Selva, the Peruvian bar restaurant nikkei

Want to treat yourself while discovering new flavors? Then you'll love Selva, thisColombian-Peruvian restaurant that opened just one month before the confinement in 2020 and now awaits you in its many spaces.

The tee, reveal two terrace parts, one facing the restaurant and one slanted in front of the Cluny Museum. Inside, we are in the jungle. A big vegetal bar is waiting for us at the arrival with a nice group table. On the right, a room with several tables in the program.

Then we go along the staircase and its green wall to discover another big room on the floor. In short, no worries, space is not lacking in this luxuriant place, whether the weather is nice or not.

On the plate, we find South American specialties, Peruvian and Colombian flavors in bistronomic mode. At the helm, two talented chefs: Felipe Camargo, who worked at Manko and Jose Orlando .

We begin the meal with good house cocktails. To us the excellent Pisco Sour which marries Pisco, lemon, sugar, egg white and Angustura. A real treat to discover. Those who don't drink alcohol will also be delighted by the nice adapted cocktails.

In the plate, the sun is at the rendezvous whatever the time of the year. On our return in this winter season, we tasted :
A divine fish carpaccio named Tiradito Nikkei, this dish is composed of wild blue fish, different according to the arrivals, kumquat, avocado, kiwi, turnip, the whole is decorated with ponzu Nikkei sauce. It is necessary to know that the Nikkei cooking (nickname of the Japanese emigrated to Peru) is a strong current in the Peruvian cooking. At Selva, the chef makes us discover this cooking resulting from the crossing of cultures.

As a starter, we also have theAnticuchos de corazón, a dish based on beef cooked on the grill, accompanied by potatoes and a mayo rocoto sauce (Peruvian pepper).

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In terms of dishes, we start with the winter version of Pulpo a la brasa , a braised octopus with an anticuchera sauce accompanied by parsnip puree, braised leeks, watercress, amaranth shoots and a Kalamanta olive sauce.

But the must in this season is really theArroz con Pato, a giant traditional Peruvian dish to share with two. It consists of traditional Peruvian rice, marinated duck confit, sautéed seasonal vegetables and salsa cribla (an Argentinian sauce made with vinegar vegetables). This is a very hot dish, served in a big pan like a paella, which will delight the most greedy among us.

Finally, we finish with the amazing desserts. On the one hand, the Mil Hojas , which combines corn tiles with a mozzarella mousse, pear drop and Dulce de leche.

On the other hand, the Membrillo with candied wedge, citrus supreme, huacatay foam (an aromatic Peruvian herb, between sage and tarragon), quinoa curable, timut pepper and citrus powder.

In short, you will have understood it, to awake your papillae, to treat the biggest hungers and to discover beautiful flavours, here is a spot canon to discover absolutely.