How is the new cevichería of the supply that is to speak for its quality and unbeatable prices

The Buenos Aires neighborhood of Abasto adds a novelty to its gastronomic scene: Grau Cebicheríaa restaurant that invites you to live a culinary journey inspired by the coast of Peru. It is led by Peruvian chef Raúl Zorrilla, creator of Kuro Neko, Kamay Lounge and Tori Chipchi (the latter also located in the neighborhood). In Grau, Zorrilla builds a narrative of intense flavors and childhood memories.

The official opening was May 11a date on which the Andean country, like many in Latin America, celebrates the Mother’s Day. The occasion generated a great movement and, since then, mouth -mouth has not stopped. It was expected with Zorrilla in front: one of the referents of Peruvian cuisine in Buenos Aires, recognized for its high quality proposals at a competitive price.

The name of the place honors Miguel Grau SeminarNaval Hero of Peru known as the “Knight of the Seas.” Inspired by his figure, Grau proposes an experience that refers to the adventurous and noble of the sea, with a kitchen that puts the freshness of the product, respect for the roots and creativity of the chef.

Tasty, colorful and generous kitchen

The stars of the house are the Cebichesas recommended The casuarinaswith octopus, squid, chipirones and white fishing in rising emulsion, and Realtelerwith fisheries of the day marinated in lemon and slim, accompanied by crispy rabas, typical of the street carts that roam for Lima. The cause of tuna, stuffed with tomato and avocado, crowned with a fresh tuna chalaquita, served on horn mayonnaise with Huacatay oil, has quickly become the favorite.

Among the hot dishes, the Tacu tacu to the male of Canarian frejol and garlic rice with fish chicharrón, bathed in a spicy sauce with chipirones and prawns; and the Fritish whole fish with Chijaukay sauce and vegetable airport (a mixture between chaufa rice and sauteed noodles).

Grau – Betty.jpg fish

Address: Vieja 3372, the supply.

There is no lack of putchs, tiraditos, bivalve, pacifiers, sweat, parihuela, atamalad quinoa, different rice and sauteed noodles. There is even room for the classic Milanese, which here they make chicken to the Panko and goes out with french fries.

To close, the recommended dessert are the Picaronsfried mass of pumpkin and sweet potato bathed in honey of chancaca.

The bar accompanies with Lemonades, Homemade sodas such as the traditional purple chicha, and author cocktails, such as Port jellya combination of Vermouth Rosso, vodka, tomato and strawberry water, lemon, syrup and huacatay.

In the week, from 12 to 16, there is an executive menu to an attractive price of $ 11,000, with entry, main and drink included.

Everything happens in a large and bright room, with current wink and a capacity for more than 80 guests. There are boxes with corrido armchairs and modern tables in deep blue, which create a fresh and relaxed atmosphere. The attention is warm and close, ideal to enjoy as a family or celebrate with friends. They open from Tuesday to Sunday, from 11:30 a.m. to 00:00.

Address: Vieja 3372, the supply