Thematic restaurants are usually left in the limits of their classification. Fortunately, Barra Maretazo is more than a seafood restaurant. This restaurant distinguishes itself for its imaginative decoration (graffiti, shells, timbers recovered from the sea, a boat that serves as a table), the presentation (the waiters wear Hawaiian shirts, the tableware has been chosen carefully) and because the menu, translated in English, offers plates that are clear and original.
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Barra Maretazo opened its doors more than 23 years ago as a classic seafood restaurant with a large menu. The restaurant always offers a catch of the day, has low prices, and offers a casual setting, where you can go to a table, take off your shoes and socks, and bury your feet in a sandbox. The cold bar is open, so you can see how they work while preparing dishes such as Leche de tigre (mini and normal, S/ 13 and S/18) as well as the appetizers.
[caption id="attachment_162304" align="alignnone" width="620"] Pichanguitas de pulpo (Photo: Maria Alejandra Baraybar/Traveling & Living in Peru)[/caption]
First, we tried the Pichanguitas (S/ 18), chopped seafood with a red chili sauce that will make you feel the spice without hurting you. They have six kinds of Causas, including the bonsai ones (S/ 18)and Nikkei style (panko bread crumbs). For the traditional (S/ 28) you have a handful of excellent choices, such as fresh crumb meat; ceviche marinated with lime, olive oil, and avocado; shrimp and avocado in a sweet and tangy sauce; or a vegetarian option which is made with mushrooms. These dishes are also served with a soft and delicate pureed potato.
The menu also includes several unique options, such as octopus slices perfectly marinated with lime juice, olive oil, cilantro, and oregano, or jumbo shrimp coated with panko bread crumbs, served with a warm passion fruit sauce. But for us, the best idea of this restaurant is to keep things simple by ordering one type of seafood. You can't go wrong with the conchitas (scallops), which you can order with Parmesan cheese, sautéed with garlic and white wine, or al pesto, with basil and spinach sauce.
[caption id="attachment_162299" align="alignnone" width="624"] Ensalada Tropical (Photo: Maria Alejandra Baraybar/Traveling & Living in Peru)[/caption]
If you want to try a seafood salad, Barra Maretazo offers you three powerful options. We tried the Tropical (S/ 25), which had a mix of lettuce, lightly crusted fried shrimp, avocado, and mango, properly seasoned with a sweet mustard sauce.
[caption id="attachment_162302" align="alignnone" width="624"] Fettuccini con Langostinos a la crema (Photo: Maria Alejandra Baraybar/Traveling & Living in Peru)[/caption]
If you want something more classic, I suggest that you try the traditional ceviche (or the mushroom ceviche for vegetarians), the tiraditos (again, four options, our recommendation is with avocado and capers). But the success for us were the pastas, three kinds of pasta (fettuccini, spaghetti and cheese ravioli) and six options of sauce (S/ 33 each one). The creative salad comes with Pesto de yuyo, basil, spinach, and crunchy seaweed.
[caption id="attachment_162303" align="alignnone" width="620"] Blue Sour (Photo: Maria Alejandra Baraybar/Traveling & Living in Peru)[/caption]
There are more surprises in Barra Maretazo, like the desserts (crepes and suspiro de limeña are some options), the chicha morada (like the grandma’s), the evening menu includes flatbread and the drinks: it is one of the few restaurants that have wine by glass or bottle, red and white, pisco cocktails, we tried the Blue Sour with curacao liqueur and other top cocktail drinks include vodkas. They used to make some artistic events, so you will find something new every day.
Alcanfores 373, Miraflores
Tel. 237 8385
Monday to Saturday, 12.00 – 23.00
Sunday, 12.00 – 18.00
Appetizers: S/ 18 – S/ 30
Salads: S/ 25
Soups: S/ 15 and S/ 30
Main dishes: S/ 26 – S/ 34
Desserts: S/ 10 – S/ 11
Coffee and infusions: S/ 5 – S/ 8
Beers: S/ 9 – S/ 17
Cocktails: S/ 18 – S/ 28
Wine: S/ 45 – S/ 100 (by glass, S/ 18)
Bonus: the team of the restaurant (waiters, bartenders and chefs) speak English.