Restaurant Review: Fiesta Chiclayo Gourmet

Restaurant Review: Fiesta Chiclayo Gourmet

Roxana Garmendia

A modern and elegant dining experience paired with great service and wine.

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(Photo: Marco Simola/Living in Peru)
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It had been a while since the last time we paid a visit to Fiesta Chiclayo Gourmet. The décor had changed from a classic elegant traditional one to something more modern yet still elegant. At the centerpiece stood a flashy bar that looked quite inviting and well resourced, and just above it, a wonderful cave that you cannot only see through – due to its transparent wall – but also, most importantly, pay a visit to and skim through an interesting collection of wines, spirits and beyond.

We took a table on the second floor and soon after an impeccably elegant waiter was assigned to us to introduce us to all the delicacies this multiple awards winning restaurant had to offer. We were also approached by a barman who came to our table with a tray to prepare the pisco sours in front of us. We carefully took note of the recipe for the classic and passion fruit pisco sours we had that day. We noticed that the barman used a Moscatel pisco produced in their very own vineyards in Ica, but we liked it much more when we asked for a second version using Quebranta that gave the necessary kick one expects in this traditional drink.

egg
(Photo: Marco Simola/Living in Peru)

The appetizers arrived and we were told that they were Marraquetas which are typical pieces of bread from the northern city of Monsefu that are usually eaten with sausage made with Ferrenafe for breakfast. Instead, we got a small ciabatta filled in with the sausage and topped off with a quail egg that I would have enjoyed precisely for breakfast, brunch or tea time, and was taken aback by it as it was definitely not the kind of appetizer I would have expected to find in this sort of restaurant.

However, things got better as the starters arrived one by one. Turns out that by consensus we all agreed that these were the best part of the Fiesta experience aside from the excellent wine selection we tasted.

rawfish
(Photo: Marco Simola/Living in Peru)

The first starter was a piece of Raw Grouper´s Belly finely rolled up with a few coriander leaves stemming out on the sides, sprinkled with Maras salt and sitting in a delicate soy sauce ready to be devoured. The dish looked very simple, unpretentious, and yet elegant, very fresh and quite tasty. We simply devoured it.

Then came a Classic Cebiche using grouper – the star of the house – cut in slivers, accompanied by coriander, yellow chili, a crunchy delicate corn-based galette, and finalized at the table by the waiter as he poured in that northern lemon juice onto the plate. Once again, the dish was very fresh and the flavors were just right.

We also sampled the Warm Ceviche which we all enjoyed very much. One could taste the wonderful flavors of the diced grilled grouper cooked with fermented Chicha de Jora lying in a bed of a succulent yellow chili-based sauce and decorated with some whimsical displays of dry corn leaves.

The last starter we had was the Tuna Tartare that came along with some corn-based pita chips to dip in, and that is exactly what we did. Having tried many Tartars, this was okay but it did not blow me away.

What did blow me away was the Sauvignon Blanc we had following the recommendation made by the wonderful sommelier that came to our table – a highly knowledgeable lady who was a pleasure to listen to. The Chilean Montes was a perfect pairing with the starters and a joy to the palate. She also recommended a 2014 Chilean Pinot Noir which we had with the main dishes and, once again, she nailed it.

The first main course we tried was the Lobster from Port Eten that came in a hot pot and served with concolon, the crunchy rice that is found at the bottom of a casserole. The lobster had been flambéed, it was crunchy and its meat delicate although lacking a bit of flavor. Not a big fan of concolon myself, I guess I would have preferred it with moist rice, vegetables or anything else. The good thing about Fiesta is that you can, indeed, order the way you best like your seafood or meat prepared, whether in a stew, sauteed, grilled, and even choose the part of the animal you want to have and the side dishes you want it with.

fish
(Photo: Marco Simola/Living in Peru)

The second main dish we had were the Grilled Goat Ribs that came on a wooden cutting board with scattered grilled vegetables and a pot of green rice. Although artistic in its presentation, the dish sadly did not meet our expectations. Another sumptuous dish was the Grouper’s Collar – a Fiesta Classic, we were told. This was a piece of fish that we would try for the first time ever, one that you do not find in other restaurants quite easily. The Grouper´s Collar -quite impressive in size – came in totally covered with abundant garlic and bathed in a stunningly beautiful yellow chili sauce, along with a pot of concolon and some cooked peas and chopped pieces of carrots on top, and another pot of yellow rice, scattered white beans and squash (loche) typical from the north. The fish was crunchy and its meat was nice and tender, while the rice with squash and beans was delicate but lacking flavor.

It was time for dessert and we had the Loche Harvest which was a trio of squash shaped chocolates filled in with eggfruit ice cream lying in a bed of ground chocolate, very simple in its presentation. It is a given that the mix of eggfruit and chocolate is a perfect match and this was no exception, perhaps I just expected more.

Fiesta Chiclayo Gourmet
Av. Reducto 1278 Miraflores – Tel. 242 9009
Opening hours – Monday to Saturday
Prices
Fish s. 69-200
Meat s. 70-200
Soups and creams s. 39-49
Side dishes s. 29-35
Desserts
Drinks

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