Restaurant Review: Pico y Tapa

Restaurant Review: Pico y Tapa

Javier Ernesto Garcí­a Wong Kit

A little piece of Spain tucked away in the Miraflores District.

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(Photo: Caroll Ortiz/Living in Peru)
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Building a space for Spanish cuisine in Lima is a challenge, especially because of the variety of styles, ingredients and the memory of the immigrants, which relate the food with the affects, habits, and traditions of Spain. But that did not stop the owners of the restaurant Pico y Tapa from creating a little piece of Spain in the Miraflores District.

Like in a classic Spanish tavern, with Flamenco music streaming through the atmosphere, and people talking as if they were long-time friends, the interior of Pico y Tapa is a mix of the classic style meeting the rustic. When it comes to the food, the work of the Asturian chef Daniel Alonso shows the quality of the dishes in the ingredients. Like he says ‘˜tapas’ ‘œthey are not very elaborate because it’s bar food, but the ingredients have to be the best’.

The Potato Omelette (a very popular tortilla de patatas, S/ 10), with Soft Croquettes (S/ 29), filled with bechamel sauce and meat (just like in Spain), along with the famous Iberian Ham (in a slice of bread with tomato spread) or the Galician Octopus (S/ 29) are always in their bar, as they are in many traditional Spanish taverns. If you visit for lunch you can find a board at the entrance that shows their three options (A, B or both) for the day.

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(Photo: Caroll Ortiz/ Living in Peru)

There are also more varied classics from Spain such as the Basque Chicken Salad, with a thin loin and Roquefort; a Carrot Cream with orange; and Lengua that is available throughout the week. Also available is a table of sausages (S/ 99, half portion S/ 60), goat and other cheeses that they sell for you to take home.

The drinks they serve are a good combination of classic cocktails, and liqueurs from around the world (including Spain: Pacharí¡n and Cider, for example), gin, beer and a good selection of wines (offered in bottles or by the glass).

For the main dishes, you have to know that Asturian cuisine has a big influence from the sea and the mountains, which can be easily perceived in the menu. ‘˜Cachopo’ (S/ 98, for two or three people) is the specialty of the house, a thin pork loin (stewed for four hours) filled with goat cheese, foie, and potato. If you want a personal portion, ask for the ‘˜cachopines’. The next dish that was presented to us was a rice plate with seafood that came with black potato chips and a mellow flavor, similar to a risotto. The key to the savory taste is, according to Alonso, the broth.

apple
(Photo: Caroll Ortiz/Living in Peru)

The desserts are an attraction in themselves and are representative of Asturias and Daniel Alonso’s family heritage. Here you can find a typical apple filled rice pudding (S/ 16). It may sound simple but it has a long tradition. Another good option is the Grandma Cake (‘˜la tarta de la abuela’, S/ 16) and the frizuelos, pancakes with ice cream.

On the weekends, the Pico & Tapa family, that includes brothers David and Alejandro Lí³pez, have some of the more appetizing dishes from the Spanish Cuisine available, such as paella and fabada. Surprises are also very common in this restaurant. If the chef finds a good fish or leg of lamb in great condition, it could be included in the menu.

Pico y Tapa
Cantuarias 156, Miraflores, Tel. 717-6033

Breakfast: Monday to Friday: 8:30 – 11:30. Saturday: 10:00 – 12:00.

Lunch: Monday to Saturday: 12:00 – 15:00. Sunday: 12:00 – 16:00.

Dinner: Monday to Saturday: 20:00 – 23:00.

Lunch Option A: S/ 14
Lunch Option B: S/ 18
A + B: S/ 24
Daily Salad: S/ 17
Asturian Sausage (100 grams): S/ 49
Goat cheese (100 grams): S/ 49
Wagyu meat (two cuts): S/ 39
Lamb chop: S/ 41
Wine of the week: S/ 99 (bottle) S/ 24 (glass)

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