A Gastón Acurio venture serving up haute versions of Cuzco classics in an open kitchen. Its riff on anticuchos (beef skewers) is a delectable barbecued octopus with crisp herbed potato wedges. Other contenders include papas rellenas (stuffed potatoes), curried alpaca with quinoa, and chairo (lamb and barley soup) served in a clay pot.
The chicha morada (a nonalcoholic purple maize drink) is beyond fresh.