It was supposed to be a temporary affair. When former hospitality executive Anita Belaunde took the Lima-based architects Barclay & Crousse to look at a potential site in the city’s affluent San Isidro district for a new restaurant—a commercial space on the ground floor of a high-rise belonging to her family’s company—they were not impressed. But what did intrigue them was a nearby corner lot with a 1950s tear-down house that Belaunde’s husband, a developer, had purchased with the intent of building an office tower. With little hesitation, he agreed to lend her the site for her endeavor until construction on the larger project could begin.
For her first culinary enterprise, Belaunde envisioned a restaurant that would reflect her passions for cooking and nutrition and embody the essence of this Pacific coastal city and its gastronomy, while taking advantage of the temperate climate here. “The idea was to make a building that complemented the objectives of the restaurant,” says Belaunde, “to be sustainable and promote Peruvian cuisine and health and wellness through dining.”
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