This quaint little upstairs restaurant, one block from the main plaza, has grown a following for its straightforward Peruvian dishes. There isn't any fusion or funky names, just nice ingredients prepared classically with very few twists aside from a few specialties like quinoa gnocchi. Try the adobo (chicken made with chicha and yucca). Call in advance and you can sample the house's oven-baked cuy (guinea pig) with stuffed pepper and potatoes. Also with advanced notice you can get cooking classes for $30 per person, which include two dishes and a pisco sour.
- Nicholas Gill