Barranco

Aubergine with Gochujang sauce, smoked soy yogurt, and pecans.

Brioche with yellow Peruvian chili and caramelized onion butter.

Typical Peruvian lemonade made from purple corn (homemade).

Pork belly with miso, Mote corn puree, and daikon.

Chocolate dessert with mango and mandarin.

Beef entrecôte served with a variety of cauliflower preparations and port wine reduction.

Halibut fillet served with Ajoblanco and Ikura.

Apple dessert with Gianduja and mascarpone ice cream.

Raw Kingfish served with lemongrass Leche de Tigre and pear.

Lion's mane mushroom served with pumpkin mole and Yuzu-Kosho.

Two blue corn tortillas with glazed veal sweetbreads and Ranchera sauce.

Swiss beef tartare with cured egg yolk, truffle, and corn tostada.