Bottles of house-infused pisco are available at the bar area. [Photo by Donna Mah / For China Daily]

The causas, a trio of mashed potatoes with different toppings and a selection of grilled skewers, is served cold. [Photo by Donna Mah / For China Daily]

It is a commonly found in Argentine restaurants as an accompaniment to grilled meats. Both starters were light and with citrus notes from the leche de tigre.

Crispy black quinoa gave the tiradito a pleasant nutty crunch. The dish was also garnished with large kernels of soft and delicately flavored Peruvian white corn.

The causas, a trio of mashed potatoes with different toppings, and a selection of grilled skewers - beef, chicken and octopus - arrived next. The causas is served cold and each ball of mashed potato was a distinctive color - yellow, orange or purple - with salmon, octopus or shrimp on top. Cold potato mash never looked or tasted this good, slightly acidic and spicy. Of the grilled items, the octopus was the most interesting.

For mains we had the arroz con pato, beer cilantro rice with duck-leg confit, and arroz con mariscos, yellow chili curry rice with seafood. The former was creamlike risotto with a little spiciness served with tender duck confit on top.

Duck is not a traditional meat in Peru but it went well with the rice.

The arroz con mariscos reminded me of Chinese fried rice or Spanish paella with large, sweet, perfectly cooked scallops from Hokkaido, shrimps, octopus, vegetable chunks and a garnish of fried squid. All dishes can be shared.

For dessert we enjoyed suspiro de limena - the classic dulce de leche - served in a glass, a crispy quinoa cookie, creamy and rich olive oil ice cream, a hint of fragrant almond oil and sweet grilled pineapple - and a small glass of raspberry pischolo.