Yakumanka by Gaston Acurio

The story

Yakumanka by Gaston Acurio in Barcelona | Award-Winning Peruvian Ceviche

The chef and the kitchen

At Yakumanka in Barcelona, the kitchen marries fresh Iberian coast catch with traditional Peruvian cuisine. Gastón Acurio conceived the project as a direct link between his celebrated La Mar and the relaxed rhythm of Barra Chalaca. His guiding principle favors abundant plates built around criollo aesthetics rather than intricate plating. The name itself translates to pot of water in Quechua, pointing to a straightforward cooking method that has already secured two radishes from the We’re Smart Green Guide.

Signature plates and techniques

Diners typically start at the ceviche counter where chefs slice fish into tiraditos and prepare cold citrus marinades tableside. Whole fish moves quickly from counter to charcoal grill or hot oil, finished with delicious Peruvian sauces. A dedicated wok station handles rice dishes seasoned with regional spices and herbs. Guests interested in the exact balancing of lime and chili can book hands-on masterclasses that break down each step of the process.

The dining room

The layout functions as both a quick service ceviche bar and a full table service venue, easily switching between weekday lunches and weekend dinner rushes. Wooden worktops anchor the perimeter while central tables lead directly to shaded outdoor seating along Carrer de Valencia. The open sightlines connect the prep area with the dining floor, echoing the busy waterfront stalls found throughout Lima. Natural materials and steady foot traffic keep the environment grounded and consistently lively.