Yakumanka, Gastón Acurio's cebicheria in Barcelona
Ceviche or ceviche? Both are accepted, but in this case the chef has opted for the cebichería with b. Barcelona It has been the city chosen to locate its only restaurant outside Peruvian borders. For some time he was at the head of Astrid and Gaston in Madrid , closed today, and so much in Barcelona and Madrid, both today under the direction of new entrepreneurs. Without forgetting that Gastón Acurio also signs the proposal for terrat, the spectacular rooftop of the Mandarin Oriental of Barcelona.
To enter Yakumanka is to do it in a typical cebichería of the Andean country . Fresh fish of the day displayed for all to see, chefs creating non-stop behind the bar , hubbub and ruckus among the diners and eager to have fun.
In Yakumanka everything is SAUVAGE
Here they shake hands he best products from the waters of Spain , with the best ingredients and the most authentic recipes of Peruvian marine cuisine”, as the Peruvian chef explains. Because, what better than joining forces with your know-how and the most precious ingredients of the country where you open your restaurant?
The place exudes a seafaring essence on all four sides and much ' ceviche power' . Not in vain, Acurio launched a book with the same title, where together with the best cebichero masters of Peru, he traveled the coast of the country in search of the most interesting creations.
Even though that reading 'the best products' It may sound like a sablazo in the account, nothing is further from reality, because here we have wanted to respect above all a very appetizing average ticket and aimed at all audiences.
The concept revolves around a cebiche and tiraditos bar in view of the diner and large wooden tables to share, although they also have others for smaller groups.
From the hand of Gastón Acurio himself and that of César Bellido, his chef , a menu full of finger-licking creations has emerged. As a basis they have taken their 'fisherman's kitchen' to which they have been adding preparations and ingredients from here and there.
How does a ceviche Lima-Barcelona ? This is one of the star dishes of Yakumanka. The base is that of the classic peruvian ceviche , to which they add saffron to create the connection between the two cities. Another one of our favourites? Chaufa covered rice , a spectacular delight made with seafood and vegetables, which are then covered with t shrimp omelette and nikkei sauce.
We continue salivating with seafood dishes such as crab with northern curry, yellow chili pepper and lots of cilantro. They also have sandwiches and lots of wild fish. And if you are more into meat than fish, ask for their high loin braised chorrillana.
In addition to the very interesting food menu, we could not forget about the liquid proposal. What is the Peruvian star drink? The Pisco Sour , of course. But man does not live by pisco sour alone. Using this grape brandy (yes, that's pisco) as a base, they prepare cocktails like the Captain Barcelona with vermouth and pisco , the Chilcanazo, a super aromatic and sweet cocktail , made with pisco acholado, passion fruit juice, basil, mint and huacatay, and many more with names as suggestive as abusive ... What is this one wearing? We let you discover it for yourself.
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Address: Valencia, 207. Barcelona
Telephone: 935 66 15 48
Half price : 35 euros
César, the bravo of the Yakumanka bar