Restaurant review: Kañete


Some places deserve more than one visit in order to see how the chef continues improving the menu. That’s what happens in Kañete, a restaurant featuring popular Peruvian dishes with a refreshing twist.

A visit to connect with the restaurant’s creator

The restaurant’s chef, Israel Laura, uses his culinary training and love for his craft in order to assure that returning guests will always be amazed. About his style, he says “There are many things that show who I am, like the salsa music, the art pieces, and the decoration.” With Israel’s unique perspectives and his love for popular culture, it’s easy to feel comfortable in Kañete. And this is why we made yet another visit to the restaurant: to get to know Israel Laura’s unique culinary styles.

Jamón de pato (Photo: Maria Alejandra Baraybar/Traveling & Living in Peru)

The food

The first innovative plate we tried was the Jamón de pato, Ham of Duck (S/ 35). This creative dish is served with a light
arugula salad, bread slices, and a Loche pumpkin foam. Yes, it’s a rare name for a dish, and it is surprisingly delicious. The duck is one of the specials here, which they prepare in many ways (check out the Sorpresitas de pato in the previous review).

Conchas a la Brasa (Photo: Maria Alejandra Baraybar/Traveling & Living in Peru)

If you come at night, you’ll notice how they offer delicious snacks that are perfectly suitable for accompaniment with a craft
beer. The Chicharrón de pejerrey (S/ 26) is an example of this. The dish consists of fried silverside fish (very crunchy), served with tuber chips, and a spicy sauce made with charapita chili, tartar cream, Andean herbs. The flavor is intense, and the silverside melts in your mouth. The third plate we tried was the Conchas a la brasa (S/ 40) dressed in a really good seafood sauce. The plate’s served with a chalaquita salad. Let it be known that this was our favorite plate.

Andean ham (Photo: Maria Alejandra Baraybar/Traveling & Living in Peru)

Also standing out from their main dishes is the rice with Andean ham (S/ 40), which was truly spectacular. The dish is very generously portioned (a lot of meat), and consists of pre-cooked ham and a rice, similar to a paella but very moist. Breaking from any expectation that this is a classic plate, it’s served with figs, a dressing with carmelized onions, peeled tomatoes, pickle, and chickpeas.

Manchapecho (S/ 40) is a powerful plate that’s similar to the classic carapulcra, a Peruvian dry potato stew, which contains noodles called sopa seca (it means dry soup). The best part is the pork belly, which is very crunchy and tasty. It also comes with olives and a basil salad that is perfect to refresh your palate. If you want to experience uniquely authentic Peruvian cuisine, there are other plates that you must taste as well. The restaurant also has two unique plates that are designed to be shared between two people: cabrito de leche (goatling), cooked with rosemary, and the lechoncito oriental (oriental piglet)  which is stewed in a cinnamon sauce. Kañete has many special plates to seduce you.

You should also let it be known that this restaurant will have surprises in store for you; you probably haven’t had a full experience at Kañete unless you order the representative place from which the restaurant gets its name. Make sure to look on the menu for this special dish.

Calle Santa Rosa 345, Surquillo
Tel. 455 6095
Monday to Sunday, 12.30 – 16.00
Thursday to Saturday, 19.30 – 24.00

Starters: S/ 26 – S/ 48
Main dishes: S/ 38 – S/ 54
Special plates for two: S/ 200 – S/ 230
Desserts: S/ 22 – S/ 30
Kañete’s drinks: S/ 25 – S/ 30
Classical drinks: S/ 25 – S/ 50
Bonus: they offer catch off the day with different preparations (fried with garlic, grilled, in
Nikkei sauce, etc.).



Javier García is a Peruvian journalist that writes for news, magazines, and websites about ecology, gastronomy, sports, and culture, specially Nikkei culture for APJ and Discover Nikkei. He teaches journalism at San Martín de Porres University and is the editor of the book of chronicles "Tentaciones Narrativas" (Redactum, 2014). He is also the founder of La Mesa - Pase y Pruebe, a fan page about news and events of gastronomy and culture.