Organic leaves salad, Andean tomatoes and local cheese.
Solterito de quinua: quinoa and steam vegetables salad.
Peske: wheat stewed in red “panca” chilly and Andean Cheese. Delicious countryside tradition.
Tiradito: Trout slices marinated in yellow chili sauce with fresh lemon juice.
Chili pepper stuffed with alpaca and vegetables, baby potatoes, and creole salad.
Sara Lawa: fresh corn creamy soup aromatized with huacatay (local herb).
Chupe de quinoa: Quinoa soup with vegetables and cheese.
Hen broth with potatoes, manioc, carrot and rice. Ideal for the first day in Cuzco.
Ajíaco de olluco: Andean tuber stewed with cheese and aromatic herbs.
Capchi de habas: green beans stewed with potatoes and cheese.
Grill alpaca tenderloin over quinoa bed, native potatoes and organic salad.
Baked guinea pig with stuffed “rocoto” chili pepper, potatoes and salad.
Guinea pig fried in slow fire, accompanied with corn, potatoes and salad.
Baked pork with “tamale”, potatoes and salad.
Adobo: pork in “chicha de jora” (corn beer), red chilli, cinnamon, laurel, and spices.
Marrowbone stew (ossobuco) with vegetables and rice.
Non local options
Grilled chicken in lemon sauce accompanied with steam vegetables and rice.
Grilled or Steamed trout with native potatoes and fresh salad.
Ceviche: marinated rainbow trout in lime juice, with red onions and chili pepper.
Lomo saltado: tenderloin, onions, green chili and tomatoes in wok with fries and rice.
Ají de gallina: traditional dish from de coast with chicken and green chili sauce.
Grilled tenderloin with potatoes, fried egg and green salad.
Squash pye with a glass of Syrah Rosè.
Cheff Ice Cream.
Suspiro a la limeña: tree tomatoe cream covered with italian meringue.
Beer: Cusqueña and home made beer.
Organic coffee and organic orange pikoe tea.
Coctels made with pisco: we make the pisco sour ate the table.