A vertical journey through the ecosystems of the Andes: rising from the Cloud Forest (Antisuyo) at 4,900 ft (1,500 m), ascending through the fertile Sacred Valley floor at 9,500 ft (2,900 m), and reaching the high-altitude lagoons and the Puna above 13,800 ft (4,200 m). Each course revives pre-Hispanic techniques—such as baking inside superheated earthen clods (watia), frost-dehydration (chuño and moraya), and clay-vessel fermentation (chicha de jora)—blending them with natural spherification, sous-vide precision, tableside smoking, and avant-garde textures.

A tribute to plant anatomy: starting from the seeds and subterranean roots that hold the earth’s minerals, moving up through chlorophyll-rich stems and leaves, and culminating in the flowers and fruits kissed by the Sacred Valley sun. Each dish explores the complexity of botanical umami using wild mushrooms, seaweeds, plant-based garums, and house-cultured nut cheeses—proving that 100% plant-based cuisine holds infinite technical and emotional depth.

Cuisine as a universal language. This tasting menu explores the invisible threads connecting distant cultures through temperature mastery, compound butters, deep reductions, and aromatic balance. Each course pays tribute to a distinct corner of the world—France, Japan, Italy, the Middle East, and Southeast Asia—executed with contemporary precision and artistic sensitivity through Mayra Velit’s signature lens.