Fine Mediterranean-Peruvian Cuisine with a Light Touch
La Locanda restaurant does refined Mediterranean-Peruvian cuisine. Starting with a beautifully plated amuse-bouche of foie gras and pressed pineapple gel on a solid stone plate, I was wowed by the meal's creative fusion. The tiradito of lime and chili-drowned fish cut sashimi-style was all Peruvian, and the lobster raviolo basked in the Mediterranean sun. Perfectly cooked chita (rockfish) with cherry tomatoes, capers, pickled onions, fresh artichokes, and green beans on a bed of spinach was a balance of Mediterranean technique with Peruvian ingredients, as was the baby calf, watercress, gnocchi, and cherry tomatoes in a port reduction. Dessert was a Mediterranean-Peruvian hybrid of baklava-like apple tart with dulce de leche caramel ice cream and apple gel. Or just come for the very European afternoon tea with its selection of petite sweets.