culinary rearrangements and changes in the district of La Molina. This time Jora local takes the pitchers with a gastronomic experience that moves away from the Creole to get deep into the "new Peruvian cuisine." The decor and furnishings of the premises have been renovated, incorporating a lounge area, a large bar, sofas and chairs in the dining room and lighting lamps pendants. The wine-colored walls, one of them features a large mural with gourd background. The music is protagonist and consistent with the type of premises seeking to provide.
The Charter, reasonably short, has been worked by Daniel Sologuren, former chef of the remembered Madeira, and a group of young cooks seeking to develop under Rita Romero, owner of the premises.
Some dishes include the provenance of the product, a trend that aims to build the PDO and evidence that has direct contact with suppliers cook. Jora's cuisine is simple, with good inputs and distinct flavors. The super hits with duck stuffed green tamalito (S /. 25) in the that combines intense flavors, textures and temperature gradients in the kebab trolley in huatia beef and fish sweating (S /. 42) prepared Caravelí croaker. Lack of refining the gelding jumped seafood, invaded by the dulcet of oyster sauce, bury the delicate flavors of shells and prawns, and overall management of the temperature. The portions are generous and nicely decorated. Desserts follow the same line, which is shown in the trio of Sighs (lucuma, cherimoya and classical), bread pudding and apples or fruit salad market. The wine list contains a high quarantine cloud rotation, and includes the wine of the month offers both cylinder and by the glass. Attention is friendly and the waiters come when they hear the caller installed on each table. Factsheet
: Avenida La Molina 1106 (height of the block 58 of Av Javier Prado Este). Tel: 4367034 and 6525253. Hours: Tuesday-Saturday lunch and dinner, Sunday and Monday lunch only. Average price per plate (S /. 40).
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