Restaurant review: Alzo

Alzo located at Av.Villarí¡n 759, Surquillo, Tel. 383-8569. Lunes a domingo, de 7.00 a 23.00. To make a reservation check out their Facebook page .
Javier Garcí­a Wong Kit

Alzo located at Av.Villarán 759, Surquillo, Tel. 383-8569. Lunes a domingo, de 7.00 a 23.00. To make a reservation check out their Facebook page .

Alzo is a mystery in the Surquillo district, which is characterized by popular restaurants and fruit markets nearby the main zone of Peruvian gastronomy: Miraflores and San Isidro. In a transited avenue, the beautiful house, classical and modern at the same time, is the perfect home for a traditional grocery store, with a handmade bakery, select products (like olive oil, beer, cured cheese, charcuterie or jam of different fruits) and a refined cuisine.

In a time of healthy habits and fast food, this place could be the balance between both dominant lifestyles. Renzo Miñí¡n, chef and owner, says that here you can come for breakfast (the menu has eggs Benedict with smoke trout; Andean eggs, pressed potatoes, huancaí­na’s cream and crunchy quinoa; omelette with mozzarella, oregano pesto, basil and baby tomatoes, or the classic French toast with honey and blueberries), lunch or dinner. It’s open for any time.

They are testing a new menu but the current is enough to understand the idea of the chef. A very intense experience, characterized by perfect ingredients that help you make the journey into this Mediterranean cuisine. The octopus, for example, is served like a light carpaccio with oregano, Pecorino cheese, quail eggs and watercress salad. The secret of the particular flavor is the dressing of black garlic, an exclusive condiment that really makes the difference.

(Photo: Marco Simola/Living in Peru)

Between the main dishes, I tried the meat roasted over 15 hours, soft and delicate, with Andean Ratatouille, accompanied with a mashed potato and roasted vegetables. Another good option is the risotto with wild mushrooms from Huaraz and Cusco, served with a tapenade of vegetables; or the Huancaí­na’s fettuccine with beef cubes.

Also, there are interesting alternatives of sandwiches, big and completes salads and pizzas (the Caprese has fresh and crunchy pizza dough). If you have to choose a date, maybe this is the place for a family meeting. All of the plates are made for sharing and the space is as comfortable as you can imagine.

By night, Alzo has an extraordinary atmosphere, not only for the music (sometimes, they have live musicians) but also for the cocktails. The bartender said that they are changing the menu but the spirit will remain the same: drinks, with or without alcohol, herbal mixes, fresh fruit (strawberry, passion fruit, tangerine, pomegranate) and innovative ingredients (cacao, molle pepper, coca). The infusions are a fresh new chapter.

(Photo: Marco Simola/Living in Peru)

The desserts are complex and well combined. The decoration in big plates made the visit complete. Only two samples: the brownie with lucuma, simple and effective; and the apple crumble with vanilla ice and cinnamon cream. Don’t have to choose, you can always share, or take it to go and continue enjoying Alzo’s experience at home.

Javier Garcí­a is a journalist. He writes for news, magazines and websites about ecology, gastronomy, sports and culture, and especially nikkei culture. He teached journalism in San Martí­n de Porres University and is the editor of the book of chronicles ‘œTentaciones Narrativas’. In 2016, he published some articles about vegetarianism for his blog ‘œCrí³nicas vegetarianas’. Twitter: javiernesto Instagram: javiernesto77



Javier García is a Peruvian journalist that writes for news, magazines, and websites about ecology, gastronomy, sports, and culture, specially Nikkei culture for APJ and Discover Nikkei. He teaches journalism at San Martín de Porres University and is the editor of the book of chronicles "Tentaciones Narrativas" (Redactum, 2014). He is also the founder of La Mesa - Pase y Pruebe, a fan page about news and events of gastronomy and culture.