El Pulpo

A classic Peruvian appetizer. Boiled potatoes (or cassava) served with a creamy yellow sauce made from fresh cheese and aji amarillo pepper. Mild and slightly spicy flavor.

Seasoned corn dough, often stuffed with meat or other ingredients, steamed in a banana leaf. Soft texture and pronounced corn flavor.

Fried mashed potato croquette, stuffed with a savory mixture of ground beef, onions, and spices. Crispy on the outside and tender on the inside.

A cold appetizer made from mashed potatoes seasoned with lime and yellow pepper. Served in layers with a tuna or shrimp topping.

A variation of Causa topped with fish ceviche and a creamy acevichada sauce. A combination of soft textures and tangy flavors.

A large tasting platter featuring the most popular appetizers. Ideal for sharing and discovering several Peruvian flavors at once.

Peru's national dish. Fresh raw fish 'cooked' in a lime juice marinade (leche de tigre) with red onions, chili, and cilantro. Fresh and tangy.

A mix of raw fish and various seafood marinated in lime juice. Offers a diversity of marine textures with an intense citrus flavor.

Ceviche prepared exclusively with fresh shrimp. The citrus marinade enhances the natural sweetness of the crustaceans.

Tender octopus pieces marinated ceviche-style. A firm yet tender texture with the characteristic tang of chili and lime.

Scallops served in their shells, topped with a fresh salsa of onions, tomatoes, corn, and lime. A fresh and elegant bite.

The concentrated marinade juice from ceviche, served as a refreshing cocktail or a dish on its own. Potent, acidic, and spicy, often garnished with fish pieces.

Beef stir-fried in a wok, emblematic of Peruvian-Chinese fusion cuisine (Chifa). Juicy beef pieces, onions, and tomatoes in a soy sauce, served with fries and rice.

A heartier version of Lomo Saltado. Served with a fried egg and fried plantains in addition to the usual accompaniments.

Grilled beef, typically marinated for tenderness and flavor. Served simply with potatoes and a fresh salad.

Breaded chicken cutlet, fried until golden and crispy. A simple comfort dish served with fries.

Fried pork pieces, crispy on the outside and tender on the inside. Served with cassava and salsa criolla (marinated onions).

Peruvian-Chinese style fried rice (Chifa), stir-fried at high heat with soy sauce, eggs, and scallions. Comparable to Cantonese fried rice but with Peruvian flavors.

Seafood rice cooked paella-style, flavored with Peruvian spices like aji panca and yellow pepper. Rich and flavorful.

Creamy rice dish cooked with shrimp. Similar to risotto but seasoned with mild Peruvian peppers.

Fried seafood (squid or mixed) breaded and golden. Crispy and served with fried cassava and dipping sauces.

A feast of fried seafood. Generally includes whole fish and various seafood, served piled high with fried cassava and salsa criolla.

Whole fish fried until the skin is crispy and the flesh is tender. Traditionally served with cassava and onion salad.

Fried fish topped with a rich, creamy sauce garnished with seafood or shrimp. A hearty main course served with rice.

Seafood stew in a thick, spicy sauce made from Peruvian red peppers. Flavorful and slightly piquant.

Fish dish stewed with onions, tomatoes, and spices. The fish cooks in its own juices, creating a light and aromatic broth.

Rich and hearty seafood soup, comparable to bouillabaisse but with Peruvian flavors (aji panca pepper). Known for being invigorating.

Creamy seafood chowder, enriched with milk, cheese, and egg. A thick and very nourishing soup.

A plate combining two classics: fresh ceviche and a hot dish (seafood rice or fried seafood). Perfect for tasting the contrasts of Peruvian seafood cuisine.

The ultimate feast: ceviche, seafood rice, and fried seafood (chicharron) served together. A complete marine flavor experience.

Additional sides: Salsa Criolla (marinated red onion salad) or a fried egg.

Extra portion of the famous creamy yellow pepper and cheese sauce.

Choice of typical starchy side dishes: cassava (root), fried plantain, fries, white rice, or choclo (large-kernel Peruvian corn).

Selection of daily desserts, likely Peruvian cakes or sweets like suspiro a la limeña or tarts.