A brand-new Peruvian restaurant opens in Moseley, the first of its kind in Birmingham, by Michelin Star Chef Robert Ortiz.
Former head chef of Michelin starred Lima London and pioneer of Peruvian cuisine, Robert Ortiz, is bringing flavour, colour and style to Moseley with the opening of his brand-new restaurant, Chakana. Showcasing the nuances and complexities of the food of Peru, Ortiz has a reputation for celebrating the richness of Peruvian history and culture with elegant flare.
And he is no novice. His CV extends from London’s Landmark Hotel, Canary Wharf’s Four Seasons, to head chef of Lima London – for which he received a Michelin Star in 2013. Of his new opening, Ortiz said: “Birmingham has always had a place in my heart and after seeing the way that the city is flourishing, I could think of no better place to open my first restaurant.”
Designed by 2G Design & Build, Chakana will serve its dishes inside what was formally the last bank in Moseley, boasting a grand and stylish interior. With Carters of Moseley a stone’s through away, Chakana will fit in seamlessly to the chic and swanky ambience that is becoming more and more characteristic of Moseley village.
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Juicy Hand-Dived Scallop Ceviche, dressed with Yellow Amazonian Chilli Cream, Andean Kiwicha Cereal and Achiote Oil. The Kiwicha is an ancient crop, which has been cultivated for thousands of years by many cultures, including the Incas. The flavourful seed is native to the high Peruvian Andes and is very high in protein, gluten free and full of essential amino acids, leading to it often being called one of Peru's "super grains." #peruvianfood #peru #robertortiz #chakana #ceviche #birmingham #birminghamrestaurants
Chakana’s menu consists of a range of classic, delicious Peruvian delicacies with a unique twist – including Hot Seabass Ceviche; Rice, Plantain Tacu Tacu, and Confit Suckling Pig. Our taste-buds are tingling…
The name derives from the Andean Cross, an ancient symbol used by Peruvian indigenous cultures, which represents the harmony between people and their surroundings.
“I look forward to introducing the people of Birmingham to the vibrant flavours and colours of Peruvian fare,” said Ortiz. And we certainly look forward to sampling it.
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