Zig Zag
Zig Zag is a fusion of cuisine from the Andes and the Alps.
I wanted a light meal and ordered the trout appetizer, which comes coated in perfectly crunchy kiwicha. I also ordered one of their signature cocktails, the Arequipeñaso. This is a Pisco-based drink, with purple corn, coconut cream and passion fruit. I am not a fan of Pisco, though I do love a good Peruvian chicha morada. These kinds of cocktails are usually too sweet for me, so I was pleasantly surprised by the Arequipeñaso.
The Arequipeñaso
Don’t let the fruity decorations fool you, this is not an overly sweet cocktail. I usually don’t like pisco, but to be honest, I gasped out loud when I first tasted the Arequipeñaso because it was so delicious. I was grateful it was early in the evening and nobody was near enough to hear me.
The trout was exactly what I wanted. The fish was fresh, moist and tender. The kiwicha coating was a fun and healthy alternative to breading or tempura. The sauce served with it reminded me a bit of maple syrup, though the server assured me it was simply cane syrup.
The menu was creative and I wished I had been there for dinner with a large group, so I could taste more of the dishes. Zig Zag is at the top of my list for places to go back to on my next trip to Arequipa.
The maitre’d explained that the menu had been more extensive, especially the imported wine selection, before the pandemic. As with all restaurants around the world, the pandemic has negatively impacted Zig Zag. Restaurants were closed for so long in Peru that the staff of 40 was reduced to 14. Also, supply chain problems have halted their import of French and German wines and cheeses. As supply chains are expected to normalize in 2022, they expect to get the menu back to normal as well.
One aspect of the restaurant has been a big advantage during the pandemic. It is an old building and the upstairs of both sides is made of several smaller rooms. With many people not wanting to take their masks off near others, this has helped guests feel more comfortable at Zig Zag compared with other restaurants that are one large room.
The staff was exceptionally polite and helpful, taking the time to answer all my questions, despite being in the process of getting ready for the dinner crowd. The most popular dishes are the Classic Trio (beef, alpaca and chicken) and the Special Trio (beef, alpaca and lamb), along with the Ramillete (a choice of four meats). The most popular desserts are the chocolate mousse and the chocolate delight. (A friend tried the chocolate mousse and told me it was the best dessert she’s had in Arequipa).
It’s the little things
Bread and butter is usually just bread and butter. Zig Zag makes fresh bread that is perfectly fluffy and moist inside, with a herbed butter that I could probably eat without the bread.
An international story
I’m a sucker for an international story and the French, German and Peruvian mix is one of the most appealing things about Zig Zag for me. I love the idea of creating recipes from one country with ingredients from another. Zig Zag does a good job of making it feel like a natural fusion, rather than an awkward mix.
How to get there
Zig Zag is directly across from the San Francisco park and church. There are two sides, one with the Eiffel staircase and the other side with the fireplace and waiting area. The upstairs tables on both sides have a lovely view of the park.
