As you know my dear readers, a few weeks ago I got a very important academic success. Those who follow me on Facebook know that there were several celebratory lunch with friends, family and coworkers. Each of them was a memorable experience because nothing is equal to share success with those you esteem. It is time to write about these lunches but I will not in any particular order because they were all equally important. This review is the owe my coworkers let me choose a restaurant that has long wanted to visit: Cala.
The first entry we asked was the overdose. Four ceviche to share: jumbo shrimp octopus, sole traditional ceviche, mixed peppers and Callao three black shell clams (this was replaced by another flavor, remember the ban). What I can say to such a variety of ceviche prepared and presented so masterfully? It was a masterclass on how to eat this dish as Peruvian. Hard to choose a variety but at the risk of sounding petty, I prefer the classic ceviche of sole. Since I tried the usuzukuri in Matsuei is my favorite fish and I doubt they change it for a while.
Then came the Tandem 360: panko jumbo prawns on sweet potato confit, vanilla, cinnamon and citrus foam. Ok, now it's serious. I declare the confit of sweet potato as the richest I've had in my life. Amazing who have achieved a texture so soft and taste so delicious, without being cloying. The prawns, cooked very crisp and a perfect spot, flew off the dishes, but I happily continued eating only mashed potatoes that incomparable. As I always say, the simplest is the hardest thing to achieve.
When I had to choose a main course I was facing a terrible dilemma. Each description seemed more delicious than the last. At the end I decided on the simplest, sole meunier oriental style, accompanied by native potato cubes, asparagus and rice in the house. I'm going to sound like a broken record but I repeat, the flavor of the language has no comparison. Cooked in a very mild flavor is an ideal dish for people who want to try something lighter. I'm also with crispy fries because they were the perfect accompaniment.
Having come this far just might end up reviewing this luncheon dessert. Menudo problem because they all looked too good. I ended up choosing the one that had been reviewed as the house specialty, the crispy stuffed weighting Lima sigh sauce, custard foam cheerful and Aguaymanto soursop ice cream with caramel. The weight is a little-known traditional dessert: a spiral of fried dough served with caramel buds. Here we have reinvented and accompany it with cherimoya and soursop ice cream. I have to confess that as I included in my personal list of favorite desserts. Best of all is the sweetest taste of fresh custard you can imagine. I doubt that in the short term find something better.
The truth was an experience like few others and left me with a good taste. I just want to let some recommendations. First, it is imperative to book well in advance. Cala is a popular restaurant frequented by tourists and executives to get a table so that it may be difficult if one arrives unexpectedly. For the same reason we also advise arriving early. In rush hour there is no restaurant that has the capacity to address a full house and you have to use their reserves of patience because the dishes may take a while to get to the table. Just consider to be overcome and that details do not affect all the good that can be found at Cala.
Barranquito Cala beach is in Costa Verde, Lima.
Phone 252-9187.
www.calarestaurante.com
The first entry we asked was the overdose. Four ceviche to share: jumbo shrimp octopus, sole traditional ceviche, mixed peppers and Callao three black shell clams (this was replaced by another flavor, remember the ban). What I can say to such a variety of ceviche prepared and presented so masterfully? It was a masterclass on how to eat this dish as Peruvian. Hard to choose a variety but at the risk of sounding petty, I prefer the classic ceviche of sole. Since I tried the usuzukuri in Matsuei is my favorite fish and I doubt they change it for a while. 
Then came the Tandem 360: panko jumbo prawns on sweet potato confit, vanilla, cinnamon and citrus foam. Ok, now it's serious. I declare the confit of sweet potato as the richest I've had in my life. Amazing who have achieved a texture so soft and taste so delicious, without being cloying. The prawns, cooked very crisp and a perfect spot, flew off the dishes, but I happily continued eating only mashed potatoes that incomparable. As I always say, the simplest is the hardest thing to achieve. 
When I had to choose a main course I was facing a terrible dilemma. Each description seemed more delicious than the last. At the end I decided on the simplest, sole meunier oriental style, accompanied by native potato cubes, asparagus and rice in the house. I'm going to sound like a broken record but I repeat, the flavor of the language has no comparison. Cooked in a very mild flavor is an ideal dish for people who want to try something lighter. I'm also with crispy fries because they were the perfect accompaniment. 
Having come this far just might end up reviewing this luncheon dessert. Menudo problem because they all looked too good. I ended up choosing the one that had been reviewed as the house specialty, the crispy stuffed weighting Lima sigh sauce, custard foam cheerful and Aguaymanto soursop ice cream with caramel. The weight is a little-known traditional dessert: a spiral of fried dough served with caramel buds. Here we have reinvented and accompany it with cherimoya and soursop ice cream. I have to confess that as I included in my personal list of favorite desserts. Best of all is the sweetest taste of fresh custard you can imagine. I doubt that in the short term find something better. The truth was an experience like few others and left me with a good taste. I just want to let some recommendations. First, it is imperative to book well in advance. Cala is a popular restaurant frequented by tourists and executives to get a table so that it may be difficult if one arrives unexpectedly. For the same reason we also advise arriving early. In rush hour there is no restaurant that has the capacity to address a full house and you have to use their reserves of patience because the dishes may take a while to get to the table. Just consider to be overcome and that details do not affect all the good that can be found at Cala.
Barranquito Cala beach is in Costa Verde, Lima.
Phone 252-9187.
www.calarestaurante.com
0 comments:
Post a Comment