Our story
From Peru to Dalston
A family kitchen that came a very long way, and never changed the recipes.
Our story
From Peru to Stoke Newington Road
Before Dalston there was a family of restaurants back in Peru, and a kitchen that never cut a corner. We brought the recipes, the technique and the stubbornness with us.
Ceviche cured to order, never in advance. Anticuchos over real charcoal. Pisco measured by hand. Chifa dishes cooked in a wok that's seen some service. It's the food we grew up eating, not a polite version of it.
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An award-winning kitchen
Our family restaurant El Aguajal in Peru was recognised for exactly this cooking.
Come early and it's a restaurant — families, long lunches, plates down the middle. Come late and the music goes up, the pisco flows and it turns into the party we wanted it to be.
What we're about
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Cured to orderEvery ceviche and tiradito made the moment you ask for it.
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Real charcoalAnticuchos and pollo a la brasa over live fire.
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Pisco firstSours, punches, piscantes and chilcanos, poured properly.
groups
Family sizedSharing plates and long tables — bring everyone.
Come and eat with us
Inside by the brick, or out on the terrace under the lights.