confess that he had no intention to visit this restaurant "exclusive." I confess that I did not want to see a long face a host telling me that all the tables were reserved. I confess that when I heard the price of the buffet (S /. 59 per person) told me: "Sure there is some trick." But sometimes it's good flatly wrong and this time I did it in grand style. Bravo Restobar greeted me with a buffet of four stations: cold appetizers, hot entrees, casseroles and desserts. Does not seem very varied but kept a strong card up his sleeve.
entries cold because I prefer the chicken with avocado sauce and red peppers. The mass was well-seasoned potato and came with a very soft texture. The pepper sauce did not bite at all just taste. I can also mention the tiradito East, much like the one tested in the Rocoto but exceeds it outright by the taste and presentation in individual portions. No opinion of the salad because I never considered myself very fond of vegetables.
hot entrees station received me with a English tor tilla warm (be careful with that lamp that does not heat anything, or change or might not serve the tortilla). I also tried their crispy yuquitas to Huancayo, which had nothing extraordinary. What it left me speechless were their Thai chicken rolls (fried spring rolls stuffed with chicken, lemongrass and shiitake in Masala sauce). I vaguely recalled the classic coiled spring selling in chifas but balanced flavors and a crisp texture.
Then I went through the station of hot dishes. Will laugh but what I liked was the fried rice. I do not know what secrets have in this restaurant but bravo s are to get the smoky taste in their dishes. Three data to enjoy: the cordon bleu, mini-tacu bondiola tacus and mushroom sauce. Enough for happy ending. Big plus of this buffet is that the trays are not very full, which ensures that food is not reheated forever. Weak point against the best options are just fast.
To finish desserts visited the station where I was finally able to eat as often recommended Bailey's tres leches. Dessert is a very good touch liquor because it gives a taste less childish but I think that should be best eaten in their version to the letter. Do not forget to try the mini cheesecake and cream elder turned also highlighted. The mini brownies, and cakes were alfajorcitos achievers, nothing but can be found in any bakery.
The letter under the sleeve of this buffet is the option of ordering a la carte dishes prepared at the moment but in smaller version. have repeated until closing time lomo saltado that I served. Cooked meat at the exact point, that classic taste ahumadito only get the experts. I will not imagine how this dish on the menu. I also tried the fettuccine to the huancaína with ossobuco that I think with this dish to another level by the combination of flavors. Do not lose sight of the ceviche, mild seasoning and taste very fresh fish dish was very reliable. And I leave the task: there is also a la carte desserts in miniature version. Awesome.
Restobar Bravo I leave a good impression. I think it is an attractive option to enjoy a buffet of quality (not quantity) Personally I have taken it as an introduction to evaluate future courses of their extensive menu. Probably a new restaurant for my top 5. Bravo. Bravo
Restobar is at Av Conquistadores 1005, San Isidro .
entries cold because I prefer the chicken with avocado sauce and red peppers. The mass was well-seasoned potato and came with a very soft texture. The pepper sauce did not bite at all just taste. I can also mention the tiradito East, much like the one tested in the Rocoto but exceeds it outright by the taste and presentation in individual portions. No opinion of the salad because I never considered myself very fond of vegetables. 
hot entrees station received me with a English tor tilla warm (be careful with that lamp that does not heat anything, or change or might not serve the tortilla). I also tried their crispy yuquitas to Huancayo, which had nothing extraordinary. What it left me speechless were their Thai chicken rolls (fried spring rolls stuffed with chicken, lemongrass and shiitake in Masala sauce). I vaguely recalled the classic coiled spring selling in chifas but balanced flavors and a crisp texture. 
Then I went through the station of hot dishes. Will laugh but what I liked was the fried rice. I do not know what secrets have in this restaurant but bravo s are to get the smoky taste in their dishes. Three data to enjoy: the cordon bleu, mini-tacu bondiola tacus and mushroom sauce. Enough for happy ending. Big plus of this buffet is that the trays are not very full, which ensures that food is not reheated forever. Weak point against the best options are just fast. 
To finish desserts visited the station where I was finally able to eat as often recommended Bailey's tres leches. Dessert is a very good touch liquor because it gives a taste less childish but I think that should be best eaten in their version to the letter. Do not forget to try the mini cheesecake and cream elder turned also highlighted. The mini brownies, and cakes were alfajorcitos achievers, nothing but can be found in any bakery. 
The letter under the sleeve of this buffet is the option of ordering a la carte dishes prepared at the moment but in smaller version. have repeated until closing time lomo saltado that I served. Cooked meat at the exact point, that classic taste ahumadito only get the experts. I will not imagine how this dish on the menu. I also tried the fettuccine to the huancaína with ossobuco that I think with this dish to another level by the combination of flavors. Do not lose sight of the ceviche, mild seasoning and taste very fresh fish dish was very reliable. And I leave the task: there is also a la carte desserts in miniature version. Awesome. Restobar Bravo I leave a good impression. I think it is an attractive option to enjoy a buffet of quality (not quantity) Personally I have taken it as an introduction to evaluate future courses of their extensive menu. Probably a new restaurant for my top 5. Bravo. Bravo
Restobar is at Av Conquistadores 1005, San Isidro .
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