The Lima restaurant with one of the most privileged views of the Peruvian sea shines with its new menu created by chef José Alfredo Aramburú. Unique dishes, full of flavor, contrasts, and new textures, on a journey across land and sea.
Cala’s new culinary offering invites diners on a unique journey through unique dishes made with products from the sea and land. Their focus is clear: original flavors, interesting contrasts, and new textures. A combination enriched by the colors of each dish and its elegant presentation. Below is the menu:
Appetizers
Diners can enjoy OYSTER + SEA URCHIN + PONZU, a fresh, one-bite appetizer that promises to transport them to the seaside itself. They can also be surprised by the IBERIAN HAM CROQUETTES, crispy on the outside and with a cream reduction on the inside. The star, Serrano ham, is on the outside… but also on the inside.
Appetizers
Diners can continue with the COCONUT TUNA, an exotic ceviche with coconut milk for a creamy texture, kiuri (Japanese cucumber) for crunch, and avocado, limo chili, and sesame seeds. The POPEYE CRAB CAUSA is made with traditional causa dough. It’s served with a ginger emulsion for creaminess and is enhanced with a juicy and sweet crab claw and trout roe. In this appetizer, diners can see the attention to detail: the causa is served on a plate shaped like a crab shell.
The GRILLED OCTOPUS is another appetizer that may surprise. It combines two ingredients: octopus and corn. The corn is presented as a smooth puree but with the sweet flavor of a humita (a corn husk). In addition to the octopus, diners can choose the XXL SHRIMP, a jumbo shrimp served with a butter made from the coral itself that enhances the flavor of the dish.
The Funds
The LENGADO BEURRE BLANC is among the new options: a light and tender fish fillet bathed in a wine and sturgeon caviar sauce, served with the house rice, based on portobello mushrooms and tarragon.
Lovers of northern cuisine can enjoy the Cala version of ARROZ CON PATO (RICE WITH DUCK), which maintains the traditional ingredients but renews the experience: creamy rice full of flavor, with mushrooms and confit duck leg, served with slices of duck magret.
Those who prefer pasta can choose the ROASTED ORZO STRIP. Orzo is a short pasta with great potential for absorbing flavors. It’s served with a morel (mushroom) sauce and accompanied by Angus strip roast, cooked for 14 hours at a low temperature, which promises to be as tender as butter.
Desserts
A new menu would be incomplete without desserts. Along these lines, Cala presents PONDERACIÓN, a fried dessert from the days of yesteryear but with a new twist: with a crispy sigh, custard apple, and soursop ice cream. Diners can also indulge in PICARONES, drizzled with classic honey and accompanied by figs, pineapple chunks, and vanilla ice cream.
Key Lime Pie is an ideal dessert for those who enjoy refreshing citrus flavors. It’s a lemon mousse with a crunchy sizzle, chopped into a spherical shape, and encased in a mousse. Finally, the chocolate is present with the Nutella truffle, made with 60% San Martín chocolate, a quality product Cala believes in and brings to the table.
La coctelería
To drink, diners can delight in the revamped MUNDANO, GRABS, PALOMETA, and TROCHA, cocktails created to broaden their horizons.
The MUNDANO is made with Tanqueray gin and açaí pulp, a fruit from the Amazon rainforest. It is fruity and citrusy, sweet but not overpowering. It is served with diamond ice. The GRABS, a fruity citrus cocktail with seasonal fruits and raspberry syrup, is also made with Tanqueray gin. It is served with a half-sphere of ice. Its striking decoration is a circular shape made with squid ink browned in oil, edible and paired with the drink.
The PALOMETA cocktail is made with Jimador tequila. On the rim of the glass, diners can find a handcrafted tagine mix that completes the experience. To finish, there is the TROCHA, a fresh fruity cocktail made with Johnnie Walker Double Black whisky and rainforest products. It’s served with a square of ice with a hole, room for a few sage leaves, and coconut ice cream. The experience is to taste the cocktail and then follow it with the ice cream.
Cala Restaurant’s new “Mar & Tierra” menu is now available, promising diners unique culinary experiences featuring quality products. Added to this is the pleasant atmosphere of its surroundings, with one of the best views of the sea in Lima, where you can contemplate unforgettable sunsets with good music, drinks, and, of course, food.
The Facts
Cala Restaurant & Lounge is located on Barranquito Beach, Pier B-2, Costa Verde Circuit, Barranco, Lima, Peru. Opening hours: Sunday to Wednesday from 12:00 p.m. to 1:00 a.m. / Thursday to Saturday from 12:00 p.m. to 3:00 a.m. For reservations, please email reservas@calarestaurante.com or contact them through their social media channels:
Instagram: @calarestaurantelounge
Facebook: Cala Restaurante & Lounge
Great! Attended the tasting dinner of Cala’s new menu on Tuesday, November 5, 2024. Thanks to chef Alcides Alegre and head waiter Giancarlo Gonzales for their kind service to the group.