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The chef grows his own peppers for the ceviche, which tells you something about how seriously this Rockridge Peruvian restaurant takes its headlining dish. Each one arrives layered with fried corn, seaweed, and fish that's been marinated into something vivid and fiery. The chicharron and shrimp chupe hold their own as follow-ups, and the sake pisco sour is a quiet argument for rethinking a classic. Snug room, wood accents, a small parklet outside.
The awards strongest first
- San Francisco Chronicle Best seafood restaurants in the Bay Area
- San Francisco Chronicle Best restaurants in Oakland
One number, weighted & current 67
How we scoreThe dishes from the writeups
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Cebiches
“Pucquio chef Carlos Moreira creates ornate, aesthetically pleasing Peruvian cebiches.”
San Francisco Chronicle -
Chupe de camaron
“a thick bisque with rice and shrimp that’s a take on the Peruvian soup called chupe de camaron ($32)”
San Francisco Chronicle -
Chicharron
“fatty, crisp chicharron that’s cooked in it’s own oil”
San Francisco Chronicle -
Pisco sour
“Don’t skip Pucquio’s take on the pisco sour, made with sake, which has citrus tartness and a creamy mouthfeel.”
San Francisco Chronicle
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