Tampu style suckling pig
It's been two years since chef Miguel Ángel Valdiviezo from Lima moved his original ** Tampu ** from a modest locale in the Prosperidad neighborhood to the prim street . Here you have continued to mix chili, corn, pisco, quinoa, cilantro, red onion, rice and many more ingredients until you manage to give shape and substance to your project of Peruvian cuisine , one of the largest and most complex in the world.
The place presents a bar area, three reserved They vary in capacity and a main hall divided by a large mirror to give a feeling of spaciousness and intimacy. The decoration based on wicker and wood plays with different volumes to divide the environments and a pleasant golden color fills the entire space.
To start you can try any of their classic cocktails (its Pisco Sour is one of the best of Madrid ) while letting yourself be advised by the very friendly team that runs Melina Salinas . As there are no half portions, the ideal is to go in a group to be able to share and try everything.
Chef Miguel Ángel Valdiviezo from Lima
The letter It is divided into a first block of small dishes with which to start as an appetizer. remarkable the chicharrón sandwich, chifero pork with sweet potato cream and Creole sauce , a very interesting mixture of textures and flavors that is appreciated in small bites for its forcefulness.
In the section of fried snacks, the wantan dough tequeños stuffed with chicken sautéed in the wok to dip in a passion fruit and rocoto honey They are a good choice, good frying with an abundant and juicy filling.
And for starters, scallops!
It is time to continue with the main dishes: tiraditos, ceviches, causes, tradition and fire. Ceviche is a must the classic sea bass accompanied by roasted chulpe corn, cooked corn and sweet potato It is a delight of balanced and clear flavors, without excess acidity. Nothing to do with the fashion that has flooded the capital for a few years where ceviche is usually synonymous with lime and cilantro without measure.
We continue on this journey through the Peru gastronomy with another of its basics: the cause of cooked octopus (at its point) on anticuchada sauce with purple potato, avocado and cooked mote with dots of huancaina sauce and huacatay . Contrasts of flavor and color in a visually attractive dish.
The delicious corvina ceviche with prawns
We finish the salty part with the ají de gallina on boiled potato, quail egg and dehydrated Peruvian botija olives accompanied by white rice, another of his classic dishes interpreted to perfection by Valdiviezo , where highlights the creaminess of the pepper and the perfect cooking of the bird.
You cannot leave without trying the Tampu-style carabinero tiradito
Leave a hole for dessert because with the Lima sigh, you won't regret it. The cream of the sigh is accompanied by solid meringue, passion fruit sauce that refreshes each spoonful and panca chili powder. that with a soft spicy touch enhances the sweet points of the dish.
In Tampo you can eat Peru (which is already a lot!) and getting to know the country trying dishes from all its regions because as the chef himself says 'We are not a race, in Peru who does not have an Inga has a Mandinga, blacks, cholos, Chinese, blondes... a mixture, that's my country, a mix, a coupage, the excellent union of rhythm, color and flavor ’
Enjoy Peruvian delicacies in this cozy restaurant
Address: Calle de Prim, 13, 28004 Madrid See map
Telephone: 915 64 19 13
Schedule: Tuesday to Saturday, from 1:00 p.m. to 3:45 p.m. and from 9:00 p.m. to 11:45 p.m. Sunday from 1:15 p.m. to 3:45 p.m. Closed Monday.