Camaná Bus

The best nightclubs and bars of Camana are located close to the beaches (the most famous are located in the beach La Punta).

Location: Plaza Grau, close to the beach La Punta
Hours: doesn’t say
Price: doesn’t say
The best entertainment experience and nightlife you will find in this exclusive and modern nightclub in front of the sea in Camana. The prices to consume are quite elevated, but the atmosphere and the events they do worth it.

Location: at the beach La Punta
Hours: doesnt’t say
Price: doesn’t say

Location: Calle Alfonso Ugarte with Jr. 28 de Julio
Hours: doesn’t say
Price: among s/ 15 and s/ 30
You will find a large variety of dishes made of the freshest fishes and shellfishes, but also you will have creole dishes, dypical of the coastal peruvian cities.

Location: Jr. 28 de Julio
Hours: doesn’t say
Price: doesn’t say
The restaurant Camotitos provides diverse choices for lunch or dinner but, as all good restaurant of Camana, the specialty is plates whose main ingredient is prawns. The “chupe de camarones” that you will taste here is just exquisite, highly recommended to the people that taste for the first time the seasoning of Camana. You will be very satisfied with the food, served in abundant portions.

Location: at 12.4 mi (20 km) from the city, in El Cardo district
Hours: doesn’t say
Price: doesn’t say
At this museum you will appreciate close to 10000 years of history, in a tour through the cultures Nasca, Paracas, Wari, Inca, among others that settled on the region. It worths it to take the time to get to know the museum, you can learn a lot about the history of the south peruvian coast.

Location: in one side of the Camana river
Hours: all day
Price: free entrance
Those lagoons of Pucchun are little lakes, habitat and resting place for coastal and migratory birds. Some of the birds you will see in this natural ecosystem are: the blue heron, the parihuana (a sort of flamingo) and the pelican, among others.

Location: at 20.5 mi (33 km) from the city, at 30 minutes
Hours: all day
Price: free entrance
It’s the most important port among the districts of the Camana province. It’s famous for being the place where the hero Almirante Miguel Grau Seminario, during the Pacific war, achieved a great feat, evading all the Chilean fleet, on board of the Monitor Huascar. It’s a good place for practicing ecotourism, submarine hunting and admiring the wonderful view over the twilight of Camana.

Location: km 845 of the Panamericana Sur
Hours: all day
Price: free entrance
This beach is one of many that offers Camana to its visitors, although this one is among the most visited; its pleasant warm climate and a sea of peaceful waters make fall in love all the visitors.

Location: La Punta Camana, Cerrillos, el Chorro, Quilca, Honoratos, Las Cuevas, among many others. We already mentioned that Camana has the best beaches of the south coast and they are usually crowded due to their variety and warm climate, but besides that they are visited by the people who practice water sports as surf, sports fishing or the scuba diving. To go to those beaches you will have to go across 6 to 25 mi (10 to 40 km) from the city of Camana (the route won’t take more than 30 minutes).

The plates of the cooking in Camana are prepared mostly with prawn and shellfish, since those animals are abundant in its sea. Your palate will be very satisfied tasting the flavors that those pottages offer.

It’s prepared with chilly pepper, garlic, cummin, onion, pumpkin, field beans, sprawns, corn, egg, cheese, huacatay, milk, oil, rice and salt.

As its name indicates, it’s a typical “ceviche” marinated with lemon juice and onions. But the “ceviche de camarones” is cooked previously in a pot with boiled water for 15 or 30 seconds. Then it’s mixed up with all the ingredients and you let the lemon juice to marinate the dish.

It’s another exquisite dish that you can prepare with the prawn of Camana. For the preparation 2 dozens of peeled prawn tails well washed,flour, green chilly pepper, onion, garlic, pepper, salt and oil. You coat with crumbs the prawn tails in a mixture of flour, salt, pepper and other spices to fry them in abundant oil until they are gold-colored and crunchy. They are served with manioc or potatoes.