Barra Marina Barracks celebrates its first anniversary, breaking new ground in San Isidro

Is called Barracks like the spiciest area of ​​Callao, where the rhythms of salsa resonate alongside the aroma of fresh fish and the unmistakable Chalaca joy, which Franco Ferreyra’s kitchen managed to successfully replicate. Proof of this are the hundreds of diners who enjoy their dishes, and the dozens more who eagerly wait for a table on this increasingly popular corner, located between Los Conquistadores Avenue and José Llanos Zapata in San Isidro.

The preparation of ceviche follows the golden rules: the best fish is selected – corvina or sole, according to the chef -, cut into uniform cubes and immersed in the combination of lemons and chili peppers. The details are what make the difference, of course. In this disruptive corner of San Isidro, the charm lies precisely in that: the precise touch of a special yellow chili sauce to give another twist to ceviche, or the inclusion of snails to add a hit of flavor to the mixed version.

This is the case with each of the dishes, in a service that runs from noon to five in the afternoon. More cravings come in the form of silverside bread – Ferreyra’s specialty – where tartar sauce and yellow chili are combined for a unique flavor. Or an “atomic” parihuela, made with fresh seafood and fish of the day, since true to the concept that inspires its name, Barracones prefers to avoid the use of frozen products, although ironically its raspadilla is one of the most requested products on its menu.

“We have become a reference point that people remember for breaking that conservative paradigm of the district. Even the name has a tone of irreverence; When you invite someone to eat here, they think that you are taking them to a spicy area of ​​Callao, but no, you are in the heart of San Isidro”, comments Ferreyra in an interview with El Comercio.

First anniversary

In the first days of Easter last year, the dream of chef Franco Ferreyra and his wife, Claudia Ramírez, materialized in an ideal location for their marine restaurant concept. After opening its doors, the first three days passed discreetly, with friends and family visiting the establishment.

However, on Holy Thursday 2023, curiosity on the part of passersby led them to venture out to try the characteristic dishes. It could have been the other way around: many people leave Lima and Easter is not always a good time for openings. This was not the case with Barracones, who continued their week with small achievements that together form part of the restaurant’s success.

By Friday, the restaurant attracted the attention of some local TikTokers, while on Saturday it received a visit from more renowned influencers on social networks. Finally, on Sunday, the restaurant was the preferred meeting point for numerous family groups and work colleagues – due to its proximity to the office area -, something that continues to this day.

“In those first moments, the magic could fall quickly if we are not willing to accept our mistakes and always improve, since the success of Barracones is in the word of mouth of our clients.“, mentions Ferreyra

To celebrate its first anniversary this Sunday, Barracones will not go all out, but they will take the cocktail bar outside so that everyone can enjoy drinks while they wait to order the new dishes from their revamped menu. In addition, a large window will be implemented where diners can sign and record the first steps of this culinary project, which is just heating up the kitchen. Advantage.