The restaurant is set a block away from the busy hubbub of Calle Constitucion in a quaint space with half of the tables inside and half the tables in an outside courtyard that looks into the kitchen. As it was rather cold, we chose to sit inside.
As my Spanish is basically non-existent, it was nice that they had an English menu and the staff was incredibly gracious. As I don't drink, I imbibed on an awesome raspberry juice and was awestruck by the interesting bread plate that everyone has spoken about at this point. They looked really great, but the lack of flavor for some of the items didn't really work for me. I was glad that the server pointed out that the item with Easter Island ingredients contained banana, given my allergies to banana.
I ordered the appetizer with salmon and the oxtail stew. The salmon (SALMÓN EN CENIZAS Y TIERRA DE HONGOS CON COCHAYUYO CROCANTE) was interesting, but I found the cochayuyo ash difficult to eat due to its hard texture. The oxtail stew (CHOCHOCA QUELÉN CON ESTOFADO DE RABO DE BUEY Y MINI VEGETALES EN SU SALSA) was not what I expected, but it was presented in this fascinating bowl made out of potatoes and something else that I can't recall. I found the oxtail stew to be too salty for my taste, but I tend to like things on the bland side. Between courses, we were given these great palette cleansers of sorbets (one was lemon and lavender and the other was grape), which were fantastic. Given my banana allergy, the remaining dessert options didn't work for me and I was already way too full.
Interesting experience, but it didn't work for my palette. Great staff and good ambience though.
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