The best of Peruvian cuisine.
Delight of palates
A classic among seaside restaurants is La Pescadorita (@lapescadorita), which attracts attention in the Palermo neighborhood for its façade and maritime design lounge. Every day, they receive fresh seafood and fish from Mar del Plata, salmon trout and crustaceans from Bariloche, Chilean pink salmon and Spanish squid. With them, they prepare typical dishes of the stall, recipes of Mediterranean imprint, Nikkei options and signature preparations. For example, the warm trout tiradito in Nikkei sauce with panca pepper cream, coconut and coriander oil stands out; the grilled Spanish octopus with a creamy roast corn, broken potatoes and Malbec reduction; and the hook fishing of the day with asparagus and prawns in blood orange butter and sous vide fennel. There are also several proposals to share, such as the fish and seafood paella or the sea grill. In Humboldt 1905, Palermo.
Marine bouquet
Behind La Pescadería (@lapescaderiacocinademar) are the Peruvian chef Charly Díaz and the sushiwoman Olga Huaman, who give life to a menu with a strong role of sushi fusion, but also seduces with grilled fish, preparations of Peruvian imprint, rice and pasta. Everything is made with seasonal products to ensure maximum freshness. Some recommendations are scallops with parmesan in citrus butter, au gratin with parmesan; the day's grilled catch (depending on availability, it can be white salmon, forkbeard, tuna tenderloin or pollock) with sauces and garnishes of your choice; rice with seafood and prawn lasagna. In Crisólogo Larralde 1716, Núñez.
Traditional proposals (and others not so much).
From the sea to the city
In Puerto Madero, chef Fran Rosat and the team of La Parolaccia joined knowledge and experience to create a restaurant specializing in fish and seafood: Mare by Fran (@marebyfran). Its attractive setting was designed under the idea of bringing the sea to the city, and has imposing fish tanks, turquoise tiles, wooden tables and dim lighting. In this framework, "raw" dishes such as tiraditos and ceviches are tasted, starters such as grilled squid and garlic prawns, main ones such as catch of the day and octopus, and pastas such as the favorite lasagna "di mare", with squid ink dough, salmon, white fish of the day, shrimp and squid. At Av. Alicia Moreau de Justo 1170, Puerto Madero.
Creole and Nikkei dishes
Those looking to try fresh, tasty and vibrant sea dishes can not miss La Mar (@lamarbsas). The cebichería of the Peruvian chef Gastón Acurio is recognized worldwide for its outstanding gastronomic offer, which is nourished by ingredients of the highest quality and seafood from fishermen who respect the seasons and closures. For their preparations they use mullet, sole, grouper, whiting, sea bream or anchovy, which rotate according to their seasonality. Some must-sees on the menu are the Bachiche ceviche, with catch of the day, capers and olive oil in classic tiger milk; the nigiri Criollo, of Patagonian trout with cebichera cream; battered and fried fish, whipped with tacu tacu, chorrillana sauce, plantains and fried egg; and whole fish, available by weight, in different styles, such as the one served "grilled" with garlic butter, chimichurri and capers, accompanied by sautéed papines. Address: Arévalo 2024, Palermo.
Signature pieces
SushiClub (@sushiclub_ar) is already well known for its rolls, niguiris, sahimis, geisha and other signature pieces, where flavors of Japanese cuisine and other latitudes of the map are combined. Its proposal includes signature options with bittersweet or sour touches, hot alternatives and pieces without rice, made with seasonal white fish (sole, grouper or pollock), salmon (raw, smoked or grilled), octopus or prawns. Among the favorite rolls, there is the Tiger Teri, stuffed with white fish, portobello mushrooms sautéed in teriyaki sauce and crispy sweet potato threads, salted in tiger milk, and covered with a crispy kanikama and cilantro. Also dishes of Asian trend, such as the wok of grouper and shrimp with mushrooms and vegetables in oyster cream on rice mattress; and glazed salmon with teriyaki sauce, accompanied by rice, vegetables and sautéed mushrooms. In Av 9 de Julio 1465, Recova de Posadas and more branches in AMBA and Interior of the country.