The menu
A single descent, from the canopy to the cold shore.
The order follows the water and shifts with whatever the basin and the coast send us. The guided descent is served to the whole table at one set price, with a shorter coast selection for the counter.
The Descent
A single guided journey down the river, served to the whole table. The order follows the water, from the loud green canopy to the cold salt mouth, and it shifts with whatever the basin and the shore send us.
Aguaje and smoked paiche
includedAmazon palm fruit whipped soft, folded through warm smoked paiche, dusted with toasted sacha inchi seed.
Cushuro, river stone broth
includedGreen high lake pearls poured into a clear broth of grilled bones and charred andean onion, served steaming.
Aji charapita, terraced corn
includedGiant terrace corn grilled black over embers, lit with the small fierce yellow chilli of the foothills.
Native potato, cloud cream
includedThree native potatoes from a single high slope, baked in clay and rested in cultured cream and huacatay.
Cold current scallop
includedDay boat scallop barely cooked in its own cold liquor, brightened with native lime and cochayuyo sea greens.
Lucuma and dark cacao
includedWild lowland cacao set dark and bitter against the soft caramel of lucuma from the warm valleys.
The salt mouth
includedA cold infusion of toasted river grain and Pacific seaweed, poured at the close to return you to the sea.
From the Shore
A shorter selection drawn from the coast end of the river, for the counter and the bar. Choose your own bends in the current.
Tiradito of cold line fish
S/ 52Silver Pacific fish sliced cold, dressed in native lime, aji amarillo oil, and a whisper of cocona.
Charred octopus, foothill chilli
S/ 64Octopus grilled hard over embers, glazed with smoked aji panca and a paste of toasted andean grain.
Causa of native potato
S/ 48Layered yellow potato pressed with native lime, crab from the cold current, and a bright rocoto cream.
Paiche, river to fire
S/ 78Amazon river fish grilled over the long hearth, with green plantain and a broth of its own smoked bones.
Anticucho of cloud forest mushroom
S/ 46Wild mushrooms skewered and charred, lacquered in panca and finished with toasted sacha inchi.
Terraced corn, three ways
S/ 38Giant choclo grilled, popped, and creamed, with aji charapita and a dust of dried river herb.
Cocona and lucuma ice
S/ 36Sour basin fruit frozen against caramel lucuma, with a crumble of dark wild cacao.
The Cellar and Bar
Natural wine, native ferments, and river fruit pours, by the glass, the bottle, or a flight chosen to follow the descent.
Amazon fruit aperitivo
S/ 32Camu camu and cocona pressed bright and low in alcohol, served long over river ice.
Pisco of the warm valley
S/ 40A single estate pisco from a terraced slope, poured neat to read the grape and the altitude.
Masato, gently soured
S/ 30A soft fermented brew of the basin, low and faintly sweet, served cold in a clay cup.
Coastal white, by the glass
S/ 38A saline low intervention white grown near the cold shore, mineral and unhurried.
Andean red, by the bottle
S/ 240A high altitude red from a single family, light and clear, made the old slow way.
The river flight
S/ 180Five pours chosen to walk the descent, native ferments and small grower bottles only.
The river decides each day. Let us cook its whole length for you.