In this menu, Chef Joaquin tries to show the most intense peruvian flavours in a very traditional way. As some chefs says, it's always good to keep close to the roots that support every cuisine.
appetizer
Causa de pollo: Tradional potato pure made with lime, coriander, and olive oil. Filled with chicken and 'ají amarillo' aioli.
starter
Sea bream ceviche with rocoto tiger's milk: Slightly marinated fish with fresh lime, peruvian chillies and coriander.
main
Ají de gallina: One of the most iconic dishes in Perú. It consists in a really tender and juicy chicken stew with vibrant flavours and a soft texture.
dessert
Torta tres leches. A light cake soaked in a sweet milk mixture. Topped with mascarpone cheese and peruvian fruits.