This story begins with a forced change of direction. Alfredo Raurau Mejia arrived in Cascais in 2017 “for work reasons” and took over as head chef of a local restaurant for almost four years. The pandemic brought that chapter to an abrupt halt and forced him to rethink everything. “I was out of work for almost three months. But for me, that wasn’t a viable option, since my family still lives in Peru,” the chef tells Time Out Cascais. Out of uncertainty came a possible solution: selling “desserts, empanadas and alfajores on Instagram”, slowly building a customer base, rhythm and confidence to think bigger – a process that would eventually lead to Miski.
The original plan was to open a small café, but it quickly became clear that the idea didn’t fit the chosen location: Rua Amarela. “A café or pastry shop here just wouldn’t work. So, overnight, we changed plans and decided to open a restaurant.” Miski Delicia Peruana became Miski Sabores Peruanos.
They spent four months in their first space, but a decision by the local council led to the loss of their terrace, drastically reducing sales. This setback pushed them to move to another spot on Rua Amarela. Here, they don’t yet have a full kitchen – hot dishes are prepared at the original restaurant – but they can welcome more customers. It’s not the most practical solution, but Javier and Erika Escalante (the co-owner) are currently trying to obtain a licence to expand the kitchen.
When they opened on 26 August, in what was once a hair salon and transformed by their own hands, they immediately sensed something special was happening. “There was a queue of people waiting. That was a good sign.” What sets the restaurant apart is its focus on flavours that stay true to their roots. “We tried to keep the Peruvian flavour entirely intact.” Whenever possible, they work with products sourced from Peru and Spain.
Aji amarillo (a hot chilli pepper related to cayenne and tabasco), aji panca and purple corn are some of the menu’s cornerstones. Lucuma pulp – a fruit native to Peru’s Andean valleys – quinoa, Peruvian olives and different types of corn complete a base that, despite the distance, remains faithful to the country. Even the ceviche follows its own logic: “Every restaurant has its own base, and we have ours.” Corvina in the classic version (€18.90); white fish, octopus and prawns in the Miski (€20.90); salmon in the Nikkei (€20.90); or a trilogy (€32) for those who want to try them all – as Time Out did and recommends. But there’s plenty more, from chicken, cheese or beef empanadas (€5); stuffed potato (€11.90); cassava croquettes (€9.90); seafood over open flame (€14.90); poke bowls (€13–€15.90); and Peruvian soups (€13.50–€15.90).
Another highlight is the Quinopacha (€20.90), a dish created almost by accident. Alfredo recalls: “We picked up a black pan and thought: what do we do with this now? What dish goes in here?” The result was a risotto-style dish made with quinoa, seasoned with yellow chilli, and served with pork loin, vegetables, onion and coriander. It’s one of the most popular dishes on the menu and one that best shows how the restaurant balances tradition with creativity.
Atmosphere is a key part of the experience. They want guests to feel as if they’ve crossed the ocean without leaving Cascais. “It’s important that people come here and feel like they’re in Peru.” Music helps, as does the décor: framed art, paintings, representations of the Condor and the Cholita (a figure from Andean folklore), and even small alpacas.
The bar also stays true to its roots, with several versions of pisco sour (€9), Cusqueña beer and, for those avoiding alcohol, chicha morada (€5), a traditional Peruvian drink made from purple corn.
Looking ahead, the goal is to grow with consistency, preserving the flavour and soul they brought from home. The aim is simple: to keep serving dishes that honour their origins, warmly welcome everyone who walks in, and never lose “that very essence we cultivate and want to continue sharing with everyone”.
R. Afonso Sanches 61. Tue–Sat 12.00 PM–11.00 PM. Sun 12.30 PM–9.00 PM
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From a giant, edible bolo-rei taking over Cascais, to Repsol Guide–approved bakeries, ice-cream parlours and pizzerias along the coast, there’s plenty to taste right now. Add to that Império Market bringing one of Lisbon’s most famous steaks to the Cascais fish market, and the message is clear: Cascais is on a serious food roll.