Since he opened in 2019 in Palermo, it was a public success. Since then, no one stopped this tiger was stopped. Today it has new branches in Nordelta, in Olivos and a newly opened on the Costanera Norte, in a super space shared with White Dragon Fabric (A “special edition” of the renowned Sushi Nikkei brand). Both stores have a common reception with a well -assorted bar, with classic and author and good music cocktails, a strategic stop for the previous food, especially at night.
Its location in front of our “sea”, the Río de la Plata, seems to bring it even more to the coasts of Lima, with its imposing boardwalk by bordering the Pacific. In its outer deck you can enjoy the river breeze, a luxury to which we should get used to more. Inside, atmosphere, music and colors really get Tigre Purple to feel like “a little piece of Peru in Buenos Aires,” Leitmotiv of the brand.
As in the case of entire fish in pork rinds (with nikkei and tartar sauces), the octopus to the iron and seafood. There are also good meat dishes (the Kare Raisu Nikkei, slow cooking cheeks, with puree and potatoes and curry), pork (Majao Majao, pork with anti -uchera sauce and Huacatay and Rocoto cream), chicken (tremendous the “Sanguche” with a thigh in French bread, very popular in Peru), and good vegetable options and vegan. For dessert, unmissable los churritos and chocoteja.
The letter offers the most emblematic dishes of all regions of the Inca country: the sea, the land and the jungle, including some creations that take off from the tradition. There are tapas and tickets with rich ceviches and tiraditos, causes (the classic chicken is perfect), and Rolls Nikkei; A section of “fortachones” dishes with hits such as the jump, the chicken pepper and the chaufa rice, and options in which the product looks as in the case of entire fish in chicharrón (with nikkei and tartar sauces), the octopus to the planchon and the seafood.
There are also good meat dishes (the Kare Raisu Nikkei, slow cooking cheeks, with puree and potatoes and curry), pork (Majao Majao, pork with anti -uchera sauce and Huacatay and Rocoto cream), chicken (tremendous the “Sanguche” with a thigh in French bread, very popular in Peru), and good vegetable options and vegan. For dessert, unmissable los churritos and chocoteja.
The cocktails has delicious creations with pisco (among other drinks), such as La Serena, with passion fruit juice, Ginger Beer, tonic water and fresh mint. GOODAZO PAL ‘Brindis!
Image gallery
