NOV 14

Root & Chlorophyll: Botanical Alchemy in the Calca Garden

A luminous celebration of the plant and fungi kingdoms in their purest, most sophisticated state. Seven courses of botanical haute cuisine where roots, edible flowers, living ferments, and open fire transform the day’s organic harvest into a deeply moving dining experience.

Request a reservation

"Root & Chlorophyll" redefines gastronomic luxury from the living soil of Calca. Rather than attempting to mimic animal protein, Chef Mayra Velit places botanical ingredients at the absolute center of the creative stage. Through salt-curing, smoking with aromatic valley woods, lacto-fermentation, and cold extractions, this daytime culinary retreat invites guests to reconnect with agricultural cycles. The experience begins with a sensory walk through the organic garden before gathering around an open-air table shaded by fruit trees.

Root & Chlorophyll: Botanical Alchemy in the Calca Garden

Experience Date: NOV 14
Venue: The Bio-Garden Pergola (La Pérgola del Biohuerto)
Time Start: 12:30
Duration (hours): 4
Max Guests: 12
Price per person: S/ 430
Booking Status: available

available

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.

Courses count: 7

1 The Seed

Golden Flax & Sunflower Crisp, Sun-Dried Heirloom Tomato Tartare & Purple Basil Emulsion

Ethereal cracker made from activated seeds, topped with heirloom tomatoes slowly sun-confit in Calca, pickled nasturtium capers, and dots of pure basil chlorophyll.

Dry sparkling mead infused with elderflower and key lime zest.

2 The Bulb & The Blossom

Young Coconut Tiradito, Almond & Ají Limo Leche de Tigre, Nasturtium Flowers

Translucent slices of organic young coconut meat mimicking a silky marine texture, bathed in a creamy activated-almond leche de tigre, cilantro oil, toasted chullpi corn, and freshly picked peppery nasturtium leaves.

Unfiltered biodynamic Moscatel de Alejandría Orange Wine (skin-contact).

3 The Subterranean Root

8-Hour Eucalyptus-Smoked Beetroot, Cultured Macadamia Ricotta & Wild Raspberry Vinaigrette

Whole organic beets roasted in a salt crust over eucalyptus smoke until tender and meaty, served with a quenelle of probiotic-cultured macadamia nut ricotta, candied pistachios, and a tart red berry reduction.

Low-intervention biodynamic Pinot Noir or Hibiscus and pink peppercorn kombucha.

4 The Stem & The Fungi

Char-Grilled King Oyster Mushroom "Scallop", White Corn Velouté, Truffle Oil & Leek Ash

Thick medallions of Eryngii mushroom stems seared on cast iron and glazed with barley botanical garum, served over a velvety Yucay giant white corn velouté and aromatic charred leek ash.

Clay-amphora fermented Chardonnay or warm roasted Oolong tea infused with shiitake mushrooms.

5 The Leaf & The Fire

Koji-Butter Confit Pointed Cabbage, Roasted Vegetable Demi-Glace & Garden Herb Gremolata

Organic pointed cabbage quarters slowly roasted over glowing embers while basted with a koji and olive oil emulsion until caramelized, finished with a 36-hour reduced dark vegetable demi-glace and crispy buckwheat.

High-altitude vegan Grenache or an oak-aged ginger and turmeric root ferment.

6 Pre-Dessert (Palate Cleanser)

Andean Sweet Cucumber Granita, Muña Mint & Light Green Apple Foam

Refreshing shaved ice made from Andean pepino melón and fresh garden herbs to awaken the palate before the final sweet course.

Artisanal botanical tonic water crafted with cinchona bark and lemongrass.

7 The Fruit & The Nectar

Water-Whipped Chuncho Cacao Crémeux, Silky Lúcuma, Passion Fruit Gel & Carob Soil

Rich native Quillabamba cacao mousse emulsified purely with cacao husk infusion (dairy-free), paired with creamy coconut-lúcuma ice cream, tart passion fruit gel, and a chia-carob crumble.

Cacao nib and bitter orange macerated liqueur or a Tahiti vanilla and cacao husk herbal infusion

Pairing included : Includes the “Living Botanical Pairing”: a curated selection of 5 certified-vegan natural/biodynamic wines and 2 house-fermented elixirs (second-fermentation kombuchas and water kefir infused with valley botanicals). A 100% alcohol-free pairing is also available.
Dietary noter: This menu is 100% plant-based (vegan) and naturally dairy- and egg-free by design. Additionally, 95% of the menu is naturally gluten-free (Course 4 can be adapted without barley upon advance request). If you have a tree nut allergy (almonds, macadamias), please let us know when booking so we can substitute sunflower seed or Brazil nut bases.

The Bio-Garden Pergola (La Pérgola del Biohuerto)

Calca, Sacred Valley of the Incas.

Rayampata Sector, Calca (5 minutes from downtown Calca along the road toward the Vilcanota River). You will receive the exact GPS pin via WhatsApp 24 hours prior to the event. Comfortable walking shoes and a sun hat are recommended for the opening 20-minute guided tour through the organic garden

NOV 14

Root & Chlorophyll: Botanical Alchemy in the Calca Garden

Root & Chlorophyll: Botanical Alchemy in the Calca Garden

The Bio-Garden Pergola (La Pérgola del Biohuerto)

I look forward to reading your message

Mayra Velit