Yakumanka by Gastón Acurio has established itself as the gateway and benchmark in Barcelona for authentic Peruvian cuisine. Shortly after UNESCO recently declared Peruvian ceviche as Intangible Cultural Heritage of Humanity. Thus, the restaurant of the guide to Peruvian gastronomy in the world has more than 100.000 ceviches in its establishment, and contributes, through its restaurants, to validating and recognizing the cultural and culinary importance of this star dish.
There are already around 250.000 ceviches, tiraditos and pisco sours sold at Yakumanka since its opening in 2017, emblematic dishes and flags of the country of Acurio. All of this, in addition to other creations that make up the menu, have placed Peru on the gastronomic map of Barcelona. They have also allowed us to make known and normalize words such as chaufa, leche de tigre, causa, anticucho, rocoto or ajíyellow. Terms that explain a way of feeling and living with strong cultural roots. A tribute to five centuries of history that speaks of immigration and learning. From indigenous practices to the contributions of the Spanish, Chinese and Japanese that have shaped a gastronomic fabric full of richness, flavor and color.
Gastón Acurio, the acclaimed Peruvian chef recognized as one of the 20 most influential chefs in the world, has been in charge of transmitting all of this. Acurio leads a company that works with 12 brands in more than 70 restaurants around the world, among which, since 2017, is Yakumanka, which is led by Alonso Ferraro, its partner and director, linked to Acurio International since 14 years ago.
Yakumanka a traditional cuisine
The restaurant Yakumanka, which means “pot of water” in Quechua, aims to pay tribute to the tradition and folklore of a country that is defined by three types of cuisine. The coastal or marine one, based on marine products and algae. That of the mountains or Andean, with potatoes, various types of corn and other tubers as protagonists and that of the indigenous or jungle heritage, with its ancestral techniques of a rich variety of tropical vegetables and fruits. The establishment is a full-fledged celebration of the cultural wealth of the country that defines it. It is a window to the world of Peru and apart from that opening It is “a tribute to those who came, to those who are here, to those who learn and to those who make an iconic dish like ceviche a flag,” concludes chef Tomás de la Paz.
