Restaurant Review: Barra Verde

0

Barra Verde is the eco-friendly restaurant and bar destination which opened up in 2016 in Miraflores on the ever-expanding Av. La Mar.

This slideshow requires JavaScript.

The renowned Berckemeyer family are the owners of this ambitious venture and building.

Interior (Photo: Marco Simola/Traveling & Living in Peru)

What You’ll Find Inside

The first three floors house the high-end concept store, Morphology. The fourth floor is a space dedicated to a variety of art exhibits and private parties. One of the popular attractions as well is the butterfly garden exhibit/mariposario. Butterflies are evident almost everywhere you look, not only in the garden, but also decorative butterflies in the store and decorative butterfly touches in the restaurant located on the spacious 5th-floor rooftop terrace.

This was my sixth time dining at the nutritional powerhouse, Barra Verde since they opened up in September of 2016. Barra Verde is very popular among the female persuasion, myself included…. and the men seem to like it too. Shopping is fun here because you have a unique selection to choose from. After shopping many people are attracted to the beautiful ambiance of this rooftop restaurant. You are immediately transported as you walk off the elevators into this spacious garden paradise. There is greenery everywhere you look…..between the plants, orchids and the wall entirely covered by creeping greenery to the motif of the green furniture with plant patterns. Green is everywhere as can be expected by the name of the restaurant.

The Menu

The menu at Barra Verde strongly focuses on healthier options and lighter fare. Barra Verde cultivates and grows a large variety of organic-certified designated produce (approximately 54 products) from their personal gardens in the Pachacamac region. The meats, poultry, and fish they serve are also first class quality. For those health-conscious diners, under each individual menu item, there is a nutritional table that reveals information such as the calorie count, amounts of carbohydrates, proteins, fat, cholesterol, and sodium.

La Colorada (Photo: Marco Simola/Traveling & Living in Peru)

The Refreshments

We sampled two of the flavored waters of the four offered at Barra Verde. La Fashion combines slices of kiwi mixed with watermelon, strawberries and organic spearmint leaves. We also shared La Colorada, a mixture of blueberries, raspberries, blackberries, and strawberries combined with organic basil leaves. You have several water choices such as filtered, domestic, imported, and sparkling. These are refreshing and healthy beverage options which all cost 9 soles. Barra Verde also offers a wide variety of smoothies and extracts.

Besides the flavored fruit waters, Barra Verde is now providing complimentary bottles of Aguaymanto Kangen water on every table. This water has a large number of antioxidants, alkaline and an abundance of health benefits.

The Food

We began our dining experience with the tostones de jamón (S/. 36). This was a satisfying dish. Two hearty slices of integral toasted bread topped off with a kale pesto, diced tomatoes, a generous amount of arugula and a drizzle of olive oil with the final touch of thin slices of Serrano ham. The generous amount of arugula elevated this for me. The chips that accompanied were a bit lackluster (missing the crunch and salt).

La Monarca (Photo: Marco Simola/Traveling & Living in Peru)

The salads are very popular at Barra Verde. We shared La Monarca (S/. 28). The presentation was stunning, vibrant and colorful, and generous in size. The majority of the ingredients in this salad come from Barra Verde’s organic garden. The salad was substantial as well as being healthy and delicious. The salad was comprised of a steamed chicken breast, assorted garden lettuces, smoked bacon, fresh cheese, hard-boiled quail eggs, lightly roasted bell pepper, sweet yellow corn, cherry tomatoes, carrot spirals, avocado and radish slices. For an additional cost (between 26-38 soles) you can add another ingredient to any of the salads such as sirloin steak, chicken breast, sea bass, salmon or shrimp.

The tartare de salmon del chef (S/. 49) was excellent. The salmon was of very good quality and fresh. Barra Verde’s version of this tartar combined salmon, wasabi, diced Japanese cucumbers, a hint of sweetness provided by diced green grapes, a special volcanic pepper (Pimienta del Timut), a sprinkling of furikake (a Japanese dry seasoning spice), and decorated with a crispy salmon skin triangle. The tartar was accompanied by a small salad comprised of arugula, hearts of palm and cherry tomatoes. This luscious little number was carefully balanced and hit the mark for me. The quality of all the components of this dish was first class. Salmon is a highlight at Barra Verde and I also recommend their Salmon en Salsa de Ponzu Cítrico as well as the Tataki de Salmon Fresco which I have enjoyed several times.

Langostinos al Coco y Mango Picante (Photo: Marco Simola/Traveling & Living in Peru)

Our last dish, Langostinos al coco y mango picante (S/. 39) was the table favorite. The flavors were in perfect harmony. A generous amount of shrimp was served inside of a scooped-out mango. The curry, coconut and mango sauce were intense and intoxicating. A wonderful flavorful “rice” prepared with cauliflower instead of the typical white rice accompanied this dish, which was a nice change of pace. A mixture of lightly sauteed snow peas, bean sprouts, and red bell pepper slices balanced out this dish. This is one of the most popular main dishes served at Barra Verde, with good reason.

The Cocktails

We sampled a couple of the house cocktails offered at Barra Verde during our visit. The first one was the Mariposa di Durazno (S/. 30), a concoction of aguaymanto-macerated pisco, peach liqueur, pulp of both the pitahaya fruit and aguaymanto served in a festive tiki glass. Both refreshing and delicious.

Morpho Tonic (Photo: Marco Simola/Traveling & Living in Peru)

One of the new cocktails at Barra Verde is the MorphoTonic. We really enjoyed the unique and refreshing nuance of this beverage. The combination of Citadelle (French gin), Black Label, Benedict, sour mix and elderflower liqueur did not disappoint. The light sprinkle of cinnamon on top added another dimension.  

What We Thought Overall

Over the past year, I have observed some positive changes at Barra Verde. During their first six months, the service was painfully slow during my first two visits and there were some quality control/food preparation issues. My last three visits to Barra Verde have been positive and the service is better, more attentive and the quality of the food has improved. The food is generally solid and has the potential to be even better.

The food and drink are on the pricier side, but this can be expected when you are consuming organic and high-quality food. I am willing to pay more for quality. Barra Verde is a wonderful destination to relax, eat healthily and spoil yourself.

Barra Verde

Av. Mariscal La Mar 1332, Miraflores

Reservations:  399-6892

Phone:  999 128 317

Hours:  Tuesday-Friday:  12:30 p.m.-3:30 p.m.

                                        7:30 p.m.-10:30 p.m.

           Saturday:  9:30 a.m.-4:30 p.m.

                            7:30 p.m.-10:30 p.m.

           Sunday:  9:30 a.m.-4:30 p.m.

Closed Monday

Seating capacity:  approx. 50

www.morphology.com.pe

reservas@barraverde@gmail.com

Facebook

Parking garage below

Valet parking & street parking

Breakfast:  S/. 8-28

Starters/Appetizers: S/. 25-65

Sandwiches:  S/. 24-35

Tostones/Toasts:  S/. 28-36

Salads:  S/. 26-28

Tostones de jamón (Cover photo: Marco Simola: Traveling & Living in Peru)

Comments

comments

Sheila Christensen Jeanneau

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.