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Discover, experience what Peru Tastes like

Hundreds of years of tradition, multicultural influence and the wide biodiversity of Peru is the reason why this cuisine is booming in the contemporary World and breaking into the Food scene of the biggest cities. We provide you with the most authentic flavor and make sure you experience Peru from the moment you step into our dining room.

Ask your server about our available vegan, vegetarian or gluten-free options

Appetizers

  • CEVICHE LIMA*
    12

    Ocean and land dancing on this refreshing citrus experience with the right amount of heat. Fresh corvina marinated with lime juice, cilantro, and limo peppers served with Peruvian giant corn and glazed sweet potatoes.

  • PULPO
    14

    Tender octopus carpaccio, red onions, key lime, drizzled with botija olives aioli and garnished with sweet drop Peruvian peppers.

  • CAUSA TRIO
    13

    Chilled golden potato cakes seasoned and marinated to perfection, sliced avocado. Chicken, shrimp, and octopus.

  • MANGO CEVICHE
    10

    Vegetarian mango ceviche, a fresh contrast of sweetness, citrus, and heat. Heat is necessary to enjoy this dish.

  • PAPAS
    9

    Golden potato slices covered with a traditional Amarillo pepper and cheese Huancaina cream. Eggs, botija olives and micro greens.

  • ANTICUCHOS
    14

    Panca Pepper-scallions mayonnaise.

  • PACU RIBS
    14

    Amazonian Pacu fish ribs, squash, Lulo fruit coulis, garden sprouts.

Main courses

  • AJÍ
    25

    Tasty bits of chicken, Amarillo pepper cream, natural potatoes, jasmine rice.

  • COSTILLA SECO
    29

    Fall off the bone beef rib braised in dark beer, cilantro, and yucca, served with lentils, pickled Criolla onions and a side of jasmine rice.

  • PAICHE
    28

    Amazonian arapaima magically seasoned and wrapped in plantain leaves cooked over hot coals, yucca, plantains, hearts of palm and a passion fruit-cilantro sauce.

  • LOMO
    30

    Tender pieces of hanger steak sautéed with onions, tomatoes, Amarillo pepper, cilantro, and fire. Served with au jus over golden potatoes and a side of jasmine rice.

  • MAR Y TIERRA
    34

    Spectacular surf and turf, Lomo Saltado over tagliatelle pasta, shrimp and tossed in an  Amarillo pepper cream sauce.

  • CEVICHE CLASICO*
    24

    The traditional serving of Ceviche with sweet potatoes, crispy chulpe corn, giant Andean corn, Leche de Tigre ... "más taipá".

  • ZETA CAPCHI
    23

    Cusco city style oyster mushrooms stew, natural potatoes, queso fresco, black Andean mint, poached egg, side of jasmine rice.

  • PARIHUELA
    32

    Aphrodisiac soup designed by Limeño fishermen, a mixture of seafood, perfumed with tomatoes, aji Mirasol, herbs and Rocoto pepper.

Extra Sides

  • JASMINE RICE
    3
  • PLANTAINS
    4
  • HP SALAD
    5
  • YUCCA
    4
  • LENTILS
    4

Desserts

  • ALGARROBINA CUSTARD
    10

    Black carob tree sap based cream, berries and spun sugar.

  • ANDEAN CHOCOLATE MOUSSE
    9

    Quillabamba cocoa, spices, Lucuma and  eucalyptus.

  • ALFAJORES AFTERMATH
    8

    Traditional Peruvian soft cookies filled with Dulce de Leche, and edible blossoms.   In memory of a very hard beginning.

  • CREMA VOLTEADA
    9

    A Peruvian version of the popular flan, caramel, and blossoms.

  • ARTISANAL ICE CREAM
    5 | 12

    Homemade adventurous ice cream flavors. (SINGLE | SAMPLER)

  • COCONUT PASSION HUMITA
    11

    Polenta and coconut vegan pudding, passion fruit Gel, Aquafaba meringue.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illnesses.

MENU SUBJECT TO MINOR CHANGES DUE TO THE AVAILABILITY OF LOCAL INGREDIENTS.

WINE LIST