Cabos Restaurante del Puerto: A fine dining option in Callao


We finally have a more refined restaurant experience located in the region of Callao!  Callao is usually known for its more rustic restaurants that serve mainly fish and seafood.  Cabos is a restaurant destination that should be enjoyed if you are ever in the area.  I am especially excited because I live in La Punta (a district of Callao) and I live a quick five-minute drive from this restaurant.  

Cabos is very close to the port and situated in an unassuming building.  There is an ample and safe parking area for your car behind the restaurant.  As you approach the restaurant, you’ll notice the outside patio where you have the option of sitting at one of five tables with cozy couches. This area is perfect for enjoying a meal or cocktails and appetizers.  If you sit on the patio, you have a view of the small marina that is situated on the premises as well as the ABTAO submarine museum, rustic fishing boats and of course, the bustling port activity, which is relatively new in the past few years.  Cabos would be an ideal restaurant to enjoy a meal after a visit to the submarine museum or before or after a boat tour to the islands of San Lorenzo, Fronton or Palomino, which are all located in La Punta a few minutes away.  There is ample seating inside the restaurant as well.  Due to its close proximity to the port, the majority of the diners are business people from offices situated around this area.    

The restaurant itself is very clean, elegant and upscale and has great service, a decent wine list and a varied menu.  The prices are on the higher side, but this is due to the high quality of food served.  This is a special restaurant that you would not normally find in this area.  If you are looking for a more traditional, smaller restaurant with budget-conscious prices, this is not the place. 

We began our dining experience with three appetizers.  The cebiche a la leña de pescado, conchas y langostinos and the ceviche de atun con pulpo y conchas were wonderful.  The ceviche a la leña is a large platter of fish of the day, large shrimp and scallops tossed with aji amarillo, cilantro, aji limo, lime and chicha de jora and then grilled lightly.  This dish is enough to share and is a bit more filling.  The ceviche de atun con pulpo y conchas was incredibly fresh and prepared perfectly.  The addition of fresh octopus and scallops brought it up a few notches.  The dish was clean, crisp and extremely fresh.  If you are a fan of tuna, this is one of the best dishes you could order.  

One of the most visually pleasing appetizers we sampled was a dish that I did not find on the printed menu, but is offered at Cabos.  I will call it passion fruit grilled scallops.  A platter of five perfectly grilled scallops in their shell are served with a very light sauce of maracuya (passionfruit) reduction surrounding a salad of baby greens in the middle.  This dish is so delicious that you might want to order two for the table.  

We enjoyed three main dishes on our visit.  Our favorite was the canilla de cordero, which included a lamb shank that was marinated for 16 hours in red wine and port, and then, with various vegetables, cooked slowly for seven hours in the oven.  The lamb was so tender you could eat it with just a fork or spoon.  The meat was falling off the bone.  This is a very satisfying dish, but it is on the heavy side – perfect for someone with a big appetite or for someone who likes to share. 

The atun aleta amarilla con pure cremoso de camote y hierba luisa was a generous plate of perfectly grilled tuna over a bed of the most creamy mashed sweet potato that I have ever had.  I am not usually a fan of sweet potato, but this was incredible and the combination was a success.  

There is a small offering of desserts listed on the chalkboard, which changes occasionally.  Our favorite had to be the cheesecake Toblerone.  Outstanding!

The menu at Cabos is pretty heavy on fish and seafood, and with good reason – we were told that the most popular dishes at Cabos are their cebiches and tiraditos. But there is also a wide array of dishes with lamb, ossobuco, duck, baby suckling pig, the ever-popular lomo saltado and a couple of pasta dishes. I must also mention that Cabos offers a selection of fine meats from Argentina and the United States for those that would rather partake in meat instead of the offerings from the sea. 

On my return visit to Cabos, I ordered the lomo saltado  and the lechoncito a la leña con papa huamantanga al romero y limon.  The lomo saltado had extremely tender, juicy strips of beef and was accompanied by perfectly prepared pomme frites – a very nice extra touch to replace the usual french-fried potatoes tossed into the dish.  The lechoncito dish was an offering of moist, succulent baby suckling pig accompanied by roasted potatoes.  There were many happy and satisfied eaters at our table on my return visit as well!

We wish Chef Diego Sorni Lietzenmayer and his staff continued success in this gem of a restaurant.  


Cabos Restaurante del Puerto
Chef:  Diego Sorni Lietzenmayer
Address: Av. Jorge Chavez 120, Chucuito, Callao
Phone:  465-7332
Website: www.cabosrestaurante.com
Facebook: www.facebook.com/cabosrestaurante
Open 7 days per week for lunch
Seating for 100
Cabos is available to rent for special occasions in the evening

Cold Fish/Seafood Appetizers:  28-50 soles
Hot Appetizers:  26-55 soles
Salads:  22-36 soles
Main Dishes:  45-65 soles
Assorted Argentinean Beef:  59-69 soles
Assorted American Angus Pride Beef:  92 soles





Sheila was born and raised in Chicago, Illinois. She spent several years in Denver, Colorado at Regis University and lived eleven years in Fort Lauderdale, Florida before moving with her Peruvian husband to live full-time in Peru in 2007. An epicurean at heart, Sheila first became inspired about food and cooking through the fantastic cooks in her Danish family. In her free time, Sheila is a volunteer at an orphanage, is involved in sports, including tennis and spinning, and loves exploring Peru’s incredible cuisine.