[Best_Wordpress_Gallery id=”494″ gal_title=”El Kapallaq 2018″]
Luis Cordero Larrabure, owner and a well-known chef, recognized recently by Congress for his contributions to Peruvian cuisine, greeted us in his new establishment – the third of its kind after the one in Reducto and the memorable one located in Petit Thours Avenue.
After a conversation-filled tour of the establishment, given by none other than the restaurant’s owner, we were more than ready to indulge ourselves into the flavors of the Peruvian fusion, Mediterranean and Basque specialties offered at Kapallaq.
We started with the Tuna Carpaccio, fennel and olive oil (s./56). This dish consisted of a large tray
covered with beautiful intensely red tuna cuts, sliced cucumbers and avocados surrounding the tuna,
fennel, Italian olive oil, and thick salt. The tuna was super fresh and enjoyable, and the fennel and
wonderful Italian olive oil gave it the necessary touch.
We then tried the Tiradito de Sales (s./52), a dish that comes in a large tray with several slices of
charella fish, fine olive oil, and thick salt. We noticed the black colored salt from the volcanic island of
Hawaii that Luis brings himself and the pink salt from the Andes region. While we appreciated the
freshness of the fish, perhaps a little bit less salt would have been better.
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