El Tumbao offers a taste of Peru

October 25, 2019

El Tumbao

El Tumbao

For those longing for the fresh flavours of seafood, tropical fruits, and a side of salsa dancing, look no further than El Tumbao, Downtown Cornwall’s newest dining establishment.

The new restaurant recently opened its doors at 25 Second Street East, adding more world flavour to Downtown Cornwall’s burgeoning food scene.

El Tumbao is the brainchild of Luis Roberto Nalvarte, an experienced restaurant owner who operated two restaurants in Montreal for several years. Mr. Nalvarte and his family are excited to share their Peruvian flavours and culture with the residents and visitors of Cornwall.

“We’re all about the tropical lifestyle,” said Luis Nalvarte, owner and chef for El Tumbao. “El Tumbao means someone who is joyful and loves to dance, and we intend to add this feeling into every meal.”

Originally from Lima, Peru, Mr. Nalvarte and his family recently relocated to Cornwall from Montreal.

“We had two similar restaurants in Montreal, but now we think it is time to share our Latin foods with Cornwall,” says Mr. Nalvarte.

The Nalvarte family pride themselves on making every meal fresh to order, including their famous jalea and ceviche. A number of Peruvian favourites will include foods like shrimp, fruit of the sea, and fresh produce.

“Our food needs to be prepared and served fresh. That is how they do it in Peru, so this is how we do it here,” said Nalvarte.

The 2,000 square-foot restaurant has undergone significant renovations over the past two months and will now seat 120 patrons. With dance being a big part of Peruvian culture, Mr. Nalvarte has created a space for weekly dance nights and classes that patrons will be encouraged to join while dining at El Tumbao.

Hours of operation for the new restaurant are:

Monday: Closed
Tuesday: Thursday: 11 am – 11 pm
Friday: Saturday: 11 am – 3 am
Sunday: 11 am – 11 pm

El Tumbao is located at 25 Second Street East and can be reached by phone at 613-935-3181 or online via their Facebook page.

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Article and photo by Ryan Kuhn and Kat Rendek