My husband and i first heard about this chef from Anthony Bourdain's No Reservations and then about his resultant in Food & Wine magazine. It definitely lived up to the hype. We sat at the bar (because we hadn't made a reservations) and found the bar staff to be great. We ordered the Tartar y Cucurucho and Cuy Pequinés starters and shared the Kapchi (Casserole made with fava beans, potatoes, Andean cheese, milk, egg, rocoto pepper and fine herbs). We also shared a cocktail with passion fruit, pisco, and basil that was awesome. The staff was super helpful and friendly - they offered us a small glass of Chicha morada to try and were more than accommodating for all of our questions. All of the food was fabulous and presented beautifully. All in all the meal was on the pricier side for Peru but cheap by US standards (s/110 is about $44). A must go for any foodie.
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