In collaboration with the pop-up concept Hummus & Wine, we invite you to an exotic evening with mezzeh on the table and live entertainment on the floor. Welcome to an unforgettable evening for all senses at Aymara, Friday 5th of April!

 

For one, exclusive evening, we put Peruvian food aside, and instead let all the flavors and ingredients of the Middle East take center stage. Think oriental flavors and a vibrant atmosphere à la One Thousand and One Nights! Hummus & Wine has previously been arranged at Jimmys in Grünerløkka; both times with full seats and great feedback. We have had the honor of being guests ourselves, so we can vouch that both food and entertainment will live up to your expectations.

It will be (obviously) Oslo’s best hummus – but also a number of other mezzeh dishes; such as baba ganoush, Lebanese tabouleh salad and skewers with chicken, beef and lamb. Not least, it will be exotic, colorful and difficult to sit still!

 

Order tickets

 

 

One Thousand and One Nights in restaurant format

 

Most of us probably have warm associations around the magical tales from One Thousand and One Nights. Warm lighting, candles, oriental music, colorful decor, seductive dancing… You can look forward to experiencing all these elements during our Arabic evening with Hummus & Wine. While you enjoy good wine and flavors from the Middle East, there will be both belly dancing and a DJ. We are betting on a festive atmosphere and magical moments with friends – or why not colleagues? Since the event is on a Friday, it’s actually a brilliant thing to attend if you’re looking for a different after work in Oslo!

 

Spread the word among colleagues – and buy tickets here!

 

 

 

Hummus & Wine menu – Middle Eastern food, sharing style

 

If having a very open mind, one can say that Middle Eastern food has a few thing in common with Peruvian food. Spices and ingredients differ, of course, but both of these food cultures are full of taste, color and exciting combinations. Just like in Peru, sharing food is a central part of the food culture in the Middle East. In addition, Middle Eastern cuisine has traditions that go back a long way – just like Peruvian cuisine. Other than those things, there probably won’t be much reminiscent of Peruvian food when Hummus & Wine takes over our kitchen on April 5th. But the flavors will be great – and you will definitely find at least one new favorite dish during the evening!

 

Here are the dishes that will be served, shared between everyone at the table:

 

 

 

 

 

 

The Hummus & Wine concept

 

The Hummus & Wine concept was launched in 2023 by event founder Firas Hamza, who has cherished a dream of giving Oslo a piece of the Middle East for a long time. Not least, he wanted more people to taste the incredible food that he grew up with himself. Therefore, it was a no-brainer that his own mother should join him in the kitchen – and of course she will at Aymara on April 5th as well. Look forward to tasting dishes from the Syrian and Lebanese cuisine, based on recipes that have been shared between generations.

 

Join us for an unforgettable evening – welcome to a unique Arabic night at Aymara on April 5th!

 

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Are you looking for a takeaway option in Oslo that is both satisfying, surprising – and a bit addictive? Try takeaway from Aymara; a little piece of Peru in a modern wrapping, which can be enjoyed in the comfort of your own home.

 

At the heart of Oslo’s vibrant food culture, you find Aymara – a Peruvian restaurant that appeals to all the senses. We are here to take you on a culinary journey through Peru; a country that offers a rich variety of tastes, styles and trends from around the world.

Are you an adventurous foodie who loves to explore new flavors and food cultures? Then Aymara is definitely a restaurant for you. If you’re not quite in the mood for a restaurant visit, we now also have the pleasure of offering takeaway – so you can enjoy our food in peace and quiet, at home or with friends. Look forward to modern Peruvian food in everything from small to rich portions, suitable for both everyday life and parties!

 

Order takeaway from Aymara!

See the menu

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Nikkei – a perfect fusion between Japan and Peru

 

If you haven’t tried our new menu yet, it’s about time you do. The dishes are inspired by the trendy Nikkei style; a Peruvian sub kitchen that has become a hot trend in big cities all over the world. In short, Nikkei is a lovely mix of Peruvian and Japanese food culture, which really offers unique flavor experiences. Some would actually go so far as to say that the Nikkei is addictive (and we don’t disagree). If you are keen to fill your plate with new and exciting flavors, Nikkei food is truly a must-try!

On Aymara’s takeaway menu, you will experience the freshness of Japanese cuisine in the form of sashimi, ceviche and sushi, paired with Peruvian flavor enhancers such as ají amarillo chili, lime juice and coriander. The result is a harmonious blend of flavors that will take you on an exotic journey – without you having to leave your own living room.

 

…well; almost, anyway. For the time being, you have to come to the restaurant to pick up your food, but soon we will also offer delivery.

 

 

Do you want to try Peruvian food with Japanese flavors?

Order takeaway

Order via Wolt

 

 

For those who want a healthy takeaway option

 

Are you interested in a healthy lifestyle? Then our takeaway menu is a good option the next time you want to enjoy a nice dinner. Peruvian food is known for being rich in proteins and antioxidants – and lots of exciting spices and flavor combinations. This of course also applies to our Nikkei takeaway menu, that offer dishes with both meat, seafood and vegetables.

Takeaway from Aymara is a perfect fit for those who want to eat a little healthier, or just want to try something new and exotic for dinner. The fish dish ceviche is a great choice if you need to replenish your body’s Omega 3 stores. Or why not try tiradito, which is a type of Peruvian interpretation of sashimi. Leche de tigre, which is the marinade in both ceviche and tiradito, also contains both vitamins and antioxidants that help strengthen the immune system.

 

A social dining experience

 

Peruvian food is more than just a meal. It’s an experience. At Aymara, we give you the opportunity to share this experience with friends and family – regardless of whether you visit us in the restaurant or want to eat at home. An Aymara meal is at its best when shared with others, and you all get the opportunity to try several different dishes. Sharing is an important part of Peruvian food culture, and not least a great way to enjoy yourself with the ones you love. Set up your own Peruvian taste party, with everything from Nikkei rolls to fried beef with creamy Huancaína sauce!

 

 

Order Peruvian takeaway in Oslo from Aymara

 

For the hip food enthusiasts who are constantly looking for something new and exciting, Aymara is the place to order takeaway from. All our ingredients are of high quality, and the chefs ensure that a meal from Aymara delights, surprises and satisfies at the same time. The Nikkei style’s exciting flavors and many fresh ingredients will surely tease your taste buds the moment you lift the lid of the takeaway box.

 

Start exploring the exciting world of Peruvian cuisine – order takeaway from Aymara!

 

 

Read more about Peruvian takeaway fro Aymara

 

See our menu

 

Latin American cuisine is a melting pot of flavors, cooking techniques and food cultures – something that is particularly evident in Peruvian cuisine. One of the more famous of the Peruvian sub-cuisines is Nikkei; a style that combines the best of Peru with the best of Japan.

 

Have you heard the word Nikkei before? It may not be so well known in Norway yet – but it is the food culture that combines Peruvian and Japanese flavors and traditions. Peru has the second largest Japanese population in South America after Brazil, so it is perhaps not so surprising that Peruvian food is rich in Asian, and especially Japanese, flavors.

In the rest of Europe, and actually all over the world, Nikkei is a popular trend among restaurants. At Aymara, we have been inspired by this Peruvian cuisine, which offers impressive cooking techniques and flavors. With us, you will find both classic and modern Nikkei dishes on both the a la carte menu and the takeaway menu.

 

Curious about Peruvian food? Book a table at Aymara!

Reservations

 

 

 

Japanese influences in Peruvian cuisine

 

During the early 20th century, a large number of Japanese nationals immigrated to Peru. As with most immigrations, the Japanese environment left its mark on Peruvian food culture. But it wasn’t just in the many homes that the mix of Peruvian-Japanese food was popular. Chefs with a Japanese background have also helped to leave their mark on Peruvian cuisine.

Over the years, famous Peruvian chefs with Japanese background have contributed to making Nikkei famous all over the world. Today Nikkei has become a more or less everyday word in most big cities in Europe – and most big cities have a good selection of restaurants that offer Nikkei dishes.

 

 

The perfect match

 

The birth of the Nikkei style is anything but a coincidence. When the Japanese immigrants settled in Peru, it is natural to think that they would want to have “a little piece of Japan” on their plate in their new homeland. Both Peruvian and Japanese food culture is largely based on fresh fish, as both countries have large coastal areas. What could be better then, than combining the Japanese tradition of sushi with the Peruvian classic ceviche? Instead of the classic dices in ceviche, the Nikkei variant is made with thin, sashimi-like slices. Flavor enhancers such as ginger and sesame oil are common, in combination with the ceviche’s mandatory ingredients such as different chillies, salt, coriander and lime juice.

In short; take the delicate and elegant cooking techniques and flavors from Japan, and combine it with the spicy and fresh from Peru. And voilá – you have the perfect mix of two food cultures!

 

 

To celebrate that we are now open on Mondays, we offer a sharing menu at an extra nice price; 695,- for two people – or 347.50,- per person, in other words. You can order this menu all day on Mondays, and Tuesday to Friday if you book a table between 4-5PM. 

 

Who says Mondays have to be boring? Not us, that’s for sure. Monday is the magical start of the week – and not least a day when it’s extra luxurious to to treat yourself with a restaurant visit. Less stress, and often good chances of getting a table at your favorite restaurant.

As more and more restaurants in Oslo have started to stay open on Mondays, we felt that we had to jump on the trend. To celebrate the extra opening day, we offer an 8-course sharing menu for two people for 695,- on Mondays and all weekdays between 4-5PM. You read that right; a tasty Peruvian meal for 347.50,- per person! The minimum number to order this menu is two, but you can of course be as many as you want.

 

 

 

Discount on sharing menu for two people

 

Our Weekday treat menu consists of eight dishes; from roasted edamame beans, via ceviche and mini tacos, to our irresistible chocolate dessert Puro Cacao. The dishes are shared between everyone at the table, for a social and varied meal. Do you want a completely vegetarian menu, or a menu with fish instead of vegetables? As long as you let us know in advance, we can adapt the menu to most preferences. If there are any allergies that it is important that we are aware of, we would also like to be notified of this in advance of the visit. That way you avoid unnecessary waiting for the food once in the restaurant.

 

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Get a taste of our new menu

 

When we re-opened after the summer holidays, it was with a brand new menu, inspired by the Nikkei direction of Peruvian cuisine. Nikkei is basically Peruvian food with Asian influences. Dishes such as sushi and bao buns, and various Asian spices and flavorings are typical elements in a Nikkei menu. In short, Nikkei is a perfect combination of the elegance and techniques of Japanese cuisine, and the strong and exciting flavors from Peru.

See our menu here

 

 

 

Now we want to give you a chance to try some of these lovely dishes, at an extra nice price. And what is a better fit for a culinary journey than a Monday? Or a weekday before the rush starts in the restaurant. The Weekday treat offer applies to a minimum of two people, but you are welcome to book for more people too. If you want to try something other than the special menu, or supplement it with something else, we also offer our usual á la carte menu.

 

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Do you want to book a table for 8 people or more?

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Welcome to Aymara – whichever day you choose to visit us!

 

 

After an extra long summer holiday, we reopen on September 1st with a brand new menu, influenced by the popular Nikkei style of Peruvian cuisine.

 

We have spent the summer to freshen up both the premises, the wine menu and the food menu. The latter has elements of Japanese flavors and elegance in the form of, among other things, bao buns and rolls (like sushi – only better, if you ask us). You will still get the Oslo’s best ceviche at Aymara, but from now on aslo more sharing-friendly dishes with exciting flavours. Exotic, varied and authentically Peruvian.

 

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What is Nikkei?

 

Nikkei can best be described as a harmonious synthesis between Peruvian food tradition and Japanese food tradition. The result is dishes with flavors and aromas that bring out the best from both countries, on one single plate. Often sweet and sour at the same time, always perfectly cut fish, and preferably a little spicy.

Head chef Mariano Cerna has put together a menu that combines the imagination and elegance of Japanese cuisine with the lively and spicy flavors of Peru. We use Norwegian, seasonal ingredients as much as we can, as well as classic Peruvian flavor enhancers as rocoto chili, aji amarillo and lime. We are obviously biased – but we dare to say that Peruvian food culture is one of the most unique, and multicultural, food cultures in the whole world.

Read more about Nikkei cuisine here.

 

 

 

Welcome back to Aymara

 

We will of course preserve our warm, southern atmosphere and good service. As mentioned, our wine menu has also received a slight upgrade, so expect great pairings of food and fine grape juice the next time you visit us.

Do you want to book a table for a larger group? We both have a Chambre separée with space for up to 60 people, and an intimate Chef’s table right next to the kitchen. Our set menu ‘Taste of Peru’ ensures a social and varied meal, that is fresh and filling at the same time. Our goal is for everyone around the table to leave Aymara with at least one new favorite dish!

 

Book table

Do you want to see our set menu?

Send us an email

 

Would you like to make ceviche the way we make it at Aymara? The most important ingredient in an authentic Peruvian ceviche is leche de tigre – along with quality produce, of course. Like a lot of other Peruvian food, this is a very nutritious dish, so having ceviche on the dinner table is a really good habit!

 

Our mission is to make the world’s best ceviche, regardless of whether we make it with salmon, halibut, cod or other seafood. Did you know that it is also possible to make vegetarian ceviche? We tend to use ingredients such as mushrooms or pickled vegetables in season instead of seafood. In our opinion, the most important ingredient in a proper ceviche is to make a really good marinade; the leche de tigre. How to make leche de tigre the way they do it in Peru, you may be wondering now? Read on, and we’ll guide you through just that process!

 

 

What is leche de tigre?

 

Leche de tigre is a lime-based sauce used to marinate fish. Leche de tigre is a popular ingredient in food from South America, and is used in dishes such as ceviche and tiradito. You can flavor your leche de tigre with all sorts of spices and flavorings, but in Peru it is common to use chili fruits such as rocoto and ají amarillo. Leche de tigre is also called tiger milk, which is its meaning in Spanish. Peruvian cuisine has a lot of influences from Asian cuisine, so it is also not unusual to have Asian flavors such as soy, hoisin and teriyaki in Peruvian food. This style of Peruvian cuisine is called Nikkei – a sub-cuisine that you can read more about here.

As well as adding flavor, the citric acid in leche de tigre ensures that the proteins in the seafood are denatured – giving the appearance of being cooked. Traditional ceviche was marinated for about three hours. Modern ceviche, popularized in the 1970s, usually has a very short marinating period. If you choose the right fish, a ceviche can be marinated in the time it takes to put on the garnish and bring the dish to the table.

Leche de tigre is considered to be very healthy, and some believe that leche de tigre can help cure hangovers. In Peru, it is common to be served a small glass of leche de tigre when you go to a ceviche bar; as a small appetizer or mid-course.

 

 

How to make leche de tigre

 

To make leche de tigre, you need lime, onion, garlic, ginger and coriander, among other ingredients. A Peruvian leche de tigre often contains chillies such as ajï amarillo (yellow chilli) or rocoto (red chilli). If you make a base on classic leche de tigre, you can freeze it and use it to make ceviche or tiradito with various spices or flavorings.

 

Recipe for classic leche de tigre
(for 4 portions of ceviche eller tiradito)

0.5 onion
2 cloves of garlic
approx. 1 celery stick
1 ts grinded ginger
1 ts fresh coriander
1.5 dl lime juice (3-4 lime)
1 ts aji amarillo paste (or approx. 1 ts habanero chili)
1.4 dl fish stock/sauce
1.5 ts salt

Begin by chopping all ingredients that need chopping and putting them in a bowl.

Squeeze the lime (not all the way to the peel, then the juice will turn out bitter) and pour the lime juice into the bowl.

Add fish stock/sauce and run the mixture in a blender / with a hand mixer on low power, until it is smooth.

 

Season with salt, strain the tiger milk and leave it cold for about an hour. When your leche de tigre has cooled, you can use it to make your favorite type; salmon ceviche, halibut ceviche, ceviche with cod – or why not an Asian ceviche with salmon and avocado, peanuts, sesame seeds and a dash of shoyu in the marinade?

 

 

 

What is ceviche?

 

Ceviche is a Latin American dish that is usually made from fresh, raw fish marinated in citrus juice; usually based on lime or lemon. The citrus juice is also seasoned with chili peppers or other spices, red onion, salt and cilantro, and is called leche de tigre.

Ceviche is often eaten as an appetizer. If eaten as a main course it is usually served with side dishes that complement the flavors. Side dishes that go well with ceviceh is for example sweet potato, lettuce, Peruvian corn (choclo and cancha), avocado or plantain (cooking banana).

Ceviche is a popular dish in the coastal areas of countries such as Peru, Chile and Ecuador in western South America. Many countries have their own twist on ceviche, with different preferred ingredients and flavorings. Classic Peruvian ceviche usually consists of pieces of raw fish marinated in freshly squeezed lime, sliced onions, chili peppers, salt and pepper, choclo corn, roasted corn and sweet potato.

PS! In latin america, ceviche is pronounced with a b instead of v [seˈβitʃe]. Good to know, if you want to impress someone with your Spanish knowledge!

 

What is tiradito?

 

Tiradito is a Peruvian dish consisting of raw fish, cut the way the Japanese cut sashimi. Along with ceviche, tiradito is one of the classic Peruvian dishes that has become popular worldwide. Tiradito differs from ceviche in two main ways; the fish in a tiradito is sliced, while the fish in ceviche is diced. In addition,  tiradito is usually marinated for a shorter time than a ceviche.

Common garnishes on a tiradito include sweet potato, boiled corn, onion, and cilantro. Modern variations of tiradito may include ingredients such as scallops – and techniques such as rapid searing of the seafood used.

The dish tiradito reflects the influence of Japanese immigrants on Peruvian cuisine. The modern version of tiradito, and to some extent also ceviche, was developed in the 1970s by Peruvian-Japanese chefs – who made the dishes famous all over the world.

 

 

Aymara is a Peruvian restaurant in Oslo that serves dishes that are perfect for sharing. See pictures of Aymara here – and check out our menu here.

Aymara also offer takeaway – read more and order here.

 

Together with Wines of Argentina and The Argentinian Embassy in Norway, we invite you to a unique and extensive wine tasting at Aymara on Wednesday June 7. Try exclusive wines that you are unlikely to get your hands on anywhere else in Norway, along with a colorful 6 course menu.

 

Argentinian  wine is a true adventure. Argentina’s wine production ranges from proud traditions to innovative thinking and the latest trends in the world of wine – and although the country is probably best known for its Malbec wines, you can also find a wide range of robust and age-worthy Cabernet Sauvignon, bold Chardonnay and delicate and floral Torrontés from here. Combine this with all the exciting flavors of the Peruvian cuisine, and you are in for an unforgettable treat!

 

Ready to find a new favorite wine? 

 

Book your spot!

 

 

Winemakers dinner with an Argentinian twist

 

Argentinian wine is not as popular in Norway as wine from neighboring Chile – or the even more popular part of the ‘new wine world’, California. But that doesn’t mean there aren’t a lot of Argentinian wine treasures to be discovered. On the contrary, actually! And precisely that is the whole point with this event; to showcase Argentina’s wine world, combined with Peruvian cuisine, at its best.

Our head chef Mariano Cerna has composed a special menu consisting of six dishes, that we will enjoy along with a dozen wines of both white and red color. You will surely experience many surprising flavors and unexpected combinations during the evening, that starts at 6PM in our function room; La Cueva.

 

The price? 895,- per person, for a full wine-and-dine experience

 

 

 

More about the host: Wines of Argentina

 

To present the wines, Wines of Argentina have invited their European Brand Ambassador Phil Crozier. Phil will tell us more about everything from history to vineyards and grapes, so this is an event for the intellect as well as the taste buds. The wines we will taste originate from Mendoza in northern Argentina, and are made from grapes such as Malbec, Cabernet Sauvignon, Chardonnay and Torrontés. Mendoza is not only the very heart of Argentinian wine production – here, you also find some of the highest situated vineyards in the world!

 

 

Wines of Argentina is an organization that has promoted Argentina and its wines on a all over the world since 1993. The vision is to strengthen the image of Argentinian viticulture globally, and contribute to the success of the national wine industry via opinion leaders and consumers.

 

Read more about Wines of Argentina here – and about The Argentinian Embassy in Norway here

 

 

Together with the food magazine Aperitif, we invite you to a tasty evening with seven Spanish wines from Perelada and a five-course tasting menu. Join us on Wednesday October 19 and look forward to intense flavors and exciting pairings!

 

We love Winemaker dinners, as they are a golden opportunity to both learn about and taste wines with those who actually make it. A Winemaker’s dinner is a social and educational event that suits everyone; groups of friends, colleagues or couples who want to spice up their everyday life a little. Scroll down to see the menu for the evening, and book a spot on Aperitif’s website – there are only 50 places available at this event!

 

 

 

More about Perelada and their wines

 

Perelada is an old and renowned wine house with five different vineyards in Catalonia in northern Spain. The different soils leave their distinctive mark on the wines, and give nuances that allow each wine to tell its own story. For this dinner, Perelada has selected 7 wines; 4 red and 3 sparkling. Especially the top cava Gran Claustro Reserva Brut Nature is a wine to be excited about smelling, tasting and trying with food!

 

Read more about Perelada and their wines here

 

 

A Five-course special menu with Peruvian flavors

 

Head chef Mariano Cerna has composed an exciting five-course menu for the occasion, with both meat and fish to match the wines. We are going on a journey from oysters and light rosé cava, to creamy truffle pasta with a warm and full-bodied red wine. Let the menu proactively tickle your taste buds – and book a place at the event before it sells out!

We will hold the Winemaker’s dinner in our function room, which has space for up to 60 people. You can read more about this room, and group reservations at Aymara, here.

 

The event starts at 6PM and lasts until 9.30PM, approximately.

 

 

OYSTERS with rocoto chili leche de tigre

BL – SL – E – SE

 

Perelada Stars Touch of Rosé Cava

 

 

CAUSA ACEVICHADA with soft mashed potatoes, salmon, acevichada sauce, trout roe and olive mayonnaise

F – SL – E – SE

 

Perlada Grand Claustro 2012 Brut Nature Cava

 

 

CHIFA CEVICHE with salmon, asian leche de tigre, avocado, peanuts, wonton and sesame seeds

SL – F – SO – HV – PE – F

 

Perelada Stars Reserva Brut Nature Cava 2017

 

 

DUCK CONFIT with pumpkin pureé

 

Perelada Finca Malaveina 2017 Emporda
& 5 Finques Reserva 2017 Emporda

 

 

TRUFFLE PASTA with ajî amarillo and serrano ham

HV – E – M

 

Perelada Finca Espolla 2016 Emporda
& Perelada Finca La Garriga Emporda