Drink and Dine
Laying the table.
Peru at full volume, from street food to the sea
La Mar by Gastón Acurio
Restaurant · Dinner daily
Raw fish is cured here in leche de tigre, the citrus and chilli liquor a cebiche is marinated in.
It comes classic, with rocoto, or with yellow chilli, and that choice changes the dish more than the fish does.
A second section is Nikkei, where the kitchen cooks Peruvian and Japanese at once. Wagyu with a fried quail egg over rice; Hokkaido scallops torched with butter miso. It sits on the same list as the raw fish and belongs there.
Much of the grilling is done over charcoal in a Josper oven, and the pisco sour comes 6 ways — plain, or with chicha, passion fruit, pineapple, tonka or ginger.
Kismet Recommends
- Bachiche
- Conchita La Mar
- Chicharron de Calamar
- Lomo Saltado Criollo
- Torta de Chocolate
The kitchen
Gastón Acurio
La Mar has been running for 20 years and has reached 10 cities; this is the one on the Palm.
A second section is Nikkei, where the kitchen cooks Peruvian and Japanese at once.
