The restaurant occupies the ground floor of a building built by Valentin Brodsky Meyer, the architect of the Alvear Hotel.
The chef Anthony Vazquez explores the myriad flavours of raw fish-based Peruvian cuisine, such as ceviche, combined with less customary flavours. Fish such as bream, Pacific salmon, grouper, and meats like chanchito are cooked with Argentine and Japanese products, such as tomato Mendoza, quinoa, potatoes, and garlic parsley, chipirons (squid), miso, etc. A festival of surprises for your palate.
You can sit outside, protected by a veranda, at the bar or in the main room. The dishes are served in boats. Book now!
+54 11 47 76 55 43
Menu: from 450 ARS