This Madrid-based kitchen captures the unpretentious soul of Lima’s neighborhood eateries. The menu centers on charcoal-fired mastery, notably the pollo a la brasa with its smoky, spice-rubbed skin and tender interior. Vibrant ceviches arrive bathed in a sharp, citrus-forward leche de tigre, while the lomo saltado showcases wok-seared beef tossed with red onions and tomatoes. It is a study in authentic Peruvian comfort, where traditional techniques meet the city’s bustling, everyday culinary energy.