Tripea

Chef Roberto Martínez Foronda spent years working at restaurants all over the world before opening this place. Putting the experience he picked up during his journeys to good use, he developed a cuisine that is a fusion of the flavors of Peru and Southeast Asia. Foronda delivers on his promise, and his menu offers dishes that are recognizable as Peruvian, like an anticucho of duck with pineapple, while dishes like curried quail with bok choy are representative of the Asian side of the menu. There are also fusion dishes like chicken and kimchee croquettes.