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Cocina peruana


"Fabulous ceviches, mouth watering rotisserie chicken"  

(212) 488-3900 / Reservations

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Cocina peruana


"Fabulous ceviches, mouth watering rotisserie chicken"  

(212) 488-3900 / Reservations

VISION

We opened Panca with the dream of presenting the wide diversity and fusion of Peruvian food, using the best and most authentic ingredients, in a modern presentation. Peruvian cuisine fuses many different ethnicities, including Spanish, Chinese, Japanese, Italian, and African, and is increasingly being recognized as world class. 

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Eat Together


Our dishes are meant to be shared, to experience the wide diversity of flavors Peruvian cuisine offers.

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Eat Together


Our dishes are meant to be shared, to experience the wide diversity of flavors Peruvian cuisine offers.

Ceviche

PERUVIAN ROTISSERIE CHICKEN

Quinoa

Our food is the result of hundreds of years of fusion from the numerous ethnicities that inhabit Peru. Often you will find our dishes present Peruvian ingredients prepared with Asian or European techniques.  At Panca, we’ve tried to capture the diversity of Peruvian food in our dishes. You will find a bit of everything that makes our food special, from the fresh and healthy Cebiches and Tiraditos, to the more flavor intense Lomo Saltados and Secos.

 

View the full menu →

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The Kitchen


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The Kitchen


Ezequiel Valencia

EXECUTIVE CHEF

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Chef Valencia comes from humble Yungay, known as the alley of Huaylas, in Ancash, Peru. He worked his way up in Lima's most demanding kitchens, along Peru's most renowned chefs such as Coque Ossio, Marissa Guiulfo, and in restaurants such as Gaston Acurio's La Mar. He arrived in NYC to work as a private Chef in the Peruvian Embassy, where he cooked for Presidents, Ministers among other well known personalities, before landing at Panca restaurant. Highly creative and very knowledgeable about Peruvian ingredients, Chef Valencia has a unique take on Peruvian cuisine.

Emmanuel Piqueras

FOUNDing CHEF

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Emmanuel designed our menu and was Executive Chef for 3 years at Panca. A master in Novoandean techniques, Emmanuel combined his experience in 3 Michelin star rated Arzac and top Peruvian restaurants to introduce modern Peruvian cuisine in NYC.