AMAZONIAN CUISINE
BISTRO CAIMAN RESTAURANT
Our caiman dinning offers an experience inspired by native ingredients and traditional recipes. With candlelit dinners and an immersive natural atmosphere, each meal is an homage to the flavors of the Amazon pantry.
Since your arrival you will enjoy organic dishes with special plan to taste the most famous and traditional flavors.
Our culinary proposal has had the collaboration of Peruvian chefs, experts in Amazonian cuisine and sustainable gastronomy, who also traveled around the world to show you up the best presentation during yur experience. Its approach is based on the revaluation of local products, ancestral techniques and a cuisine that cares for both the planet and the palate.
Here some of the dished to discover at Bistro Caiman restaurant by Ecolucerna
ORGANIC GARDEN: FROM THE FOREST TO YOUR TABLE
When the forest awakens in silence, the garden reveals colors that seem to rise from the very heart of the Amazon. Starfruit glows like a ripe yellow star among the leaves, cocona fills the air with its citrus freshness, and ripe plantains sway gently with the breeze. Among the crops, the rocoto ojito de pez stands out with its intense red, while the cupuaçu releases a deep aroma that blends with the scent of moist earth.
Walking through this space is discovering how each fruit is born accompanied by the whispers of the forest, protected by trees that preserve the garden’s harmony. Here, everything goes from the forest to your table: fresh, authentic ingredients filled with history. In this corner of Ecolucerna Lodge, every color and every flavor reveal the purest essence of the Amazon.
Some of the dished to discover at Bistro Caiman restaurant by Ecolucerna
JUANE [Steamed rise & chicken]
An iconic dish prepared with rice, chicken, egg, and olives, all wrapped in bijao leaves. Its round shape symbolizes the head of San Juan, patron saint of the jungle cosmovision.
PATARASHCA [steamed fish]
Fresh fish seasoned with herbs and wrapped in bijao leaves, then grilled. It preserves the fish’s natural juices and aromas. Served with boiled yuca or plantain.
AMAZONIAN OSSOBUCO
Cut of beef slowly cooked with chilies, onions, tomatoes, and local spices until tender and juicy. In the Amazon, it’s often served with plantain, cassava, or rice to enhance the regional flavors. Its thick, savory sauce makes it a dish of great mixed peruvian-europian culinary value.
AMAZONIAN CHAUFA
A jungle version of the classic fried rice, prepared with rice, cured beef, regional chorizo, eggs, and native chilies. Sacha cilantro, and fried plantain are added to provide the characteristic aroma and sweetness of the Amazon. It’s a mixed dish that blends Chinese influences with Amazonian ingredients.
DRUNKEN BANANA
Traditional Amazonian dessert made with ripe banana cooked in honey, cinnamon, and homemade liquor, usually aguardiente. Its sweet flavor with alcoholic notes makes it a typical after-meal treat. It is highly appreciated at celebrations and family gatherings in the jungle.
REFRESHING FLAVORS AWAIT YOU AT THE THIRSTY CAIMAN, OUR AMAZONIAN BAR AT ECOLUCERNA.
AMAZONIAN COCKTAILS
- Siete Raíces: A popular spirit infused with seven types of Amazonian roots and barks, including chuchuhuasi and huacapu.
- Chuchuhuasi: A strong alcoholic drink made from the bark of the chuchuhuasi tree, honey, and sometimes other ingredients such as sanango.
- Rompe Calzón (RC): An aphrodisiac infusion prepared with a variety of barks and herbs like chuchuhuasi and clavo huasca, macerated in sugarcane liquor.
- Uvachado: A traditional liqueur from the San Martín region, made with wild grapes (uva silvestre) macerated in aguardiente.
RAINFOREST VINTAGE
In the heart of the Amazon, Casillero del Diablo finds a new setting where its character truly comes alive. Its Cabernet Sauvignon, with notes of ripe red fruits and soft spices, pairs beautifully with the warmth of the forest and the bold flavors of regional cuisine.
For those who prefer freshness, the Sauvignon Blanc offers citrus aromas and herbal touches that harmonize perfectly with the tropical environment. Each glass—red or white—becomes a toast to the meeting of fine wine and the vibrant essence of the rainforest.
INFUSED SPIRITS
- Pájaro de la Selva: A cocktail made with aged rum, Campari, simple syrup, lemon juice, and pineapple juice.
- Camu Camu Sour: A sour prepared with camu camu extract, lemon juice, gum syrup, and egg white, often finished with a touch of cinnamon.
CAIMAN SEDIENTO BAR
The bar has an outdoor terrace with a fire pit and a view of the forest, ideal for enjoying craft drinks and watching the starry sky.
PISCO SOUR WITH AMAZONIAN LIME
A refreshing Peruvian cocktail reinvented with Amazonian lime, which provides a more intense and slightly sweet flavor. It’s combined with pisco, simple syrup, egg white, and a touch of Angostura bitters. This jungle version highlights the fruity aromas of the region and offers a unique tropical experience.
FISH EYE
An exotic Amazonian drink made with aguardiente, passion fruit juice, Amazonian lemon, and jungle herb essence. A seed simulating a fish eye is added, giving it its name and a peculiar touch. It’s a refreshing, intense drink that’s very popular at local gatherings.
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