Voyage to Peru Without Leaving the City at La Mar San Francisco

La Mar San Francisco

A recent homecoming trip through Peru by La Mar San Francisco’s executive chef Victoriano Lopez has led to a menu modification at the city’s temple of Peruvian cuisine. Peruvian born and raised, Lopez, at the helm of La Mar for less than a year, has always been dedicated to sharing the traditions and cultures of his native country. However, this latest foray sparked in him a culinary epiphany, leading to the creation of beautiful and delicious new dishes that enhance the offerings at what is already a favorite dining spot of locals and tourists.

La Mar’s waterfront proximity is alone worth a visit. Located at Pier 1 ½ on the historic site of a ferry terminal, the restaurant’s front entrance bar was once a passenger ticketing area. The expansive and open patio in back was the loading spot. Connecting the two areas is a sultry, blue-lit cebiche bar overlooking the equally expansive, high-ceilinged interior dining room. The restaurant seats more than 250, and most nights, it is full. The festive and lively atmosphere is understandably a huge draw, but ultimately, it’s all about the food and drink, and nobody does Peruvian better than Lopez.

Peruvian cuisine is eclectic and includes indigenous as well as Spanish, Italian, German and Asian influences. There is truly something for everyone on the La Mar menu. Lopez is committed to these mixtures of taste; his menu focuses on iconic Peruvian cuisine such as cebiche as well as lesser-known dishes and cocktails. “Spreading the knowledge and technique of Peruvian food is my calling,” Lopez said. “Our menu takes diners on a creative voyage through Peru, showcasing the diverse landscape and ethnicities that make up the country’s culture.”

La Mar San Francisco’s executive chef Victoriano Lopez
La Mar San Francisco’s executive chef Victoriano Lopez

New menu cuisine highlights include:

  • Expanded nigiri options, more cebiches, and tiraditos
  • Large format platters for 2-4 people that allow for a true ‘experiencia Peruana,’ such as the Bandeja de Cebichería (Cebiche clásico, causa limeña, tiradito la mar, niguiri with salmón and avocado cream) and La Gran Bandeja Criolla (Quínoa tamal, beef anticucho, chicharon belly, yuquitas, chicken empanada and home sauce).
  • Octopus Cebiche and Anticuchos
  • Half Duck with Rice
  • Peruvian Pork Shank
  • Tinguiri Pobre
  • Wagyu skirt steak, quail egg chalaca an ponzu
  • Niguiri Norteno
  • Scallops, cevichera cream
  • Pescado – Whole fish catch of the day, butter and capers, lime juice and parsley
  • Estofado Nikei – Beef cheek slow cooked in soy sauce, panca and mirin, chaufa rice, banana, pickled root, and sauted baby leeks

New cocktail highlights include:

  • A continued concentration on the classic and powerful Peruvian Pisco, with bolder flavors, macerations and infusions, such as the Spicy Rue – Pisco Barsol Acholado, agave nectar, lemon juice, grapefruit juice, jalapeños slices, pineapples slices, 151 Proof, The Last Pisco – Pisco Aromatic, espresso, chocolate bitters, Cardamaro, simple syrup, cocoa powder, and the Chinguerito – Pisco Porton, simple syrup, lime juice, cinnamon, green grapes, clove
  • An expanded non-alcoholic drink list
  • Creative cocktails featuring spirits of the world

La Mar San Francisco
Pier 1 ½, The Embarcadero
San Francisco, CA 94111
(415) 397 8880