Suckling kid, grilled Loche squash, coconut cheese, sprouts in carob vinaigrette
luma It is a non-stop flight to Peru, a trip that we like and in which we will cross the sharp Andes, its deep Amazon, and that will submerge us, without concessions, in the waters of the Pacific. The chef Omar Malpartida makes us a tourist guide for his country through a gastronomic proposal in which products are mixed Little-known Peruvians with others of national origin, making known a mestizo cuisine that has a lot to say.
Omar's grandmothers: Luismila and María give the restaurant its name and also mark its character: a kitchen of origin, memories and union of cultures where none stands out and all recognize each other.
Ceviche
The restaurant divides its space between u a bar with a menu, excellent piscos and dishes to share; the dining room and a kitchen table. It is decorated with yucca plants, Peruvian crafts and hues inspired by the neighborhoods of Lima to remind us where this journey starts from.
In addition to the shapes, the background also takes us to Peru without moving from the table: Omar works directly with local producers to publicize ingredients that would otherwise be impossible to obtain in Spain.
He offers the possibility choose between tasting menu or eat a la carte (blessed letter!) Pachamama or mother earth is the beginning of both options and is reflected in the menu as yucca, saffron, cheese and yellow pepper. A mix as risky as it is balanced.
Can (should) be tested the Amazonian toston of plantain, Iberian saltado, tomato sasha with charapita chili and avocado, a dish intense in flavors.
Another dish that cannot be missed in season is asparagus with bechamel sauce and lemon and coriander emulsion. Cooking the asparagus al dente makes you enjoy its flavor and the combination with the different sauces makes it something unique. Simplicity in textures and softness in the backgrounds.
Miscegenation is shown on the plate of regional saltado with a grilled steak with sautéed peppers and meat and soy glaze ; the tenderness and cooking point of the meat combines perfectly with the peppers.
Corn and yellow chili pancake, white prawn and chili peppers with cured yolk
In desserts, Omar reveals the tumbo, exotic fruit from Peru, with passion fruit, white chocolate, coconut and guava. A fresh ending tending towards increasingly less sweet desserts that give the palate a rest in the face of so much intensity of flavours.
The entire menu can be accompanied by any of the liquid proposals that we find on the menu: Mostly white and sparkling wines and some Atlantic red wines to pair with Luma's cuisine. Could not miss a large section of sherries
Omar demonstrates in his dishes knowledge, sincerity, purity, elegance and union of cultures, flavors and cuisines.
9,000 kilometers of distance between Peru and Spain have never been as close as in Luma. Haute cuisine to enjoy and have fun.
Frozen