Loche is a restaurant located in Patio Panorama, the new elegant business development center in Surco that caters to the trendy food crowd.
For those who don’t know about Peruvian produce, Loche is a kind of pumpkin. Grown in the north, its a very smooth, sweet kind of pumpkin that gives a beautiful taste to the dishes it adorns.
Although young Chef Andres Baertl says Loche is not a Northern ‘Norteño’ Restaurant it does give off that kind of vibe with its warm colors and decorations displaying Huacos and Toritos.
The menu is varied and full of seafood options and also offers lamb! It is well classified in 10 sections from entree to dessert, including a section for the kids (Cholitos), which is very helpful if you go out with your children. In La Esquina section you can enjoy some ‘Street food’ that includes tacos and three different burgers, the Cangreburger made of crab, the Oxaburger made from the original beef and the Tuna burger made with tuna.
We started the afternoon with entrees, one of which was my favorite, scallops! Conchas a la Brasa (39 soles for 6 scallops) and Conchas a la Chalaca (39 soles for 4 scallops). Conchas a la Brasa impressed me as the plate arrived still flaming, placed on a mountain of salt. The strength and saltiness of the alcaparras (capers), the crispy garlic, the butter, and the parmesan cheese complemented the scallops very well.
But even with the excitement of the flames, my favorite was still the Conchas a la Chalaca. They were fresh and the flavor combination between the chalaquita sauce (a mixture of onion, tomatoes, chilies, coriander, lime, and salt), the creamy acevichada, and the Tobica (smoked eggs of a flying fish) made my taste buds explode! If you can not decide which one to order, chef Andres offers you a duo, three of each, which I highly recommend.
The next dish was the Ceviche Tropical (36 soles). It was my favorite dish, if you are into oriental flavors like sesame oil, wasabi and soy sauce this is a dish for you. Presented beautifully, the fresh tuna combined with the coriander, chili, lime, avocado enhanced chalaquita, and the mango puree was mind-blowing. It has similar ingredients as a ceviche Nikkei but with an original twist, which to my opinión was the mango puree. This gave the dish the sweetness that complemented the sourness from the lime and heat from the chili. It actually reminded me of the flavors of Thai food.
Our lunch continued with another seafood dish, this time, the Ceviche de Mango (34 soles). This dish is very close to Chef Andres heart, as he told us the story of how his mum used to cook this for his family. It consists of Leche de Tigre ( the juices from the ceviche) made with avocado, mango, and topped with delicious grilled prawns. The dish was fresh and huge which makes it perfect for sharing.
Next, we had one of the best lamb dishes I have ever tried, and that’s saying something! I have lived in Australia, which, fun fact, supplies some of the best lamb meat you can find. Chef Andres impressed us with his Cordero Loche ( 44 soles ) which is his most distinguished dish. The plate consists of lamb ravioli in a wine sauce, surrounded by a loche mash, and topped with shaved manchego cheese. The lamb was soft and tender and the strong wine flavor combined with the sweetness of the loche making it a very tasty dish. I really recommend this dish if you enjoy lamb.
We finished the afternoon with dessert. The Piña Brulee ( 15 soles ), with its caramelized pineapple and coconut granita, made for a very simple but tasty dessert. Its freshness complemented the dishes we had earlier, but personally not my cup of tea as I like more complex desserts and I am a chocolate lover!
Everyday Loche offers you Agua Infusiadas, infused waters, which consist of water that has been infused overnight with different fruits and spices. We had one that was infused with rockmelon (cantaloupe), cinnamon and mint. It was refreshing and a good alternative to having with lunch instead of soft drinks.
The restaurant offers you a variety of cocktails and we tasted a few. The Fresco Pomelo (26 soles) which is a cocktail of a splash of Gin and grapefruit and the Amor de a Tres (26 soles) a combination of our traditional Pisco, soda water, and fresh grapes.
If you enjoy a non-alcoholic drink they have many ice teas on the menu. I recommend the Ice Tea of Berries, the vibrant color, and refreshing taste will deliver.
The Menu Details:
Tostones from 24 to 26 soles
Mar y Tierra from 26 to 36 soles
La Esquina from 24 to 34 soles
Brasa from 30 to 121 soles
Familia from 32 to 44 soles
Salad from 23 to 27 soles
Mini Veg Bowls from 6 to 10 soles
Kids Cholitos 24 soles
Dulce from 8 to 19 soles
Mini Dulce 3.5 soles
Av. Circunvalación del Golf 134, Local 108, Santiago de Surco Patio Panorama
Horario: Sunday 12 pm – 4 pm
Monday – Saturday 12 pm – 3.30 pm
6.30 pm – 10.30 pm
Tel: 01-359- 8985
Now that you're here:
We're asking you, our reader, to make a contribution in support of our digital guide in order to keep informing, updating and inspiring people to visit Peru. Why now? In our near 20-year journey as the leading English-language source on travel in Peru, we've had our fair share of ups and downs-but nothing quite like the challenges brought forth in the first quarter of 2020.
By adapting to the changing face of the tourism and travel industry (on both local and international levels), we have no doubt we will come out stronger-especially with the support of our community. Because you will travel again, and we will be ready to show you the best of Peru.
Your financial support means we can keep sharing the best of Peru through high-quality stories, videos and insights provided by our dedicated team of contributors and editors based in Peru. And of course, We are here to answer your questions and help whenever you need us.
As well, it makes possible our commitment to support local and small businesses that make your visit an unforgettable one. Your support will help the people working in these industries get back on their feet once the world allows us to make our dream of enjoying everything Peru has to offer a reality again-from its mouthwatering gastronomy, thriving Amazon and archaeological wonders such as Machu Picchu.
Together, we will find a way through this. As a member of our community, your contribution, however big or small, is valuable.