The best "Peruvian Cuisine"-Restaurants
Chef Nobu Matsuhisa works in the restaurant in what was once Europe's first indoor tennis centre. He conjures up unforgettable fusion experiences from elements of Japanese and Peruvian cuisine. Tuna tacos or yellowtail sashimi with jalapeños combine both worlds of flavour.
La Muña" in the Hotel Adula in Flims presents itself as an elegant dining room. Head chef Domenico Zizzi and his team serve a choice of a 4- or 6-course omakase menu. However, we opt for a free choice from the menu. We start with a sashimi selection of O'Toro tuna, salmon and Swiss beef, accompanied by freshly grated wasabi. The raw pieces have a fine texture. However, anyone who has been to Japan will not be completely surprised by the taste. A glass of Jeeper rosé champagne, which elegantly absorbs the sea flavors, goes well with it. The "Ceviche of the Week" consists of salmon with wakame, sesame, raw and crispy onions in a well-balanced dressing. More of this, please! The Japanese wagyu beef on enoki tempura with chimichurri and ponzu sriracha sauce proves to be an aromatic powerhouse. Fat, acidity, spiciness and umami create a real explosion of flavor. The chicken gyoza with black truffle also impresses: crispy fried on the outside, juicy filling on the inside. A sake recommendation accompanies the starters harmoniously. For the main courses, we choose pulpo with coriander mayo and "frijoles blancos" puree and again Japanese wagyu, this time with physalis sauce, served with rice and burokkori - wild broccoli with sesame, shichimi, coriander and sesame sauce. The vegetable garnish is impressive, the wagyu is as tender as butter as desired. The pulpo is a little too soft, but the puree makes up for this. The mochi variation of chocolate, coconut, red beans and matcha is accompanied by an umeshu. Kampai!
At Zermatt's Schweizerhof, guests can expect a careful genre mix of Japanese-Peruvian cuisine. The dishes play with textures - raw meets marinated, sweet meets sour - and are surprising, not overloaded. The service is warm-hearted, the setting modern and elegant.
Nikkei cuisine, a fusion of Peru and Japan, awaits you high above Davos. Live cooking ensures that every dish is served fresh and immediately after preparation. It's exciting how you can indulge in the workflow of the chefs and the unique mountain scenery at the same time.
This Nikkei restaurant pairs an impressive interior with a focused menu of minimalist dishes. A copper gong from Asia anchors the space, while cocktails, outdoor seating, and weekend DJs shape the atmosphere.
Peru meets Japan and everything mixes with mountain flair, great views and a good atmosphere. This is one of Crans-Montana's hotspots, and not just in high season. What should you eat? Ceviche, wagyu beef, gyoza and a chocolate wasabi dessert to finish.
ISSEI is a Nikkei Japanese-Peruvian restaurant on the top floor of the Radisson Collection Hotel. Exotic flavors are paired with views of Tallinn Old Town and the bay, supported by matching cocktails.
This Vilnius restaurant introduces Peruvian and Nikkei cuisine through a playful, shareable concept. Fish dishes, ceviches, and colorful cocktails create a lively dining experience inspired by Peru.
In a lively pocket of Vesterbro, blush-toned walls set the scene for vibrant Latin American plates, driven by chilli heat and bright fruit acidity, with inventive dishes designed to keep diners engaged.
Just below street level, Llama’s warmly hued, tile-clad interiors set the mood for ceviche, tacos and grilled meats, alongside pisco sours and DJ-led late nights.
The best ceviche in Frankfurt has been served here for almost ten years. The cosily furnished restaurant in Nordend specializes in Peruvian classics.