We have told you before about Limaná. It is a place we go to frequently. We love the open spaces, dining under a tree, and enjoying the cocktails from their bar.
SUSTAINABILITY BY DESIGN
Recently Limaná was rewarded with three stars —the highest rank— by the Sustainable Restaurant Association from London; this is based on a very extensive criterion. We talked to the owner Anita Belaunde, and she explained the process. Sustainability is measured on the resources and ingredients and impact on society and the environment, “I wanted us to apply more to understand the system and have a diagnosis than to earn the highest ranking. By design, we tried to be as sustainable as possible, saving energy, producing as much as we can, and dealing with great vendors” The exhaustive process took over a year, and after fulfilling their many request, they were told they ranked above 70% which means three stars, now they’re working to get the 100%.
THE NEW MENU
Some seasonal plates come in and out of the menu, like the stuffed portobellos we have tried. Now having the zero waste policy, new dishes have go into the menu:
For Starters, a new addition is the Broccoli Steak is roasted broccoli sliced in half, bathed in legume juice, lemon chimichurri, and snow peas. It is a thick piece of broccoli with an appropriate point between firm and tender, flavorwise, complex, and packed with umami. They also offer some crudo dishes like the “bonito apaltado” (mackerel with avocado) tartar, which is fresh, light, and flavorful. They also have a ratatouille with leche de tigre made with tumbo.
As a main course, there are options from pasta and risotto to fish. We tried their version of green rice, “arroz norteño”, a typical northern Peruvian recipe. It has whole-grain rice, lentils, and beans as a source of protein and is a flavorful dish. If you want animal protein, the trout comes from Puno, a rainbow trout harvested in Arapa. It is nicely done with a side of vegetables like tomato, asparagus, and cabbage, and also includes green pea cream and citrus butter. Also, from the jungle, the Paiche skewers have this giant river fish from Pucallpa with a side of cocona and a “chalaquita criolla” a minced vegetable mix like a “pico de gallo”
On the dessert end, we love the blueberry tart; it is a sugar and flourless crust with berry marmalade and fresh blueberries on top, this time we tried the banana tart, the same gluten-free pie filled with banana, almond milk, and coconut sugar topped with amaretto confit banana in butter and coconut ice cream, just the right amount of sweetness.
The drinks offer an array of alcoholic and non-alcoholic cocktails, i’m still cool for the Cool Mc. Cool, a cucumber, basil, and lemon drink and with alcohol, the Green Julep with Matacuy, ginger, lemon, and kombucha.
IN THE KNOW: Limaná is located on the 2011 Augusto Pérez Araníbar Ave, San Isidro. It is open Tue to Fri from 1 pm to 11 pm, Saturdays for brunch from 9 am to 11 pm, and Sundays from 9 am to 5 pm, you can reserve on their website
