Amazonas cuisine péruvienne

Cold appetizer made from yellow potato puree seasoned with lime and yellow chili, filled with tuna or chicken. It has a smooth and creamy texture. Served cold, often decorated with egg and olives.

Fried potato dough filled with minced meat, onion, olives, and hard-boiled egg. Crispy on the outside and soft on the inside. Usually served with criolla sauce (marinated onion).

Boiled potato slices bathed in a creamy sauce of fresh cheese, milk, and yellow chili. The flavor is rich, slightly spicy, and savory. Served cold on lettuce leaves with olives and egg.

The concentrated and invigorating juice of ceviche, with pieces of fish and seafood. It has an intense lime and spicy chili flavor. Considered an energizing or restorative appetizer.

Fresh raw fish cured in lime juice with chili and Amazonian spices. Fresh, acidic, and spicy flavor. Served with sweet potato and toasted corn to balance textures.

Fusion of two classics: the smooth yellow potato causa topped with fresh ceviche. Combines the creaminess of the potato with the refreshing acidity of the marinated fish. Eaten as a cold main course.

Battered and fried fish pieces until very crispy. Savory flavor and crunchy texture. Typically served with fried yuca and onion criolla sauce.

Whole fried fish (sea bream) until the skin is crispy and the meat is juicy. Mild sea flavor with a salty exterior. Eaten with hands or cutlery, accompanied by fried plantains.

Beef strips quickly stir-fried in a wok with onion, tomato, and soy sauce. It has a smoky and juicy flavor, a Peruvian-Chinese fusion. Traditionally served with white rice and french fries mixed in the juices.

Thick noodles stir-fried in a wok with meat pieces, onion, and tomato in soy sauce. Intense, savory, and smoky flavor. A hearty dish of Chinese influence.

Thick noodles bathed in a rich cheese and yellow chili sauce, served with lomo saltado on top. Combines the spicy creaminess of the pasta with the smoky flavor of the meat. A rich and very flavorful dish.

Chinese-Peruvian style fried rice with soy sauce, egg, chives, and meat. Toasted and savory 'wok hei' flavor. It's a comforting staple of fusion cuisine.

Grilled or pan-seared meat, served with potatoes and salad. Simple and direct flavor of grilled meat enhanced with herb and garlic sauce (chimichurri).

Baked or fried ripe plantain filled with smoked meat and cheese. Combines the sweet flavor of the plantain with the savory and smoky filling. Soft and melting texture.

Crispy cups made from fried green plantain, filled with smoked pork. An appetizer with a contrast of crunchy textures and savory filling.

Iconic jungle dish: rice seasoned with turmeric and chicken, wrapped in bijao leaves and boiled. It has a round shape and a unique aromatic and herbaceous flavor from the leaf.

Balls of mashed green plantain with pork fat, served with smoked pork (cecina) or chorizo. It's a hearty, dry dish with a strong smoky and savory flavor.

Full version of tacacho that includes both cecina (smoked pork) and chorizo. Ideal for trying all the typical meats of the Amazon region in one dish.

Jungle variation of fried rice incorporating sweet fried plantain and local smoked meats. An exotic mix of sweet, savory, and smoky flavors.

Smoked pork fillets served with rice, fried plantains, and fried egg. A very complete and satisfying dish, combining protein and carbohydrates with intense flavors.

Large combo platter for sharing, including the main specialties: Juane, Tacacho, and plantains. The best way to taste the variety of Amazonian cuisine at once.

Meat-free version of the causa, filled mainly with avocado and vegetables. Maintains the smooth yellow potato and lime base. Fresh and light.

Wok-sautéed assorted vegetables with soy sauce and spices. Crispy, savory, and aromatic, typically served with noodles or rice.

Special menu for children including a drink and a dish of their choice. Kid-friendly options like sausages with fries or fried chicken.

Soft sandwich cookies made from cornstarch, filled with abundant dulce de leche. They melt in your mouth and are usually sprinkled with powdered sugar. Very sweet and traditional.

Peruvian version of flan or crème caramel. Baked egg custard dessert with a layer of liquid caramel on top. Gelatinous texture and sweet vanilla flavor.

Artisanal or tropical fruit ice creams. Refreshing and sweet, ideal for finishing the meal.

Special dessert that varies daily according to the chef's inspiration. Ask the staff for the day's option.

Sweet specialty that rotates weekly. An opportunity to try different desserts outside the usual menu.

Refreshing non-alcoholic drink made from purple corn boiled with pineapple, cinnamon, and cloves. It has a dark purple color and a unique sweet and spiced flavor. Very typical of Peru.

One-liter pitcher of the traditional purple corn drink. Ideal for sharing at the table.

Natural passion fruit juice. Intense, tropical, and sour flavor with a sweet touch. Very refreshing.

One-liter pitcher of passion fruit juice. Perfect for sharing and quenching your thirst.

Pineapple juice. Sweet and sour, with a classic tropical flavor.

Classic orange juice. Citrusy and sweet.

Peru's most famous soda, bright yellow. It has a sweet, fruity flavor reminiscent of bubblegum or lemon verbena. The classic accompaniment to Peruvian food.

Large bottle of Inka Cola to share with the group.

Carbonated cola soft drink.

Sugar-free cola soft drink.

Refreshing iced tea, sweet and flavored.

Carbonated orange-flavored soft drink.

Non-carbonated fruit drink, very popular in France.

Still natural mineral water.

Sparkling natural mineral water.

Short and intense coffee, served black.

Espresso diluted with hot water, smoother and longer.

Hot coffee with milk.

Espresso with steamed milk and milk foam.

Hot chocolate made with Peruvian cocoa. Rich and aromatic, sometimes spiced with cinnamon and cloves.

Selection of high-quality teas.

Premium Peruvian blonde lager beer. Golden color, fresh and balanced flavor with a mild bitterness.

Peruvian dark beer. Sweet and malty flavor with caramel notes. Not bitter.

Peruvian wheat beer. Slightly cloudy, full-bodied with fruity notes.

Standard draft blonde beer. Light and refreshing.

Well-known international lager beer. Balanced and crisp flavor.

French wheat beer with citrus and spicy notes (coriander). Refreshing and aromatic.

Belgian abbey beer. It usually has more body and a sweeter, maltier flavor profile.

Peru's national cocktail. Mix of pisco (grape brandy), lime, syrup, egg white, and bitters. It's sour, sweet, and has a creamy foam.

Variation of Pisco Sour using passion fruit juice instead of just lime. More fruity and tropical.

Refreshing cocktail based on pisco, grapefruit, hibiscus, and tonic. Floral and citrus flavors.

Refreshing long drink cocktail with pisco, lime, Angostura bitters, and ginger ale. Bubbly and light.

Fruity variation of Chilcano with passion fruit and red berries. Sweet, sour, and spiced by ginger.

House cocktail with an exotic color (blue/green) with pisco, blue curaçao, passion fruit, and mint. Sweet and tropical.

Visually striking cocktail with colorful layers (like the flag of Tahuantinsuyo). Sweet, with orange juice, grenadine, and mint.