Sonccollay
| Paseo Portal de San Agustin, Arequipa |
5 Bewertungen
8.40/10.00 |
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Rezensionen
Leo Liberti (13.10.2017 15:28)
This restaurant was part of the "free walking tour" in Arequipa. The interest of this restaurant is in the cooking discipline of the chef, who cooks everything in clay pots and uses no added fats (as a token, he let us slide a finger on the grid under the air vent, which is greasy in every damn kitchen in the world, even if you do your best at keeping it clean -- and it was completely dry, I kid you not). He introduced us to a genuinely new ceviche experience: Arequipa-style. Arequipa, even if it's at 2300m altitude, has always had a connection with the ocean, which is not too far away. This ceviche does not contain lemon, but juce from under-ripe maracuya (passion fruit), seaweed, and then the other usual spices. And of course fish, which in our case was swordfish. We tasted both the basic version and the sea urchin version (which was fantastic). Our main course was an alpaca fillet. We asked it rare, but it came medium. After the meal, when chef came to say hi, we told him, and he would have none of it: on the spot, he re-cooked us a second, wonderfully cooked, fillet and gave it to us (for free). At that point we were too full for dessert, which would have entailed a fondue with 100% dark Chuncho chocolate (sigh).
Another speciality of this chef is his penchant for XIX century linguistics. He drew chains of words crossing every language but starting or ending with a Quechua word. Thus we discovered that "wasi" (house) is phonetically close to "house" and also to "casa". And "smoke" ("goshtay" in quechua) must be related to the name of the Greek island of Kos, which was apparently home to a lot of woods the trees of which were felled for burning ("Kos" is obviously also the origin of "cucina" and hence "kitchen").
But yes do take cash because this multi-faceted chef does not accept credit cards.
This restaurant was part of the "free walking tour" in Arequipa. The interest of this restaurant is in the cooking discipline of the chef, who cooks everything in clay pots and uses no added fats (as a token, he let us slide a finger on the grid under the air vent, which is greasy in every damn kitchen in the world, even if you do your best at keeping it clean -- and it was completely dry, I kid you not). He introduced us to a genuinely new ceviche experience: Arequipa-style. Arequipa, even if it's at 2300m altitude, has always had a connection with the ocean, which is not too far away. This ceviche does not contain lemon, but juce from under-ripe maracuya (passion fruit), seaweed, and then the other usual spices. And of course fish, which in our case was swordfish. We tasted both the basic version and the sea urchin version (which was fantastic). Our main course was an alpaca fillet. We asked it rare, but it came medium. After the meal, when chef came to say hi, we told him, and he would have none of it: on the spot, he re-cooked us a second, wonderfully cooked, fillet and gave it to us (for free). At that point we were too full for dessert, which would have entailed a fondue with 100% dark Chuncho chocolate (sigh).
Another speciality of this chef is his penchant for XIX century linguistics. He drew chains of words crossing every language but starting or ending with a Quechua word. Thus we discovered that "wasi" (house) is phonetically close to "house" and also to "casa". And "smoke" ("goshtay" in quechua) must be related to the name of the Greek island of Kos, which was apparently home to a lot of woods the trees of which were felled for burning ("Kos" is obviously also the origin of "cucina" and hence "kitchen").
But yes do take cash because this multi-faceted chef does not accept credit cards.
Stacey Morris (25.05.2017 01:26)
AVOID THIS PLACE!! Rudest staff I have ever met in my life. The boss walking around like he's the mafia. Shouting at the staff....like literally shouting at them in front of customers. Very uninviting. The girl who was hosting downstairs needs to take abit more pride in her appearance and not scowl at people. The boss ran around most of the time with a basket in his hand trying to hit a pigeon. (I hate pigeons too but he was looking a right fool) Overall very unprofessional and not welcoming.
AVOID THIS PLACE!! Rudest staff I have ever met in my life. The boss walking around like he's the mafia. Shouting at the staff....like literally shouting at them in front of customers. Very uninviting. The girl who was hosting downstairs needs to take abit more pride in her appearance and not scowl at people. The boss ran around most of the time with a basket in his hand trying to hit a pigeon. (I hate pigeons too but he was looking a right fool) Overall very unprofessional and not welcoming.
Alex Chagovetz (08.04.2017 22:19)
Say yes to pre Inka food!!!! So good and simple with fresh flavours you would never imagine. The seviche made with passion fruit juice is unlike anything I have ever tried. What this place can do with potatoes will make you understand how they been a staple of Peruvian society. Highly recommend!!!!
Say yes to pre Inka food!!!! So good and simple with fresh flavours you would never imagine. The seviche made with passion fruit juice is unlike anything I have ever tried. What this place can do with potatoes will make you understand how they been a staple of Peruvian society. Highly recommend!!!!
Garret Ross (25.01.2017 21:30)
Incredible food. Great host and view of Arequipa. An absolute must if you're in Arequipa.
Incredible food. Great host and view of Arequipa. An absolute must if you're in Arequipa.
Kelvin Yang (03.09.2016 03:34)
I had the alpaca tenderloins. This, and all the sides had a lot of natural flavours (very little from salt sugar or fat) and it was a great new experience. Some of the best food I had in 6 months of roaming South America. Mains range from 40 to 90 soles and are well sized. Terrace seating has a great view over the plaza.
I had the alpaca tenderloins. This, and all the sides had a lot of natural flavours (very little from salt sugar or fat) and it was a great new experience. Some of the best food I had in 6 months of roaming South America. Mains range from 40 to 90 soles and are well sized. Terrace seating has a great view over the plaza.
