Oroya at The Madrid Edition presents its new seasonal menu highlighting Peruvian flavours and local products.

Led by chef Diego Muñoz, and Head Chef Danitza Alpaca and located on the fourth floor of the hotel, the restaurant is a sophisticated and convivial space, with a culinary offering that stands alongside a cocktail menu prepared by bartender Matteo Bernardo.

The new menu showcases dishes that maintain its Peruvian roots and adds freshness with new ingredients. Hero dishes include the oysters with yellow chilli leche de tigre, hazelnuts and brown butter. Another highlight is the Nikkei tuna tiradito with tamarind, shiso, and daikon, celebrating Japanese influences on Peruvian cuisine.

In addition, the marinated mussels with crispy bread, chicha de jora, red onion, and panca chili pay homage to the flavours of Arequipa. “The dishes reflect the ingredient exchange between Peru and Spain that we love at Oroya,” says Muñoz.

The essence of Lima’s taverns is also highlighted in the new dishes, such as the pickled duck, confit leg, onions, yellow chili and sweet potato. “This dish, which is normally made with fish, is an ‘aguante’ dish, which is prepared in advance so that the protein absorbs all the flavours,” he adds. “A way of cooking that demonstrates the heritage of the cultural exchange with Spain, a product of its Arab influences.”

Chinese and Peruvian flavours come together in the Capon airport, a comforting chifa dish that includes fried rice, char siu pork and prawn omelette. Veal sweetbreads are transformed with a delicate anticuchera sauce, yellow potatoes and chalaca made with Andean chili peppers. To finish, a grilled beef tenderloin is served with a succulent chifa-style eggplant sauce, perfectly grilled on the embers.

For dessert, guests can indulge in the coconut and caramel flan with a chilled berry soup, or the chocolate and pistachio crusted lucuma with blackberry, vanilla and rosemary. There is also a custard apple with meringue, manjar and oranges.