Máncora Cebicheria - Menu

It looks like a small store conversion from the front, but inside, it opens on a surprisingly large space!_a steamin' billy pub-brasserie, there were four

We went there for a seafood dinner with my friend and it was just excellent, the service was excellent. You have to go there early because it is the first online, first served. You have to try! Thanks to the mancora cebicheria team.

incredible food - great experience even though it started raining in the middle of our meal / staff was very helpful and hosted us inside. great desserts and drinks. a hidden gem we found on tripadvisor. I strongly recommend it and I will certainly come back in January when I return to bet.

great place a few steps from the metro temple. incredible food, nice staff. a must-see visit to the third! Don't miss the olive salad with pulp and salmon ceviche. They also serve Peruvian corn as a fly amuse while you wait for the dishes. Everything is delicious. Make sure you get there early because there's a lot of people.

If you like Peruvian ceviche, it's the place to go. the fish is very fresh, nicely presented. The octopus in particular is perfectly cooked and very tender. Of course, you have to love spicy and acidic dishes to enjoy this kind of cuisine. They have pisco sour, of course, and it's delicious! (Maybe a little expensive.) try lucuma foam (a fruit of the andes) for dessert, it's amazing!!

we arrived there by chance looking for a place close to the place we stayed and it was a good surprise! missing the original mancora pear, it was a more stable but really tasty version. We shared a few dishes, all were excellent and interesting. the Peruvian leader and staff were extremely kind and welcoming and did their best to help us with the menu only in French. It's a simple place with a relaxed atmosphere but food tastes and looks like a real chef cuisine! highly recommended!

Don't know where to go. The critics led me there. This place is a gem. crab, salmon or gamba entries. the tuna or black place and finally the lucuma foam dessert, I went from good to excellent to better. good food, raw and cooked seafood. the creativity of the martin chef with beet, cauliflower, potato and cassava or fish very fresh and the excellent service of the team have great potential. This is what a michelin star should look like! has a very reasonable price. Thanks to all for this wonderful evening!!!

It was the day of pride to bet. We had just crossed the crowd, enviable, positive and energetic of the place of republic. we had rented a small apartment just down the street of this little restaurant, but it was recommended by an article by the head of the nyt office. was more surprised and satisfied with the quality of the food (not expected to bet) and the many languages spoken (of which the least was Spanish - a little more familiar to our group.) the food was light, creative and incredibly delicious for that. food snob.

When you have concentrated your core business on a single plate, it should be the most unforgettable culinary experience of all time. It wasn't at all!!! coming from a Peruvian environment I have enough knowledge to judge a well-made cebiche, it was dull, without flavor. I don't want to talk about "causa rellena." everyone can boil a potato and stuff with tuna... you also have to be ready to accept a review of a competent person and not answer by "we have one of the best chefs" humility is sometimes the best way to show your success. not recommended