YAKUMANKA | Gastón Acurio's Cebichería Conquering Global Cuisine

Yakumanka is Gastón Acurio's international venture, born as a modern cebichería that aims to combine the flavor of the Peruvian sea with the local ingredients of each location (Spain, Mexico) while keeping the essence of a popular cebichería. Yakumanka excites both Peruvians abroad and food lovers who want to taste an authentic ceviche in a contemporary setting.

The restaurant's origin and philosophy

The name Yakumanka comes from Quechua, where "yaku" means water and "manka" means pot or vessel. It represents Acurio's tribute to the sea, a source of life and flavor in Peru. The concept was born in Barcelona, as a hybrid between the freshness of Lima-style ceviche and the richness of Iberian produce.

The goal is simple: to offer a "real" ceviche, with careful technique, excellent ingredients and an atmosphere that keeps the informal, authentic spirit of a Lima cebichería.

Team, locations and expansion

Barcelona

Located at Calle Valencia 207, Yakumanka Barcelona offers a modern space with a terrace, an open ceviche bar and menus that pair Peruvian ingredients with Mediterranean seafood.

Mexico City

Yakumanka CDMX, in Roma/Condesa, offers "the best of Mexico's seafood with authentic Peruvian cooking" in a casual space, with a ceviche bar, a terrace and a Mexican executive chef working alongside Acurio's team.

Global reach

Yakumanka is also present in other cities, and its model includes ceviche masterclasses, takeaway service and an active presence on social media.

The menu: tradition and creativity in every bite

Yakumanka focuses on three main culinary lines:

1. Ceviches and tiraditos

Classic and creative versions at the bar. Ingredients such as corvina, green lime, ají amarillo, leche de tigre, red onion, sweet potato and choclo, often mixed with local products (such as Iberian razor clams in Barcelona).

2. Whole fish

Depending on the catch of the day: braised, grilled or fried, with Peruvian sides and sauces such as ají criollo or concentrated leche de tigre.

3. Woks and Creole rice dishes

As a tribute to Nikkei and chifa cooking, its woks bring together the flavors of arroz chaufa, stir-fries and mixed rice dishes, made with technical skill and a bar touch.

4. Drinks

They offer pisco sours, Peruvian cocktails, chicha morada, local craft beers and a selection of wines for pairing.

Design, atmosphere and hospitality

Yakumanka mixes casual elegance with Latin warmth:

• An open bar where you can watch the dishes being made.
• Natural light and spacious rooms.
• Wood, tiles and Creole-inspired art.
• Music with Peruvian and Ibero-American rhythms.
• Friendly, warm service with knowledge of Peruvian gastronomy.

Recognition and media presence

• Tripadvisor and OpenTable highlight its authenticity and its vegetarian and gluten-free options.
• Featured in media such as Escaramuza, which describes its fusion of Peruvian cooking and Iberian produce as something extraordinary.
• Instagram and recent videos position it as one of the favorite ceviches for people looking for Peruvian essence abroad.

Why Yakumanka is more than a restaurant

• Balance: it combines Peruvian tradition with local and international produce.
• Accessibility: it keeps reasonable prices and a relaxed atmosphere.
• Authenticity: it respects traditional techniques with premium ingredients.
• Innovation: it brings in dishes such as woks and local fish.
• Identity: it is a meeting point for Peruvians abroad.

Useful information

Barcelona
📍 Calle Valencia 207, 08007
🕒 Mon–Thu 13:15‑15:15 & 20:15‑22:00 / Fri–Sat until 22:45 / Sun until 22:00
🌐 Website: yakumanka.com
🍽 Restaurant menu Takeaway

Yakumanka and the future of global Peruvian cuisine

Yakumanka is creating new paradigms:

• It democratizes fine dining at the level of a "casual gourmet" cebichería.
• It embraces fusion without losing its roots.
• It educates international diners about sustainable fishing, Andean products and Lima techniques.
• It takes part in events, classes and food campaigns.

Perú Comidas recommends

At Perú Comidas, we celebrate Yakumanka for its ability to keep the integrity of ceviche, even outside Peru. This project by Gastón Acurio shows how a cebichería can be popular, innovative and true to its roots at the same time.

Yakumanka not only satisfies the palate, it also opens doors for future generations of Latin American chefs.

If you are in Barcelona, Mexico City or another city with a Yakumanka, don't miss the chance to enjoy an authentic, well-made ceviche full of flavor.

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