Christmas Day in Lima meant that many restaurants were closed and we really did not enjoy our dinner the night prior (which I completely failed to write up) at our hotel, so we really needed to move on. We are at the beautiful Country Club Hotel and the very elegant Le Perroquet here on Christmas eve. Simply said the waiter dropped Will's entire dish and then they brought our main courses while we were having our starters, even though we asked for 20 minutes between. Added to that is the fact that we sat over 20 minutes before anyone even approached us and then when we placed a drink order, it took another 20 minutes! By the way, the hype on the American Bar's Pisco Sour here is no biggie; theirs is the same as all the others we had.
So last night we headed about 15 minutes south to Barranco and the very trendy B Hotel, a Relais et Chateaux with a modern restaurant and an exciting menu, even for vegetarians!
The setting is three white walls in the hotel courtyard which is covered but open to the outside through the next courtyard. One wall is all covered with greenery and here are lots of potted palms fronds and such. The artwork is minimal and consists of one weird piece and a part of an old car! There were no linen napkins, just paper, which was a bummer and there were table linens, but they were covered with white paper(why?).
The drinks menu was eniticng and Sam loved his B Sangria made with Vittoria Reserve Cabernet Sauvignon(from Peru), Aperol, Pisco (of course), red fruit syrup, pineapple, blueberries and dried orange(check out the photo on FB) and my Ritual was Pisco Tabernero 3 cepes, Avelino Peruvian Vermouth, Passion-fruit, kombucah, panel-huactay (black mint( and muna powder(also mint) was a revelation being fresh and akin to a Pisco Sour but not minty as our wonderful server Juan Carlos promised.
We tried the Vittoria Tabernero 2019 Chardonnay from Peru and also loved that and they guys had their traditional Pilsner Beers from Peru.
Will & I loved the simple starter if Artichoke Carpaccio with thin sheets, emulsiion, lime dressing and Grana Padano cheese, while Sam was insane about his Ceviche Caliente Vegetal loaded with asparagus, zucchini, mushrooms, artichoke, nuts and more in a Leche de Tigre Rocoto(pepper) sauce.
We split a starter of Potatoes with Huacaty Pesto and Chalaca Sauce and then adored our main courses:
Will had the Ricotta & Scallop Ravoli wiht a rich Lime Butter Sauce, Confit Tomato and Cashew
Sam had the Berenjena al Josper which was avocado prepared a milliion ways: smoked, emulsion, croquettes and burnt!
My Fiduea Chupe was a stew served in a cast iron pan with toasted shrimp, chowder, quail egg and a super yummy crunchy topping and alioli on the side.
Great meal and the folks at the next table were from Alexandria!
One more meal today before we head home on the very early AM flight!!
