Crisp-edged waffles made with sweet potato, pumpkin, and a whisper of anise — inspired by Peru’s beloved picarones. Served with warm Panela syrup that drapes each golden square in rich, smoky sweetness, and topped with a scoop of fig leaf ice cream, whose delicate, herbal notes add a dreamy finish. Familiar yet unexpected, nostalgic yet new — this is tradition reimagined for the brunch table.

Brioche, soaked and griddled to golden perfection, crisp at the edges and custardy within. Finished with a drizzle of eucalyptus honey from the Sacred Valley — delicate, herbal, and floral — and crowned with a scoop of bright, tangy passion fruit ice cream. A warm-meets-cool, sweet-meets-wild moment on the plate, where highland tradition meets tropical bliss.

Crispy thin-sliced pork belly layered with soft scrambled eggs, creamy Boursin cheese, and Andean queso on toasted Sourdough. Rich, savory and deeply comforting- this is our take on a soulful brunch with a high-altitude twist.

A flame-grilled beef patty meets saucy stir-fried steak, onions, and tomatoes — the soul of Lomo Saltado — all nestled into a buttery brioche bun. A rich dollop of ají panca aioli adds a smoky, seductive heat, crowned with a fried egg tying each layer together in a dance of comfort and fire. Served with your choice of side, this is a burger that blurs borders and steals hearts — one luscious bite at a time.

Slow-cooked pork belly, crisped to golden perfection, meets the warmth of a fresh roll. Sweet potato rounds, tender and caramelized, layier softly beneath, smooth Panca pepper Aioli, while a bright salsa criolla of pickled red onion and lime adds a sharp, melodic crunch. Rich, rustic, and unapologetically bold — a Peruvian street classic reborn.

Tender strips of marinated hanger steak, kissed by the wok’s flame, tumble with sweet onions, ripe tomatoes, and crispy potatoes — all cradled in a warm corn tortilla. A drizzle of Ají Amarillo crema adds a whisper of heat, while fresh cilantro and lime awaken the senses. Where Peru meets the streets of Mexico.

Silky pappardelle noodles tossed in a velvety ají amarillo and queso fresco sauce — a bold, creamy homage to classic Papa a la Huancaína. Choose your protein: Grilled shrimp, grilled chicken, tender steak, or earthy mushrooms for a vegetarian delight. Finished with a touch of Parmesan, a pasta with serious personality. (Shrimp /Chicken / Hanger Steak / Mushrooms / Surf and Turf)

Hearty Andean Choclo is simmered to a creamy, velvety base and folded with queso fresco for a rustic, rich take on classic grits. Topped with Anticuchero shrimp and a soft-poached egg that melts into every bite, it’s finished with a touch of ají amarillo butter, Huancatay oil and fresh herbs. A soulful fusion of mountain and coast — bold but comforting.

A vibrant mix of fresh fish, shrimp, tender calamari, marinated in citrusy leche de tigre with with sweet potato, Peruvian corns, and just the right touch of heat, this classic coastal dish is bright, bold, and refreshingly satisfying — a true taste of Peru in every bite. Spice Level 1-5

A fluffy quinoa pilaf layered with creamy queso fresco, ripe avocado, Andean corn and vibrant microgreens, all brought to life with a bright passion fruit–cilantro dressing. Light yet satisfying, this salad celebrates fresh textures and bold flavor. Customize it with your choice of: • Grilled hanger steak – tender and boldly seasoned • Peruvian rotisserie chicken – slow-roasted with traditional spice • Anticuchero shrimp – marinated in ají panca and grilled to perfection • Seared mushrooms – earthy, hearty, and plant-powered A modern bowl rooted in the flavors of the Andes — colorful, nourishing, and endlessly versatile.