The sources of inspiration for this culinary proposal do not have a single path. For the restaurant, the best way to nurture curiosity and the desire to innovate is born in the kitchen. “Peru is a country rich in creativity. We start from all the possibilities we have to create a unique experience for the Peruvian palate”, comments Manuel Navarro, Chef of Pescados Capitales.

This is how, within the menu we will be able to see innovative alternatives such as the black rice arancinis, the northern hot ceviche, the parmesan-style gnoccis, the devilish vongole ragout and the inevitable Thai red curry salmon.

The process of creating the dishes, in short, represents the work of the entire Pescados Capitales team. From the gastronomic direction to the area that collaborates adding the last details to the dish, you can find ideas that are always welcome. “As crazy as they may seem, we make the best of each suggestion or thought,” adds Chef Manuel. “When we think we have enough material, that’s where we get to work and turn ideas into reality,” he concludes.

Pescados Capitales has a history and seeks to continue it over time in order to continue providing originality and flavor to its guests; therefore, they will continue to offer new alternatives, both in Peru and at their Nueva Costanera headquarters in Santiago de Chile.