Cena Maridaje Vinos Peruanos
Av. Canaval y Moreyra 390, San Isidr
Alambique Biondi
Duration time: 2 hours
S/ 249
per person
What will we do?
You will enjoy a six-course gastronomic experience where each dish is carefully designed to highlight contemporary Peruvian flavors, paired with a selection of local wines that complement each stage. It is a sensory journey that combines technique, creativity, and ingredients from different regions of Peru.
What's included?
Per person. The experience includes: PERUVIAN WINES: Raíces Negras wine, Sauvignon Blanc wine, Conde de la Conquista wine, and Eleven Club wine, designed to toast and pair with each course. ARTISAN BREADS: Puro Maíz: Corn bread with chulpi corn crust Mantecoso de Cerdo: Puff pastry made with pork lard Festejo de Picarón: Sweet potato bread infused with picarón honey Inti Wawa: “Wawa” bread with aguaymanto jam, 80% chocolate, and black quinoa Crisino Andino: Flaky pastry with huacatay, chincho, culantro, and mantecoso cheese Crisino Amazónico: Flaky pastry with dried cecina (smoked beef) PERLA DEL PACÍFICO: Fresh scallops seared at high temperature to preserve a juicy texture and light golden crust. Served with cocona foam, which adds acidity and freshness; confit garlic for a sweet balance; and ají charapita for a short, intense heat. The dish is finished with cecina powder for a smoky note, sachaculantro powder for herbal tones, and trout caviar. The result is a balance of marine sweetness, acidity, heat, and smoky herbal nuances. LATIDO DEL HUERTO: A dish built around artichoke prepared using multiple techniques. It includes confit artichoke as a base, mushroom duxelles for depth and umami, and an artichoke purée for creaminess. It is finished with crispy chips and smoked goat cheese for structure. Served with a light ajo blanco and rounded with coriander oil and green grapes, adding freshness, acidity, and balance. NO LOMO DE MISHU: Beef tenderloin prepared as a grilled medallion with an intense sear and juicy center. Accompanied by crispy Huayro potatoes layered like mille-feuille and sautéed vegetables. Instead of a traditional stir-fry, the flavor is concentrated into a beef jus demi-glace, integrating meat juices, stock, and aromatics for a deeper, more structured sauce. A reinterpretation of the classic “lomo saltado” profile with refined technique and texture. PALATE CLEANSER: Apple and ginger granita TEXTURE: Exotic mist
Live your experience
How many people will participate?
Choose the date and time
Where will you be?
Av. Canaval y Moreyra 390, San Isidr