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Tullpa Restaurant is a locally owned and operated business in Des Moines, IA, offering a wide variety of delicious dishes to suit every taste. Our menu features classic Colombian food and Peruvian food, all made with the freshest ingredients and prepared with care by our talented team of chefs. At Tullpa Restaurant, we believe that dining out should be an experience, which is why we have created a warm and inviting atmosphere for you to enjoy. Our friendly staff is here to make sure you have a memorable meal, whether you’re joining us for a quick bite or having a meal with your family or friends.
Address and Contact Information
Address: 3708 Merle Hay Rd, Des Moines, IA 50310
Phone: (515) 214-2327
Menu Photos
Order and Reservations
Reservations: wa.me
Order: Order online
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Reviews
Jim Pioch
If you are looking for a fun food adventure in Des Moines, you must visit Tullpa Restaurant. It is a small, family-run spot located on Merle Hay Road. It is owned by a very kind husband and wife who treat every customer like a friend. The restaurant is bright, clean, and decorated with colorful paintings that make it feel very cozy.
The food at Tullpa is a mix of flavors from Peru and Colombia. When you sit down, they give you a free snack of toasted corn nuts with two yummy dipping sauces. Many people love the chicken and beef empanadas, which have a flaky crust and warm filling. If you like steak, you should try the Lomo Saltado. It is a stir-fry with tender beef, onions, and tomatoes served with both rice and fries! For seafood lovers, their fresh ceviche is a top choice.
The portions are very large, so you will definitely leave full. The staff is very patient and will help you understand the menu if you have never tried Peruvian food before. They even have special drinks like Inca Kola, which is a bright yellow soda that tastes like bubblegum. Tullpa is a hidden gem that turns a simple meal into an exciting trip for your taste buds.
… moreThe food at Tullpa is a mix of flavors from Peru and Colombia. When you sit down, they give you a free snack of toasted corn nuts with two yummy dipping sauces. Many people love the chicken and beef empanadas, which have a flaky crust and warm filling. If you like steak, you should try the Lomo Saltado. It is a stir-fry with tender beef, onions, and tomatoes served with both rice and fries! For seafood lovers, their fresh ceviche is a top choice.
The portions are very large, so you will definitely leave full. The staff is very patient and will help you understand the menu if you have never tried Peruvian food before. They even have special drinks like Inca Kola, which is a bright yellow soda that tastes like bubblegum. Tullpa is a hidden gem that turns a simple meal into an exciting trip for your taste buds.
Fernando Oropeza Gonzalez
Tullpa Restaurant is a great spot for Peruvian food. Everything tasted fresh and well-seasoned, and the presentation was on point. The service was friendly and attentive without rushing us, and the atmosphere was warm and comfortable. Definitely worth coming back—highly recommended if you’re craving authentic Peruvian flavors.
… moreS Vodenik
This place has become part of my Sunday routine. The Lomo Saltado, Ceviche, and pisco sour are fantastic. Their staff is always very attentive and eager to share recommendations. Highly recommend whether it’s a family outing, date night, or just looking to experience Peruvian cuisine.
… morejohn dye
I want to start by saying this with full respect: running a restaurant is incredibly hard. I know this firsthand — I’m in the industry myself. I can also see that your family is involved in the business, and that’s something truly admirable.
My intention here is not to hurt your business, but to share honest feedback in hopes it reaches the owner and helps protect your long-term investment. Instead of giving a 1-star review (or zero, if I could), I’m choosing 5 stars so this message actually gets seen.
With that said, my dining experience at Tulpa was extremely disappointing — not because of a lack of effort, but because the fundamentals of Peruvian cuisine were not respected.
From what I understand, you’re not Peruvian yourself, which is perfectly valid. But the person you’ve trusted to run your kitchen is Peruvian — and that makes the issues even more concerning.
Here’s the breakdown:
Ceviche: Made with bottled lime juice instead of fresh lime. This alone completely changes the dish. The tilapia used is farm-raised, and you can taste the muddy undertones that should never be present in ceviche. The sweet potato was over-simmered in a syrup that made it sticky and inedible. The calamari (5 small pieces) were overcooked and rubbery, and the breading fell off due to poor technique.
Pollo a la Brasa: What I was served appeared to be a leg quarter from the W store.cooked grocery-store reheated in the fryer. This is not representative of the dish.
Chicha Morada: Unfortunately did not resemble authentic chicha in flavor.
Lomo Saltado: Lacked the core flavors and technique expected of the dish — no resemblance to traditional Peruvian cooking.
Your sign mentions Novo Andina, but nothing served reflected that or any fusion concept. Instead, it felt like someone convinced you they could cook Peruvian cuisine when, respectfully, they cannot. This is dangerous for a new restaurant. Business may be okay now, but long-term sustainability requires consistency, authenticity, and proper technique — especially with a cuisine as beloved as ours.
Additionally, I was automatically charged a 10% gratuity without any note on the menu. I understand why (Peruvians can be picky about tipping), but for your protection, please list this clearly so customers aren’t surprised.
I’m sharing all of this because I truly don’t want to see your business fail. You’ve invested money, time, and your family’s effort — and you deserve better support from the people working behind your kitchen doors.
If you’d like a more detailed breakdown or want to chat privately, please leave your email and I’ll gladly provide additional feedback. I’m rooting for you, not against you.
… moreMy intention here is not to hurt your business, but to share honest feedback in hopes it reaches the owner and helps protect your long-term investment. Instead of giving a 1-star review (or zero, if I could), I’m choosing 5 stars so this message actually gets seen.
With that said, my dining experience at Tulpa was extremely disappointing — not because of a lack of effort, but because the fundamentals of Peruvian cuisine were not respected.
From what I understand, you’re not Peruvian yourself, which is perfectly valid. But the person you’ve trusted to run your kitchen is Peruvian — and that makes the issues even more concerning.
Here’s the breakdown:
Ceviche: Made with bottled lime juice instead of fresh lime. This alone completely changes the dish. The tilapia used is farm-raised, and you can taste the muddy undertones that should never be present in ceviche. The sweet potato was over-simmered in a syrup that made it sticky and inedible. The calamari (5 small pieces) were overcooked and rubbery, and the breading fell off due to poor technique.
Pollo a la Brasa: What I was served appeared to be a leg quarter from the W store.cooked grocery-store reheated in the fryer. This is not representative of the dish.
Chicha Morada: Unfortunately did not resemble authentic chicha in flavor.
Lomo Saltado: Lacked the core flavors and technique expected of the dish — no resemblance to traditional Peruvian cooking.
Your sign mentions Novo Andina, but nothing served reflected that or any fusion concept. Instead, it felt like someone convinced you they could cook Peruvian cuisine when, respectfully, they cannot. This is dangerous for a new restaurant. Business may be okay now, but long-term sustainability requires consistency, authenticity, and proper technique — especially with a cuisine as beloved as ours.
Additionally, I was automatically charged a 10% gratuity without any note on the menu. I understand why (Peruvians can be picky about tipping), but for your protection, please list this clearly so customers aren’t surprised.
I’m sharing all of this because I truly don’t want to see your business fail. You’ve invested money, time, and your family’s effort — and you deserve better support from the people working behind your kitchen doors.
If you’d like a more detailed breakdown or want to chat privately, please leave your email and I’ll gladly provide additional feedback. I’m rooting for you, not against you.
Melinda
We were on this side of town and I was craving Peruvian food so we stopped in. I was planning on only getting ceviche but everything on the menu looked so enticing! Needless to say, I branched out a little bit. We started out with a Chicken Causa. It reminds me of a Mofongo but made with potatoes instead of plantains, for those familiar with Puerto Rican food. Or, like a cold Shepherd’s Pie for the rest of us. It was SO GOOD! Beautifully plated (I don’t expect that in a strip mall), and the flavors were so robust and blended so well together! The Causa was really filling so I didn’t really need an entrée but I got some Ceviche marinated in Lèche de Tigre which is a coconut milk version. We also ordered the Lomo Saltado which is stir-fried beef and vegetables served with rice and fries. Our main dishes were delicious, but the appetizer really stole the show for me!
Service was a little slow but everything was worth the wait. Prices are pretty elevated for the area, but the quality of the ingredients is very obviously superior to other restaurants of this caliber. There seem to be a lot of ways to easily modify the food if you’ve got any dietary restrictions. Can’t wait to come back and try something new!
… moreService was a little slow but everything was worth the wait. Prices are pretty elevated for the area, but the quality of the ingredients is very obviously superior to other restaurants of this caliber. There seem to be a lot of ways to easily modify the food if you’ve got any dietary restrictions. Can’t wait to come back and try something new!
Viole Helm
It was so delicious!! I was a little nervous since I hadn’t been there before, but the staff was wonderful, and it had a lovely atmosphere. You should absolutely go here, and get the chicha morada
… moreMira Fisher
Visited here for the first time after missing them during the food festival. I got multiple of there appetizers and they were so good. I was not disappointed at all. I will be planning for a more dine in experience soon. I also appreciate the hospitality I received from Sophia the server, she really walked me through what was most popular. She was easy going and nice to talk to.
… moreAmy Bradley
Great little find! The food was delicious and full of layered flavor. I didn’t know what I was doing, and the server was so helpful. If I didn’t think it would have been weird, I would have hugged her. She really knew her stuff. 100% will be back.
… moreLuke Reese
Friendly service and great food! No wait to get seated and food came out pretty quick.
I got the Ceviche and Loma Saltado.
Authentic Peruvian dishes.
… moreI got the Ceviche and Loma Saltado.
Authentic Peruvian dishes.
Andrew Lodriguss
I was delighted by the food and service. The ceviche is a delightful feature and so are the cocktails. Everything on the menu in my estimation is an item that in the Des Moines area is totally and unquestionably unique.
… more