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Refugio: what is it like and what restaurants are in this new gastronomic patio in Surco?

Refugio: what is it like and what restaurants are in this new gastronomic patio in Surco?

Refugio: what is it like and what restaurants are in this new gastronomic patio in Surco?

Do you have a food craving? Grilled chicken or Chinese box? Tacos or maki? Don’t worry, whatever you thought in Refugio there must be an option. we are in the new gastronomic patio de Lima that brings together 27 restaurants (the opening of an Italian food outlet is pending in the middle of the year), with a varied offer in more than 4,000 m2 and that seeks to become an oasis in the midst of the hustle and bustle of the city.

“The experience has been worked on so that it makes you feel like you are in a bubble in the midst of chaos,” says Ariana Jerí, head of marketing at the Portalia real estate agency in charge of the project. “One of our concepts is ‘everything tastes better together’ because the idea is to go with a large group, shop in different places but have everyone share together at the same table,” she adds.

Additionally, in Refugio activities are planned for all audiences. At night, the bar comes alive and you can listen to live music (they seek to promote independent artists) or DJ from Thursday. In summer, workshops were given for children who plan to continue on weekends. Additionally there is a play area for them to entertain themselves.

WATCH IN VIDEO WHAT REFUGE OFFERS:

ADDRESS

Av. Javier Prado Este 4492, Surco (at the corner of Javier Prado and Manuel Olguín avenues. Between Jockey Plaza and the University of Lima)

SCHEDULE

Sunday to Wednesday, from 7 am to 10 pm Thursday until midnight. Friday and Saturday until 1 am

What to eat in Refugio?

MANCORA PORT

Christian Cornejo’s passion for cooking comes from his mother’s side. His grandparents had restaurants in Máncora and Trujillo; His mother dedicated herself to gastronomy, always with her own venture. It was no coincidence that, from the age of 12, he knew that he wanted to dedicate himself to this world. Now, as chef of Puerto Máncora, he seeks to highlight the marine and northern seasoning in his menu.

Puerto Máncora: its specialty is fish and shellfish;  but there are also Creole and Piurana notes.

The idea of ​​opening the restaurant -about 20 years ago- came from his mother; for this reason she pays tribute to him by naming him after the place where she was born. It is a family business in which Christian is in charge of food and beverages, his mother is in charge of decoration (the look and feel) and his father is in charge of administration. With two stores (in La Molina and Miraflores), the opportunity to expand when entering Refugio presented itself: “We wanted to grow. We were interested in the concept of the park that goes very well with our food”, says Christian.

The cebiches are always among the favorites and the flagship of them is Puerto Máncora (with fish, prawns, touches of mango and avocado); from there they are followed by the mussels and to share some panko prawns. They also have some northern food (tamalito verde or parihuela vichayito) and Creole (papa a la huancaína or arroz con pollo). “We are the Peruvian food restaurant specializing in fish and shellfish; but also with Creole and Piurana notes that are our roots”, emphasizes the chef.

Puerto Máncora is a family business.  Also, they have Sunset Bar for drinks.

ANTICUCHING

If you are looking for high quality meats, this is the place. Anticuching is the concept of street food, under the Baco y Vaca label, where everything is “anticuching” or, to put it another way, everything is (or can be) punctured. From the classic anticuchos, going through the chicken skewers in yakitori sauce to miniburgers or corn with cheese.

Anticuchos with high quality meat from Anticuching.

It is possible that you remember the food truck they had, years ago, that in summer walked through La Curva de Punta Hermosa. After the pandemic, they opened their first location in Mercado San Ramón and now they have arrived in Refugio, always maintaining quality in imported meats: they work with American (for the picaña and the loin rump), Argentine (for the beef heart) and with another supplier for giblets. Thus, their meats are distinguished by their tenderness and good flavor.

The most requested will always be the anticuchos; but very close come the cuts of loin and picaña rump, followed by the combination carretillero (rachi, chinchulines, chicken gizzard and chicken heart with potatoes and corn). The other is the gaucho combo (blood sausage, chorizo, beef gizzard and chitterlings with potatoes and corn). The creams (of huacatay, rocoto and huancaína) are made by them. For dessert? Nothing better than some naughties.

At Anticuching they work with Argentine and American meat.

The brand was interested in entering gastronomic patios to be more accessible to the public. “We want middle-class people, who are willing to eat in food courts, to have access to try the brand as well. [Baco y Vaca]. That they do not see the restaurant as something unattainable, but that Anticuching lends itself so that people know, through it, Baco and Vaca and enjoy its good seasoning”, comments Julio Endo, co-owner of Anticuching.

LIME CHICKEN

There is nothing that Peruvians enjoy more than eating grilled chicken as a family. The INEI survey (2021) already confirms it, each household consumes an average of 16 per year. Taking into account the local taste for this dish, the group in charge of Amoramar, Café de Lima and Helado de Lima decided to undertake this new business.

They work with an ecological oven which gives the skin its crispiness; while the meat stays soft. They prefer to keep the seasoning low to give power to the three levels of peppers they offer (from 1 to 3, they get hotter). On the menu, the main thing is the chicken: whole, half, fourth leg or fourth breast; but the most requested is the popular mostrito (portion of chicken with potatoes and chaufa). If you’re up for a snack, they have grilled chicken sandwich (with potatoes), sweetbreads (with potatoes and corn), grilled chicken tequeños and tunche wings (the same as Café de Lima) in spicy sweet and sour sauce. They will continue to make proposals to share.

The mostrito is the most requested in Pollo de Lima.

They are in Refugio as one of the local anchors; that is, they have more space like a mini restaurant. “The location is strategic [al costado de la Universidad de Lima y el Jockey Plaza] and it seemed like a different market to the ones that exist today because they are smaller. This is a place to spend the day”, says Priscilla Quesada, head of marketing.

ARTEMIS BAR

In the center of Refugio we find the Artemisa bar: during the day, they offer coffees; at night the cocktails arrive. Inspired by the goddess and the Greek culture, in the menu we find the presence of Peruvian ingredients (in fruits and some herbs). The fun thing is that you can become your own bartender. Three lines of mocktails have been worked on (Animal Loop, Tea Ceremony and Fruit Garden) that you can turn into a drink by adding your favorite distillate. They work with pisco, rum, vodka, gin, whiskey and tequila. Almost all mocktails can go with any distillate, explains bartender Kelvin Paredes. Of course, he and his companions will help you if you have doubts. For example, the wa (made with Jamaican tea, cardamom and pineapple) goes better with a pisco; while the ninfa (with coconut cream and cupuaçu) goes better with a rum. Health!

At the Artemisa bar, turn your mocktail into a cocktail by adding your favorite spirit.

LIST OF THE OTHER POSITIONS YOU WILL FIND AT REFUGIO

Porcus, Creole tavern

Speciality: sandwiches.

Wititi

Speciality: Arequipa cuisine.

2080 Burger Place

Specialty: burgers and wings.

Pa’Tragonia, Argentinian pizzeria

Specialty: pizza.

Saltao, wok food

Specialty: salted.

lime ice cream

Speciality: ice cream.

There are 26 food options open at Refugio.

Cavenecia Steak House

Speciality: meats.

Naruto

Speciality: Japanese cuisine (ramen).

Takosan

Speciality: Japanese cuisine (sushi and poke bowls).

I will later

Speciality: donuts with seasonal flavors.

caramel

Speciality: homemade desserts.

the turkish cellar

Speciality: Turkish cuisine.

belgofre

Speciality: waffles.

Chinese creole box

Speciality: meats to the Chinese box.

wanted

Speciality: wings.

Pecao, cebichera bar

Speciality: fish and rice.

Chilanguito

Speciality: Mexican cuisine.

yuuki

Speciality: bubble tea and bingsu.

D’Chorizo ​​and bread

Speciality: sandwiches (choripan).

Jasmine’s garden

Speciality: vegan food.

The Viking

Speciality: hamburgers.

Coconut pancake:

Speciality: crepes.

Source: Elcomercio

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