Cevicheria Pez

The story

Cevicheria Pez: Award-Winning Peruvian Cuisine in Munich

The kitchen and its marinades

Cevicheria Pez occupies a quiet stretch of Munich's Occamstraße, positioned neatly between the Münchner Freiheit and the Englischer Garten. Raw fish cubes sit in Leche de Tigre, a citrus blend that transforms this Peruvian cuisine through acid rather than heat. This chemical reaction defines the entire menu, turning daily catches into tart ceviche preparations or substantial mains without ever touching a stove. The kitchen earned two spoons from the Schlemmer Atlas for maintaining this precise balance of freshness and technique.

Signature preparations

This Peruvian cooking style extends beyond raw preparations. The Thai Curry Mango variation pairs salmon with coconut foam and kumquat. Thoroughly marinated tuna appears in the Atún Nikkei dish, where yuzu and lemongrass meet soy sauce for a deeper umami layer. Guests frequently order the trio to sample the classic base alongside langoustines in culantro cream.

Room and service style

The dining space remains deliberately compact, fostering a quiet atmosphere suited for focused conversation. Wooden surfaces and soft lighting create a backdrop that keeps attention firmly on the plates arriving from the pass. Larger parties can reserve the entire venue for private events, requesting custom menus tailored to specific celebrations. Service moves steadily, balancing rapid turnover with the careful plating required for evening courses.