As I went to the grand opening, I have been asked quite a few times this week ”qué tal?”. No wonder, as six million USD is invested into this new restaurant complex, located in a beautifully renovated colonial style hacienda. The opening ceremony gathered together some of the best chefs in the world, gastronomy journalists from different countries and of course, frequent clients of AyG and a bunch of Lime elite. Lots of glamour and a little bit of bling bling. So, you may also be curious to know -how is it?
I already wrote a more complete report on the opening ceremony, which you can read here, but I decided to share some moments with my blog readers, too.
The front yard of Casa Moreyra has a garden, which is called El Edén. This experimental herb garden will be used to host some pedagogic classes for children, but for the Monday night party it was lid by numerous candles. An orchestra was playing and people gathered at the yard for drinks and apetizers while waiting for Gastón’s opening speech. Three bars were serving classic and innovative chilcanos (cocktails with pisco) and sparkling wine (from Chandon), while from the bar of crudités guests could get some raw bites, such as tartar of lomo fino or carpaccio of organic trout from Puno served on fried Turkish bread.
While everyones eyes were on the house, the Troll was grabbing a drink from the bar... (rosemary and orange peel chilcano, as I’m not a woman who drinks sparkling wine).
Let’s go to see how it looked inside, follow me...
And for the night snack, a little sandwich corner where the guests could help themselves for some bread, cheese, olives and ham from Huaraz.
But hopefully this was not my last time in Casa Moreyra, as apparently, there is a whole new menu called Virú to discover!