Its cuisine is based on Andean ingredients such as quinoa, varieties of potatoes, vegetables grown in the Sacred Valley, as well as lamb and trout from the region, trying to offer dishes the most organic as possible.

Our chef highlights the best of traditional local gastronomy, recreating it with fish and other supplies from the coast, imported meat such as Angus beef and the best of international cuisine and even some Asian flavors. A real new culinary experience.

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