night-view-restaurant-paracas-peruvian-food

Night view Restaurant Paracas

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CLASSICAL CEBICHE

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Ají de Gallina

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Day view Restaurant Paracas

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SAUTEED TENDERLOIN DICES

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SEAFOOD RICE

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Reserve Scalops

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 night-view-restaurant-paracas-peruvian-food

Night view Restaurant Paracas

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Classic Cebiche

aji-of-gallina-restaurant-paracas-peruvian-food

Ají of Gallina

day-view-restaurant-paracas-peruvian-food

Day view Restaurant Paracas

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SAUTEED TENDERLOIN DICES

seafood-rice-restaurant-paracas-peruvian-food

SEAFOOD RICE

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Pisco Sour

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Specials

Specials

CHEF'S WORDS:
JOSÉ ROSAS ZARICH

Welcome:

How to put our love together to the sea and its faithful companion … the wind of paracas, who speaks to us like nowhere else. We are the freshness of the sea breeze with the harmonious views of the bay and the reserve. We are the palate of our delicious fan shells; Delight proper to this sea. Yes, that we are, the perfect fusion of the coastal valleys with the sea and its exquisite flavors.

We set ourselves in the paracas art of the paintings of the great CECILIA VARELA, in the winds of the south, in the voices of the fishermen and the squawking of the birds … Yes, that we are, a restaurant at the foot of the pier of the chaco, we are breeze , marine sounds and ancestral flavors …

our specialty… RESERVE´S SCALOPS

BON APPETITE!

Autor´s Starters

  • PARACAS TEQUEÑOS

    House Deep fried wanton dough filled with cheese & scallops with “cebiche sauce” dip. 2015 oficial “Perú Mucho Gusto” Gastronomic Contest winner.

  • PANCO CEBICHE

    Our Chef´s creation, lightly fried, battered in Japanese breadcrumbs (panko) cebiche fish dices, served as cebiche with lemon, onion, garlic, chili, coriander and pepper.

  • LIMA BEENS PARACAS HUMUS

    Lima beans cream with sesame oil, milk cream and topped with olive oil and dried chili powder served with delicious deep-fried yuccas to be dipped.

  • RESERVE´S SCALOPS

    House creation, fresh Paracas sautee in pisco and butter Scallops in non-spicy yellow chili and milk cream, gratin with edam cheese

  • DEEP FRIED BATTERED FISH

    Battered fish in flour. With onions sauce (Criolla), to dip in Tartar sauce.

  • CRISTINE (WITH SAUTEÉ TENERLOIN)

    Delicious house special dish created in 1971 by “mistake” by Cristina Zarich; spaghetti in a creamy sauce made of fresh, non-spicy yellow chili and vegetable oil, milk, garlic, crackers, salt & pepper. Accompanied with Tenderloin sautéed dices with onions, tomatoes, garlic with an oriental taste sauce, parsley, pisco, red pepper, yellow chili pepper.

BOOK A TABLE

Av. Paracas C10, Of. 401, El Chaco, Paracas 11550, Perú

Mail: ventas@grupoparacas.com


© 2019, Restaurant Paracas. All rights reserved