7.7
Food6.8
Decoration7.6
Service50€
Price (excluding drinks)
In this unpretentious establishment, high and low tables mix with a semi-open kitchen where Juan Carlos Perret does what he does best: fusing Peruvian cuisine with the best Galician ingredients. The menu features ceviches for all tastes, tiraditos, razor clams with tiger's milk, Rubia Gallega beef skirt steak with Nikkei mojo sauce and a three-milk torrija that is pure indulgence. There is also the option of choosing between two tasting menus. Galicia and Peru come together and the palate rejoices.
Type of cuisine
Fusion cuisine / Peruvian cuisine
Good for
Cocktails / Fish and seafood
Information
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