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The gastronomic side accompanies this philoso-
phy with a short menu designed for sharing. The
foundation is Creole cuisine, recognisable and
accessible, presented in the form of small plates
and easy-to-eat finger foods. Among the essentials
are the ceviches – offered in a trio that allows one
to explore different nuances – and the ají de ga-
llina croquettes, already established as one of the
group’s most in-demand dishes. Each recipe seeks
naturalness, direct flavour, and maintains a balance
between tradition and modernity that characterises
the work of César and Constanza: Peruvian roots,
a contemporary outlook, and absolute respect for
the product. The flexible hours allow these dishes
to be enjoyed at any time of day, without rigidity.
The space reflects this same idea of welcome. De-
signed by Constanza Rey herself, an architect and
interior designer, Acholao combines textures and
organic materials to create a warm atmosphere
reminiscent of old Peruvian taverns. Earthy co-
lours, aged wood, soft lighting, natural fabrics,
and comfortable furniture configure an intimate
setting where one can feel as if in a Lima bar or a
modern refuge in central Madrid. The room, with
a capacity for sixty people, alternates counters
and high tables with a presidential table intended
for groups or celebrations, reinforcing that idea
of community that runs through the entire project.
The open kitchen adds a touch of transparency
and dynamism: seeing the dishes being prepared
is part of the experience.
TESTED RESTAURANTS
Trio of ceviches
In summary, Acholao is a further step in the consolidation
of the Quispe Group as one of the most solid Peruvian offe-
rings in the capital. Since 2018, César and Constanza have
built a project that combines authenticity and sophistication,
where Andean gastronomy is presented in its different fa-
cets: the Creole style of Quispe, the Nikkei style of Ponja
Nikkei, and now the Chifa and mestizo vision that inspires
this pisco bar. In their establishments, you don’t just eat: you
travel through a cuisine that embraces Spanish, Japanese,
Chinese, and Latin American influences without losing its
roots.
In a city that increasingly appreciates the nuances of Peru-
vian gastronomy, Acholao arrives to add its own space, de-
signed to enjoy pisco in all its forms and a cuisine that invites
people to gather. A place for afternoon drinks, for sponta-
neous celebration, or for the leisurely nightcap. A modern
refuge where Madrid and Peru finally find a natural blend.
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