The restaurant Totora, located in the Eixample, transports diners to Peru, through its creative yet classic cuisine, composed by chef Pablo Ortega, and its decoration. It occupies a spectacular 700m2 space that provides diverse spaces and environments, with comfortable armchairs adorning the entrance area, a long bar to sit back with a pisco sour, and two wide and spacious dining rooms. It also features an indoor terrace and garden, which can be enjoyed from the dining area and bar. Due to its characteristics, Totora is the ideal restaurant for celebrations, events and presentations, but also for more intimate evenings.
The name Totora also takes inspiration from the sea, named after artisan, hand-crafted fishermen's boats in the north of Peru, nicknamed caballito de totora (seahorse). Ortega has intelligently inspired his menu to include tastes of the sea, where you can try ceviches (seafood, tuna, tempura), tiraditos (corvina with tiger milk, salmon, tuna tataki), causas (shrimp, octopus, fish butter) and the classic limeña with tuna belly, and makis and niguiris, in clear reference to their Nikkei influences.
The creative menu of elaborate dishes showcase a perfect fusion between traditional Peruvian cuisine and avant-garde recipes. Enjoy unusual flavours delicately combined, such as dry veal hoofs, parmesan conchitas, razor blades, red shrimp quinoa, Naylamp corvina (stuffed with prawns on a bed of broccoli, asparagus, peppers, snapper and shit and Mandarin, soy and oyster sauce) or siu mai chan chan (steamed Chinese snacks, stuffed with prawns and squid with ginger, soy and oyster sauce). Other house specialties include the Piqueo del Puerto (mixed cebiche, pork and squid rind), anti-tank shrimp niguiri, tataki tataki or maki cebichero. The extensive and inspired menu at Totora caters both to daring diners, and those craving traditional Peruvian flare.