What to eat
Cocina andina contemporánea · · $$$
Four types of seasonal bread.
Corn tamale stuffed with adobo and creole sauce.
With Andean cheese, onion, tomato, rocoto pepper and huacatay. Two pieces.
With egg, ocopa and rocoto pepper sauce. Vegetarian.
Stuffed with meat and raisins.
Stuffed with meat, fried potatoes and black mint sauce.
Poached free-range egg with seasonal mushrooms and rice. Seasonal and vegetarian.
Stuffed rocoto pepper, humita, pork crackling, sarza, skillet-fried potatoes, Oropeza bread and uchucuta.
A pork stew soup; homage to the traditional picanterías.
With pineapple uchucuta, fresh cheese and rocoto pepper cream. Price per piece.
Filled with lamb and squash, with peppermint aioli. Price per piece.
Purple corn crepes, rocoto pepper hoisin, turnip and carrot pickle. Price per piece.
Served with trout tartare. Price per piece.
With prawns, avocado and chifa cocktail sauce. Price per piece.
With black mint sauce and nuts.
Quinoa, fresh cheese, garden vegetables, broad bean hummus, black olives, avocado and toasted bread. Vegetarian.
Stuffed with avocado and trout, nikkei style.
With paria cheese Caesar dressing, pesto and rocket.
With seco jam, Cusquenian pickles, crumbs and grilled bread. Two pieces.
Amazonian bistro style, with cocona fruit and fried green plantains.
Filled with prawns and pork, in a Thai chowder cream.
Lacquered trout with tumbo honey and soy sauce.
With potato mille-feuille, roast jus, meunier corn and stone-ground rocoto pepper.
With citrus and chillies from the valley, toasted corn, corn and sweet potato.
With its sauces and lettuce cups to assemble.
With potatoes, moraya, quinoa, broad beans, cheese, corn, pumpkin, egg and huacatay. Vegetarian.
With chicken, noodles, yellow potato and a touch of lemon and rocoto pepper.
Beurre blanc with criollo seco sauce. Vegetarian.
With a garden emulsion and lemon and huacatay sauce.
Seco butter and Sichuan ragù sauce.
In garlic butter, parsley and lemon.
With prawns and fettuccine, gratinated in prawn chowder cream.
With huacatay béarnaise, spinach, corn, moraya and native potatoes.
Nikkei beurre blanc, trout roe and wok-fried quinoa.
With chifa cannelloni filled with capón vegetables.
Trout wrapped in puff pastry, red wine sauce and cauliflower cream.
With jumbo prawns in Cusquenian garlic sauce and black mint.
With breaded pork, banana, egg and nikkei sauce.
Capon-marinated and baked, with white chaufa rice, Asian cucumber salad and house pachikay and sriracha sauces.
Flavours from here and there, served with Cusquenian bread.
On a hot stone of creamy quinoa.
In wine, with mushrooms, baby onions and cream pasta.
With tenderloin and buttered corn rice.
With skillet-fried potatoes, corn, traditional Cusquenian sarza and chilli creams.
Crispy and golden, in orange sauce with potato pie.
Pan-fried, in pink Peruvian pepper sauce with house-cut fries.
With chicken, pork, lamb, seasonal tubers, tamal, cheese and sauce.
With cacao nibs, quinoa and lúcuma ice cream.
Filled with apples, chocolate mousse, beer ice cream, quinoa foam and almond crunch.
Meringue, corn mousse, hazelnut foam and corn ice cream.
Soaked, with cherimoya and cherimoya caramel.
With a Cusquenian chocolate cream to dip.
With whipped cream.
With whipped cream, caramel and crispy caramelised rice.
Strawberry with milk, banana with milk, lúcuma or seasonal fruit.
With seasonal fruits.