Restaurant “Totora” – Closed

CLOSED

One of the first fine Peruvian restaurants in Barcelona was "Tanta." It arrived in the Catalan capital under the prestigious Gastón Acurio and with the dynamic chef Pablo Ortega at the helm. Now, after Gastón's departure and with Pablo at the helm, "Tanta" has been transformed. A breath of fresh air is already circulating in the new "Totora," creating a more vibrant atmosphere.

The place is enormous. The back room, unusually spacious, has a large window overlooking a small vertical garden. A sense of freshness visually permeates the room. Every detail is meticulously attended to. Tables of different sizes and shapes are randomly arranged, giving it a casual feel. Just before the ropes that separate the two areas, a few tables connect to the bar area.

The design of the premises and the materials used are exquisitely tasteful. Understated and simple. No ostentation whatsoever.

Whenever I go, one of my favorite parts of the evening is chatting with Pablo. We talk about everything, and we always run out of time. This time, he explained the meaning of the name he had chosen for the restaurant. "Los caballitos de Totora" are small boats designed by fishermen and made from the stems and leaves of the totora reed plant.

Type: Peruvian cuisine. I had the opportunity to try:

• Pisco Sour - be careful... they prepare it delicious and it goes down super easy. One of the best I've ever had.
• Pan con papa con uchucuta - the pan con papa is amazing. Delicate yet substantial. Very tasty.
• Classic sea bass ceviche in tiger's milk, accompanied by red onion, corn, toasted corn kernels, and sweet potato—one of my favorite dishes, without a doubt. Here, the tiger's milk takes center stage once again. It's served with toasted corn kernels, a typical Peruvian accompaniment. I love it!
• Octopus causa with olives and pesto, accompanied by octopus and black olive sauce – the causa originated during wartime. They would make the stew and go to sell it, saying "comrade, for the cause!"... hence the name of the dish. A captivating contrast of flavors.
• Red prawn with king prawn nigiri and Creole maki with sweet potato threads – another star dish. The prawn head was amazing (one of my weaknesses), the nigiri wasn't nearly enough, and the makis were incredible with the contrast of the sweet potato. This dish best showcases the fusion of Peruvian and Japanese cuisine.
• Chi Jao Kay Airport - rice, noodles, and stir-fried vegetables topped with crispy chicken in Chi Jao Kay sauce. Perhaps the most substantial dish of the night. Super tasty.
• Picarones - sweet potato puree with pumpkin puree and anise. Everything is fermented together to make a fritter and served with mango ice cream, which adds a refreshing touch. The fritter is incredibly delicate.
• Chicha Morá - a non-alcoholic beverage made with corn, lemon juice, and sugar.

Pablo... thank you for bringing the essence of Peru to Barcelona.