Temple of the art of Peruvian-Nikkei cuisine and high-level mixology, Pacifico in Rome with its "Pisco Bar" represents a real "place to be" for the Capitoline jet set.
The Garden of Eden
Pacifico was born in 2017 in the Art Nouveau heart of the Hotel Palazzo Dama, a stone's throw from Piazza del Popolo. It immediately established itself on the Roman gastronomic scene, becoming one of the most coveted iconic places on the Roman cultural scene. The restaurant is immersed in a garden of olive groves and lemon trees, in the center of this little "Eden" there is a swimming pool in all its crystallinity, around which it is possible to taste the delicacies of Peruvian-Nikkei fusion cuisine. From the garden it is possible to reach the "Pisco bar" by crossing a sumptuous twentieth-century wooden staircase until reaching the bar counter immersed in an alcove painted an intense blue and illuminated by crystal chandeliers.
The gastronomic proposals
Peruvian-Nikkei cuisine of the famous Chef Jaime Pesaque it brought to Rome a breath of freshness and exoticism much appreciated by the Capitolines. Lunch and dinner are served both in the restaurant and in the garden with swimming pool. A unique cuisine of its kind, rich in contamination and inventiveness. Some signature dishes they are: the Ceviche, a must of Pesaque and recognized as one of the best in the world, the Revisited Tiradito and the wide range of meats such as the famous Wagyu Carpaccio.
The drink list
The first section of the menu opens with a phrase by Pablo Neruda "A million years of sun in one cheek” followed by the signature cocktails in five different proposals where pisco reigns supreme, the distillate par excellence which goes perfectly with Chef Pesaque's gastronomic proposals. The Ceviche Negroni it is the flagship of the signatures of Alessio Giovannesi, Bar Manager of Pacifico Roma, an alternative proposal to the classic that transports you to an exotic dimension even on the grayest days. Following is a selection of the latest generation Contemporary Classic Cocktails, from the classic Pisco Sour, through the iconic blackberry Bramble to the evergreen proposal of Tommy's Margarita and the very young Naked and Famous. Following there are two sections, one dedicated to Spritz and the other to Bloody Marys, both with small reinterpretations made with selected products ad hoc in line with Pacifico's philosophy. A final section, perhaps the most glamorous, is dedicated to the Gin Martini, renamed "Sidecar Gin Martini" by Giovannesi himself, an innovative proposal that allows the customer to request his favorite Martini at any time of the day.
Clelia Mumolo
