De Tokio a Lima had barely opened its doors before word had already spread about our restaurant’s exciting fusion cuisine. Taking his inspiration from Asian, Mediterranean and South-American kitchens, our chef weaves intricate tapestries of flavours and techniques which wow local and visiting foodies alike. From shrimp fritters with orange dressing, rocoto and lime to glazed Iberian pork with sweet-sour sauce and papaya salad, diners are treated to fresh ingredients which are prepared in ways which surprise and delight in equal measure. Beautifully presented meals are a perfect combination of texture and taste, right down to the creamy pie of Sóller lemons. Enriched with meringue and sorbet, it’s only one of the desserts certain to bring sweet-toothed gourmands to their knees. Everything on the menu is sourced from fresh ingredients and cherry picked by the chef himself. You can dine indoors, surrounded by the restaurants’ arresting artworks or on the terrace amidst potted plants and soft lighting.