This quaint little upstairs restaurant, 1 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 sweet potato ravioli. Try the adobo (pork stew made with chicha). 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 $100 per group of four, which include two dishes and a pisco sour.