DALIMA is not just any Peruvian restaurant: it’s a CEBICHERIA all set to party. We only respect EL TIGRE and its ‘milky juice’. What’s more, we drink PISCO and dance CUMBIA, as if it were a beach PARTY. Do you want to know the real PERU? Well, it’s take-off time…
What do you mean, a fashion? Cebiche is a totem. Peruvians are crazy about this dish, and we’re not surprised at all. Let’s just say that the leche de tigre (cebiche juice) has magical properties, and ours is beyond your wildest dreams.
At DALIMA, we make it rich and spicy. We also surround it with ‘good causes’, stews and sandwiches, as well as a few shots of Pisco and Chicha Morada. At our bar, you won’t get bored. You can do the limbo!
How lucky they met up!
RICHI GOACHET
A thoroughbred Peruvian chef, who is very popular in Valencia. He was head of the kitchen at Gadhus and helped with the Nikkei menu at El Observatorio. The pandemic caught up with him in Lima, where he launched Grupo 33, which takes care of putting the spicy pep into the restaurant brands: just like Dalima.
JAVI CALDUCH
Valencian and a lover of gastronomy, particularly spicy cebiches. While he had always worked in the real estate sector, the loss of a loved one led him to pursue his true passion: foodservice. With his wife and Richi as his travelling companions, he has set out to make Gran Vía the new Peru.
