The Spirited Cocktail and Tapas Bar

Seabass, leche de tigre, sweet potato, coriander, dashi foam. Fishermen along the Pacific once traded tales as they “cooked” their catch in lime, letting the ocean’s gift transform under the sun. What began as sustenance became ritual - fresh, fiery, eternal

Avocado, salmon, citrus, puffed quinoa, coriander, in lima’s golden age, the avocado was crowned the queen of the table—filled with color, kissed by citrus, dressed with grace. A dish both playful and noble, forever salmon ruling summer afternoons

Queen scallop, herb garlic butter, toasted parmesan foam seashells have always carried whispers of the tide. In coastal kitchens, they became vessels for scallops baked with parmesan, a union of sea and hearth that turns every bite into a seaside memory

Oyster mushrooms, courgette, antichucera sauce, spicy mayo. Once, anticuchos were made with offcuts of meat, grilled over open fires for the workers of the Andes. Today, vegetables step into the flame, carrying the same smoke, the same spirit of resilience and gathering

Pork belly, achiote honey glaze, creme patissiere, crispy tapioca in the countryside, a small pig was a great treasure - raised with care, shared in feast. Slow-roasted, tender, crackling, it was never just a meal, but a reason for family to linger together long after the plates were cleared

Once the shepherds’ bread, fried in open pans in the spanish hills, churros crossed oceans and cities, becoming fairground joy and café comfort. Sweet, messy, always a little nostalgic

Matcha, once reserved for tea ceremonies, meets cheesecake, the symbol of indulgence. East and west dance on a plate—earthy calm wrapped in creamy decadence