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This upscale remake of a traditional Cuzqueña quinta, a simple restaurant serving local dishes, is a pleasant choice for exploring the regional cuisine. The place is set inside a rustic whitewashed building across from the San Blas church, with an open courtyard filled with potted plants. Most of the food comes from a wood-burning oven. The high heat produces excellent pizzas and calzones, as well as more typical dishes that are baked in clay pots like aji de gallina (shredded chicken in a spicy sauce) and seco de cordero (lamb stewed with beer and spices). House specialties like cuy (guinea pig served with Huacatay mint) and pachamanca (a potluck of meat and tubers) can be arranged for large groups with advanced notice.