IK Restaurante
Calle Elías Aguirre 179,
Miraflores 15074,
Lima, Peru
+511 6521692
Official Site
When travelling I make an effort to choose at least one restaurant to visit in that city without the Michelin guide credentials or the 50 Best Restaurant accolades. The ones that are deemed underrated with cries of injustice from their avid fans. That’s when I came across IK Restaurante and added it to my dining itinerary in Lima, Peru.
IK Restaurante was the first solo project of young and talented chef Ivan Kisic. A rising star in Peruvian gastronomy, he was set to open this restaurant three years ago until a tragic accident took his life at the age of 34. Instead of scrapping the project, his brother Franco, who at that time was working with Albert Adria in Barcelona, decided to return back to Peru and continue what Ivan had begun. In 2013 the doors were opened and has been well received by critics and the dining public.
In the kitchen, Franco works with a team of talented chefs that include his cousin Monica Kisic, designing menus that utilize local ingredients prepared with modern techniques. A la carte and six and eight course tasting menu is available for both lunch and dinner but to get a better understanding of the skills the kitchen possesses I had the ten course tasting menu for Sol 280 ($94).
Tasting Menu:
To start I was served a trio of pacae (a local fruit), araccha and coconut mouse and finally the avante-gardish alpaca loin with chocolate. It was stimulating to my palate, teasing it for what is to come next.
The first course was a large river prawn in a fava bean puree, coral bread, and Andean herbs. Served whole, the meaty prawns were cooked in four different textures but with similar tastes. Grilled scallops in coffee butter sauce with camu camu and celery followed after. Swimming in coffee butter, the scallops were able to absorb the buttery and bitter taste while the camu camu provided some tartness to this excellent dish. The third course was a grilled veal sweetbreads, ollucos, chalaquita sauce also known as “Highland Sweetbreads”. Scrumptious and colorful, this dish was outstanding.
Before the next course arrived, I was presented with a sardine in oil and garlic served in a can accompanied by a piece of pickle. Bonito fish lacquered in escabeche sauce with pickled vegetables and cause vinaigrette followed. The contrast of sweet and sour was wonderfully paired with a fresh piece of bonito. The spicy yuyo was the next, made with native potatoes, Peruvian chili sea-weed and mushrooms. Combined, this dish was a savory collision of earth and ocean with a hint of spiciness.
Sudado de anguila or eel, cooked in eel sauce, saffron, tomatoes, chilli and mushroom served and cooked in an oven bag. When opened an aroma of scrumptiousness was released along with an intense flavor. Plátano with Lima beans, egg yolk, rice crisp and pallar puré was beautifully served in dried leaves with a delightful creamy texture. Alpaca stew or “La Puna” was the eighth and final course before the sweet dishes. The stew has a bounty of flavors that brilliantly coexist with the roast beef, charqui, quinoa, and Andean perfumes.
There were two desserts to finish the tasting, the first was the broken bon-bon wrapped in Peruvian chocolate with a rich citrusy filling of key lime cream and rocoto chili paper. Finally, cooling of the palate was the refreshing “Selva Blanca” made with cocoa mucilage sorbet, cupuaçu iced mousse, chirimoya.
This was an outstanding meal and inexpensive compared to other restaurants in the US and Europe of the same caliber. Having the ten courses tasting portioned properly was enough to let diners get a grasp of each dish. There was a lot of creativity and precise execution in the kitchen. The flavors are defined and have Peru all over it. To add, Sommelier, Pedro Guerero, beverage pairing (an additional Sol 120 or $40) was spot on. His choice of three types of wine from Chile, Argentina and Spain, and a cocktail with sake, fino Sherry and lychee liquor drops. Delizzia and cream of organic chocolate from Quillabamba Cusco and pisco brandy from Ica, Perú was paired with the desserts.
Beverage Pairing:
Set in the busier part of Miraflores in Lima, I was welcomed with the warmth of Peruvian hospitality on my arrival and was immediately drawn to the cozy sunken bar that resides in the front for pre meal drinks.The dining room has tall ceilings with plenty of wood and designed to replicate a wooden food crate. The atmosphere is hushed with lots of vibrant green plants on the wall and the humming of the forest and sound of sea wave is played throughout, allowing me to be one with nature.
Not all of the staff speak English well but they were very attentive to every guest that are occupying one of those smooth uncovered round tables that are clustered together in the dining room. A window that stretches the length of the kitchen shows the kitchen staff in action while guests enjoy their meal.
Although there is no shortage of fine dining in Lima Peru, IK Restaurante is a great addition to grown trend of Modern Peruvian cuisine that is sweeping the gastronomic world. Sure it might not have the star power like the more established restaurant like Central and Astrid Y Gaston, but in the span of less than three years, it has impressed the dining public. Soon there will be flocks of travelling epicureans from all over the world visiting this restaurant. IK Restaurante will be a force to be reckoned with in years to come.
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