
Limeñísimo name for a stamp Creole restaurant
A beautiful house in Miraflores recovered by Roca Rey / Recharte provides a framework for a new Peruvian restaurant with traditional homemade breath. The Pampa de Amancaes has recovered renovated with ceramic floor tiles decorated Talavera style, the carved wooden writing desks of the ancestors, the 'crisper' wood brought from Spain for three hundred years, the beautiful pictures in stone colonial Huamanga, some watercolors Master of Seville and the stone basin filled with pisco hosts special occasions. It carefully note in the decoration and attention to detail, for example, large linen napkins and table covering sobremantel. Music rather than environmental, their presence is evident with waltzes, polkas and seafaring to decibels above the conversation.
In the kitchen is the young Renzo Miñán, graduated with first place in the School of Chefs of San Ignacio and seasoned in various cuisines of the medium. However, primary responsibility rests with Marilu Recharte, owner of the restaurant and hotel trade. She, along with Sixtilio Dalmau and Johnny Schuler, created in the INAT Trujillo (now Cordon Bleu Peru), and then, in partnership with Johnny, he commanded El Palmar, also in Trujillo.
Last week Amancaes Pampa Blanca was in March. What is White March? It is a public test period, to adjust the timing of the kitchen, the waiters rid and see which dishes are best reception of the diner. Before the tests were done among friends and relatives, are now open to anyone willing to pay a fixed amount to enjoy a full menu (a promotion price), in both cases the term implies a certain kindness to overlook the lack of control. Pampa Amancaes
In the kitchen is well tuned, the flavors are defined and the proposal, although classic, there is room for reinterpretation. The ceviche and causes incorrect, without itching the first and the second filled with chicken, perhaps betting on a tourist market that does not participate in excess. Funds are dishes to be reviewed, as ossobuco, and other well made as the lining of tacu tacu of caramelized root vegetables has an interesting contrast between sweet and earthy. The risotto with duck breast to the northern is a good example of tradition and modernity, while the chef cooked duck taking a risk of coming out unscathed. The desserts are divine nectar for confectioners (not my case). I heard praise for the ranfañote comments, sighs, chocolate soufflé, rice with milk and foot pecans. I stay home with the porridge, rich in fruits controlled acidity and thickness to the point.
cellar deserves special mention, equipped with hundreds of bottles of high turnover and excellent quality / price.
sheet: Address: Av Armendariz 546, Miraflores. Phone: 4455099. Average price per plate www.pampadeamancaes.com: S /. 25-30 soles. Capacity: 90 people. Hours: Monday to Sunday lunch and dinner.