A tribute to our culinary heritage
Embark on a journey through the heart of Peru. Each station and dish has been thoughtfully curated to honor the country’s ancestral flavors and cultural richness, blending traditional recipes with modern presentation.
Cold station
Classic Causa (yellow and red varieties)
Rooted in pre-Columbian tradition and refined through the colonial era, causa is a true icon of Peruvian cuisine. Made with native yellow potatoes and paired with your choice of chicken, shrimp, or tuna, it is served with signature sauces such as acevichada, avocado, olive, spicy rocoto mayo, and classic golf.
Shrimp cocktail with avocado
A mid-century classic reinterpreted with a Peruvian twist. Shrimp, avocado cream, and a light golf sauce create a refreshing and elegant starter.
Tiradito in yellow chili leche de tigre
This dish bridges Japanese techniques and Peruvian flavors. Thin slices of fresh fish bathed in a yellow chili leche de tigre —a bold, citrusy emulsion— reflect the Nikkei influence on modern Peruvian cuisine.
Native potato medley with uchucuta sauce
Celebrating Peru’s thousands of potato varieties, this colorful dish is paired with uchucuta, a rustic Andean sauce traditionally ground by stone with local chili peppers and herbs.
Salad station
Russian-Style potato salad
A local adaptation of the European classic, enriched with native potatoes and fresh vegetables, beloved across Peruvian homes.
Quinoa tabouleh
Inspired by Middle Eastern cuisine, our version features Andean quinoa, offering a high-protein on the classic salad.
Solterito arequipeño
A refreshing salad from southern Peru, featuring lima beans, fresh cheese, olives, tomato, and onion — full of texture and flavor.
Salad bar & pickled
A colorful display of fresh vegetables and artisanal pickles, reminiscent of traditional preservation methods and home gardens.
Sancochado Mini Station
A hearty Lima tradition often enjoyed on Sundays. This slow-cooked broth features beef cuts, root vegetables, and native herbs, served with traditional sauces such as huancaína, Arequipa-style ocopa, and spicy rocoto.
Mote Soup & Clear Broth
Two comforting options inspired by Andean highland soups, one based on white corn (mote), the other a refined clarified consommé.
Hot station
Andean Pachamanca
An ancestral dish symbolizing a spiritual connection to the land. Traditionally cooked underground with hot stones, this modern version features lamb marinated in Andean herbs, served with mini corn humita.
Ají de gallina
A creamy chicken stew with colonial roots, blending shredded chicken with ají amarillo chili, bread and cheese a timeless comfort dish.
Arequipeño pork adobo with three-point bread
A festive southern classic made with pork marinated in chicha de jora, panca chili and spices, served with the traditional three-point bread.
Corn pepián with turkey
A hearty stew made from grated young corn, a pre-Hispanic, paired with tender turkey for a satisfying, rustic dish.
Fish in chorrillana sauce
A coastal recipe born from the fishermen of Chorrillos. The fish is topped with sautéed tomato, onion, and yellow chili vibrant and aromatic.
Beans with bacon
A dish of african and creole roots, featuring slow cooked beans enriched with smoked bacon earthy, savory, and full of soul.
Crispy yucca & olluco stew
Golden yucca fries from the Amazonian tradition, served alongside a traditional olluco stew a rare Andean tuber with unique texture.
Peruvian corn rice
A comforting staple, combining rice and giant Andean corn kernels for a sweet and satisfying bite.
Dessert station
Live picarones station
Peruvian style doughnuts made with squash and sweet potato, freshly fried and drizzled with spiced chancaca syrup a street food favorite reimagined.
Elderberry cream profiteroles
French choux pastries filled with elderberry cream, blending classic pastry techniques with native Peruvian fruit.
Camu camu cheesecake
A modern dessert with Amazonian flair. Tart camu camu fruit meets the creamy richness of cheesecake for a refreshing finish.
Loche crème brûlée
A fusion of French and northern Peruvian flavors. This custard dessert is infused with loche squash for an earthy, sweet touch.
Guargüeros & alfajores
Colonial-era sweets from convent kitchens, filled with silky dulce de leche and dusted in powdered sugar.
Chirimoya meringue
Chirimoya, known as the “Andean custard apple,” is layered with airy meringue for a tropical, delicate dessert.
Cinnamon roll with pisco
Peruvian cinnamon roll-style pastry soaked in pisco syrup and raisins rich, fragrant, and indulgent.
Passion fruit mousse
A vibrant and tangy dessert celebrating the passion fruit’s Amazonian roots. Light, airy, and packed with citrusy flair.
Artisanal bread station
A selection of freshly baked breads inspired by native grains and ancient Andean techniques the perfect complement to any culinary journey.
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