds covered with a creamy yellow sauce made from cheese and mild chili. Mild dish with a slight spicy note. Usually served on a lettuce leaf with an olive.

Whole rocoto pepper stuffed with a savory meat mixture. Warning, rocoto is naturally spicy. Served hot with a comforting potato gratin to mellow the chili's heat.

Thin slices or pieces of tender octopus coated in a creamy black olive (botija) sauce. Iode and intense umami flavor, served cold.

Tasting plate featuring three signature appetizers. Allows you to taste the citrusy potato puree (Causa), potatoes with cheese sauce (Huancaina), and marinated fish (Ceviche). Ideal for discovering the variety of Peruvian flavors.

Marinated beef heart skewers with spices and grilled. Meat with a firm but tender texture and a characteristic smoky taste. A classic of Peruvian street food.

Octopus grilled on a plancha to achieve a slightly crispy exterior and a tender interior. Smoky and marine flavors, enhanced by the accompanying sauces.

Fried cassava sticks, offering a crispy exterior and a mealy interior (similar to thick fries). Served with a creamy, slightly spicy dipping sauce.

Raw fish cubes marinated on the spot in lime juice and chili. Very fresh, acidic, and zesty flavor. The marinade juice (leche de tigre) is very aromatic.

Fusion ceviche with Japanese influences using salmon. Nikkei sauce is usually soy and citrus-based, offering a sweet and savory umami taste.

A type of fish carpaccio where thin slices are coated with a spicy and citrusy sauce (instead of being marinated in cubes). Delicate and melting texture.

Royal version of ceviche combining marinated raw fish and crispy fried seafood. A hot-cold and raw-cooked texture play rich in flavors.

Assortment to discover three styles of raw fish preparation: the classic citrusy, the Japanese-flavored Nikkei, and the thinly sliced tiradito.

Grand tasting menu including aperitif, wine, and coffee. The meal is served in the form of three 'trilogies', offering a variety of 9 small portions (appetizers, main courses, and desserts) to explore the entire menu.

Shredded chicken stew in a creamy yellow sauce made from mild chili, milk, cheese, and nuts. Mild and comforting flavor, served with rice.

Corn dough parcel steamed in a banana leaf. Dense and moist texture, stuffed with meat and spices. A traditional dish with herbaceous aromas.

Vegetarian quinoa stew cooked until it reaches a creamy consistency similar to risotto. Rich in flavor thanks to cheese and spices.

Fried pork pieces with very crispy skin and juicy meat. Served with a tangy red onion salad (salsa criolla) to balance the richness.

Pork loin slowly roasted in the oven. The meat is tender and flavored by a marinade with beer and spices. A festive and flavorful dish.

Lamb stew cooked in a rich green cilantro sauce. Very tender meat. Traditionally served with rice and white beans.

Beef stir-fry with onions and tomatoes. A mix of Peruvian and Chinese influences, with notes of soy sauce and vinegar. Served with fries and rice.

Duck breast served warm but prepared with ceviche seasonings (lime, chili). An original combination of rich meat and tangy sauce.

Plate composed of three different stewed dishes. Allows you to taste creamy chicken, cilantro lamb, and ceviche-style duck in one meal.