What to eat
Cocina arequipeña · · $$$
Whole fried guinea pig, served with golden potatoes, onion relish and traditional sauces.
Boiled potatoes with ocopa, a traditional Arequipa sauce of yellow chilli, fresh cheese, peanuts and huacatay.
Rocoto relleno, potato gratin, crispy pork belly and solterito salad.
Crispy vegetable fritters, served with llatan, rocoto cream and ocopa sauce.
Sea urchin ceviche with julienned onion, coriander and rocoto.
An Arequipa classic: river shrimp soup from the Quequezana valley.
Beef brisket and potato stew with white rice and rocoto-spearmint chimichurri.
Traditional Arequipa-style stuffed rocoto pepper, served with potato gratin and regional cheeses.
Traditional Arequipa-style pork stew, slow-cooked in guiñapo corn beer and spices.
Corn cake with pink trout tartare.
Croquettes inspired by crab causa flavours.
Stuffed with pumpkin and lamb, with spearmint aioli.
Coconut prawns on a crispy wonton, avocado and chifa-style cocktail sauce.
Scallops with creamy leche de tigre, sea urchin and basil.
Sea urchin on brioche dipped in asparagus leche de tigre, topped with trout caviar.
Peking-style guinea pig with rocoto hoisin and purple corn pancakes.
Amazonian bistro-style duck tartare with cocona, chonta and patacones.
Quinoa, tomato, cucumber, onion, olives, cheese, corn, avocado and fava beans.
Filled with seafood, served in a Thai-style chupe sauce.
With Paria cheese Caesar dressing, pesto and rocket.
Glazed prawns with lettuce tacos, avocado, sauces and pickles.
Anticucho-style grilled beef tongue, layered potatoes, wood-fired jus, corn meuniere and batan-ground rocoto.
With pachamanca-infused beurre blanc.
Puchero dumplings with garden broth, ocopa and huacatay.
Artichoke and ricotta ravioli, river shrimp in chupe sauce.
Lamb ravioli, whipped butter, seco-style jus.
Sea urchin, garlic butter, rocoto and parsley.
Sea bass with leche de tigre cream, avocado and Arequipa olive oil.
Made with sole or sea bass.
Grilled octopus with anticucho glaze, chimichurri and broken potatoes.
Bonito with molle pepper, potato gratin and winter salad.
Sea bass fillet with parihuela sauce and Arequipa-style yuca smash.
Seasonal fish wrapped in puff pastry with red wine sauce.
Trout with nikkei beurre blanc, trout caviar and wok quinoa.
Sea bass with an oriental-style river shrimp chupe sauce, served with vegetable cannelloni.
Creamy chupe rice with garlic river shrimp and huacatay.
Crispy pork belly with golden potatoes, corn, criolla salad and sauce.
Crispy pork knuckle glazed in honey sauce, with potato gratin and roasted quince.
Arequipa-Madrid style tripe, served with tres puntas bread and rice to soak.
Slow-braised oxtail in a mole of Peruvian chillies over creamy green corn pepian.
Alpaca steak with huayro fries, stir-fry jus and huacatay bearnaise.
Beef tenderloin in Anis Najar and pink molle pepper sauce with crispy fries.
With fried egg, fried plantain and buttered corn rice.
Duck confit with Arequipa rocoto butter curry and green coconut rice with basil.
Pork chop with quinoa chaufa, nikkei coleslaw and tonkatsu beurre blanc.
Angus steak with jus saltado, huacatay bearnaise and huayro fries.
Traditional Arequipa frozen dessert.
Traditional recipe with Arequipa papaya syrup.
Pink prickly pear sorbet, guiñapo granita, guava tuile and fresh fruit.
Soaked chancay bread with dulce de leche, cherimoya and queso helado.
Classic caramel custard with dulce de leche.
Sweet rocoto filled with cream cheese mousse, French toast, papaya sorbet and goldenberry.
Chocolate sphere filled with lucuma ice cream, raspberry compote, kiwicha crunch, caramelised quinoa, creme brulee foam and chocolate sauce.
Served in a Peruvian cacao pod with 60% San Martin chocolate, lucuma ice cream, cacao nibs and caramelised quinoa.