There was a celebration of the restaurant’s first anniversary and a recent Solete Repsol too, included pisco, new Dalima tapas, music and lots of tigers as decoration! It was a perfect setting to announce the novelties that Dalima is bringing this year, including Nikkei nights.
In 2022, Javier Calduch and Richi Goachet began their journey from here to Lima, Peru. Bringing a refreshing yet traditional gastronomy to Valencia, demonstrating that beautiful Peru can live on the shores of the Mediterranean. Now, a year later, they have celebrated the tiger with a special dinner, surrounded by friends and colleagues from a diverse world, who toasted to the many more piscos and tapas to come. Peruvian cuisine is now considered up there with the best gastronomy in the world, according to the 50 Best Restaurants. ‘Dalima’ is here to stay in Valencia!
New dishes pay homage to Lima’s traditions and culture in Dalima’s intimate dining room space. You will taste recipes such as Peruvian fish curry, prepared with chilli curry, rice and corn. Or the stir-fried tenderloin udon with a Nikkei twist, which is made with wok pasta, beef and vegetables. Among the restaurant’s many options, there is also a sharing menu (27 euros), which is ideal for groups. Here you will find dishes such as the canchita de mercado, the bravas huancaina or the tres leches cake to finish with a sweet touch. Similarly, the Dalima Menu (33 euros) is an option which introduces Peruvian cuisine in much greater depth. Tasting everything from ceviche from the port to a smoked tuna causa. Always with a pisco sour in hand.
Among this wave of celebratory events, the Dalima team every Thursday will host a Nikkei night, which is a combination of Japanese and Peruvian influences. They will be preparing special dishes on the day such as Nikkei oysters and nigiris, along with Peruvian piscos and beers.
Report by Alice Teasdale
Article copyright 24/ 7 Valencia
DALIMA
Gran Vía del Marqués del Túria, 58
Reservations vía WhatsApp: 633 49 30 05
Email: deaquialimaproyectos@gmail.com.
Leave a comment