Meat restaurants are renowned for their rustic ambiences, wood decor and inviting aromas. In La Cuadra de Salvador, the first and most attractive impression is made on its terrace, which is attached to its antique home and has been restored for the occasion. Its elegance can be seen at every table and with every bite.
The American Angus beef cuts can come in five terms and with sizes between 280 and 750 grams. Chef Carlos Miranda, explains the special cooking technique; the meat doesn’t get to a smoked point, which allows the true aromas and flavors to come out.
Here the meat protein is preserved, the texture is enjoyed and with different intensities. A wide round steak, for example, arrives with taste influenced by the bone, while the fine skirt steak comes from its juiciness and softness, making it one of the favorite cuts.
(Photo: AmaraPhotos/Living in Peru)
A loin is perfect to combine with potent starters such as the wedge salad, which comes with American lettuce, cherry tomatoes, white onions, crispy bacon and a mild dressing of natural yogurt and blue cheese. For those looking for milder flavors, but just as memorable, you have the oven-baked bananas bathed in syrup.
Other side dishes to highlight, include the grated sweet potatoes, white, red and black quinoa risotto with parmesan cheese, and french fries cooked in white truffle oil. For those looking for something less classic, there are the sauces (loin, pepper, bearnaise and sour cream, among others) that give another personality to the dish.* And if you are near this beautiful house, which has fans with water to refresh the terrace*, and at night offers one of the most romantic atmospheres in Lima for the warmth of its lighting, you can not miss the opportunity to sit at the Salvador Art Bar; the typical English bar that works inside the house.
Art can be appreciated in the photographs located in each room, and the cocktail bar created by Gino Guerrero, serves up specialized flavors. Guerrero is full of wisdom and has among his predilections, top quality gins to choose from: with each brand chosen according to the herbal, fruited aromas and spice notes.
The same occurs with the pisco: each brand goes with a cocktail. Among the creator’s proposal you can find wonders like La Cuadra Punch, with pisco and aguaymanto, sweetened with tea syrup and drops of passion fruit. Recommended is the gin with red fruits, which contains Fever Flower tonic, strawberries, raspberries and blueberries.
Guerrero explains, that the contents of a cocktail is just as important as the service. In each drink the perfect service is applied, which can be translated into the most suitable choice for a glass, the exact amount and in the correct order to enhance the aromas and flavors of the cocktail. If you are an Instagram user, you will find the perfect photo opportunity at each table.
Javier García is a journalist. He writes for news, magazines and websites about ecology, gastronomy, sports and culture, and especially nikkei culture. He teached journalism in San Martín de Porres University and is the editor of the book of chronicles “Tentaciones Narrativas”. In 2016, he published some articles about vegetarianism for his blog “Crónicas vegetarianas”. Twitter:
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