Due to the increased number of travelers from all over the world coming to Machu Picchu over the last six years, it is not surprising to find excellent Andean-Nouvelle restaurants in the city of Cusco today. This trend began in Lima in the late 1980s and has spread to Cusco in the 21st century. Gastón Acurio, renowned Peruvian chef, owner of international restaurants and author of several cookbooks, has just opened “Chicha” in Cusco.
Thanks to the great contribution of Gastón Acurio, the world is embracing the secrets and flavors of Peruvian cuisine. Applying his knowledge of international cuisine at a gourmet level using ancient Peruvian products and culinary traditions, he has particularly contributed to the development of Andean nouveau-cuisine. As a result, he is currently recognized as one of the most important chefs in Latin America and Lima is known as the gastronomic capital of the Americas.
I have had the opportunity to travel to Cusco more frequently since 2007 and have tried most of the good restaurants not only in Cusco but also in the Sacred Valley and Machu Picchu. In Cusco, you should not miss the Cicciolina restaurant; is my first choice. It offers a cozy atmosphere where you can try the guinea pig folded in Andean porridge as an appetizer while you drink an Aguaymanto Sour. Fallen Angel, Inka Grill, Incanto, Map Café, Baco and Bistrot 370 also offer a solid menu where you can taste different flavors linked to the land. Meats such as alpaca and guinea pig, tubers, grains, and herbs such as cilantro, parsley, huacatay, paico, muña, mint are used in a wide variety of simple but tasty dishes. These restaurants are all located within a few blocks of the main square. If you are looking for a variety of healthier foods, you can visit La Granja de Heidi and HEMP on the way to the traditional neighborhood of San Blas. While at night, Hans Hilburg, owner of El Pisquerito Bar and renowned bartender, opens its doors offering the best cocktails and pisco-based drinks.
El Huacatay, Huayocari Hacienda, 3 Keros, Tunupa and Allpamanca are the best gastronomic alternatives located along the Sacred Valley of the Incas. This region was considered a natural pantry by the Incas and was dedicated to agricultural production. The first three restaurants are “a la carte” and the last two offer buffet lunch. It can be found from Andean cheese and humitas (ground corn wrapped in its own leaves for cooking) as starters, quinoa risotto, stuffed trout, guinea pig and/or alpaca stew as main course, and “tojosh api” (fermented corn custard ), cañihua custard, pacae nougat as desserts. Ask your travel consultant to organize a “Pachamanca” (beef, lamb, pork and guinea pig cooked on the stone with broad beans, potatoes and humitas, in a hole covered with leaves and earth) and you will have an unforgettable meal!
During your visit to the Historic Sanctuary of Machu Picchu, I recommend that you stop by for the buffet lunch rich in Peruvian dishes at the Machu Picchu Sanctuary Lodge, the only hotel located on top of Machu Picchu Mountain. You can also spend more time in this magnificent Inca city. Last but not least, for those who need to catch an early train or are on a low budget but still want to enjoy a good meal, Toto’s House in Aguas Calientes, the town below Machu Picchu Mountain, is my best advice.
Cusco has amply demonstrated its excellent quality and innovative dish creations; a dining experience you should have on your travel bucket list!
