Olaya is a novel proposal located in the neighborhood of Palermo, which arrives with history on its back.

Is that the original idea of this new space is to pay tribute to José Silverio Olaya, a martyr in the struggle for the independence of Peru.

In this way, the 500 years of history are the framework for a proposal that combines the best flavors characteristic of Peru with the intense aromas of its rich culture.

Its renowned chef, José Castro Mendevil, proposes a return to simplicity and the origins of Peruvian haute cuisine; rescuing the fusion of the Persian lemon brought to America in 1942 by the Spaniards and the Peruvian and Andean chili that gave as fruit of this magical union to the ceviche, icon and Peruvian pride par excellence.

A perfect example of a simple, fresh fusion that will undoubtedly be eternal.

In Olaya we can enjoy simple recipes, but original and creative.

The dishes propose an original fusion of Peruvian food with the influence of Arab, African, French and Italian recipes.

The menu offers more than forty dishes, among which the appetizers, ceviches, tiraditos, pastas and rice dishes stand out.

As for its environment, it is combined from newyorkine reminiscences, and is distributed as if it were a large loft (with comfortable armchairs), decorated with blue, red and industrial texture.