‘Cantina Peruana’ By Avillez Group Is The Taste Of South America in Lisbon ♦ The South American project is a partnership of Chef José Avillez and Deigo Muñoz and has moved from its original location at ‘Bairro do Avillez’, to a new space in Cais do Sodré, Lisbon, and is the place-to-go. Like the true Peruvian food, ‘piscos’ e ‘tiraditos’ are some of the delicacies of this restaurant’s menu. And today Secrets from Portugal will show all about ‘Cantina Peruana’, a project beyond borders.
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‘Cantina Peruana’ and ‘Pisco Bar Lisboa’ by Deigo Muñoz moved from Bairro do Avillez to Cais do Sodré in Lisbon. The new restaurants recreate the bohemian atmosphere of old Lima canteens with a contemporary touch. The food is diverse, rich and flavoured and like Peruvian cuisine, passion is the key ingredient.
In a partnership with José Avillez Group, the new ‘Cantina Peruana’ recreates the easy-going, bohemian atmosphere of the typical ‘cantinas’ of Lima. The menu maintains its basis of Peruvian contemporary cuisine inviting all clients on a walk through the streets of Lima, with its different gastronomy influences – Andean, Spanish, African, Japanese and Chinese, is signed by Deigo Muñoz and preserves many of the original dishes while also introducing some novelties. At the table, the focus and priority are sharing (since the dishes have generous portions).
The ambience was developed by Vanesa Vila, a Peruvian interior designer who worked on a concept created by Diego Muñoz and José Avillez. Inspired by the atmosphere of old Peruvian cantinas and pisco bars, the place has a contemporary feel with the walls with an unfinished look, wood panels and marble countertops. The counter of ‘Pisco Bar Lisboa’ is an eye-catching homage to the great tradition of eating, drinking and socializing by the counter.
“Cantinas, the traditional traverns, are icons of Lima and part of our heritage. Its historu is connected to the PEruvian people’s passion for gastronomy as a form of socializing”, explained Muñoz.
The atmosphere is 100% Peruvian and it’s possible to have lunch, snack, have dinner or drinks. And this partnership was the first international one made by José Avillez. Diverse, rich and flavourful, with history and different cultural influences, this cuisine is now a reference throughout the world, and Deigo Muñoz is one of its renowned ambassadors.
Cantina Peruana’s menu was created by Diego Muñoz, the restaurant’s executive chef, with the collaboration of José Avillez, who selected the most adequate Portuguese fish species and made some suggestions about the Portuguese people’s reference. The menu is divided into five categories. CRUDOS – reflects the strong connection Peruvians have with the ocean and include the ‘tiraditos’ and the ‘ceviches’ (the most popular dishes at Cantina Peruana). BRASAS – evokes the flavours and aromas of the streets BBQs that unite Peruvians around food and celebration – the’antichudos’. FRITURAS – includes the typical fried food server with different sauces. WOK – is made up of all the dishes cooked in the Wok that results from the influence of the Chinese Comunity in Peru. And last but not least, DULCES – the deserts, a joy to senses and the outcome of the Inca and Spanish cultures.
‘Pisco Bar Lisboa’ is already famous for its original, fresh and colourful cocktails and promises to keep on livening up the city’s days and nights. The menu includes “Los Sours” the most traditional and famous Peruvian Cocktails, “Los Chilcanos”, very fresh cocktails with pisco and ginger and “Los Exploradores”. And now, Pisco Bar’s menu features three new cocktails: ‘Chilcano Verano’, ‘Amazonía’ and ‘Pisco Calle San Pablo’. At Pisco Bar Lisboa, it’s also possible to try the famous Chicha Morada (an alcohol-free infusion of apple juice, pineapple and purple corn that is very popular in Peru) along with a wide selection of beer, gin, rum, tequila and whiskey.
‘Cantina Peruana’ and ‘Pisco Bar Lisboa’ are the result of a partnership between the Chef Diego Muñoz and Chef José Avillez Group, responsible for implementing the project and managing the place. The two chefs met in ‘El Bulli’s Kitchen’ where they have worked together and they had been wanting to develop a project together ever since. It wasn’t until 2016 when Diego came to Lisbon and fell in love with the city, that they started shaping this concept. The first cantina location was at ‘Bairro do Avillez’ and opened its doors in the Summer of 2017. A year later the restaurant and bar moved to a wider place in the heart of Lisbon, Cais do Sodré.
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