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ACHOLAO RESTAURANT
ACHOLAO
Words: Editorial staff Photography: Acholao
On Almirante st., in the heart of the Salesas nei-
ghbourhood, Acholao opens its doors, the new
venture from the Quispe Group. It is not just a
restaurant nor solely a cocktail bar: it is a spa-
ce designed for drinking and eating well, for celebrating
and letting go, for those seeking an afternoon with cha-
racter or a post-dinner drink in an atmosphere that blends
sophistication and approachability. In Madrid, where the
gastronomic and the social intertwine naturally, Acholao
arrives to occupy that territory which exists between the
encounter, the flavour, and the shared experience.
The name is no accident. Acholao draws inspiration from
the Peruvian term acholado, which designates a pisco
made from the blend of two or more strains of pisquera
grape. From this idea – fusion, cross-cultural mixing, the
encounter – a project is born that aims to bring together
cultures, accents, influences, and emotions. The owners
of the group, César Figari and Constanza Rey, partners in
both their personal and professional lives, thus continue
the path they set with Quispe, their flagship since 2018,
and with Ponja Nikkei, where Peruvian and Japa-
nese cuisines converse fluidly. With Acholao, they
add a third perspective: that of the contemporary
pisco bar, with a strong Andean identity and a fully
Madrilenian vocation.
The liquid menu is the heart of the establishment.
Acholao presents a creative cocktail menu built
upon twenty artisanal pisco macerations, infu-
sed for twenty days with fruits, herbs, roots, and
spices from the Andean world. The bases come
from prestigious houses – Sarcay, 1615, Huamaní
– and allow for the creation of cocktails ranging
from traditional Pisco Sours to Chilcanos, Mojitos,
Spritz, or Pisco Tonics with their own personality.
The offering also incorporates a reinterpretation of
classic mixed drinks and an author’s line where
textures, aromas, and contemporary techniques
are explored. Everything revolves around pisco,
treated here as a versatile, noble spirit deeply con-
nected to Peruvian memory.
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