What a great experience. The dishes contained elements from throughout Peru in ways sometimes subtle or more obvious and fun. We both thought it was cute the bread was cut and baked to resemble mushrooms and truffles on slate. A creme brule made with cheese from Urubamba went well with the lamb canelloni. The sweet bites at the end resembles snails but made with peruvian coco and tree bark. Delicious.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.