Quinta Avenida is the perfect place for a chic soirée. The ground level is a fine dining restaurant where owner Fernando Hanza puts all his effort into providing top quality service, while upstairs there is a luxurious bar lounge that also has private self-catering booths for parties of 10, 15 and up to 40 guests.

Quinta Avenida’s kitchen is where Chefs James Berckenmeyer, Alvaro Raffo and Renzo Vaccheli combine their expertise to transform Peruvian ingredients into delightful signature dishes that will thrill even the most exigent of diners. The comfortable, modern 12-table dining room is truly evocative of the Big Apple and surrounds visitors with interesting prints of skyscrapers and busy NYC streets.

Meals start off with an assortment of home-baked goods along with toppings and dips like balsamic dressing, herbed butter and stewed peppers (S/. 5). Particularly, the aji amarillo bread knocked us off our feet!

The enticing appetizer list has dishes such as salmón, norte, and conchas that will lure you into a quest to continue exploring the brief yet powerful seasonal menu until the end. If you are interested in enjoying more than one dish, but still want a light meal, the salmon salad and the scallop tartar are great options to start with. For an interesting, sweet-savory combination, you should try the langostinos petroleros, which is a dish of stir-fried shrimp drowned in a sauce of black squid ink and orange juice, accompanied by sweet potato purée and chips. Topped with crunchy baby asparagus heads, this is a very unusual dish.

Cochinillo 21 días, sudado, carrillera de res and pescado a l’ognion are some of the entrées that evoke flavors and ingredients from near and far. The cochinillo is 21-day-old piglet cooked for five hours in a duck-based reduction. The crunchy and tender meat is topped with arugula and served with an apple trilogy (a purée, layered and the apple’s core for whimsy). The most “criollo” dish on the menu is the sudado. This is the catch of the day stewed with onions and tomatoes in a fish and chicha de jora marinade. It is served with the traditional side of white rice that soaks up the tangy juices. This menu choice gives the short-term visitor an opportunity to taste something typically Peruvian.

When it comes to desserts, a truly spectacular one that I still think about to this day is the bluefondant. Who hasn’t had a chocolate fondant or volcano? Yet, the twist that takes the one in Quinta Avenida to a whole new level is the addition of Roquefort cheese morsels. The spongy cake with blue cheese that churns out hot chocolaty lava blends perfectly well with the strawberry sorbet and coulis for a flavorful explosion.

For diners who prefer fruity desserts, the menestrón has chopped mango and kiwi with lime-filled ravioli and custard. The plátano has caramelized bananas with mocha ice-cream, coarse salt and olive oil.

Quinta Avenida has a wide appeal because of its differentiated areas. The restaurant is a great place for a date or a business dinner. The upstairs bar lounge is perfect for celebrations with larger groups of friends or colleagues. Reservations are strongly recommended Thursday through Saturday.

 

Quinta Avenida Restaurant

What: Gourmet and Mediterranean Restaurant. Bar lounge.
Where: Francisco de Paula Camino 330, Miraflores.
When:
Restaurant:
Monday – Saturday: 7:30 p.m. – 12:30 a.m.
Sunday lunch: 1 p.m.  – 5 p.m.
Bar:
Tuesday - Thursday: 7 p.m. - 1 a.m.
Friday - Saturday: 7 p.m. - 3 a.m.
Reservations: 445-2367 / 51*146*1494
E-mail: reservas@5tavenida.com
Web: www.5tavenida.com
Price range:
Appetizers: S/. 22-40
Mains:  S/. 36-70
Desserts: S/. 15-22.5
Wine corkage: S/. 35

 

 

 

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