LatinoGourmand

Soup prepared daily according to the chef's inspiration. It often features Peruvian ingredients like quinoa, corn, or various meats. · Flavors vary daily, from comforting to spicy. · Served hot as a starter.

Preparation based on mashed avocados mixed with tomatoes, onions, and lime juice. Creamy and fresh. · A classic and flavorful starter. · To be enjoyed with crispy corn chips.

Raw fish pieces marinated in fresh lime juice. Served with Peruvian corn (choclo) and sweet potato to balance the acidity. · A vibrant, tangy, and refreshing taste with a tender texture. · The national dish of Peru, a must-try.

A variation of classic ceviche with the addition of creamy avocado and olive oil. The fish is marinated in lime and seasoned with cilantro and capers. · Rich and creamy thanks to the avocado, yet still fresh. · Eaten fresh as a starter.

Assortment of seafood (fish, shrimp, squid, etc.) marinated in lime. Accompanied by corn and sweet potato. · An explosion of marine flavors with a hint of citrusy acidity. · Ideal for seafood lovers.

Mussels served in their shells, topped with a fresh salsa of corn, onions, tomatoes, and chili, all marinated in lime. · Fresh, light, and slightly tangy. · Often eaten with fingers as an appetizer.

The ceviche marinade juice, a concentrate of fish, lime, and chili flavors. Served as a cold soup or an invigorating drink. · Very acidic, salty, and spicy. · Renowned for its energizing properties.

Potato puree cake seasoned with mild yellow chili and lime, stuffed with tuna salad and avocado. · Soft and creamy texture with a delicate flavor. · Served cold, it is a very popular starter.

Fried croquette made from mashed cassava and potato, filled with a savory mixture of minced beef, onions, olives, and raisins. · Crispy on the outside and soft on the inside, with a sweet and savory filling. · Served hot, often with a spicy sauce.

Shortcrust pastry pie baked in the oven, filled with beef, onions, and olives. · Crumbly, golden pastry encasing a juicy filling. · A classic Latin American snack.

Seasoned corn dough stuffed with chicken, wrapped in a banana leaf and steamed. · Dense and moist texture with a pronounced corn flavor. · Served hot, unwrapped from its leaf.

Boiled potatoes served with a creamy sauce of fresh cheese, milk, and mild yellow chili (ají amarillo). · Rich, creamy, and slightly spicy. · A must-have starter from Andean cuisine.

Boiled cassava served with the famous Huancaina sauce made with cheese and mild chili. · Cassava has a firmer, starchier texture than potato, pairing well with creamy sauce. · Served warm or cold.

A discovery platter featuring six different starters, ideal for sharing. · Allows you to taste a variety of Peruvian flavors and textures in one dish. · Perfect for two people.

Whole roasted chicken, marinated in Peruvian spices. Served with fries, salad, and sauces. · Crispy skin and tender, flavorful flesh. · A very popular family meal in Peru.

Individual portion of roasted chicken with fries and salad. · Flavorful and hearty. · The everyday dish par excellence.

Roasted chicken served with a creamy stew of pumpkin, potatoes, cheese, and corn (locro). · Locro brings a creamy sweetness that complements the roasted chicken. · A comforting combination.

Marinated beef heart skewers in vinegar and spices, grilled. Served with potatoes and corn. · Tender meat with a pronounced smoky and spicy flavor. · A classic of Peruvian street food.

Beef stir-fry with onions, tomatoes, and soy sauce, mixed with fries and served with rice. · A Sino-Peruvian fusion dish (Chifa) with smoky and savory flavors. · Very popular and hearty.

Beef steak served with a fried egg, fries, rice, and fried plantains. · A very rich and varied dish, combining savory and a touch of sweetness from the banana. · For big appetites.

Ancient stew based on dried potatoes (papa seca), pork, and spices. Served with rice and cassava. · Dense and grainy texture with earthy and spicy flavors. · One of the oldest dishes in Peru.

Crispy fried pork pieces, served with fried sweet potatoes and a red onion salsa. · Fatty, crispy, and flavorful. · Often eaten for Sunday breakfast or as a main course.

Fried fish served with a creamy pumpkin stew (locro). · The crispiness of the fish contrasts with the sweetness of the locro. · A complete and balanced dish.

Combination of two classics: Causa (stuffed potato cake) topped with or served with Ceviche. · Offers a mix of creamy textures and tangy flavors. · A fresh and sophisticated dish.

Seafood rice cooked in the style of paella, but with Peruvian spices. · Rich in marine flavors, tender and colorful. · Very popular on the Peruvian coast.

Rich and hearty seafood soup, often seasoned with chili and spices. · Intense broth with ocean flavors. · Known for being invigorating.

Assortment of fried seafood and fish in crispy batter. Served with fried cassava and a criolla salsa (onions and lime). · Crispy and perfect for sharing. · A festive dish typical of the seaside.

A large portion of fish ceviche, served as a main course. · Fresh, light, and full of protein. · Served with corn and sweet potato.

Stir-fried rice with chicken, eggs, and soy sauce, Peruvian-style fried rice. · Savory and smoky flavors, with varied textures from vegetables and meat. · A pillar of Chifa cuisine.

Shredded chicken in a creamy sauce of mild yellow chili, walnuts, milk, and cheese. Served with rice and potatoes. · Creamy texture and mild, slightly spicy taste. · A very comforting family dish.

Stir-fried noodles with various vegetables and soy sauce. · Flavorful vegetarian option inspired by Chinese cuisine. · Hot and satisfying dish.

Vegetarian bowl composed of rice, Peruvian corn, avocado, and fresh fruits like mango and pomegranate. · Fresh, colorful, and healthy. · A light and modern option.

Large tasting platter combining several seafood specialties. · Allows you to taste ceviche, causa, leche de tigre, seafood rice, and fried fish. · Ideal for discovering the richness of Peruvian seafood cuisine.

Tasting platter featuring classics of Peruvian Creole (land) cuisine. · Includes yuca rellena, tamal, chaufa rice, roasted chicken, and anticucho skewers. · A complete experience for meat lovers.

Full menu starter, main, and dessert available on weekdays and Saturday lunch. · Offers a selection of the restaurant's traditional dishes. · Excellent value for a complete meal.

Menu adapted for children under 8 years old. · Includes a simple dish (meat or fish with fries) and a dessert. · Portions suitable for children.

Full menu offered on weekends and public holidays. · Allows you to enjoy a three-course meal with various choices. · Ideal for a outing with family or friends.

Quick weekday lunch deal. · Choice between starter/main or main/dessert. · Economical lunch option.

Special dish prepared daily for lunch. · Varies according to market products and the chef's inspiration. · Ask the waiter for the dish of the day.

Large dish combining a hot Peruvian tamal and a generous fresh salad. · Balanced and hearty.

Mixed salad served with a Causa (stuffed potato cake). · Fresh and nourishing.

Mixed salad served with a crispy yuca rellena (stuffed cassava croquette). · Hot-cold contrast and varied textures.

Large salad served with pieces of fried fish. · Light but satisfying.

Generous sandwich with Peruvian flavors. · Choice of meat filling (pork, chicken, or beef) with sides in bread. · Perfect for a quick meal on the go.

Complete menu including a sandwich, a side dish, and a drink. · A hearty and varied lunch option.

Salted and crispy grilled Peruvian corn (cancha). · Ideal for an aperitif snack.

Accompanied by white rice or red onion salsa (sarza).

Portion of homemade fries

Large portion of homemade fries to share.

Fried plantains, sweet and melting.

Sweet potato fries, slightly sweet and crispy.

Side portion (locro or cassava depending on the menu).

Peruvian-style bread pudding, dense and sweet, often with raisins and spices.

Rich and moist chocolate cake.

Creamy rice pudding flavored with cinnamon and sometimes coconut. Served warm.

Two scoops of ice cream of your choice from classic and exotic flavors.

Traditional gelatinous dessert made from purple corn (the same as for chicha), with fruits.

The 'Clásico': a mix of hot rice pudding and fresh mazamorra morada in the same bowl.

Rich and smooth caramel flan, typical of Peru.

Crumbly shortbread cookies filled with dulce de leche (milk jam) and dusted with powdered sugar.

The famous alfajor cookie served with lucuma ice cream, an Andean fruit with a unique flavor.

Lucuma fruit ice cream, often described as having a maple and sweet potato flavor.

A twist on the Italian tiramisu incorporating the sweet and fruity flavor of lucuma.

A coffee served with an assortment of miniature homemade desserts.

Takeaway offer: whole chicken with sides.

Pack of 5 empanadas to take away.

Pack of 6 tamales to take away.

Large portion of fish ceviche to take away.