"In Quechua, saqra means adevilor a mischief-making scamp. Here, the name refers to the playful, inspired ways the kitchen uses ingredients from all over Peru to create its dishes. Start out with trout tartare, featuring a touch of passion fruit sauce, or the bonito with tumbo fruit and avocado. Move on to slow-cooked pork adobo arequipeño , or swordfish with mashed cassava, and don’t miss the pineapple picarones (Peruvian-style doughnuts) at dessert. The dining room is brightly hued and as casual as the menu; the patio is a perfect spot for nibbling and sharing over smart cocktails."
The Best Restaurants in Lima
Photo by Judith Hernández
