More of an upscale modern experience, Chi Cha is pricier than most places in Cusco. It's also delicious. The trout ceviche was excellent, better than any fish I expected to get in the Andes. Not as transcendent as the seafood in Lima, but still exceptionally good. I loved the Abobo, a spicy and tangy pork stew with tender on-the-bone ribs and a whole Peruvian pepper. It was the perfect comfort food for those cold Cusco evenings. As in all Gaston's restaurants, the service is first-rate, the food beautifully presented, and the drinks outstanding. What better way to combat the soroche than with copious amounts of Pisco? Actually, there are much better ways - but none are tastier.
Reviews are mixed on this place; it really seems to depend on what you order. Based on what was coming out of the kitchen, I would opt for the simple Peruvian classics over the forays into fusion. The menu includes gringo options like burgers and pizza, which looked fine - but I've eaten thousands of burgers. I'll remember that stew for the rest of my life.
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