Staying overnight in the Country Club hotel, which Perroquet is part of, we met up with some friends for dinner and decided to eat local. The restaurant occupies a large part of the right-hand wing of the hotel building, and we spent an extremely convivial evening on the outside terrace, eating good food and drinking nice wine. If the weather is up to it (we were there in the local winter, where the days appear to be almost uniformly overcast, humid and warm) I definitely recommend sitting outside; inside is OK, but you will definitely feel like you're in a large hotel restaurant, and if it's not very busy (it wasn't while we were eating) you will feel very alone at your table in such a large space. We'd already had a couple of cocktails in the neighbouring English Bar, which offers a range of interesting variations on the standard pisco sour, including one made of chicha morada, but that didn't stop us ordering a bottle of very nice red to go with our food. The wine list is extensive and somewhat pricey compared to the food, which by European standards is pretty reasonable. You're probably looking at something in the region of £50 for a three course meal, but a good bottle of wine will set you back a minimum of £40 on top of that. The food was nice but being totally honest I expected it would have been a little more inventive - perhaps we just went for dishes that are inherently simple. The fillet steak was juicy and I only just managed to finish it, but the accompanying potato and mushrooms were fairly ordinary. The lomo saltado was little different to the lomo saltado we ate at a mid-priced restaurant in Cusco. On the other hand, desert was very nice and well presented, and you should get some amuse bouche thrown in as well. We were the last ones in the restaurant by some margin after sitting with coffee for a while, and there was no pressure to leave so the staff could clear up, which is always welcome. Service in general was professional and attentive. All in all, a very good experience that just left me feeling the food should have been slightly more special to match the surroundings.
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