Miraflores, Lima

Lima, loud
and lime-bright.

Peruvian roots, Venezuelan heart, and a grill that never stops. Pull up a chair and stay late.

Book a table

Skewers and corn cooking over open coals

On the grill, all night

A bright bowl of ceviche with red onion and corn

Ceviche del día

Open late

Tue to Sat

Kitchen until midnight, wine a little longer.

Two cuisines, one grill, no quiet nights.

We cook the food we grew up on, Peruvian on one side and Venezuelan on the other, and we put all of it in the middle of the table.

Peruvian roots, Venezuelan heart, and one very good grill.

Our story →

What we are known for

The short list that keeps the room full.

See the full menu →

Ceviche del díathe catch, cured

Whatever lands fresh, cured in leche de tigre with red onion, choclo, and sweet potato.

Cold

Anticuchos de corazónbeef heart skewers

Marinated in ají panca, grilled hard, and served with that green sauce we cannot stop making.

Fire

Arepa de pabellónthe stuffed one

Warm corn arepa packed with slow beef, black beans, and sweet fried plantain.

Pollo a la brasacoal-roast chicken

Half a bird in our marinade, slow over coals, with fries and three sauces to fight over.

Fire

Tiradito de la casathin and citrus

Slices of white fish under a rocoto leche de tigre with a little orange.

Cold

Suspiro limeñothe sweet finish

Soft caramel cream under torched meringue, exactly as sweet as your abuela warned you.

Dulce

A few things we get loud about.

Drag through a handful of plates from recent nights. The order on the table shifts with whatever the morning brings in.

The fish lands at dawn

The ceviche is never the same twice. Whatever the boats bring in by morning is what gets cured for the night, so the cold side of the menu quietly rewrites itself every day.

Everything touches fire

The grill runs from open to close. Anticuchos, octopus, sweet corn, even the cauliflower, all of it picks up a little smoke before it ever reaches your table.

Natural wine, zero drama

Our list is all small growers and low-intervention bottles. No lecture and no snobbery, just things we genuinely like to drink, poured by the glass until late.