Page 27 - WINE DINE AND TRAVEL SUMMER 2024 LIMA
P. 27
Poppy and Edward artfully recycled and or a Pisco Sour.”
repurposed everything from driftwood and The energy at Barra Maretazo was con‐
seashells to fishing nets and the bow of a tagious. Edward greets us warmly and ush‐
boat to decorate the bright, multilevel ers us to a table upstairs, buzzing with the
space. “Our restaurant is dedicated to be‐ chatter of fellow diners, a mix of visitors
ing sustainable, preserving the environ‐ and locals. As we begin our journey
ment, and giving customers a unique through the menu, our friendly and atten‐
marine experience,” Edward says, pointing tive server Milko explains each dish as it
to artful wall mosaics, light fixtures, and arrives. We even get a behind-the-scenes
more. “You can sit in the boat or put your peek at the cold and hot kitchens, where
feet in a sandbox while enjoying a coffee Chef Ismael Castaneda and his team work
WINEDINEANDTRAVEL.COM 27
