La Última Torre: get to know one of the most beautiful restaurants in Chorrillos

Chorrillos is synonymous with summer. This district has well-known and important beaches for visitors, it is a place for tourism and, in addition, it is home to a protected natural area: the Pantanos de Villa. But, what perhaps few know is that La Última Torre is located here, a restaurant located in a classic tower, a small architectural gem, in Jr. Zepita. Advantage visited this space and here we tell you everything about the experience and what dishes you can’t miss.

“Flavor with history” is the phrase with which Ronald Rojas Sánchez, owner of this space along with two friends and partners, seeks to represent this proposal. “We wanted to take advantage of this beautiful and historic space in the best way, give it a new life and allow the public to come, enjoy good food and drink and marvel at its beauty,” explains Rojas.

For this reason, the previous work was important and took time. “We worked with a complete team, with architects, and we also sought to learn more about the history of this space. We followed all the necessary procedures and worked with the permits of the municipality and the Ministry of Culture, as it is a space considered Cultural Heritage,” comments the owner.

The 350 square meter mansion has spaces with high ceilings, fresh and ideal for a lunch, dinner or celebration. They have spaces such as the terrace, an oval room, the room with the bar, the presidential room and an interior terrace, ideal for private events since it has a stage and dance floor.

Peruvian with European touches

The menu presents an interesting and well-executed tour of the most representative of Peruvian cuisine, using European techniques and bases, according to Arnaldo Quispe, head chef of La Última Torre. We start the meal with a strong starter that is ideal for summer: the mixed ceviche with yellow chili. They combine generous pieces of sea bass with octopus, prawns and squid, marinated in tiger’s milk with yellow chili cream. It is served with soft shelled corn and glazed sweet potato. With just the right touch of lemon and chili, we enjoyed every bite.

Another entry that we recommend enjoying is the Cause of the Last Tower. The classic yellow potato dough is topped with slices of soft octopus and bathed with olive mayonnaise, house chalaquita and creamy avocado pieces.

Among the funds we find the Lomo Mar y Tierra. As its name indicates, it combines a juicy and well-cooked medallion of fine loin, which is flambéed with pisco and served with a juicy seafood sauce such as octopus, squid and prawns. It is accompanied with cocktail potatoes and baby vegetable panaché.

Our favorite was the anticuchero salmon. It combines a non-traditional fish in our country with the anticuchera sauce, giving it that long-awaited Peruvian and tasty touch. It is perfect with cocktail potatoes and vegetables sautéed in homemade butter.

On the menu we can also find quite classic options such as Corvina a la chorrillana, rice with duck and lomo saltado, but they all come with an elevated touch in their preparation and presentation.

A menu for everyone

Another point in favor of the restaurant is that it offers a well-thought-out vegetarian menu, not just with simple options and without proper care. For example, as an appetizer we enjoyed the vegetarian tiradito. It consists of pieces of mushrooms and baby asparagus marinated in lemon, ají limo and olive oil. It is topped with pieces of avocado and thinly sliced ​​radish, to play with the textures. As a background, we recommend the mushroom rissoto with vegetables from the garden. It is creamy, filling, tasty and has nothing to envy of a dish with animal protein.

If it comes to desserts, their version of Suspiro a la Limeña is a novelty that is worth enjoying thanks to how soft and not cloying the delicacy is. Its forte, without a doubt, is the Basque cake, prepared with cream cheese creating a creamy sweet that combines perfectly with the red fruit panaché with which it is served.

Chilcano is a perfect option to accompany food and you can ask about the macerates available. We chose the camu camu one and the acidity of the fruit was perfect with the refreshing vibe of the cocktail. The cholopolitan is another delicacy based on pisco quebranta, passion fruit, triple sec and cranberry juice. The Tower’s berry tonic is a spectacle, as it is served with a bubble that bursts when it reaches the table.

The Last Tower It brings together the classic and beautiful of an old house, a tower that is part of the history not only of the district or city, but of Peru. A complete gastronomic proposal is added, for all tastes and with the capacity to refine and continue growing.