Uchu...
Peruvian Cuisine on Maundays Bay

 
 

Uchu's setting has forever been a favorite for its elegance and its ocean views.

As the sun illuminates the beach's powdery-fine sands, Maunday's Bay's blue water sparkles in the distance.

Delightful cocktails and tasty bites are served to your plush seat by the sea.

It is a recipe for perfection.

Click the video below for an evening at Uchu...

Step inside Uchu and you are whisked into an old fashioned dream.

Belmond excels in blending vintage charm with modern luxury. Uchu's bar is a definitive example. Dressed in deep greens, with a black marble bar and strips and touches of gold throughout, it is both romantic and sophisticated.

Uchu's Bar

The theme continues outside with the most enchanting addition to the entire Belmond property, Uchu's emerald pool.

Emerald green sparkles under the Anguilla sun, during the lunch and glows at night for dinner. Its fountain bubbles at one end. At its opposite side, its waterfall runs down into an infinity edge pool below. Each tile twinkles like a gem stone.

The emerald pool is a most inspired touch that evokes the most exotic and upscale dreams. So striking, this could be a setting in a James Bond film. It is jaw-dropping.

Elegant seating surrounds and fans out from the pool. Additional seating wraps around the bar area.

Touches of ceramic pots and a variety of succulents, bougainvillea, palms, intricate wooden chairs and Maunday's Bay itself all round out the other-worldly feel.

Meet Chef Antonio Sánchez

Boasting one of the most popular types of cuisine in the world, Uchu is rich in Peruvian flavor.

Hailing from Peru, Chef Antonio grew up understanding that cooking is more than technique, it is memory, identity and respect. He worked with Belmond in Peru and today brings that essence to Uchu at Cap Juluca, where every plate tells where he comes from.

Chef works with local product, with respect for the sea and the fishermen, because that is where everything begins, his cooking is a mix, a meeting of cultures, Peru traveling and evolving without losing its roots.

He doesn't cook just to fill plates, he does it to express his passion and love for Peru, so that every guest understands there is history, effort and pride behind each dish. And today, in Anguilla, he finds a sea that is also respected, an island that lives from its people and its product, a place where his cooking keeps growing and finding new paths.

Let's settle in to explore chef's dinner menu...

Cocktails to Begin

To prepare your tastebuds for a culinary trip to South America, begin with a classic Peruvian cocktail...

Pisco de la Casa

This bright and refreshing cocktail is crafted with Peru’s national spirit, Pisco, blended with Aperol, pineapple, fresh lime and a touch of honey. It is a thoughtful introduction to the experience ahead!

If you think that the Pisco de la Casa is tasty, wait until you try the other cocktails!

From the cocktail menu, we tried two standout selections...

Flor Verde and the The Golden Hour

The Golden Hour feels exactly as its name suggests. A warm, tropical blend of tequila, passion fruit and orange juice, it leans slightly sweeter, with a soft citrus depth that makes it incredibly easy to sip as the sun begins to set.

The Flor Verde immediately stands out for its fresh and slightly playful profile. Made with kiwi shrub, tequila and Midori, it is crisp and lightly sweet with a subtle tang, the kiwi bringing a natural brightness while the tequila gives it a smooth, grounded finish...

Flor Verde

For something a little more refined, the Rose Noir offers a beautifully balanced combination of gin, berry shrubs, basil and prosecco. Light, aromatic and slightly floral.

Then there is the Mescalita, a cocktail with a bit more edge. Built around mezcal, it brings a gentle smokiness that lingers just enough, balanced by citrus notes that keep it bright and approachable.

Each cocktail feels intentional, layered and thoughtfully crafted, setting the tone for the culinary journey that follows.

Fine Peruvian Dining

Uchu’s menu reflects Peru’s rich culinary identity. A fusion shaped by coastal ingredients, mountain traditions and global influences.

To begin, we were served warm cornbread paired with a fresh Peruvian tomato dressing.

Cornbread & Peruvian Tomato Dressing

Inspired by the tomato’s Andean origins, the dressing is light, herb-forward and vibrant. A simple and comforting dish.

Next came the Panquitas...

Panquitas

From the first bite I could tell that this dish would go down as one of my all time favorites.

Inspired by the traditional Peruvian tamal, this corn-based dish pays tribute to maize, an ingredient that has been at the heart of Peruvian cuisine since pre-Columbian times.

It is served with an escabeche sauce, a technique introduced during the Spanish colonial period, now deeply rooted in Peruvian cooking. At Uchu, it is elevated with Peruvian ajíes, bringing a gentle heat balanced by bright acidity.

Finished with vegan feta, cilantro oil and crispy kale. The chalaquita alongside, a fresh salsa of onion, chili, lime and herbs, ties everything together beautifully.

Rich, thoughtful and deeply rooted in history, this is a dish you remember!

The Baja fish tacos followed...

Featuring Anguillian catch in a light tempura, paired with avocado, Peruvian ají aioli, pickled onions and coleslaw, each element adds a layer of texture and flavor.

Squeeze a touch of lime for extra brightness and everything comes together perfectly.

Now for some ceviche!

Ceviche is found across many coastal cultures, but in Peru, it has been refined into an art form.

We could not resist the classic Peruvian ceviche...

The fish is prepared à la minute, never over-marinated, allowing its natural texture and freshness to shine.

Lime, salt and ají come together to create the leche de tigre, the vibrant, citrus-forward base that defines the dish.

The buttery-soft pieces of snapper are divine, paired with sweet potato and Andean corn for contrast in both flavor and texture.

Fun, fresh and incredibly refined, this is easily one of the best ceviches we have ever had.

Another highly recommended dish was the...

Tiradito Nikkei

This dish is a beautiful reflection of Nikkei cuisine, where Japanese technique meets Peruvian flavor.

Extra-soft pieces of Tuna tataki are bathed with truffle ponzu and paired with cucumber, avocado, mango gel, togarashi and nori.

To really unlock the flavor in this dish? Get a bit of everything on your fork.

From the grill, the king prawns are a standout.

King Prawns

Butterflied and finished with garlic-yuzu butter, they are rich, aromatic and perfectly cooked, allowing their natural sweetness to shine.

The miso black cod highlights Uchu’s Nikkei influence.

Miso Black Cod

A perfect example of the harmony between Japanese precision and Peruvian soul.

It is prepared table side with care and finished with a light dashi veil and served with bok choy and house-made kimchi vegetables.

For something heartier, the black pasta a lo macho delivers.

Black Pasta a lo Macho

Squid ink linguine is paired with a spicy ají seafood sauce, rich and bold with layers of flavor that build with each bite.

Another playful Peruvian dish from the main course options...

Seafood Stir-Fried Rice

Inspired by chifa cuisine, a Chinese-Peruvian fusion born from 19th century migration, this dish tells a story of cultural blending.

Get the pork belly, vegan, vegetarian or sea-food fried rice. Regardless of your choice, this hearty dish will leave you satisfied.

After such a flavorful journey, sit back, relax and take in the Uchu view and even better, live music on some evenings...

Live Music by Omalie 360

And then? End the evening with a sweet treat.

We highly recommend the the dessert platter.

Dessert Platter

From fresh seasonal fruits to miso crème brûlée with matcha ice cream, quinoa rice pudding with passion fruit and coconut, house-made sorbets, mochis and warm churros with dark chocolate sauce, each dish brings something unique to the table.

Every detail of this platter is perfect.

From the most beautiful cocktails and eats, to a sumptuous setting and one of the most striking sunset settings, Cap Juluca's Uchu is impressive.

Cheers to magical nights at Uchu at Cap Juluca, A Belmond Hotel!

Magical Nights on Maundays Bay

Directions, Hours & Contact

Tel: 264-497-6666

Hours: Bar daily: 9am-11pm. Lunch daily: 11am-5pm. Dinner nightly: 6-10pm.

Directions: At Cap Juluca, A Belmond Hotel

Menu: Dinner