Open-air dining room at Kantu Garden Lodge in the Amazon jungle

The Table

From the earth to your plate.

Kantu Restaurant & Bar is an open and welcoming space that celebrates the richness of local gastronomy.

Peruvian and Amazon flavors. Classical preparations and quiet fusion. Working closely with the producers and markets of the region.

Vegetarian and vegan options at every meal. Adapted for intolerances.

Drinks for lunch and dinner included for our resident guests

Salads & entrances

From the garden, from the river — bright, fresh, room for everyone.

Apaltadita

PEN 20

Lettuce, lots of avocado, cucumber, hearts of palm, parmesan, homemade vinaigrette.

César Kantu

PEN 22

Lettuce, croutons, parmesan, crispy cecina, tomato, cucumber, house dressing.

Terra — warm salad

PEN 22

Italian zucchini and sautéed cucumber, toasted chestnut, lots of avocado, house dressing.

Chicken Sweet Salad

PEN 35

Crispy lettuce mix, fresh mushrooms, tomato, sweet corn, carrot, croutons, crispy chicken breast and passion-fruit honey-mustard dressing.

Quinua Salad

PEN 20

Cooked quinoa garnished with sesame oil, basil, fresh cheese, cucumber, avocado, oriental dressing.

Papas del Perú

PEN 20

Cooked potatoes with a generous portion of huancaína and huacatay sauce.

Tiradito Nikei

PEN 35

Paiche slices, oriental sauce, avocado, capers, toasted sesame, with cooked yucca.

Tartar de Paiche

PEN 35

Small cubes of cured paiche, oriental vinaigrette, tomato salad, avocado and basil, with house cracker.

Calamar Gigante Estilo Kantu

PEN 30

Grilled tentacles, chimichurri, anticuchera sauce, sautéed potatoes, tomato and basil salad.

Camarones al Ajillo al Curry

PEN 35

Shrimp with a lot of garlic and curry cream, smoky finish, served with artisan bread.

Cevichito de Coco

PEN 30

Tollo fish marinated in natural coconut milk.

Tiradito de Verano

PEN 30

Fine slices of tollo dressed in ají amarillo sauce with corn, avocado and sweet potato.

Tartar de Salmón

PEN 30

Small cubes of salmon on a bed of mango and avocado, fried wantanes and tomato caviar.

Main courses

Generous, slow, made for sharing.

Para Recordar la Chacra

PEN 45

Chicken stew, broth with Peruvian yellow potato, served with pea rice.

La Suprema

PEN 30

Crispy breaded chicken milanesa with French fries and rice.

El Todo Poderoso

PEN 42

Braised osso buco with golden potatoes, green coriander sauce and pea rice.

El Padrino

PEN 44

Red-wine osso buco, cream pasta with much parmesan and basil.

Nuestro Lomaso Saltado

PEN 40

200 g of fillet, traditional homemade Peruvian stir-fry with golden potatoes and rice.

La Italiana con Amor

PEN 36

Generous breaded steak with pesto pasta and huancaína-style potato.

La Bondiolita

PEN 38

Oriental bittersweet pork bondiola, served with Peruvian chaufa rice.

Tacubondi

PEN 38

Tacu tacu with grilled pork bondiola and tomato-avocado salad.

Asadito

PEN 45

Grilled paiche dressed with anticuchera sauce, served on a leaf with yucca majadito and a small salad.

Hongo Mongo

PEN 32

Fettuccine with mushrooms, curry, garlic, parsley, sun-dried tomato, cream and lots of parmesan.

Camaronsini

PEN 36

Fettuccine with prawns in ají amarillo cream, garlic, sun-dried tomato, parmesan.

Pistaccio

PEN 34

Huancaína-style fettuccine, grilled chicken with chimichurri, olives, cheese and coriander.

La Quinua Chaufa

PEN 32

Sautéed quinoa chaufa with vegetables, sweet corn, egg-and-cheese tortilla on top.

Ebi Bowl

PEN 35

Furai prawns on quinoa, corn, grated carrot, avocado, mango, cucumber, sesame seeds, spring onion, acevichada sauce.

Uff Lokito

PEN 40

Huancaína-style fettuccine with our lomo fino.

Mister K. Burger

PEN 38

200 g grilled beef, cheddar, caramelized onions, mushrooms, brioche bun, fries, onion rings, house sauce.

La Brava Burger

PEN 38

200 g grilled beef, cheddar, avocado, fried egg, bacon, brioche bun, fries, onion rings, house sauce.

Bife Angosto Angus

PEN 65

300 g strip Angus served with golden potatoes, salad, BBQ sauce.

Chanchito Dulce

PEN 42

Tender pork ribs marinated in house BBQ, rosemary potatoes, fresh salad.

Due Pasta con Langostinos

PEN 35

Your choice — garlic fettuccine with prawns, olive oil, parsley and white wine, or in cream.

Arroz Meloso con Entrañita

PEN 38

300 g skirt steak with creamy risotto and a touch of spinach.

Pasta Cuatro Quesos

PEN 48

Fettuccine in four-cheese cream (blue, cheddar, parmesan, mantecoso), crowned with lomo saltado.

Salmón con Risotto a los 3 Hongos

PEN 52

Creamy ají amarillo risotto with shiitake, tonku and white mushrooms, topped with grilled salmon filet.

Pasta al Fileto con Mariscos

PEN 38

Fettuccine in tomato sauce with sautéed seafood, white wine, garlic and butter.

Lasagna Bolognesa

PEN 34

Ground beef bolognese, fine layers of pasta and gratin cheese, with garlic artisan bread.

Lomo Strogonoff

PEN 40

Tenderloin sautéed with onion and mushrooms in red-wine cream, served with fettuccine.

Salmon-Poke

PEN 50

Grilled salmon on parsley rice with asparagus, avocado, mushrooms, pico de gallo with mango.

Fettuccine al Grana Padano

PEN 69

Fettuccine in tomato cream prepared inside a wheel of Grana Padano, with toppings of your choice.

Breakfast & brunch

Served from 8 a.m. to 12 p.m. — start the day slow.

Apaltada

PEN 16

Sourdough bread with lots of avocado, toasted chestnuts, dehydrated tomato.

La Caprese Kantu

PEN 16

Sourdough with melted cheese, tomato and basil salad on top.

Tortillón

PEN 18

Egg omelet with fresh cheese, avocado and basil salad.

Rancherito

PEN 18

Sourdough bread with fried egg, avocado and olive oil.

Tostada Francesa

PEN 18

Sourdough French toast with strawberries and blueberries.

El Glotón

PEN 25

Sourdough with fried egg, Amazonian chorizo, cecina and fried plantain.

Shakshuka

PEN 24

Eggs poached in spiced tomato sauce with a gentle heat, with artisan bread.

Roast Beef Sandwich

PEN 23

120 g of hand-sliced roast beef with caramelized onion, melted cheese and tartare, on sourdough.

El Criollito

PEN 25

200 g of pork belly, seeded sourdough, fried sweet-potato sticks and zarza criolla.

Avena Bowl Chocolat

PEN 18

Creamy oats with or without chocolate, cinnamon, lots of honey, seasonal fruit.

Pancakes Honey

PEN 18

Vanilla pancakes with lots of honey, blueberries and strawberries.

Frutimix

PEN 18

Seasonal fruit salad, granola and honey.

Croissant de Pollo y Palta

PEN 20

Shredded chicken in mayo-celery dressing on a bed of avocado, with olive-oil tomatoes.

Açaí Bowl

PEN 20

Açaí smoothie with frozen berries — strawberry, blueberry, banana, shredded coconut, granola.

Banana-Chia Bowl

PEN 20

Chia and frozen banana smoothie — strawberry, mango, blueberry, coconut, peanut butter.

Espirulina Bowl (azul o verde)

PEN 23

Frozen banana spirulina smoothie — dried blueberries, banana, chia, coconut, strawberry.

Juices, coffee & drinks

500 ml glasses, made from the morning's fruit.

Jugo Tropical

PEN 14

A blend of whatever's brightest in the garden today.

Jugo Green Detox

PEN 14

For the post-shala glow.

Jugo de Piña

PEN 12

Cold-pressed pineapple, nothing else.

Especial de la Casa

PEN 14

Ask the kitchen what's in season.

Batido de Arándanos, Plátano y Avena

PEN 15

Breakfast in a glass.

Batido de Espirulina

PEN 16

Banana, chia, coconut, spirulina.

Iced Coconut Coffee

PEN 15

House espresso, cold-extracted, finished with coconut milk.

Matcha Latte

PEN 12

Hot or iced.

Cappuccino

PEN 10

Steamed milk, a soft layer of foam.

Espresso · Americano

PEN 6

The classics, well-pulled.

Limonada de Hierba Luisa

PEN 12

Lemon verbena lemonade — fragrant, gentle.

Refresco de Camu Camu

PEN 12

Amazonian super-fruit, sharp and pink.

Desserts

Saved for the last cup of tea.

Tocino del Cielo

PEN 18

A Spanish classic — slow-baked caramel custard.

Pick and Brownie

PEN 22

House brownie, warm, with vanilla ice cream.

Pancakes Honey

PEN 20

Vanilla pancakes with honey, blueberries and strawberries.

Copa de Helado

PEN 14

Three scoops, house flavours.

Waffles con Plátano al Ron y Helado

PEN 25

Waffles with rum-glazed banana and ice cream.

Nutella Waffles

PEN 25

Crisp waffles with warm Nutella.

Açaí Bowl

PEN 20

Granola, fresh fruit, honey from our bees.

The bar

Signature cocktails, drawn from the garden's fruit and the river's spirit.

Kantu

PEN 25

Jägermeister, JD whiskey, mint, mandarin lime, ginger — super-refreshing.

Cremosita Sour

PEN 22

Vodka, Campari, mandarin, lime, angostura bitters.

El Fresh

PEN 25

Rum, Campari, orange, passion fruit, pineapple and plenty of ice.

The Rock

PEN 25

Tequila, camu camu, lime, passion fruit, plenty of ice.

Sacha Negroni

PEN 26

Campari, gin, vermouth, grape and orange.

COCOoNADA

PEN 26

Amaretto, rum, Campari, pineapple, passion fruit, creamy coconut ice cream.

El Picantito

PEN 25

Tequila, mandarin lime, passion fruit, amaretto, hints of garden misquiucho chilli.

Tahuishco

PEN 27

Cointreau, Campari, light rum, camu camu, passion fruit, almond milk, egg, smoke.

Moyo-Mule

PEN 26

Vodka, pineapple, ginger, lime, mint — our take on a Moscow mule.

Pisco Sour Clásico

PEN 22

As it should be.

Chilcano Clásico

PEN 20

Pisco, ginger ale, lime — Peru's high-summer drink.

Gin Tonic

PEN 30

With botanicals from the garden.

Piña Colada

PEN 25

Pineapple, coconut, rum — the classic, cold.

Prices in Peruvian Soles. Ask about our wine selection. The kitchen accommodates all dietary needs — please tell us in advance.

Signature plates

From the daily menu.

Feta and melon salad at Kantu Garden Lodge — farm-to-table dining in the Amazon — Quinua Salad Cooked quinoa — basil, fresh cheese, avocado, oriental dressing

Hearts of palm salad at Kantu Garden Lodge in the Peruvian Amazon — Apaltadita Lettuce — avocado, palmito, cucumber, parmesan

Plant-based Buddha bowl at Kantu Garden Lodge in the Peruvian Amazon — César Kantu Lettuce — croutons, parmesan, crispy cecina, tomato

Padrino dish at Kantu Garden Lodge — Amazonian Peruvian cuisine — El Padrino Osso buco in red wine — fettuccine, parmesan, basil

Peruvian dish from the kitchen at Kantu Garden Lodge — Bistec a lo Pobre Pan-seared beef — tallarines verdes, papa a la huancaína

A balanced diet of vegetables, organic herbs, fresh fish.

Our culinary team prepares all meals based on a single philosophy — from the earth to your plate. Moderate in calories, high in fibre, full of natural flavours. A mix of Peruvian, jungle, and international, in close collaboration with the producers of the region.

Reservations

Dining or a stay — both begin the same way.

For lunch, dinner, a private event, or a stay — write to us with what you have in mind and we'll come back with what's possible.

Reserve a table