New Restaurant Alert! RIKO, Bengaluru's First True Peruvian-Latin Dining Experience

Bengaluru welcomes RIKO — the city’s first true Peruvian-Latin restaurant, that opened its doors on 27th June, 2025. Focused, elemental, and uncompromising in intent, RIKO brings Peru’s vibrant culinary traditions to an Indian context, guided by fire, flavour, and heritage.

The menu is à la carte, built around seven distinct categories that move through bold ceviches, soulful open-fire grills, and regionally inspired reimaginings. No pours. No pretence. Just food that’s deliberate, expressive, and designed to stay with you.

RIKO - meaning delicious, exquisite, rich in Spanish is an exploration of heritage, flavour, and fire. The kitchen draws from Peru’s rich geography — from the high Andes to the Pacific coast — and from a cultural identity shaped by Indigenous, Spanish, African, and Asian influences. Native ingredients like ají amarillo, choclo, and lucuma are not embellishments, but the soul of the plate. Every dish is crafted to stir memory, invite curiosity, and linger long after.

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The Team Behind RIKO

RIKO is the latest concept from The Kofteci Group, the team behind Oz by Kebapci, Kebapci, and Klava. Founded by Aasim and Adeeb Shah, the group is known for reshaping how Indian diners experience global cuisines — always prioritising authenticity, design, and storytelling.

“RIKO is not about mimicry — it’s about memory,” say Aasim and Adeeb Shah, Co-Founders, The Kofteci Group. “We wanted to honour the heritage of Peruvian and Latin food without dilution, and to reinterpret it with integrity for this context. There’s fire, soul, and story in every element of what we’ve created — from what’s on the plate to the textures around it.”

A Menu Rooted in Region, Built for Reinterpretation

RIKO’s à la carte menu is structured across seven curated categories — a deliberate framework that moves through texture, bold ceviches, soulful grills, and playful reworkings of regional staples. Each dish is built with restraint and precision, anchored in tradition but open to reinterpretation. The Bomba de Choclo opens the experience with a delicate corn custard encased in a crisp shell, filled with aged cheese for balance and depth. The Ceviche de Mango y Maracuyá brings together shrimp, mango, passion fruit, and lime in a bright, tropical profile with a hint of native chilli. The Queso Bomba — a golden, flaky empanada — is filled with molten cheese and tender chicken, marrying richness with comfort.

From the grill, the Pollo a la Brasa offers a Peruvian-style rotisserie chicken, marinated in traditional spices and slow-roasted over open flame. The Tamal de Cordero — a steamed corn dough parcel filled with spiced lamb — pays homage to regional staples with warmth and soul. For a more substantial plate, the Arroz Bomba del Mar brings together saffron bomba rice and fresh seabass in a dish that’s both satisfying and restrained. To close, the Cachapa con Miel, a traditional sweet corn pancake with a drizzle of honey, lands the meal with softness and nostalgia.

A No-Pour Programme, Led by Clarity

RIKO is a no-pour space. The drinks programme is guided by clarity and intention, offering refined, non-alcoholic pairings that complement the food without distraction. The Brazilian Lemonade is a creamy blend of lime and condensed milk, both tart and indulgent. The Granada y Kion combines sparkling pomegranate soda with a hint of ginger for brightness and a touch of heat. And the Agua du Fresco, a cucumber and coconut cooler with lemon, offers a refreshing, palate-cleansing balance to the warmth and depth of the food.

A Space That Holds Story and Stillness

RIKO’s interiors are inspired by the natural textures and terrains of Peru’s highlands and forests. The material palette is grounded in microcement, hand-laid stone, and terracotta — surfaces that feel raw, layered, and elemental. At one end of the space, a sculptural clay installation stretches across the wall, its form echoing the contours of Andean landscapes. A red-hued booth sits beneath a mirrored ceiling, adding depth and visual contrast. Along another wall, a hand-painted mural of Peruvian leaves creates a sense of movement and quiet richness. Above the dining room, a discreet library shelf holds cultural books and objects — a subtle but deliberate gesture toward memory, context, and storytelling. Every detail, from material to placement, is designed to feel intentional and immersive — a backdrop that supports the food without overshadowing it.

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FACT SHEET

Address: 2nd floor, UB City, Bengaluru 560001

Time: Dinner Only - 7:30 PM | 9:00 PM (slots)

Seating Capacity: 74

Price: Rs. 2200 approx.