New in 2018, this lauded Virgilio Martinez restaurant is more an experience than a meal. A set menu showcases the incredibly diverse local Andean ingredients using cutting-edge cooking techniques. Lunch is eight 'moments,' small plates, paired with beverages with alcohol (S269) or without (S124). Built on the flanks of the Moray ruins, its location is superb. Set aside two to three hours.
It's part of a larger, ambitious project that is building a seed bank and reintroducing agricultural biodiversity in local communities, whose organic farms supply the restaurant. It also recycles.
Diners can reserve online with a pre-payment or via a travel agency.
