This hip restaurant from young chef José Luján Vargas, who has a mini-empire of eateries in the Cusco area, is your best option in the area for something more creative than Peruvian classics and wood-fired pizzas. Here, alpaca gets thinly sliced for carpaccio, pink peppercorns flavor a sauce for chicharron, and guinea pig becomes a terrine. The plating is beautiful throughout, though it’s at its most whimsical in the 6-, 10-, and 15-course tasting menus.