About Our Menu Philosophy
Our lunch menu is meticulously crafted to highlight the vibrant diversity of local Andean ingredients through a contemporary lens. We elevate traditional flavors with high-end culinary techniques and elegant presentations, perfectly balanced for international palates.
By strictly following the seasons, we guarantee that only the freshest, premium produce from the local markets makes it to your cutting board. *Note: All of our culinary creations are exclusively seasoned with world-renowned Pink Salt from the Maras salt mines.
100% Hands-On Class
This is not a demonstration where you just watch. This is an interactive Cusco cooking class where you chop, mix, sauté, and plate your own beautiful dishes at individual, fully-equipped workstations.
Vegetarian Friendly
We pride ourselves on inclusivity. We offer a dedicated, high-end vegetarian Peruvian menu featuring incredible local substitutes like the Andean "Sweet Cucumber" to ensure an equally exquisite culinary journey.
Professional Chefs
Learn the deep history and technical secrets of Peruvian gastronomy directly from highly trained local chefs who are passionate about sharing their cultural heritage with the world.
Market-to-Table Experience
Your journey begins at the iconic San Pedro Market. Walk the vibrant aisles with your chef, learn how to select the freshest seasonal produce, and taste exotic Andean fruits straight from local farmers before heading to the kitchen.
The Tasting Menu
1. San Pedro Market Exploration
Before stepping into the kitchen, join our chefs for a guided sensory tour of the bustling San Pedro Market. Discover ancient Andean superfoods, learn about native Peruvian ingredients, and enjoy safe tastings of exotic jungle fruits to inspire your upcoming menu.
2. Aperitif: Passion Fruit Sour
Kick off your culinary adventure back at the studio by mastering the art of the perfect shake. You will prepare your own exotic, tropical twist on Peru's flagship cocktail while uncovering the fascinating history behind the legendary Pisco.
3. Appetizer: Authentic Peruvian Ceviche
Discover the secrets of our national dish done exactly right. Learn the precise, delicate balance of fresh lime juice, vibrant chili, and the catch of the day to create a refreshing and iconic starter.
4. Main Course: Modern Quinoa "Quinotto"
A luxurious, risotto-style masterpiece featuring native tri-colored Andean quinoa, naturally infused with the bright flavors of Peruvian yellow chili (ají amarillo). The dish is crowned beautifully with a flawlessly executed sous-vide poached egg.
5. Dessert: Exotic Andean Parfait
Delight your palate with a refined, layered parfait. This elegant dessert showcases the incredibly creamy texture of local Chirimoya (custard apple) paired with a seasonal selection of the region's finest exotic fruits.
What's Included
- San Pedro Market: Guided tour and exotic fruit tasting.
- Professional Chef: Expert English-speaking instructor.
- Individual Station: Your own fully equipped cooking workspace.
- Premium Ingredients: All fresh market produce and Maras Pink Salt.
- Beverages: Passion Fruit Sour (or mocktail) and bottled water.
- Full Meal: Eating the delicious 4-course menu you prepare.
- Digital Recipes: PDF recipe book sent after class.
Frequently Asked Questions
Not at all! Whether you are a complete beginner or a seasoned home cook, our professional chefs will guide you step-by-step through every technique, ensuring your dishes turn out perfectly.
Yes, we happily accommodate plant-based diets. For vegetarians, the fish in our ceviche is innovatively substituted with refreshing local "Sweet Cucumber" (Pepino Dulce), and savory, umami-rich mushrooms replace any meat components in the main dishes. Just let us know when booking!
The traditional Pisco Sour contains alcohol, but we gladly provide delicious, freshly made non-alcoholic mocktails (like the famous Chicha Morada) for children or guests who prefer not to drink.
What Our Guests Say
4.9/5 based on 215 reviews
"The absolute highlight of our trip to Cusco! The studio is beautiful, and the chef was amazing at explaining the history behind the ingredients. The Quinotto was restaurant-quality, and we made it ourselves!"
"I am vegetarian and usually miss out on the best dishes in cooking classes, but they adapted the ceviche with a local sweet cucumber that was out of this world. Highly recommend this experience."
