Restaurant Peumayen, Santiago, 6/25/17

building
building

Peumayen is a fairly large place with a tarp-covered open air patio in the the room adjacent to the main building.  The patio has a large pass through window into the semi-open kitchen. Rustic woods make up the floor whereas the tabletops are of polished wood appointed with a stone to set the wooden plates on and the smallest cloth napkin.  Soft Spanish background music plays and there is a lively crowd that included several large groups.  The menu has been translated into English but the waiter willingly goes through an explanation of the menu.  There are a la carte options as well as plates of multiple things.  

sign in front
sign out front
interior
interior
interior
patio interior
interior - open ceiling
patio interior – open ceiling
table set up
table set up
Frankie appreciated the napkin detail
Frankie appreciated the napkin detail
menu
menu exterior

 

menu 2
menu
menu
menu illustration
wine list
wine list
wine list 2
wine list 2
wine list 3
wine list 3
more beverages
more beverages
spirits
spirits
spirits 2
spirits 2

 

 

We were immediately greeted with a ‘welcome tea’, that was bland and then a bite of house tartar and bread which was quite good with a tasty round of crispy bread on the bottom.

welcome tea
Welcome tea of chamomile and herbs
bite
bite of tartar on bread
from the side
from the side
wine front
wine front
wine back
wine back
kitchen
kitchen
Frankie inspected the wooden sink
Frankie inspected the wooden sink

 

Next is bread service which is a long tray of small bites of different breads, varying by temperature, texture and taste.  Looking at the photo from left to right, the first one had a tart purple topping on a potato bread, a sweetbread baked on a hot stone till crisp with a hot sauce that had a nice spice, the brown square was a banana/coconut moist cake like thing, a fried mashed potato was next which was nicely crispy, a dumpling of white beans was cold and quite bland and gummy, the green ball was another bland thing,  another long dumpling of sweet pear tasted just like pear but was not overly sweet, potatoes in lard were chewy.  The banana/coconut was by far my favorite but the fried mashed potatoes was okay too.  Otherwise is was not as overwhelming as the number of options might suggest.

breads
individual bread selection
closer
closer
closer
closer
Frankie looked it over
Frankie looked it over
Frankie inspected the Andes Mountain water
Frankie inspected the Andes Mountain water

 

Another gift was a small dish of white beans, green sauce and coriander.  It was like a mild bean salad and worked well with the hot sauce from the bread tray.

beans
beans
from the side
from the side
closer
closer
Frankie's always making friends
Frankie’s always making friends

 

We split the regular starter tasting tray.  It included everything on the starter list.  Razor clams, cuttlefish and seaweed is on the left and it was yucky.  The Achawal, onions and mushrooms was chicken bits served on polenta.  Some purple potato salad was next to the cow tongue pate that was served with honey, smoked cauliflower and merken.  Lamb tongue was mixed with hazelnuts and fried into a ball and it was nice.  Sweetbreads were served with potatoes and were nice but barely cooked, spinach was in a round and filled with creamy something.  Overall there were lots of tastes, too many potatoes and not enough textural variations. I don’t think there was one that I’d want a whole order of it.

plate
regular appetizer tasting
closer
closer
closer
closer
closer
closer
Frankie admired the named soap and towel dispensers
Frankie admired the named soap and towel dispensers
kitchen
kitchen
kitchen
kitchen

 

A stick of fried seaweed with avocado was a transitional gift.  It was very crisp with a grassy flavor but the avocado was mostly tasteless.  It was a fun transition but left a fishy aftertaste rather than clearing my palate.

xxxxx
fried seaweed and avocado
Frankie got a closer look
Frankie got a closer look

 

The Up North plate had a soup of lamb ham with onion and a hot rock to heat it,  beef tripe, shredded rabbit, corn purée, goat cheese, corn kernals,  fried yucca and a large sopapilla (fried bread).  The corn purée was exceedingly bland, the rabbit very salty, goat cheese chunks ordinary and the sopapilla was crisp and tasty but also really greasy.   I would not call it a winning seleciton.

other plate
Up North plate
fry bread
sopapilla
closer
closer, soup with lamb ham
closer
closer tripe
closer
closer rabbit
closer
goat cheese and corn purée
closer
fried yucca and corn kernels
Frankie sniffed it
Frankie sniffed it

 

The Cahuello Fondo was horse steak cooked a nice medium rare with a herby sauce.  It was lean meat that was tasty.  Along side was a vegetable mash topped with an egg where the white was not cooked – yuk.   A salad with beans and potatoes was also on the plate and it was tart.

horse
Cahuello Fondo
another angle
another angle

 

We opted to not try their desserts or sampler plate thereof but were still gifted with a profiterole filled with chocolate and some weird flavoring.  The pastry was too soft and it did not provide a good sweet fix.

dessert
profiterole with chocolate
inside
inside
Frankie doesn't eat chocolate
Frankie doesn’t eat chocolate
interesting floor
interesting floor
interior
interior
sign out front
sign out front
Frankie preferred the wax on the cork to the food
Frankie preferred the wax on the cork to the food

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s