Decantador Restaurant An experience around living wines and local flavours

1 How did the idea for Decantador come about and why did you choose the name?

Decantador was born because we felt that Arequipa needed a relaxed space, where the main protagonist would be minimal-intervention wine. We wanted to set aside the idea that wine is complicated or exclusive to experts. We chose the name for a double play: for the classic instrument that oxygenates wine to reveal its true potential; and for the act of "decanting", which for us means filtering out the formality of the traditional world to keep its pure essence: enjoyment, the stories of the producers and sharing.

2 Why did you decide to open in the San Lázaro neighborhood, in the Historic Center of Arequipa?

We chose to open in San Lázaro because it is the heart where the city began, a corner full of history, tradition and a unique bohemian spirit in the Arequipa center. Its cobbled alleys and sillar walls have a special mystique that captivates you. For us, setting up the project here allowed us to create an ideal contrast: integrating a contemporary and avant-garde proposal within the oldest neighborhood of the city, respecting its calm and its tremendous identity.

3 What inspired you to combine "living wines" with product cuisine?

I always think that wine demands food; it has a whole range of flavors and deserves a dish that is up to its level. Natural and minimal-intervention wines show a unique freshness, acidity and lightness that pair very well with honest cuisine. Since they have no chemicals or heavy woods to mask them, these wines ask us for haute cuisine dishes that respect the purity of the ingredient. We want the main ingredient to shine on the plate with the same freedom and honesty with which the grape does in the bottle.

4 Who is behind the project? Can you tell me about the team (chef, sommelier, partners)?

Behind this project there is a great team pushing the space. It is led by me, Sergio Carrillo Reinoso, together with my partner Yvan Marroquín Llerena. You will always see us at the bar, acting as hosts and guiding you through each glass. For the kitchen, we put together a young team, full of enthusiasm and incredible talent, led by chef Kevin Monge Zúñiga. In the service, we set aside the rigid figure of the traditional sommelier to be a close team that advises you by chatting and learning together, as a friend would.

5 How would you define the concept of "living wines" for someone who doesn't know it?

To put it simply: "living wines" are wines, but wines that have had less deliberate intervention both in the vineyard and in the winery. We have natural, organic, biodynamic and minimal-intervention ones. If you have never tried them, imagine a wine made as it was in the old days: grapes fermented spontaneously with their own native yeasts, without chemical additives, without industrial filtering and without laboratory corrections. They are free wines that keep their identity, faithfully express the soil they come from and evolve minute by minute in the glass.

6 What does "product cuisine" mean to you and what sets you apart from other restaurants in Arequipa?

For us, "product cuisine" means that the ingredient is the protagonist. We do not seek to disguise flavors with pretentious techniques, but to elevate what the land gives us. What sets us apart in Arequipa is that we do not tie ourselves to a fixed or traditional recipe book; we design our proposal based on the freshness of the ingredients we find each day, seeking a clear balance that surprises the palate and pairs very well with what you are drinking.

7 Why the Arequipa accent in a contemporary proposal?

Because our local pantry is extremely rich: we have excellent valleys, Andean roots and proximity to the sea. Putting the Arequipa accent does not mean that we are going to replicate a dish from a traditional picantería (which we deeply respect), but that we play with those iconic flavors and ingredients — the right touch of chili, the tubers, the acidity of the fruits — and adapt them to contemporary formats such as a tartare or a socarrat. It is our way of paying homage to the region from modernity.

8 What kind of experience do you want to offer your customers?

We want you, when you come in, to forget the strict rules of formal wine. We like to welcome both local diners and curious travelers who seek to relax, listen to music on vinyl, learn about uncommon grape varieties and, above all, enjoy a good dinner in an intimate atmosphere, free of haste.

9 What are your signature dishes and why would you recommend them?

I recommend starting with our Octopus and squid socarrat, a flat Spanish-style rice with that crispy crust underneath that concentrates the flavor of the sea very well. Also the Trout tartare, a fresh dish prepared with capers, Dijon mustard and a crispy touch of rice paper and nori. For meats, our 7-hour Malaya is very tender and we serve it on a smooth purée of Andean tubers (oca, potato and añu) with red wine reduction. The Black pepper tuna, seared to perfection with artisanal sweet potato gnocchi, is also an excellent option if you are looking for a direct balance.

10 How do you select local ingredients? Do you work with specific producers or markets?

We firmly believe in fair and local trade. That is why we select our vegetables, herbs and native tubers directly from small local farmers who take care of their land. With fish and seafood we do the same: we seek for them to come from artisanal fishing on our Arequipa coast. This way we ensure daily freshness and maintain clear knowledge of the origin of each ingredient that arrives in the kitchen.

11 How did the idea for dishes like the seafood socarrat, the burrata with pesto or the duck magret in mole come about?

They arise from curiosity, from our own travels and from the desire to explore in the kitchen without tying ourselves to a manual. We like to take classic international concepts — such as the Iberian socarrat or the Italian burrata — and give them our own twist with the ingredients we have at hand. Placing a creamy burrata on a base of spicy brava sauce combined with pesto, for example, generates a play of temperatures and flavors that works very well on the palate.

12 Do you have options for vegetarians, vegans, gluten-free or allergies? How do you adapt them?

Yes, of course. By focusing our proposal on product and seasonal cuisine, adaptability is a very natural process for us. We have vegetarian and vegan options designed from scratch based on mushrooms, homemade falafels or seasonal vegetables. Since we cook everything on the spot with fresh ingredients, if a diner has a gluten intolerance or food allergies, the kitchen team can modify the sauces and garnishes on the spot.

13 Does the menu change according to the season or the products available?

Yes, the menu changes according to the season. We strictly follow what the land and the sea offer at their best time of year. If an ingredient is not at its optimal point of freshness or ripeness, we prefer to remove the dish and make way for a new gastronomic creation. This allows us to maintain a dynamic and always honest proposal.

14 How many living wine labels do you currently have and how do you select them?

Our cellar has a constant and dynamic rotation. We handle selected labels from Peru, France, Argentina, Chile and Italy, among other countries. The selection criteria is clear: they must be independent projects of human scale, with an ecological approach, whether biodynamic or organic. As they are limited productions, many bottles change week by week on our suggestion board.

15 Do you have Peruvian wines on the menu? Which ones stand out?

Yes, we firmly support contemporary Peruvian winemaking. We are interested in showing the great artisanal and natural work done in regions such as Ica, Arequipa and Moquegua. We always have by-the-glass options from independent projects such as Bodega Murga or traditional regional producers such as El Mocho with its Moscatel de Alejandría. Local wine plays a very important role at our bar.

16 Do you offer suggested pairings or advice for choosing the ideal wine?

It is the basis of what we do at Decantador. We do not have a rigid or intimidating wine list; we prefer to approach the table, chat about your personal tastes and suggest by-the-glass options of the day to try as you go. We like to break traditional myths, proposing for example light minimal-intervention reds for seafood dishes or full-bodied whites to accompany fatty meats.

17 Do you organize tastings, samplings or special events around wine?

Yes, we regularly organize themed events, such as our "living wines" nights or pairing dinners with special tasting menus. We like to complement these experiences with live music using vinyl, creating an interactive and relaxed atmosphere to discover the house's wines and spirits.

18 How would you describe the restaurant's atmosphere?

We would describe it as an intimate, warm and modern atmosphere, with a careful aesthetic. We maintain dim lighting to invite rest and disconnection. It is not the noisy space of a conventional bar, but a welcoming place with select background music that encourages quiet conversation.

19 What is the profile of your regular customers?

It is a fairly diverse public that includes local residents interested in good gastronomy, young professionals, wine enthusiasts looking to discover new labels and travelers who want to discover modern proposals with real local identity.

20 What time of day do you recommend to live the best experience at Decantador?

We open from 4:00 PM, but the ideal moment is from 6:30 PM, when the sun sets. Watching the transition of light on the colonial sillar of our passage in San Lázaro and moving to the warmth of the bar is an excellent way to start the night in the historic center.

21 Do you accept reservations? What is the best way to book?

Yes, we accept reservations and we recommend them because the venue is intimate and has limited capacity. The most direct way is through our official WhatsApp, which is in the link of our Instagram profile @decantador.pe or on the website.

22 Do you serve groups or private events? Under what conditions?

Yes, we serve small groups for private events such as corporate tastings, intimate gatherings or closed-door pairing dinners. As it is a small space, we coordinate in advance to design a tailor-made menu and select the appropriate bottles according to the profile of the event.

23 Do you offer takeaway service? What dishes do you recommend for it?

Our proposal is mainly designed to be enjoyed on site due to the immediacy of the dishes' temperatures and the interaction of the bar service. However, for takeaway we recommend stable snacking options such as our selected cheese boards, marinated olives or artisanal cold cuts.

24 Do you have a menu in other languages or adapted for foreign tourists?

Yes, our food menu is available in bilingual format (Spanish / English). Likewise, the staff masters English, which allows us to explain in detail the history of the ingredients and local wines to foreign visitors with total fluency.

25 What dish or wine should a traveler visiting Decantador for the first time not miss?

I recommend not missing the Octopus and squid socarrat, a dish with a marked Arequipa accent accompanied by a glass of Peruvian natural wine, such as those made with the Mollar grape. It is a good reflection of the combination between the ingredients of our coast, the valleys and the evolution of wine in the country.

26 What makes you an unmissable place in Arequipa?

We offer a different alternative within the city's nightlife offer. Respecting the enormous value of traditional daytime picanterías, Decantador provides a space specialized in living wine culture, uniting contemporary cuisine with a cosmopolitan atmosphere in the oldest neighborhood of Arequipa.

27 Any practical advice for getting there or making the most of the visit?

We are located at Pasaje Los Cristales 102, in the heart of the San Lázaro neighborhood. As it is a historic pedestrian area with narrow streets, the ideal is to arrive walking from the Plaza de Armas or take transport that drops you at the entrance to the neighborhood. The best advice is to come willing to try new things and let yourself be guided by the suggestions on the board.

28 Anything else you would like to share with our readers?

That wine does not have to be complicated or exclusive. We want diners to lose the fear of experimenting and discover that a minimal-intervention wine can offer a very honest experience. We await you in San Lázaro to share good music and toast with wines that have their own identity.