Portuguese-Peruvian Evening at CHECA Bar

On Thursday 17 September 2026, CHECA Bar hosted a special one night evening celebrating the meeting point between Portuguese tradition and Peruvian flavour.

After our French-Peruvian evening, we continue exploring cultural connections through food, wine and hospitality — this time bringing together the Atlantic soul of Portugal with the warmth, spice and ingredients of Peru.

For Valentin, Portugal has always been one of his favourite destinations in Europe. There is something in the power and energy of the Portuguese ocean that reminds him of Peru — the coastline, the seafood, the traditions, and the feeling that food is deeply connected to family and place.

Portugal also has a way of cooking that feels close to CHECA’s own spirit: simple but creative, humble but full of flavour, traditional but still alive. It is food built around good ingredients, people around the table, and dishes that carry memory.

The evening brought Portuguese-inspired dishes, Peruvian touches, Vinho Verde, red wine from Alentejo, Peruvian pisco and a relaxed atmosphere at the bar, with guests dropping in to enjoy a glass of wine, share some food and spend the evening with us.

Portuguese flavours, Peruvian soul

For this evening, the menu will be inspired by some of Portugal’s most loved flavours: bacalhau, pork, clams, grilled octopus and wine.

At CHECA, we will give these dishes a Peruvian accent — with ají, citrus, herbs, fire and our own way of building flavour.

Food for the evening

Bolinhas de Bacalhau

Valentin’s favourite: Portuguese-style cod fritters, golden, crisp and comforting, made with bacalhau and potato. They are the kind of bite that goes perfectly with a cold beer or a glass of Messias sparkling wine — salty, warm, simple and delicious.

For this evening, they will be served with a Peruvian touch: bright, creamy and lightly spicy sauces inspired by ají and citrus.

Porco à Alentejana

A classic from Portugal’s Alentejo region, where pork and clams come together in a rich, savoury dish full of depth and character. It is one of those beautiful combinations that feels both rustic and elegant — land and sea on the same plate.

At CHECA, we will bring it closer to Peru with our own seasoning, freshness and flavour balance.

We will pair this dish with Bustelo Arinto from Vinho Verde. Its sharper acidity and freshness lift the pork and clams and keep the dish vibrant — exactly the kind of brightness this rich, coastal dish wants.

Grilled Pulpo

Grilled octopus, cooked until tender and finished over heat for smokiness and texture. A dish that connects naturally with both Portuguese coastal cooking and Peruvian seafood culture.

For the pulpo, we will pour Monte dos Perdigões, a red wine from Alentejo — generous, smooth and full of sun. It brings ripe dark fruit, gentle spice, cocoa and a smooth food-friendly structure, making it a natural match for grilled octopus, olive oil, herbs and fire.

Portuguese wines and Peruvian pisco

The evening will feature a small Portuguese wine selection chosen to move with the food — from bubbles and fresh northern whites to a warmer red from Alentejo.

We will open with Messias sparkling wine, fresh, festive and perfect for the first glass at CHECA Bar. Its citrus freshness, fine bubbles and subtle bread-and-yeast notes make it a beautiful aperitif and a great match for salty bites like bolinhas de bacalhau.

From the Vinho Verde region, we will pour wines from Bustelo: Vinho Verde, Alvarinho and Arinto. This is the brighter, fresher side of Portugal — citrus, acidity, lightness and energy. These wines bring exactly the kind of lift we want with bacalhau, clams, seafood, ají and lime.

The Alvarinho gives a little more body and aromatic expression while keeping its freshness, making it a lovely match for seafood and the grilled pulpo. The Arinto brings sharper acidity and freshness, which makes it especially good with porco à Alentejana — lifting the pork and clams and keeping the dish vibrant.

For the grilled pulpo, we will also serve Monte dos Perdigões, a red wine from Alentejo. It brings the warmer, sun-filled side of Portugal, with ripe dark fruit, gentle spice, cocoa and a smooth food-friendly structure. It is a natural match for grilled octopus, olive oil, herbs and fire.

Alongside the Portuguese wines, we will bring CHECA’s Peruvian identity through pisco — connecting the evening back to Peru, our bar and the flavours that define us.

One night only

This was a one night celebration of Portugal and Peru, two food cultures shaped by the sea, spice, tradition and a love for gathering around the table.

Thank you to everyone who came by CHECA Bar to try something different, share a few plates, drink Portuguese wine and enjoy the evening with us.

Explore our food menu and drinks menu before you come.