La Picante arrives at a new location: learn more about its seafood proposal

But, seven years after opening its doors – starting as a marine bar – Fransua Robles’ proposal is moving to a new and larger location. “Less than a month ago the possibility of moving to a location that is one block from the previous one was opened. We took it and in 20 days we made the transfer, to open on December 30,” the chef explains to Advantage.

They moved on foot because of the proximity and arrived at a large two-level house, with wide ceilings, interesting arches and a terrace ideal for this summer time. After all, what’s better than a good ceviche in the heat?

With the change of location also come changes in the team, according to Robles. “There the capacity was 35 people, here the capacity has tripled and with that our team had to grow. The service is bigger, for the kitchen and for the living room, we have added staff and everything is improving and consolidating,” he comments.

La Picante grows

“There isn’t a day that I don’t eat ceviche, I love eating it and I really enjoy it,” the chef confesses. Just as he has a great appetite for our flagship dish, he also has a great appetite to continue growing with La Picante. “This year, in the previous space, we are going to launch a proposal for Creole stews under the La Picante brand and later, we will work with another concept focused on wood-fired stews, spicyría type,” he reveals.

Regarding the concept of seafood, there is also an intention for it to reach other districts. “We have had other locations, in San Isidro and currently we are in Ica. We want to replicate the experience in other districts that leave the usual gastronomic circuit. Reach, for example, Los Olivos, Chorrillos or Comas, but definitely expand,” says Fransua.

The letter

La Picante offers a selection of 5 different ceviches, but we chose the one named after the restaurant. With generous pieces of fresh fish, soft choclito, onion and sweet potato, everything is crowned with a spicy leche de tigre of smoked Peruvian chili peppers and processed hedgehog tongues. This last delicacy gives a creamy and special touch to the preparation.

The lemon clams arrived fresh, brought from the south of Lima, as they explain in their letter. Fransua checks its freshness by adding the lemon to the table, which allows us to see the movements of the mollusk. It is eaten in a single bite and the experience is indescribable.

Our favorite was the natural tiradito, which combines fish, octopus and sealed fan shells. It is served with roasted choco granites, slices of chili and topped with a classic tiger’s milk, with the precise point of acidity to give meaning to each bite.

From their location in Ica comes a dry seafood soup, which combines pasta cooked to order in the classic Creole dressing, served with a succulent seafood mixture. We can also find options such as causa, tiger’s milk, rice and jellies. What stands out the most is the option of ordering a whole fish, which can be prepared in two or more ways and which always complies with sustainability, respecting the minimum sizes, permitted weights and established bans.

The Spicy It is an example that, when you work well, with quality ingredients and with love for food (that which Fransua transmits when you hear him talk about it), you can go far and conquer the Lima public – a very demanding one, yes. It’s about marine cuisine.