This vibrant Lima eatery serves an eclectic array of Peru’s flavors in a sophisticated atmosphere that captures the essence of the Amazon.
Tony and Eric visited this restaurant run by Chef Pedro Escofino, highlighting Peruvian ingredients. Bourdain had: an Amazonian lime cocktail with culantro; breadfruit with tuna and cashew sauce; scallops with wild almond and freshwater shrimp dashi; Inchcape soup made of ham, peanuts, and corn; patarashca (catfish wrapped in leaves and cooked on hot coals); paiche (a type of fish from the Amazon River) atop a palm fruit purée with a fermented yucca sauce and a chili pepper sauce made with nuts and ants
Andy Newbold
Beto do Valle
Pierina Poole
Amber Schrage
Federico Debetto
Tal Scheuer
Henry Tantaleán
Heloisa Tiberio
Andy Newbold
Beto do Valle
Pierina Poole
Amber Schrage
Federico Debetto
Tal Scheuer
Henry Tantaleán
Heloisa Tiberio