1 Earth's Fire (12,400 ft / 3,800 m)
Watia-Baked Native Potatoes, Smoked Uchucuta Whipped Butter & Maras Pink Salt
Three heirloom potato varieties from the Amaru communities baked inside glowing earthen clods with wild muña mint, served family-style over hot stones alongside airy roasted-rocoto and huacatay butter, aged Paria cheese, and Maras salt crystals.
Warm welcome cocktail: Andean Capitán crafted with Quebranta Pisco, coca-leaf infused vermouth, and torched orange peel.
2 High-Altitude Lagoons (13,800 ft / 4,200 m)
Cloud-Forest Citrus Cured Rainbow Trout, Muña-Infused Cushuro & Tarwi Emulsion
Cold-water trout loin lightly cured in Maras salt and wild citron, paired with "Andean caviar" (spherical high-altitude Nostoc cushuro algae), silky lupin bean (tarwi) cream with key lime, and a translucent crispy trout skin.
High-altitude Sauvignon Blanc or an artisanal Gose beer brewed with Maras pink salt and goldenberry (aguaymanto).
3 The Fertile Valley (9,500 ft / 2,900 m)
Liquid Cusco Giant Corn Tamalito, Chicha de Jora Glazed Veal Sweetbreads & Goldenberry Chalaca
Warm, velvety foam made from Protected Designation of Origin giant white corn, crowned with brown-butter seared sweetbreads glazed in clay-fermented black chicha de jora reduction, finished with a bright aguaymanto and ají amarillo relish.
Vintage bottle-conditioned Chicha de Jora (Pét-Nat style) or an oak-aged Viognier.
4 Frost & Sun (13,100 ft / 4,000 m)
Moraya & Sun-Sweetened Oca Gnocchi, Andean Smoked Cecina Carbonara & Maras Mushrooms
Pillow-soft gnocchi crafted from June frost-dehydrated potatoes and sun-cured oca tubers, tossed in a silky pasture-raised egg yolk emulsion, artisanal smoked pork cecina, 18-month aged Andean cheese, and wild pine mushrooms.
High-altitude Malbec (Uco Valley or experimental Cusco micro-lot) or Reserve Pinot Noir.
5 The Cloud Forest (5,900 ft / 1,800 m)
Cacao & Pink Peppercorn Crusted Duck Breast, Smoked Arracacha Purée & Tree Tomato Jus
Free-range duck magret with crispy skin spiced with native molle pink peppercorns and cacao nibs, served with a velvety yellow arracacha root purée and a naturally sweet-and-tart charred sachatomate reduction.
Gran Reserva Carmenère or red berry and molle peppercorn fermented mead.
6 The Wild Puna (14,700 ft / 4,500 m)
Hay-Seared Alpaca Loin, Puffed Black Quinoa, Ayrampo Red Wine Reduction & Forgotten Tubers
Lean, remarkably tender alpaca loin smoked tableside over wild Andean ichu grass, accompanied by black mashua and ulluco glazed in mountain-herb butter, crispy quinoa, and a rich dark jus tinted with cactus ayrampo seeds.
Extreme-altitude Cabernet Franc or a structured Tannat.
7 Morning Dew (Pre-Dessert)
Andean Tumbo Sorbet, Lemon Verbena Foam & Native Stingless Bee Honey Tuile
A vibrant contrast between the electric acidity of highland tumbo passion fruit and fragrant fresh cedrón (lemon verbena), crowned with a delicate lace tuile made from organic La Convención native bee honey.
Chilled triple-distilled artisanal high-altitude sugarcane spirit (Premium Cañazo).
8 The Gold of Quillabamba (3,900 ft / 1,200 m)
75% Chuncho Cacao Sphere, Molten Lúcuma & Geisha Coffee Core, Tonka Bean Ice Cream & Cañihua
Final tribute to Cusco's high jungle: a fine-aroma chocolate sphere melted tableside with a hot pour of Santa Teresa Geisha coffee and aged Andean rum, revealing a creamy lúcuma center, toasted cañihua (qañiwa) crumble, and valley blossoms.
Specialty Geisha coffee brewed tableside in a French press alongside an Andean herbal digestif liqueur (Muña, Coca & Chamomile).
Pairing included : Includes the “Four Suyos Pairing”: a narrative liquid journey combining extreme-altitude South American wines, refined ancestral ferments (aged chicha de jora and Andean meads), signature Peruvian spirits (single-vineyard Pisco, Sacred Valley botanical Gin, and specialty Cañazo), and Cusco Geisha coffee.
Dietary noter: We can adapt the red meat courses (Courses 3, 5, and 6) with river/ocean fish or vegetarian alternatives featuring wild mushrooms and native tubers if requested at least 72 hours in advance. The entire menu is 100% naturally gluten-free thanks to the exclusive use of ancient Andean tubers and grains.
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