La Pulperia’s menu is loaded with fresh seafood, meat, and produce and quality top shelf ingredients. Chef Barroz carefully selects the flavours for each dish, ensuring that every mouthful is well balanced.We dived into the starters menu with classics like Lobster Taquitos, Empanadas, and Fried Oysters fresh and exotically put together. 

I especially liked the Lobster Taquitos made with crispy wonton shells, grilled pineapple, avocado cream and a spicy Kewpie mayo while my companion had the Fried Oysters with black ink tempura, cream spinach, blue cheese and creamy chipotle mayo. Both dishes exotically flavorful. We indulged in the Raw Bar selection with Tuna Tiradito, Shrimp Ceviche, El Salmon Brulee fresh all fresh with a soft palate taste. Try all three with the Crudo Tasting.

Signature menu items such as the Organic Hanger Steak from Uruguay and Chilean Verlasso Salmon are all-time favourites, and are accompanied by 5 cazuelitas: Eggplant Chambota, Celery Root Gratin, Grilled Broccoli Rabe, Spinach Mac & Cheese, and Chimichurri Sauce.

However seafood is clearly the real star of the menu with dishes like Crab Meat Black Ravioli with handmade pasta and a fragrant saffron clam sauce and the gluten free Moqueca Mixta made with fresh squid, shrimp, mussels, white fish, scallops, soy beans, Spanish chorizo, bacala served with a  green coconut rice.

For those with a sweet tooth, La Pulperia’s dessert menu won’t let you down. I enjoyed one of their specialities – the Mezcal Chocolate Mousse! Made with Riazuelo Classico Juven, olive oil flourless cake, popcorn toffee, espresso crumbs and 24K edible gold flakes.