by Chef Miguel Antonio Gomez
Our menu showcases the adaptability of Peruvian gastronomy with dishes that combine Peruvian cuisine with African influences, Japanese techniques, Mexican flavors, and a sweet Italian dessert to finish
Cobia with jalapeño leche de tigre, chipotle aioli, and tortilla strings.
Garbanzo stew with fried pork belly and arroz con choclo.
Chocolate pudding served with sweet soda crackers and bourbon sabayon.
*Tax & gratuity not included