The menu
A climb through the country, plate by plate.
The vertical journey is served to the whole table at one price. The order shifts each week with the catch, the harvest, and what the altitude gives, so no two climbs are quite the same.
The Vertical Journey
One guided climb through the country, served to the whole table. The path moves from the cold coast up to the high puna and down into the Amazon, and it shifts with each week's harvest and catch.
Tide pool, three seaweeds
includedCochayuyo and two wild shore weeds, lightly cured and warmed in their own briny water with toasted coastal corn.
Foothills, ají amarillo and choclo
includedGolden ají amarillo blistered over fire with giant Andean corn, smoked egg yolk, and a thread of huacatay oil.
High puna, the potato field
includedSeven native potato kinds grown above four thousand meters, freeze cured the mountain way and finished with fresh cheese and mountain herbs.
Cold grain, kañiwa and oca
includedToasted kañiwa and sweet oca tuber, slow cooked in clay with cushuro, the high lake algae that grows like tiny green pearls.
Cloud forest, river paiche
includedAmazon paiche grilled over its own scales, brushed with cocona fruit and the dark heat of a smoked rainforest chilli.
Canopy, camu camu and cacao
includedWild cacao from the forest edge with sharp camu camu, aguaje cream, and a cool pour of jungle honey.
Descent, lúcuma and kañiwa
includedLúcuma fruit churned cold and dense, with puffed kañiwa, pink mountain salt, and a last bright spoon of aguaymanto.
By the Ecosystem
A shorter set for the counter, drawn from the same growers and the same morning catch. Order a few or many, in any order you like.
Native lime and silver fish
62 solesLine caught coastal fish cured in native lime with red onion, coriander root, and a spark of rocoto chilli.
Burnt ají amarillo cream
54 solesGolden chilli roasted dark and whipped smooth, with grilled choclo and crisp purple corn.
Andean tuber, fresh cheese
58 solesOlluco and native potato warmed in clay with fresh mountain cheese and toasted mountain herbs.
Cushuro and cold grain
60 solesHigh lake cushuro pearls with toasted kañiwa, sweet oca, and a broth of charred onion.
Grilled river paiche
88 solesAmazon paiche cooked over fire with cocona fruit, sacha inchi seed, and a green forest chilli.
Wild cacao, aguaje
48 solesForest cacao with aguaje palm fruit cream and a sharp note of camu camu.
Lúcuma, frozen and dense
44 solesCold churned lúcuma with puffed kañiwa, pink salt, and bright aguaymanto.
The Cellar and the Garden
Native ferments, fruit infusions, and small batch pours, served by the glass, the bottle, or as a flight matched to the climb. Several are free of alcohol and built from rainforest fruit.
Chicha de jora, the old brew
32 solesFermented corn beer made the ancestral way, cloudy, sour, and gently sparkling.
Aguaymanto, cold infusion
28 solesGolden berry steeped cold with mountain herbs, free of alcohol and clean on the finish.
High valley white, by the glass
38 solesA still, mineral pour from cool terraced vineyards in the southern valleys.
Coastal pisco, single grape
40 solesPure pressed pisco from one harvest, poured neat to read the desert sun in it.
Camu camu spritz
30 solesSharp Amazon camu camu lengthened with sparkling water and a green herb leaf.
The altitude flight
180 solesFive small pours chosen to climb the country, coast to canopy, with or without alcohol.
The path changes with the altitude. Let us cook the country for you.