b-served Gastronomy
Totora, Peruvian Cuisine
From the seas to the mountains
Barcelona has an important new reference for lovers of Peruvian food located in the Eixample neighbourhood. A gastronomic project that is based on a genuine appreciation and love of all things that the South American country has exported around the world over the last few years, ever since the outside world woke-up to its culinary delights. The name Totora refers to a type of reed boat that is native to the Huanchaco Bay area of Peru which is used for fishing (and also the place where some experts believe that the famous Peruvian dish ceviche originated). An actual Totora boat was imported from Peru and is on display at the rear of the restaurant where the courtyard provides natural daylight. And fish is the main reason for visiting Tortora, everything from the classic ceviche to Tiraditos (a Peruvian version of sashimi, raw fish in a spicy sauce) as well as makis and niguiris.
Peru is a country of contrasting cuisines, the different waves of invasions and immigration have left their mark on the day-to-day culinary culture. From the original inhabitants, to the Spanish conquistadors (who brought the potato back to Europe), to the Japanese and Nikkei cuisine, to the Chinese and West Africans etc.. These peoples modified their traditional diets to the ingredients that were available in Peru. So it’s no surprise that the food culture is so varied. Totora encapsulates this wide variety, the head chef is Pablo Ortega who is a native Peruvian now residing in Barcelona. Ortega brings authenticity and passion to the dishes served here.
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Classic Ceviche
Other dishes that are among the highlights include the Dried Veal Jarette, the Scallop Shells á la Parmesana, the Chalaca Razor-clams, the Red Shrimp Quinoa, the Naylamp corvine (stuffed with prawns on a bed of broccoli, asparagus, peppers, snap peas and shitake mushrooms with mandarin orange, soy and oyster sauce) or Siu Mai Chan Chan (steamed Chinese dumplings stuffed with prawns and squid with ginger, soy and oyster sauce). Also worth mentioning are other specialties of the house, such as the Piquero del Puerto (mixed ceviche, Lima pork and squid chicharrón), anticuchero langoustine niguiri, tataki tataki strip or maki cebichero.
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Corn Pepian
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Causa Ferreñafeña
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The menu includes a selection of ceviche, rice dishes, quinoa and pastas
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The Makis
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The interior design is by Ap Interiorisme con M&M
The restaurant space (which was formerly occupied by the Tanta) consists of 700 sq.m. that can cater for large groups or intimate encounters. The interior design project was carried out by Ap Interiorisme with M&M who divided the space into three zones, the entrance area with set-back smoking area, the open-plan dining area with cocktail bar and the rear area with its open air courtyard that is ideal for groups and where the caballito is on exhibition. The colour scheme and decoration are inspired by the blues of the Pacific Ocean combined with the textures of wood and natural fibres.
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The Reed Caballito on display at the restaurant
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Head Chef Pablo Ortega
- Totora
- C/ Còrcega 235
- 08036 Barcelona
- telf. 93 667 4372