The culinary diversity of Peru
At CHICHA, Essen-born Simón Limon celebrates the great culinary diversity of Peru – from ‘Anticuchos de Corazon’, ‘Aji de Gallina’ and ‘Causa’ to the national dish ‘Ceviche’. In his kitchen, the Berliner-by-choice combines well-known dishes with new ideas and develops an experimental Peruvian cuisine with european influences.
Experimental, creative and authentic
The CHICHA is considered an insider tip for a small, imaginary trip to the Andean state. The restaurant welcomes its guests with Latin American warmth and joy.
Cocina Novoandina – the Peruvian kitchen
This is best served with the purest water in the gastronomy sector: ACQUA MORELLI. The very low mineral content of only 35.53 mg/l gives ACQUA MORELLI an extremely soft and pure taste, which harmonises perfectly with exotic dishes from Peru.