With the advent of summer and climbing temperatures eating habits tend to change, hot dishes being replaced by more cooling alternatives. This is why the kitchen team at La Gaia, led by chef Óscar Molina, have overhauled their culinary offering, incorporating new dishes where Japeruvian fusion is more in evidence than ever. Lobster brochettes, giant prawn ceviche and passion fruit, breaded fish with chilli mayonnaise, tonka bean ice cream… these are just some of the delicacies that feature on the new La Gaia menu, which mixes tropical fruit and exotic sauces with meat and fish, combining the age-old culinary techniques of Japan and Peru.