now serving lunch on saturdays!
Celeste is a joint project between friends interested in creating a unique experience that brings together good food, paired with the perfect drink, set in a singular environment that celebrates provocative design, art and music. At the core of what we do is the notion of a shared experience. Our food is made with love, ancient recipes from Peru transmitted from generation to generation that showcase the richness of a culture through their food.
We serve late-afternoon aperitivos, dinner with daily specials, and a late-nite menu, as well as a full-bar focused on pisco, mezcal and local craft beers that pair perfectly with our food.
Collaborating with artists and musicians, we have created an audiovisual guide to the roots of Peruvian and Andean culture, its music, art, and flavors.
Follow our Instagram audio visual project at @celeste_unionsquare
Celeste curates and commissions the best cumbia, salsa dura, merengue and vallenato mixtapes directly from vinyl rips, old radio broadcasts and select finds. Stay tuned for the next issue of Radio Celeste. #celestesounds
Celeste's culinary adventures focus on recipes from Peru, where Chef Calderón grew up learning cooking methods from his mother and grandmother. The results are complex but hearty home-cooked meals made with love
Celeste celebrates Peruvian staples such as ceviche and slow-cooked stews. causas, salads, and other daily specials complement the path of this culinary route to the root of Andean food. Using only fresh ingredients, our Chef prepares new and classic dishes that are published in our menu every day.
JUANMA CALDERON Film-maker and Chef
MARIA RONDEAU Architect and General Director
PAOLA IBARRA Writer and Bar Producer
JUAN OBANDO Artist and Creative Director
We love hosting and presenting unique spaces for happenings to occur. We bring our experiences from home and travels to the local community.
Since 2013, Juanma and María have run Kriollo Real, a closed-door restaurant at their home, with great success. They now expand their operation and become a full-fledged restaurant to serve the public at large