For lunch, snag a table by the window for the valley view; for dinner, try one close to the fire.
Although it’s on the trekking trail, the restaurant has an air of formality about it, so don’t be afraid of dressing up a little.
Bathed in candlelight and warmed by a large wood-burning fire, the hotel restaurant transports diners to an earlier time, transmitting several layers of local history through its decor. The beamed ceiling, wrought-iron chandeliers and high-backed chairs capture the colonial heritage; the farming tools and pre-Columbian masks hanging on the wall add a dash of indigenous culture. The menu is based on an ‘earth to table’ philosophy, meaning the kitchen uses as many locally-produced ingredients as they can. They grow most of the vegetables, herbs and spices in their organic garden, including red and black quinoa, Urubamba corn and several types of potato. Try the trout and avocado ceviche to start, followed by the guinea pig confit (a local delicacy) or the lomo saltado, a traditional Peruvian stir-fry.
With its low lighting and soundtrack of South American jazz and Bossa Nova, the bar is a cosy, intimate space tinged with romance. Red velvet armchairs are mingled with antique chests and coffee tables; handwoven textiles hang on the walls. Behind the bar, there are three large mirrors set into stone arches, reflecting the mountains visible through the windows. There’s an enticing range of South American wines and cocktails, but the specialities are the pisco sours and chilcanos, made with various fruits and spices including passion fruit, golden berry, ginger, lemongrass and star anise.
Breakfast is served from 5:30 am to 10am, lunch from noon until 4pm, and dinner from 6pm to 10pm.
The full menu is available during restaurant hours.