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The temple of temptations (located in La Rambla, Morelli Street in San Borja) welcomed us with an open space, which gave us a sensation of transparency without losing its warmness. Polished concrete, porcelain with a marine color accent with pepelma from floor to ceiling, like a big wave coming through a wall, opened the way to offer an invitation for us to get closer to the bar, which was made out of polished marble, and surrounded by bamboo chairs. Overall, the space felt natural ecological. While traveling up the staircase to the restaurant’s second floor, we felt like we were traveling on the way commit a sin of overindulgance. “In here, there is no suffering, no guilt either, just pleasure, go ahead” read phrase engraved in the steps of industrial fluted iron in a red vermilion tone. The restaurant boasts a modern architecture, comfortable and warm, which is not very common in this type of establishments. It’s definitely a place to contemplate and enjoy without remorse.
I always value smiles and good attention, and that’s how the chef and his team showed up. Daniel told us he’d been interested in the kitchen since he was young. He made his first inventions in his grandma’s kitchen, who he assures, was a great cook. Despite his early calling to become a chef, he followed a different career path as a young adult. A few years later, he undertook his first internship in the well-known restaurant Marisa Giulfo. He then traveled to Chile in order to keep learning about the culinary arts. After five years away from Peru, he returned in order to use his training to become a professional cook. During his years of apprenticeships, he worked in restaurants, on cruise ships, and at hotels. With that same innovative spirit, he created the menu for Pescados Capitales, in which Peruvian food is the main star.
Pescados Capitales show an authentic concern for the environment. None of our drinks had plastic sorbets, the salt they use comes from Maras, Urubamba community (a 50km of Cusco). “If it is in danger of extinction by season, don’t order it”, is the motto they use to encourage respect for threatened species. This is important so our next generations can enjoy our marine diversity.
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