A saqra is the word for “devil” in Quechua, especially a naughty or mischief-making scamp. The name here refers to the playful, inspired ways the kitchen uses ingredients from all over Peru to create its dishes. Start out with trout tartare featuring a touch of passion fruit sauce, or the bonito with tumbo fruit and avocado. Move on to slow-cooked pork adobe arequipeño, or swordfish with mashed cassava, and don’t miss the pineapple picarones (Peruvian-style doughnuts) at dessert. The dining room is brightly hued and as casual as with the menu; the patio is a perfect spot for nibbling and sharing over smart cocktails.