The atmosphere is relaxing imitating a traditional cebicheria where Peruvians gather to eat cebiches and where plates are meant for sharing  among friends.

It’s never too early for a pisco sour – the traditional Peruvian cocktail …, particularly when it’s grey and miserable outside. The colourful green tables and blue walls with playful Peruvian touches also help to lift the spirits.

We nibble on the traditional snack: canchas – Peruvian choclo (big corn kernels) toasted in oil and served with a seriously addictive mayonnaise sauce featuring coriander, a feisty red Peruvian chili called rocoto, onions and tomatoes. The choclo have to be spooned into your plate and mixed with the spicy mayonnaise sauce.

Yakumanka is known for its ceviche and fresh fish, so it’s no surprise that the brunch menu kicks off with a series of fishy starters.

First up is the Nigiri Chifa – made from salmon bass with a Nikkei sauce comprising sesame oil, oyster sauce, and ginger, which has the texture of honey and bears testimony to the Japanese influence on the Peruvian cuisine. Japanese immigrants moved to Peru in the 19^th century. Delicious!

This is followed by the most impressive Conchitas Parras – Saint Jaques scallops served on the shell with the popular leche de tigre sauce (made from stockfish, coriander, lemon, onion and garlic). The scallops are dotted with coriander oil.

Everyone loved this!

To conclude the fresh fish menu – we enjoy salmon tiradito – salmon with the same leche de tigre sauce, this time infused with coral from the scallop shell. Topped with a basil chimmichurri. Watch out for the red Peruvian chillies!

Next up was the Papa Relenna is a funny-looking little submarine-shaped savoury cake arrived next, made from a manioc (a shrub native to South America) puree and filled with mince mixed with garlic, panca and a huancaine (cheesy pepperery) sauce – this reminded us of good old English cottage pie with a bit of a twist.

The main course consisted of 3 generous dishes to share –

a roast chicken, rich vegetable soup and fried fish.

The grilled chicken was served with a tari sauce and yummy roasted potatoes, a safe bet for fussy eaters.

The fried fish – tallarin saltado – was delicious with tomato and onion chunks.

The soup (El Chupe), my favourite, was a deliciously thick broth with huacatay – a green chilli sauce, corn and a drifting poached egg.

The dessert buffet table offers an interesting mix of typically Peruvian desserts, including a rice pudding, a tiramisu with a twist – the lucuma fruit, a deliciously rich chocolate cake and the Peruvian version of crème caramel with wait for it… quinoa – this was my favourite.

There is also a beautifully colourful fresh fruit salad.

The cost: CHF89 per person, excluding drinks.

Children: CHF34 per person (including drinks)

Children under the age of 6 don’t pay.

There is also a children’s room and entertainer for little ones, so you can enjoy your brunch uninterrupted.