La Bovedas

After driving south from Chiclayo to Trujillo, dinner is at La Bovedas, located in the Hotel Libertador.







We start with a refreshing Sauvignon Blanc from Chile, matched to my Halibut cebiche, with manioc (yucca), corn, sweet potato with some leche de tigre on the side.  Michèle takes a salad of green asparagus, artichokes, mushrooms, and spinach with bell pepper vinaigrette.

For the main course, Michèle takes the Grilled Halibut, Sautéed Vegetables with Tarragon and Cumin, in an Asparagus Soup. (She loves her asparagus! And Peru is the world’s leading exporter, so why not enjoy it as fresh as it is here?)

My choice is North Shore Grouper Fillet, Sautéed Parsley, and Stir-Fried Potatoes. It’s all brilliant!

My choice for a matching wine is La Linda Viognier 2008 (from Leoncio Arizu), Mendoza (Argentina) 14.5% ABV. Deep yellow colour, aromas of apricot, pineapple, almond, sweet spice and floral notes. The apricot flavour dominates on the palate. Medium acidity, it’s round at first but with a bite of crisp acidity on the finish, along with some bitterness. Interesting change through the palate! It matches up well with both dishes.

Dessert for me is Tres Leches (this time the 3 “milks” are coffee cream, Baileys, and condensed milk) …Almond bavarois with amaretto, caramel, and orange sauce with Cointreau for Michèle.

Definitely the place to be in Trujillo. In fact, we liked it so much we went back two days later for lunch, just before heading back to Lima and home.

Michèle’s appetizer was Spicy Shrimp and Corvina with (wait for it) Green Asparagus and Potatoes. My choice is North Pacific Salmon in a Ginger Sesame Sauce.  Both dishes reflect the Asian influences in Peruvian cuisine.  Superb.

For the main course, I take a classic regional dish: Cabrito con Tacu Tacu (baby goat with grilled rice and beans) and Michèle orders the Alpaca Filet Mignon on a bed of vegetables. Delicious.

Our final Peruvian wine: You guessed it…Tacama Seleccion Especial 2008, Ica Valley, 14% ABV. A blend of Tannat and Petit Verdot. We tried the 2009 earlier in the trip. Consistent aromas and flavours of red and black fruits, anise, and black pepper. I found the 2009 to have some grippy tannins but with an extra year of aging, the 2008 is softer and better integrated with the fruit on the finish.

A wonderful way to while away an afternoon and finish our wine and food adventures in Peru.  If this is the world's emerging style of fine cuisine, count me in!

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