I have been to Inca's Kitchen a few times before they remodeled their interior, so I thought it was time to pay a visit after the work was done. Wow, they did a really good job with the interior, it doesn't look anything like it did before, not that it was bad before the remodeling ,it is just that now the colors, layout and space gives it a nice upscale but still welcoming ambiance that rivals some other establishments in the Naples area. A bar was added, the space is now pretty much double and luckily for Us and those who know about this little gastronomic gem their service and food still just as good. When we came in we were greeted promptly and graciously by the manager and the Chef Owner. We highly recommend you get a reservation especially if you have plans to dine on a Friday or Saturday night. We had a reservation for a Thursday night and there was another large party along with a steady stream of patrons that had the place almost at capacity for pretty much the entire time we were there. Our party consisted of 5 adults and 3 children and as soon as we sat down their excellent service staff started shining, no request was too small or too big and it was fulfilled prompt and with a smile. We ordered Sangria and a Chicha Morada, their Sangria is very tasty with the right balance, almost like a juice but not quite as sweet, but don't let that fool you it will give you a nice feeling especially after only a couple of glasses. I can't say anything about the Chicha but my mother enjoyed it until the last drop (both glasses). For appetizers we ordered the Lomo a la Huancaina, a tenderloin slice thin on a bed of Huancaina sauce and topped with caramelized red onions (all I know about the sauce besides that is delicious is that has some kind of cheese and yellow aji, and is traditional in the Peruvian cuisine) and Tamales. I know every Latin food has their version of tamales but these tasted better than the other versions I had before. The most popular entree in our party was the Lomo Saltado as three were ordered. It consist of tenderloin sauteed with onions and tomatoes in a sauce that seems to combined Asian flavors with Peruvian spices served with white rice and french fries. Another dish was the Tacu Tacu a pan fried steak with onion salsa, served with a mix of rice and beans refried together and topped with a fried egg. I had the tenderloin which it was perfectly cooked to medium temperature with a red wine reduction and a medley of vegetable, needless to say it was pretty good, another plate on our table was a combination of seafood that even though I can't describe, it looked just as good as everything else and my understanding is that it tasted wonderful. Every dish we ate had two things in common, they were all presented artfully and were beyond delicious, we were all extremely satisfied with our dinning experienced,and I highly recommend anyone who enjoys food just as much as I do, to pay a visit to Inca's Kitchen, you won't regret it.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.