We share our dishes with the flavors of the north such as our good Arroz con pato, Malaya a la norteña, Seco de cabrito and Pato al cilindro that will leave you speechless.

Jirón Leoncio Prado 498

Surquillo, Lima

Renzo Miñán began his career in the kitchen of the Social restaurant at the Hilton Hotel and was in charge of it for several years. In 2015 he decided to step aside and bet on his own concept, giving birth to Qalani Barra Marina, his first commitment to the marine world. In 2016, Alzo, a place located in Surquillo, where the Peruvian-Mediterranean fusion is the basis of the menu, in 2020 the pandemic arrived, and although Alzo continues to operate normally, Miñan chose to venture with other concepts. Almacén Cevichería opens its doors in January 2021 and, in a short time, conquered palates. Shortly after, the cook and his partners decide to bet on Cumpa and the rest is history. Recipes with no greater pretension than to present a good product, based on technique, tradition and inspiration. Cumpa is his proposal for a Creole tavern – another concept that is beginning to be used perhaps too much – but, in his case, the rhythm here is set by the northern heritage that is in his blood.