Restaurant Review: KG Cocina de peso

More than a year has passed since our last visit to KG, Cocina de Peso. I remember well how pleasantly surprised we were with their cuisine back then. If we thought last time it was excellent, this time, it was even better! This is a fabulous food option you cannot miss, thanks to the quality of the food, the variety of options, the generous portions, the service, and the unbeatable prices.

Ambiance and setting

They still have no signboard, but the enchanting colorful bougainvillea covering the front terrace will lead you straight into the restaurant. Inside, you’ll find a lounge area for drinks and appetizers, as well as three areas for dining. The décor is casual with vintage elements here and there. There is also plenty of light and fresh air running through, making the visit quite pleasant.

Owners and chefs

Carla Dávila, Chef and co-owner of the restaurant greeted us and was excited to introduce the new menu. Both in terms of food and drinks, there are a number of novelties, she said, and only very few dishes –the most popular ones like the Lomo Saltado or La Toro – remain from the old menu. Additionally, they still offer contemporary Peruvian food. The menu is in Spanish and English, and their gluten-free, lactose-free and vegetarian options are clearly identified.

As you take a seat, a waiter brings in a wooden tray with toasts and a homemade chili jam that are courtesy of the house. Despite the fact that the toasts were so addictive, I had to make a pause to save space: as the restaurant’s name KG, Cocina de Peso clearly suggests, portions tend to be quite big.

Starters

We started our experience with a Carpaccio del Mar (s./32), a fresh shrimp carpaccio, mushroom butter, yellow chili creamy sauce, katsubushi, and homemade sweet potato crackers on the side. The carpaccio was fresh as it could be, the sauce was delicately savory, a total delight and the crunchy crackers were crunchy nice to have.The next starter was the Quinoa Colorida Nikkei (s./24), another amazing dish consisting of a bowl with three types of quinoa, avocado, cherry tomato, pickled turnips, and a ponzu dressing. This was not just any quinoa salad; this was a fantastic mix that you really cannot miss.

Then came El cebichón que todos quieren (s./45), and what a perfect name it has. This was a large tray was piled with fresh charella fish, shrimp, scallops, octopus, clams, fish egg tempura, glazed sweet potato cubes, corn, and canchita chullpi. It was bathed in a wonderfully spicy citric sauce, and a touch of cilantro oil. This dish is one of the best-mixed ceviches I have ever had and is big enough for two people hungry people.

Since our last visit, a few pokes have been added into KG’s menu. We tried the KG Poke Bowl (s./28) with trout, avocado, mango, Japanese kiuri (cucumber), wakame (algae), crispy nori chips, and an acevichada sauce. We enjoyed this fresh and tasty Hawaiian dish. We moved on to the main dishes, although I have to say that the starters were so well served, that they could have easily fallen in the main dish category as well.

Main dishes

We tried the KG di Mare (s./50), a large tray of seafood tagliatelle with garlic and bacon bites, olive oil and white wine sauce that was quite savory although slightly salty. We made sure the information was passed on to the chef so that this dish can be fully enjoyed by customers.

The Aires de la Selva (s./42), a braised trout, patacones (plantains), cocona salad and a mishquina dip came next. The trout was nice but slightly salty. There are a few pasta dishes at KG, and we tried the Pasta pesto (s./32). This dish consists of homemade ñoqui, mushrooms, avocado cubes, tomatoes confit, a rustic pesto sauce, and black sesame seeds. I am no fan of ñoqui, but these were good.

Next, we moved on to the sandwiches category. KG has added quite a few but retained La Toro (s./36), one of their most popular dishes. This is a big tall beef burger served in a squash bun, with slightly melted cheddar cheese, mushrooms, a house aioli, and an incredible Jack Daniels bacon jam. As soon as we had our first bite, we totally understood its popularity. The bun was soft and tender as a cumulous cloud, while the mix of ingredients in that bun had an incredible taste. I believe that jam had to do a lot with the fabulous end result. Additionally, the chunky yellow potato sticks that came along were impressive as well. What was impressive too were the chunky yellow potato sticks that came along. These chips needed no sauce as they were so incredibly soft and tasty that you could not stop eating them. These chips were so incredibly soft and tasty that you could not stop eating them and they didn’t even need sauce.

And when we thought La Toro was quite something, then came El Lomazo (s./ 33), a ciabatta bread with abundant grilled beef tenderloin, melted Characato cheese, a wonderful tomato jam, some greens, and an anticuchera mayonaise. This sandwich was simply mouthwatering and topped the previous one; it immediately became the team’s favorite dish. Plus, the yellow potato chips with skin that come along are simply heaven on earth and highly recommended. KG, for sure, has the best potato chips in Peru, whatever version you choose to order.

Dessert

With anticipation to try some of the restaurant’s new desserts, we started with the Cocatín de Frambuesa (s./24), a chocolate-based merengue disc topped with chocolate mousse and fresh raspberries, and a strawberry sorbet on the side. The dessert was nice and delicate, and the sorbet was fantastically refreshing.

We also had the Melcochocolatoso Ice (s./20), a long bar of chocolate and coffee brownie, topped with pecan nuts, salty Maras caramel, and a scoop of homemade Madagascar vanilla ice cream. The dessert is big enough to share and it was wonderful. Our last dessert was the Picapuffs (s./22), a joyful version of the traditional picarones (squash and sweet potato fried doughnuts) that comes along with three types of sauces: chancaca and ginger honey, pastry rum custard, and blancmange. The puffs were golden, crispy and full of flavor, and together with the sauces, were a delight to have.

The Drinks

The cocktail menu also has also some new additions. We tried The Kiss (s./32), a vodka-based drink with pisco soaked in red berries, cava, and passion fruit. It was refreshing and pleasant. Then came the Palo Santo (s./28), Jack Daniels, cynar, grapefruit, and cinnamon. This drink had a wonderful smokey taste, and it immediately became the team’s favorite. I highly recommend it. The other drinks were La Otra Colada (s./30), a variation of the classic Piña Colada with mango fruit, and the No me jora (s./28) with jora (fermented corn-based drink), apple liqueur and Jack honey that was difficult to define.  

At KG there is no shortage of drinks and beverages, in particular, pisco-soaked ones. They produce their own varieties, and you can choose from the wonderful display that decorates a few walls in the establishment. For those not interested in alcoholic beverages, KG also offers an interesting list of fresh fruit mixes that sound quite appealing. We tried the Kiwibol (s./ 14), a mix of kiwi and star fruit that was nice and refreshing.

A visit to this restaurant is highly recommended

KG managed to conquer our hearts and palates once again.  Not for nothing they were nominated for the famous Summum Awards 2018 in the ‘new restaurant’ category. The flavors were incredible, the presentations were impeccable, the portions quite generous, and the prices unbeatable for what you get.

I have also tried their lunch menus (s./25) consisting of a starter and a main dish, and they are an excellent option as they are not only genuinely tasty but also abundant. You can choose your starter from one of the three options they have, and the main dish from amongst the five options they offer. Every month, there is a change in food menu options.

KG Cocina de Peso
Bolognesi 351 Miraflores
Telf. 242 9172

Opening hours – Monday to Saturday 12.30 – 4 & 7 – 11, Sunday 7 – 10Parking – yes
Delivery – Rappi

Snacks – s./28 – 40
Starters – s./24 – 34
Sandwiches – s./ 16 – 36
Main dishes – s./ 32 – 50
Desserts – s./18 – 24
Wine by the glass – s./  18
Beer – s./12 – 17
Cocktails – s./12 – 24
Refreshments – s./ 6- 10
Hot beverages – s./ 8 -14