This concept restaurant connects visitors to the bounty of ancestral Andean foods, admittedly, most of them tubers. It's a great idea, with traditional soups, rehydrated potato dishes, tarwi bean salads, tasty alpaca and cuy. Sample all with a banquet, the half-portion (S65) easily feeds two. But the real standout is the craft cocktails made with Caña Alta, a locally produced sugarcane spirit.
Cocktails are inventive and addictive. Sample the tart but warming matacuy sour with fennel and grapefruit and just try to resist seconds.
