The menu

Sea bass cured in leche de tigre with lime, ají rocoto, red onion and coriander. Served with camote, choclo and cancha.

Octopus, fish and prawns cured in leche de tigre with lime, ají rocoto, red onion and coriander. Served with camote, choclo and cancha.

Cubes of salmon cured in leche de tigre with lime, olive oil and sesame, crowned with avocado, baby radish and seasonal shoots.

Sea bass sliced sashimi-style, cured in traditional leche de tigre with coriander, lime and Peruvian ají amarillo. Served with choclo and camote.

The citrus cure itself, drunk cold: lime, onion, coriander, ají limo, fresh sea bass and corn.

Crisp fried cassava with a creamy sauce of ají amarillo, cheese and milk.

Sliced boiled potato with quail egg and Peruvian olive, under the same creamy ají amarillo and cheese sauce.

Wonton-style pastry filled with cheese and fried, served with guacamole. Six pieces.

Whipped potato seasoned with lime and ají amarillo, filled with chicken, prawn or acevichada, topped with avocado and its own sauce.

Prawns over mixed leaves in house sauce, with flambéed avocado, radish, orange segments and seasonal shoots.

Six scallops baked under parmesan, flambéed in Batayaki butter and served in the shell.

Two skewers of beef heart marinated for twenty-four hours, grilled over charcoal, with golden potatoes and buttered spiced corn.

Crisp fried squid rings with our tartare sauce.

The classic: lettuce, parmesan, croutons and grilled chicken, dressed in our own Caesar.

The chef's own. Lettuce, radish, tomato, avocado, pomegranate, coriander, cucumber and shallot, dressed with soy, sesame oil and sriracha.

Mixed leaves with asparagus, artichoke, avocado, sesame and green apple, topped with mozzarella and dressed in honey mustard.

A generous sandwich of crisp fried Iberian pork belly on pan de cristal, with fried camote and a lightly spiced sarsa criolla.

Crisp Iberian pork belly on pan de cristal with tartare sauce.

Crisp Iberian pork belly, on its own.

The traditional plate: beef sirloin seared with onion, tomato, garlic, coriander, soy and oyster sauce, with chips and rice.

Peruvian-Chinese spaghetti with seared beef sirloin, peppers, red onion, garlic, broccoli, mushroom, carrot and coriander in soy and oyster sauce, topped with spring onion and shoots.

Spaghetti in huancaína sauce, served with lomo saltado.

The classic fusion of rice and beans cooked in bacon and bound with egg, under lomo saltado.

Peruvian-Chinese fried rice with peppers, egg and oyster sauce. Choose prawn, chicken, beef, pork, or the mix.

Risotto-style rice with octopus, prawns, squid and scallop in salsa madre, with coriander, peppers, peas, choclo and parmesan.

Three things on one plate: seafood arroz chaufa, classic ceviche, and crisp fried squid.

Fresh sea bass cooked slowly in a broth of tomato, onion, garlic and spices, over cassava, with white rice.

Charcoal chicken marinated in spices, with two sides of your choice. Whole 25€, half 17€.

Iberian pork belly marinated in spices and cooked in the charcoal cylinder, which is where the smoke comes from. Two sides of your choice.

A quarter of the charcoal chicken and the Iberian pork belly, with two sides of your choice.

The national cocktail: pisco, lime, gum syrup and egg white.

Manjar blanco under a port meringue.

Rice pudding with raisins and a little cinnamon.

Carrot cake with walnuts and cream cheese frosting.

Baked cheesecake, the homemade kind.

Sponge soaked in three milks, under meringue.

A selection of artisan ice creams.

Whatever is good that week.