About us
Fresco has created with a double objective: we want to be a restaurant where you like to eat and where you like to be with an artistic environment on nature.
We has three rooms, including a terrace with a large bar that offers a signature cocktail, where the star is Pisco San Gallá, a great prize Pisco of pure strain of Pisqueño origin.
Our sweet world @Gelato & @HoneyKass
Our plates
We are a contemporary restaurant in the Bay of Paracas, we offer a proposal of avant-garde dishes made with fresh ingredients, where our main protagonist is the croaker, a renowned fish from the Caleta de Laguna Grande area and thanks to the honorable and respectable Jesús Díaz, better known as "negrito", father of our Executive Chef, he fishes for various hydrobiological products that supply our large pantry at Fresco Open Kitchen.
Daniel Díaz, our Executive Chef, together with his kitchen team seek to rediscover ingredients while respecting gastronomic sustainability, bringing the best experiences to our diners.
We attend
Monday to Sunday | 8:00 a.m. - 22:00 p.m.
Breakfast, lunch and dinner