The name of this attractive eatery is a Quechua word for "mischievous child," which explains the decor of antique toys and eclectic art. It also refers to the playful variations on Peruvian cuisine, such as gnocchi served in a huancaina (spicy cheese) sauce, or panko-crusted prawns with a passion fruit–ginger-pisco sauce. Start with cream of artichoke soup with smoked trout and fennel or quinoa tabouleh on a tomato pesto with goat cheese. Then try the Adobo
arepiqueño (pork loin stewed in a chili sauce), octopus on an olive risotto, or wok-fired chicken, tomatoes, and mushrooms with spaghetti. Desserts are equally inventive, such as pineapple picarones (fried doughnuts) with fig syrup and coconut ice cream, or carob-raisin cream pastries with an elderberry sauce.