Encounter of two cuisines
Ortega & Huaman is the true encounter of two cuisines, it evokes two dear friends linked by the Love for good food, with matching and dissimilar tastes and palates, who want to integrate and do so with absolute boldness.
Ortega is the green olive born in Mediterranean lands used to being part of tapenades or banderillas with pickles and anchovies, for its part, Huaman is the black Peruvian olive that loves stuffed potatoes and causa. Yes, both are olives with a common family tree, shaped by the terroir where they have grown.
This means that our consumption of seafood and fish is 100% responsible for the environment. We aim to be single-use plastic, and waste free in all our areas by 2025 and carbon neutral by 2030.
CHEF CARLOS TESTINO
The Ortega & Huamán menu is expressed as a Mediterranean-Peruvian concept, which has in common the good product as a starting point. Casual, creative and varied cuisine that invites you to sit at its table every day.
The talented and innovative chef Carlos Testino, guided by the attraction to avant-garde food, is characterized by bringing and adapting world cuisine to the Peruvian table. It gives us its essence in each bite, mixing it with creativity, art and sophistication.
Committed with sustainable fishing for responsible tourism.
We are a sustainable fishing restaurant that belongs to the program “Wave of Change”. An ambitious commitment of the Iberostar hotel with the ocean, leading a responsible tourism which looks forward to a circular economy and promotes a responsible intake of seafood.
COMFORT FOOD TO REPEAT
Ortega & Huaman dishes are the integration of two worlds
Casual, creative and varied cuisine that invites you to sit at its table