I was so excited to hear that La Pescaderia was opening another location in Lima. For the past few years I have been a regular customer at the La Perla location. The food has always been very good, but the neighborhood is a bit on the rough side. The new location in Barranco is spectacular. The restaurant is located inside a beautiful mansion that was built in 1908 by the great-grandmother of the owner of La Pescaderia, Jose Antonio Lopez de la Fuente Schiaffino. Jose took great care and attention to detail when he renovated this mansion. I just love the interiors. Every detail in the floors, ceilings, and lighting was perfect and the color scheme of turquoise and pink accents reminded me of the South Beach area in Miami. On one of the large walls hang several very large black and white photos from the exclusive Cabo Blanco Club in northern Peru from the 1950’s, including one of Ernest Hemingway with a huge marlin that he caught.
I was interested in listening to Jose speak about La Pescaderia’s use of and promotion of sustainable fishing. Sustainable fishing is an ethically sound method of supplying fish and seafood to people without damaging the ecosystem. It includes maintaining healthy population levels by avoiding over-fishing. I was happy to hear how passionate the staff was about this practice and the farming of fish in protected areas as well.
I scanned the menu and found some of the same dishes that are served at the La Perla location, but also an addition of many more. Our table was excited to sample many of the new items. All the fish dishes we sampled were extremely fresh. To begin every dining experience at La Pescaderia, a light fish broth served in a unique, made-for-the-restaurant mug in the shape of a fish arrives.
We then eagerly tasted a few of their starter dishes, beginning with a couple of the tiraditos, which were very fresh. The tiradito ponzu plate arrived, which contained thin slices of bonito (fish in the tuna family) lightly seasoned with soy sauce, lime juice and green onions. The tiradito suai (a fish in the grouper family) was just as fresh. I was happy to see that they have the tiradito de atun nikkei on the menu as well. I order this dish most of the time because of its fresh slices of sushi-grade tuna with a sweet and salty Asian sauce containing soy, crushed peanuts and green onion.
I am a scallop lover and when the shot marino showed up at the table I was delightfully pleased to try scallops mixed with maca, tartar sauce and bit of avocado served on a white spoon. Next time I visit, I will be sure to order this again. The maki acevichado was one of the best makis I have had in a long time. This maki roll contained tuna, shrimp and avocado which was served with the acevichado sauce of mayonnaise and leche de tigre (a sauce with flavors of lime juice, peppers and fish). I could not get enough of this maki roll. It was a perfect combination.
My favorite dish on this day was the crocante de palta con mariscos en salsa de cocona. This is an "absolute must order" dish, which contains an avocado tempura (deep fried) surrounded by cooked mussels, calamari, shrimp and octopus in a light sauce of the cocona fruit. The textures of this dish were incredible; there is the crunchy on the outside, creamy on the inside avocado and also the saltiness with a slight sweetness from the sauce. I did order this dish on a return visit and it was a crowd favorite once again. Absolutely mouth-watering!
The main dishes we sampled were the salmon with penne in a pesto sauce and the swordfish with a spinach puree topped with garlic butter. Both decent dishes and ample portions. On my return visit our table also tried the mahi mahi with tacu tacu (the mixture of rice and beans that is mashed together and fried) and a remark was made at the table that La Pescaderia’s tacu tacu was definitely one of the best and this came from a tacu tacu "expert.”
We barely had room for dessert but did try the capon de frutas which was comprised of biscuits with a butterscotch sauce and layers of sliced mango and strawberry and topped off with whipped cream. This dessert was served cold and was very refreshing on this summer day. A variety of other desserts are offered as well. A chirimoya (Peruvian fruit which tastes like a creamy pear) dessert topped with meringue was chosen on a return visit and it was also a winner. The desserts tend to be more of the typical, traditional Peruvian desserts.
I must to mention that La Pescaderia has a wide variety of unique cocktails as well as pisco sours. The bartender recognized my husband when we were sitting down and immediately signaled to him if he wanted his usual pisco sour. They make a very good one and my husband always orders them here. The chilcano con carambola (pisco with starfruit juice) is not too bad, either, and a popular cocktail, the truche (a combination of pisco, cranberry juice, cocona juice, fernet branca and a pinch of salt) really has an interesting appeal with the sweet and herbal flavors combined.
Good friends that live within walking distance of La Pescaderia recently told me that it is one of their new favorite restaurants in Barranco. Evidently the word has spread about how good this restaurant is because on my return visit every table was full at lunch. I highly recommend you call to make reservations during the lunch hours. Dinner hours at the restaurant are not quite as busy.
La Pescaderia also has an adorable storefront located directly to the right of the main restaurant location which opens at 8 a.m. and serves a variety of bread, sandwiches, soup, juices, and a few other light choices. The store also has an area with an abundance of frozen goods for sale such as American angus steaks, various fish, lobster tails, crab, etc. If you are looking for quality meat or fish/seafood choices to prepare a special meal, this is an ideal place to purchase these items. The quality is much better than what you would find at any of the leading supermarkets.
I believe La Pescaderia will keep their old and new fans returning for many years to come.
Av. Grau 689
Menus offered in Spanish and English
Sandwiches: 12-18 soles
Salads: 26-30 soles
Causas: 24-40 soles
Starters: 9-28 soles
Hot Appetizers: 20-33 soles
Tiraditos/Ceviches: 14-46 soles
Main Plates: 32-45 soles
Deep Sea Fish (Tuna, Marlin, Mahi Mahi, Swordfish): 36-40 soles
Non-Fish Main Dishes: 32-48 soles
Postres: 10-16 soles