Note by peru21.pe
A risky gastronomic proposal that innovates, challenges the senses and bets on research.
The challenge: to reinvent Peruvian cuisine.
It all started nine years ago as a workshop-restaurant for the students of Le Cordon Bleu Peru. Since then until today, Wallqa has evolved into a cuisine space that focuses and bets on gastronomic research.
Executive chef Diego Pomez explains that they are based on tradition, but revising history to challenge the senses. For example, the Rocoto Relleno does not have the classic potato cake but a creamy quinoa with andean cheeses. Highly recommended.
We lived the same experience when we tried the chupe of chickpeas with smoked trout, which arrives without broth and with an exquisite flavor, like the corn cake with roasted red wine strip. “Each dish has a story and we want the costumer to discover it,” says Diego, as he comes to the table with a Bao Bun: char siu of pork belly, spicy chinese garlic mayonnaise, pickled turnip, crunchy sweet potato and other secrets.
The closure is with one of the most commented chocolate cakes in Lima. The cocktail bar is another discovery where pisco is the king. They used to change the menu four times a year. In this new season, they will do it twice, and they seek to position star dishes, or those that are the most requested.
Pomez highlights that the new concept is innovation, in the kitchen every person is an artists, and the research is worked hand by hand with Le Cordon Bleu Peru. They are no longer a workshop-school, but everyone is still learning. Creative Peruvian food would be a form of definition. Good seasoning, pleasant atmosphere and a surprise guaranteed.