Peruvian with a fusión bent, in a room set up for groups and with cocktails a strength. There's a dedicated Carta de Pollos built around pollo a la brasa.

The cooking rests on house sauces and reductions and on dishes done 'al cilindro'. Ceviches and tiraditos include a tiradito with cheese sauce and roast plantain, a green ceviche with huacatay and mango, a ceviche with rocoto cream and avocado, and a causa with fried fish. The piqueos, many available as half portions, run from a nikkei sudado of sea bream, lomo saltado of sirloin and an Asturian roll with a chifa stew to prawn gyozas, cachopinos of beef with goat's cheese and mushrooms, a bluefin tuna nacho, braised-cheek bao, anticucho gyozas, ají de pollo with creamy coconut rice, and chancho al cilindro with roast potatoes, ají amarillo and huacatay.

Peruvian roast chicken has its own carta: marinated for hours in the house recipe and roasted slowly for crisp skin, served whole, half or quarter with chips, salad and the house sauces, or as a Mostrito with chaufa rice. It's also available to take away or for delivery. The cocktails are a real strength, from a classic pisco sour and a maracuyá sour to the house Chilcano with pisco, cachaça, purple corn, pineapple and ginger, a spicy Chingón with rocoto foam, a Mojito with huacatay and kombucha, and a Tommy's Margarita with mezcal and tamarind. Desserts include a blue-cheese cheesecake with red-berry ice cream and a chocolate coulant with pineapple ice cream.