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Chakana opens in Birmingham

Robert Ortiz, formerly Head Chef at renowned Fitzrovia restaurant, Lima, has launched his new restaurant, Chakana, in Birmingham

Peruvian born Ortiz previously worked at the Landmark Hotel in Marylebone and the Four Seasons in Canary Wharf before taking up residency as Head Chef at Lima, in London’s Fitzrovia, where he was awarded a prestigious Michelin star in 2013. 

The menu showcases a range of Ceviches, from salmon, tuna and sea bass to a vegetarian option of Green and White Asparagus with Kombu and Plankton Spuma. Fresh fish is also on offer, featuring Cod cooked ‘A La Plancha’ and Prawn Chuppe with Quails Eggs. Meat dishes such as Confit Suckling Pig, with Yucca Root, Majadito, and Charapita Chillies along with several vegetarian options such as Andean Potato Stew with Braised Lettuce and Seaweed, complete the main course offering.

The dessert menu is made up of Peruvian favourites like 3 Milks Flan with Algarrobina Syrup, with Pisco and Lime Meringue and the drinks menu offers an extensive wine, cocktail and spirits list, specialising in the traditional Peruvian brandy, Pisco.

The 60-cover restaurant takes its name from an ancient symbol used by indigenous Peruvian cultures – the Incan Cross. It represents the sun, land and sea, and promotes the idea of individuals living in harmony with each other and their surroundings.

The stripped-back restaurant which has been designed to convey the feel of a gallery space, will be home to both local Birmingham and Peruvian artists, with pieces available to purchase upon request.

The main restaurant is completed by an elevated view through to the kitchen, allowing the customer a glimpse of Robert and his chefs at work creating classic Peruvian dishes with a Michelin-starred twist.

Chakana
“I am thrilled to be launching my new venture in Moseley and cannot wait to open after all of the hard work we have put into the restaurant. We are looking forward to welcoming people from Birmingham and beyond, and hope that customers will enjoy discovering the exciting and authentic menu.”

Robert Ortiz

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