Ana: this is the first restaurant in Peru operated only by women

Clarification: This article was originally published on November 1, 2021. It was updated for International Women’s Day.

Several years ago, when I was working in a fast food restaurant, I asked my boss why there were no women working in the kitchen. He told me that it was quite a complicated task, that only men could do, because – in addition to cooking – they had to carry heavy supplies, equipment and clean huge machines. What would he think if he knew there was a restaurant run only by women?

This is what happens with Ana, the first gastronomic space in which from the valet parking service to the highest spheres of the kitchen are led by women. It is like being in a parallel reality because, today, it is much more common to see great male chefs stand out in this sector; however, now it is the turn of the ladies. Excuse me!

Under the philosophy of kitchen of change, Ana – which opened its doors in September – not only intends to make a difference by promoting gender equality in the culinary sector, but also seeks to position the concept of circular economy, which consists of reusing and recycling existing materials and products as often as possible and thus try to generate the least amount of waste.

Duality

When you enter Ana, the first thing you see is her huge bar, lots of vegetation and smiles, including that of Alexandra Chía, the head of the salon.

“Ana is a homely woman, sophisticated and very sweet during the day. In the evenings she is entertaining and wild. She has fun and enjoys her femininity. She is empowered and does not need someone to feel free ”he tells Probecho de El Comercio before opening the doors for us, the kitchen or “Anne’s heart”as she calls him.

Among the flames, the pots, pans and ingredients we observe how a group of approximately ten women unfolds in perfect harmony to prepare the orders that come from the room, where people are oblivious to the chaos and embarrassment that is lived within the heart of Ana. The team is led by Saraí del Águila and Melissa Castro, two experienced cooks who participated in the creation of the brand concept, hand in hand with Grupo Sinergia, and of each dish on the menu.

“The idea [de crear Ana] arises in the pandemic. We realized that there were many inequalities with women and much more in gastronomy. We have been preparing the menus since July, based on the experience that each one of us has had. It is a menu that is quite technical, that revalues ​​Peruvian products and the great variety of peppers that we have. Each one has contributed something significant. We work hand in hand with farmers and artisanal fishermen. We try to participate in all the stages that the product goes through until it reaches the table”Sarai points out.

Saraí and Melissa print each of their experiences on each of the plates. Saraí remembers that in her house both men and women enjoyed cooking. In addition, she always carries in her mind the flavors of loche squash and coriander because of her northern roots.

Some of the dishes that stand out on the menu are the Giulia ravioli, stuffed with butternut squash and candied yellow pepper; the Saraí peas, accompanied by fish; and Juana’s tacos, stuffed with beef.

Cecilia’s bar

Lines above I told you that when you enter Ana the first thing you will see is the huge bar. There is Cecilia, the boss of this area, where drinks and signature cocktails are prepared. Her ten cocktail menu is her creation and she made it in 15 days. Record time.

Cecilia is an experienced bartender, who has led the bars of various restaurants such as Rafael and Barra 55. She feels that women are still not taken into account in the world of cocktails, especially in competitions, but she hopes that soon this “ chip” can be changed.

“The girls can work in any type of area. No position has gender. Ana’s message is that gastronomy should be the same for both men and women”she explains as she prepares a Gracie, one of Ana’s clients’ favorite drinks. It’s named after Leslie Gracie, the creator of Hendrick’s Gin.

And although it may seem hard to believe, the recipe for this cocktail includes lactocranberries, the product of a lactofermentation process. “This process produces a bacterium called lactobacillus that is good for the intestinal flora”.

Gracie also carries Saint Germain (elderflower liqueur), plum liqueur, lime syrup, and lemon syrup. To decorate it, blueberry powder is placed on it, which they obtain thanks to the circular economy.

“We make powders, syrups and cookies from the bagasse of products such as blueberries and pineapple. We try to generate as little waste as possible. To do this, we work hand in hand with the kitchen. We try as much as possible not to use plastic. We don’t want to generate environmental garbage”, concludes Cecilia.

When night falls and Ana’s fun side comes out, you can also enjoy cocktails like Maria Landó or Chabuca, accompanied by music from DJs like Shushupe. Do you dare to enjoy this experience?

Where is it located and from what time does it open?

Ana is located at 793 General Mendiburu Avenue, Miraflores. And it opens its doors from Tuesday to Sunday from 1:00 pm

You can schedule a reservation through WhatsApp 926 887 168.