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Rafael - Restaurant Review

By Melanie Bayly

A red wall will invite you into a world of flavors and textures. Walking through the beautiful tall door you’ll feel as though you are in Rafael’s house. As you walk in you are greeted by the bar, the beautiful wooden shelves are decorated with things Rafael finds in his journey through life. The mirror in the back helps with lighting as do the white walls. There are many textures to be discovered here, the stools, the retro chairs, the sofa, the brick wall and even the lamp shades. I personally loved the photos at the back, they give life to the bar area.

The dinning room is filled with artwork part of Rafael’s personal collection, it is a bit more sober but still has a wonderful eclectic mix of paintings and textures. There are many details to be experienced, even the menus have an original cover.

This was a special lunch because after many emails we finally had the opportunity to lunch with our winner Lucy Litmanowicz. We had a wonderful time, hopefully she’ll add a comment about what she though of the restaurant.

The first dish Rafael brought out was the Tiradito de Mero y Conchas with Rocoto and Yellow Ají drizzled with Cilantro Oil. Let’s start by saying Mero is the only fish Rafael works with because of it’s versatility and flavor. The taste was exquisite, the fish was fresh and soft as well as the sauces even though they were made with strong ingredients. We then had the Cebiche de Conchas de Abanico and Conchas Negras y Mero al Jugo criollo, a fresh light dish that will open up you’re appetite.

After the Tempura Crocante de Langostinos with Akishiso sauce served over cucumber, mango, avocado and Cajun nuts salad. The Shrimp was warm, crunchy and fresh, a very nice and fluffy tempura. The salad added different smooth favors. Then we has the Grilled octopus with pimento Chimichurri, kalamata olives and garlic confit. A nice combination , the octopus was soft and the pimentos mixed with the garlic and some greens went well with it.

Rafael, Miraflores, Lima, Peru

The Grilled Scallops with a garlic and lemon butter were a good first dish as well. The scallops were nice and warm and the butter had a good flavor because of the lemon and the crunchy garlic gave it a nice touch.

Then came the Fideua Neri Catalana with prawns, scallops, vongole, squid and aioli morron. The Fideua is a typical dish from Spain, it is like the paella in the cooking method and cooking dish, but pasta is used instead of rice and it is usually made with seafood. This was a strong flavored dish something I would try again. Then we had the Baked Marmita with stewed shrimps, scallops and crab served over a chick pea pure. What can I say, a good winter dish, specially on a cold day, the pure was soft and mixed with the juices from the shellfish just great.

After we were served the Locro Arequipeño with shrimp, Andean cheese, soft quail eggs and Huacatay foam. The Locro was creamy and smooth I especially like it when it is served with shrimp, it gives it an extra flavor. The quail eggs and huacatay foam were a nice touch.

As if this wasn’t enough we had one more dish to try before starting with dessert. The last one was the Mero Akishiso sellado a la grilla and baked with shitake mushrooms, asparagus, Portobello and served with fried rice with sesame seeds. First try them separately and at the end add the rice to the sauce this will suck up all the flavor of the broth. This is also a good winter dish.

Now it was time for dessert. First we had the Yogurt Tiramisu with Bailey’s Foam, a soft creamy dessert which went great with the foam. Then came the Amelcochado, made with chocolate and coffee and a crocante de nuez served with a coffee ice cream, an overall good dessert. And last but not least came the Fantasia Nutella. This had some churros which you could dip in nutella sauce, a truffle cake and a pistachio ice cream. You can never go wrong with churros and chocolate.

The Chef

Like many chefs, Rafael Osterling’s love for the kitchen started young by the influenced of his mother. She made lavish meals for the family always trying new flavors and making dishes from around the world. However, she did not like young Rafael coming around to help, he was only allowed to help with dessert. This did not stop him from trying though and by the age of thirteen he was finally introduced to the gloriousness of his mother’s cooking abilities. He soon started preparing dinner parties on his own for family and friends.

When time came to choose a career he chose to become a lawyer so he could get into Diplomacy, but destiny had the final word. On April 5th the country had some political issues and the school was closed down. This is when he decided to return to his first love, cooking.

Before studying he worked at several restaurants in Lima. Then he went to London to study at Le Cordon Bleu and work at the Poissonnerie de l’Avenue and Bibendum Restaurant. After graduating in Paris he stayed and worked at several restaurants. He then returned to Lima to become head chef at La Gloria, where he used his skills and knowledge to improve the menu.

After a year he felt he needed a bit more training and went back to London to work as an intern, then became head chef at another well known restaurant. When his daughter was born he decided to return to Lima, to his roots.

He decided to open his restaurant but was determined to make it his own, not only would it reflect his love for art but his personality and character. Which you can see in both the menu and the decoration of the restaurant.

There is another Rafael in Bogota and soon one in Buenos Aires. They are both relatively small restaurants seating around 70 people each. This not only helps with delivering a better service but make the ambience more intimate.

The Facts

Rafael

Address: Calle San Martin 300, Miraflores
Phone number: 242 4149
Hours: Monday – Friday Lunch from 1:00pm to 3:30pm; Dinner from 8:00pm to 11:30pm; Saturday Dinner from 8:00 pm
E- mail: info@rafaelosterling.com
Website: www.rafaelosterling.com
Online Reservation: Yes
Valet Parking: Yes
Menu in English: Yes
Reservation recommended: Yes
Cards accepted: ALL major cards.
Business friendly: Yes.
Handicap accessible: Yes
Catering for special dietary needs: Yes.
Full bar: Yes
Service Charge: S/. 12.00
Descorche: S35.00
Expect to spend: $40.00

Add a comment :
5 comments

James says :
4-09-08,05:24:00

Many thanks for the great articles. One question: is the price you list as "Expect to spend" for one person, or for two people?

Thanks!

Lucy Litmanowicz says :
4-09-08,07:23:10

I love the restaurant. The place is nice, the food delicious and is a very welcoming place. Also I felt very comfortable with the company. Rafael is an excellent host and Melanie very sweet and nice.
I wish you the best success and continue inviting your readers to spend a good time!
Regards
Lucy

melanie says :
5-09-08,01:13:47

Expect to spend is per person, it will vary depending on what you order but if you don't go for the most expensive dish it will be arround $40.00 per person.

Jefferson McFullercash says :
19-09-08,12:15:25

I personally have far too much money and don't know what to do with it. I'm glad there is somewhere in Peru where I can spend this much on food.
Great review, thanks!

Glicerio Davila says :
16-11-08,06:26:55

Ante todo reciba un cordial saludo Sr Rafael mi nimbre es Glicerio Davila soy el tecnico que esta realizando las instalaciones electricas en cusco calle triunfo, no se si es posible tener una reunion con ud para aclarar las cosas que han estado pasando en cusco entiendo que su persona esta muy mortificada con las cosas que estan pasando aca y yo quisiera aclarar primero con Ud que fue lo que verdaderamente pasa para despues confrontarlo con el Sr Giancarlo Peceros bueno si Ud esta de acuedo, en caso de estarlo espero una respuesta a este correo gracias.

ATTE

Glicerio Davila
Celular 084-984717528

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