Time Out says
In 2012 modern Peruvian cuisine pioneer Gastón Acurio opened Tanta restaurant in Barcelona, and five years later it became Totora which is also Peruvian down to the marrow with a full guarantee behind it in that its management team is headed up by chef Pablo Ortega, who was head chef at Acurio since it opened.
Totora's cuisine shows a strong suit when it comes to the seafood specialities of Peru – the name of the restaurant itself comes from the 'caballitos de totora', reed fishing boats used in the north of the country – and they make a lot of ceviches (classic, seafood, tuna, and even a tempura one), 'causas' (filled with lobster, octopus, or the classic 'limeña') and 'tiradito', which is a traditional dish using raw fish, similar to carpaccio or sashimi.
There are also plenty of cooked specialities with touches of the avant-garde, like the veal shank 'seco' with 'zamburiñas' (similar to scallops), garlic and 'rocoto' peppers; and Japanese influences are seen in dishes such as their delicate fusion nigiris. They also do a good and affordable weekday set lunch menu that's 100 percent Peruvian.
|Opening hours:||Daily 1.30pm-4pm, 8.30pm-11.30pm|