A visit to Senzo is a sensorial experience from the moment you enter the main door of the hotel. Wandering through the colonial patios and gardens gives you a glimpse into the peaceful lives of these women or ‘beatas’. The restored frescos, artwork and decor of the hotel gives you a feel for Colonial Cusco with a luxurious twist!

The Senzo restaurant is located in one of the hotel’s inner courtyards next to Cusco’s only outdoor swimming pool providing an atmospheric backdrop to any meal. The restaurant decor is simple and comfortable during the day with bare wooden tables decorated with cacti plants. It changes tone once dusk falls with pristine white tablecloths, an elegant bird of paradise flower on each table and soft candlelight.

Senzo strives to showcase local Andean products on their menu. Some ingredients are grown on-site in their own herb garden, while others come from the surrounding Cusco region. Local ingredients including colourful corn varieties, local potatoes and coca leaves are on display so you can see what you are eating in its natural form.

We opted for the five course vegetarian tasting menu and were delighted by the freshness and quality of the ingredients. The leaves in the green salad were fresh and tender and the creamy avocado married perfectly with the tangy passion fruit dressing. The second dish of ‘callampa’ mushroom soup was creamy yet light with a deeply earthy flavour that combined well with the crunchy texture of the vegetables.

The first mouthful of the pumpkin stew brought a burst of flavour to the palate. The texture of the fava beans and potatoes added a nice bite. This was a good deconstruction of this typical Andean dish.

We also tried the normal tasting menu at the same price of US$95. Overall, we preferred the vegetarian tasting menu. But we greatly enjoyed the sautéed corn and fried paria cheese which was fresh and tasty and a refined take on the whole corn cobs and cheese you find in the local markets. The quinoa and lupin bean ceviche had a nice freshness and crunch and was something we hadn’t seen much of in Cusco.

The dessert was stunning. The chocolate texture dessert was a celebration of Peruvian cacao and came bathed in a rich and creamy chocolate sauce that was perfect in its sweetness. Chocolate sticks gave a nice crunch and a chocolate brownie topped with chocolate mousse was pure decadence.

Nearly all of the dishes delighted in their visual presentation with plates decorated with local flowers and colourful garnishes. Unfortunately, the flavour of some dishes the night we visited weren’t always reflected in the beauty of their presentation. The baked spaghetti and the duck were a bit disapointing compared to the quality proposed in the overall experience. Our advice is to opt for the a-la-carte menu and select some of our favourite dishes that we mentioned above for a delightful culinary experience.

The Senzo restaurant is a formal dining experience excelling in ambiance, setting and service. It is probably the most high-end restaurant in Cusco and is a great choice if you are looking for luxury, elegance and a stunning setting.

Best of Peru Travel Recommends:

• Start your evening at the poolside Senzo bar for a romantic cocktail. (We recommend their pisco sour!)

• Senzo restaurant is also nice for lunch. On a sunny day have your meal al fresco by the pool.

See more of our favourite restaurants in Cusco

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Kion Peruvian Chinese is without a doubt the best Peruvian Chinese restaurant in Cusco. It is a welcome change from the tourist restaurants that abound in Cusco and offer mainly generic menu options. Upmarket and elegant, the decor is inspired by the aesthetic of 1950’s Hong Kong with a modern style that evokes the Cantonese culture. Kion is located just one block from Cusco’s Plaza de Armas or Main Square.

Peruvian Chinese cuisine has become one of the country’s most popular types of cuisine with over 6,000 ‘chifas’ or Peruvian Chinese restaurants in Lima alone! In the mid-to-late 19^th and early 20^th centuries, thousands of Chinese immigrants came to Peru to work on the sugar plantations and mines to fill a labour shortage after Peru abolished slavery.

They brought Chinese Cantonese elements from their homeland which they then mixed with local Peruvian ingredients and traditions. Thus creating the delicious authentic Peruvian Chinese cuisine we know today as ‘chifa’ from the Cantonese word ‘chi fan’ which means ‘to eat rice’.

We weren’t too familiar with the traditional Peruvian ‘chaufa’, so were guided by manager Carol to start with some Dim Sum. This traditional Chinese cuisine offers small bite-sized portions served in small steamer baskets or on small plates to share.

We tried the ‘Buti Kion’, mini sandwiches made with steamed bread called ‘Min Pao’ which came filled with roast duck. The meat was slightly spicy and balanced nicely with the sweetness of the min pao bread and the crunchy texture of the onion. An interesting bite-size dish.

The ‘Kao Choi Yu’ were exquisite. 4 mini ‘empanadas’ made with steamed rice dough – a soft, mouthful with trout and langoustine that subtly put their stamp on this dish. It came served with a citrus lemon, limo chilli and sesame sauce that adds subtle, delicate flavours.

For mains, the typical Peruvian ‘lomo saltado’ with a ‘chifa’ touch was served with Chinese pancakes that you eat with your hands and was an exquisite choice. The beef was tender and the sauce made of ginger, hoisin, oyster and soy was sweet and added depth along with the crunchy stir-fried vegetables.

Duck is one of the principal ingredients on the menu at Kion, so we opted to try the Ti Pa Kay. The duck was almost ‘confit’ or candied and was crispy on the outside and melt in the mouth tender on the inside. The pineapple and peach in the sauce added the sweet flavour while the tamarind and golden inca berry added the sour element to balance this dish.

The wantan soup was a meal in itself and we were impressed by the delicate flavours. The richness of the broth, the sweetness of the wantan and the mix of langoustine, pork and duck make it a tasty option for a main course.

Kion uses all the typical elements of Peruvian Chinese cuisine with higher standards than anywhere else in Cusco. They use fresh, local ingredients with no MSG and the idea is that you can come back 6 or 7 times and try something new  from the menu each time.

Kion Peruvian Chinese is the newest offering from Cusco Restaurants and it is without a doubt one of our new favourite places to eat when in Cusco. It provides a nice mix of ‘traditional’ Peruvian Chinese cuisine in an up-market, elegant setting. Definitely one to try!

Best of Peru Travel Recommends:

• The Kion experience is all about sharing. Order several starters and mains to share so you can try a variety of different dishes.

• In China, traditionally you drink tea with your Dim Sum. To try this tradition order green tea or jasmine tea with your starter.

• If you are looking for a sweet note for desert, try the lychee and mango. A delicious caramel sauce is offset by fresh lychee and mango fruit. The granita kion is a zingy ginger sorbet served with a refreshing mango sauce for a lighter option.

Click here to see more great restaurants in Cusco. 

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Here sharing is made easier by the warm, inviting atmosphere of this old colonial building combined with the mediterranean influence felt in the decor (red walls, peppers and garlic hanging from the ceiling…) and in the menu. Everything is orchestrated in two tiny open kitchens, where you can observe the choreography of creation from the cozy bar, feeling almost like part of the family.

“Cicciolina” is worth a visit to enjoy a glass of wine or a coffee and the relaxed atmosphere, but you only truly discover the dimension of this restaurant by trying a few of its dishes.

Local produce and international flavors mingle  creating a “fusion” of notably fine mediterranean cuisine. The tapas feel like they are imported directly from the Spanish Basque country, the seafood risotto and homemade fresh pasta and the more traditional dishes such as “causa” or alpaca provide a variety for all tastes and palettes, while the desserts particularly the basil ice-cream, allow you to to end your meal on a sweet note.

Impressed by my previous visits, I regularly return to Cicciolina afternoon, evening or even some mornings when I feel the call of a good brunch (poached eggs with asparagus or bagels with salmon trout and cream cheese) and a great coffee.

We’ve given Cicciolina a five star rating if you opt to sit in the more formal restaurant area (S/.7 surcharge per person) where  staff provide impeccable, friendly  service adding to the overall enjoyment of the experience of a refined and varied cuisine in an elegant, friendly and unpretentious atmosphere.

You can also choose to sit in the more informal bar area which we would rate as a 4 star experience. The food is the same but the service is slower and less efficient than in the restaurant section.

Best of Peru Travel Reccomends:

• For starters the following tapas are good: causa with guinea pig; BBQ scallops in a soya sauce with crispy garlic, ginger and lime and all the salads are delicious.

• For mains try our favourite Tagliolini with squid ink and prawns; beetroot ravioli filled with pesto and mushrooms ; osobucco in a beer sauce with pumpkin raviolis or the tender fillet of alpaca with 4 pepper sauce.

• Cicciolina also own the more informal Baco restaurant located two blocks away.

Check out Cicciolina’s picnics in stunning natural locations in the Andes mountains here

See other great nearby restaurants in Cusco here

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If however, you love wild experiences which open your mind to new  horizons and sensations then you have come to the right place. The moment you step in the door of this vibrant, kitzch space your senses will be bombarded from the colourful and eclectic art displayed throughout. The textures of the chairs, walls and ceilings, smells emanating from the kitchen, carefully-mixed chill-out tunes and the taste of the dishes on the menu will leave all your senses whirling.

Imagine an Ali Baba’s cavern of visual stimulation where everywhere you look there is a quirky, interesting piece of art by one of Peru’s hottest contemporary artists. Fallen Angel supports contemporary art by inviting nine peruvian artists at a time (current artists include Carlos Bardales and Richard Peralta) to display their work on a rotating basis in the restaurant. The art on display mixed with the eclectic interior decor by quirky owner Andres (think flying pigs suspended from the ceiling, glitter balls, bathtub tables filled with live goldfish and latex heart-shaped pillows) will take you on a trip you didn’t quite quite expect in the middle of colonial Cusco.

The decor and atmosphere is definitely the highlight of a visit to Fallen Angel and while menu items like well-cooked beef tenderloins with a choice of 15 sauces, the traditional potato based causita dish and the swordfish in a Peruvian anticucho sauce are perfectly good, what really blew us away was the overall experience itself. The food definitely came in second best for us as we couldn’t keep our eyes off the  walls and ceilings throughout our meal. The food is towards the higer end of the price spectrum in Cusco but here what you are really paying for is the complete Fallen Angel/ Cusco cultural experience not just dinner.

A visit to Fallen Angel is definitely recommended as one of Cusco’s not to miss quirky, fun and unusual places but it is perhaps not the best choice if you want a high-end gourmet meal in a more formal, conservative atmosphere.

Best of Peru Travel Recommends:

• Try to grab one of the bathtub tables complete with goldfish for your meal. An experience like no other!

• The bar serves excellent and colourful martinis and daiquiris.

• Check-out Fallen Angel Guesthouse if you are looking for a great, quirky, contemporary place to stay in Cusco.

 Click here to see more restaurants in Cusco.

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A large wooden counter welcomes you to the Limo restaurant, guiding you to the elegant terrace section of this old colonial house. The view of the “Plaza de Armas” is breathtaking and becomes enchanting in the evening once the city lights up.

Limo is known for its excellent cocktails and it is difficult to decide which to choose from the long cocktail menu of mainly pisco inspired drinks.  After many hesitations and advice from the very pleasant server, a large glass smelling sweetly of red berries was placed before me. The subtly proportioned cocktail raised my hopes of an enjoyable evening and gave me a dangerous thirst to taste other innovative blends.

The same innovation is found in the kitchen where international Chef Coque Ossio has created interesting combinations based around the concept of novo-andean cuisine. For appetizers, the assortment of ‘causas’, a popular dish from Lima with a base of mashed potato is a good option. It has been given a modern twist with a crab, smoked trout, avocado, honey, citric wasabi and salmon filling.

The presence of sushi on the menu may seem unusual in the middle of the Andes. But don’t hesitate to try the salmon-based “chizu” and “furay” rolls or our favourite the “limo” with smoked trout. A large Japanese community in Peru has imported its expertise and influence on Peruvian cuisine. This is reflected in the menu that converts the typical Peruvian “ceviche” (also on the menu) into delicious “Tiradito”. A dish of raw fish cut into thin strips as sashimi and marinated in lemon and Aji (Peru’s famous pepper) opening a path between the taste buds and heart.

The other starter we loved was the delicious ‘paiche con patacones’. This is the ultimate jungle dish to try in the Andes. The mix of flavours of the tender, pan-fried Amazonian ‘paiche’ fish married perfectly with the fried plantain and the sweet, cool flavor of the cocona fruit mash.

For mains, we suggest the grilled alpaca which was tender and cooked perfectly. The sweet elderberry sauce matched the earthy flavor of the meat. This dish is accompanied by a yellow pepper and parmesan quinotto which was one of the best we’ve tasted in Peru. We also tried the traditional guinea pig dish which can often be dry and difficult to eat. In Limo, it was served crunchy on the outside and perfectly tender on the inside and again was one of the best guinea pig we’ve tasted in the Andes.

A sweet euphoria accompanied my meal – a heady mix of altitude, a little pisco and above all great food. Climbing the stairs to Limo, I couldn’t help but think of all the times I’ve been disappointed by a restaurant that struggles to match the promise of fine cuisine with a wonderful venue, but the evening spent at Limo was excellent.

Limo’s kitchen is a reflection of the rich gourmet tradition currently on trend in Peru  making this restaurant one of the best in Cusco.

Best of Peru Travel Recommends:

• Book terrace tables in advance as these terrace tables are very popular!

Click here to see more great restaurants in Cusco. 

Great things to see and do in Cusco.

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Vaults and original paintings lend an elegant, old-fashioned feel to the room, while soft candle light creates a hushed and confidential atmosphere. Jorge Baqua, Chef of Tupay, is an interesting character. Destined to be a history and geography teacher he fell in love with cooking after his first experience in a restaurant. Unlike many chefs, his twenty one years in the industry have not dulled his interest in food and haute cuisine in any way as proved by the dishes placed before us throughout our meal.

We had the Sacred Valley sauteed mushrooms to start. Served with fresh, porcini and Paris mushrooms mixed with crunchy asparagus, fava beans and sun dried tomato, this dish left a subtle earthy flavour on the palate and was perfectly matched with a glass of Intipalka, a beautiful Peruvian Chardonnay proposed by the restaurants’ sommelier. If you’ve never had the chance to try cuisine from the south west of France, ask for the foie gras escalopes. The escalopes melt in the mouth and are served with candied pears for a touch of sweetness. A classic taste of France high in the Andes.

Tupay offers an international menu. Some typical Italian dishes are offered like the mushroom risotto and vegetable fettucine,  as well as a handful of traditional French dishes like confit duck and chateaubriand. The homemade foie-gras terrine with fig compote brought me back to France and melted in the mouth like honey washed down with a delicious glass of Intikallpa cosecha tardia sweet wine.

This menu is tailor-made for customers of the hotel and reflects this with a more traditional and classical approach to food. The chateaubriand, another traditional French dish, was a tender thick cut of beef tenderloin served with a creamy potato gratin and accompanied with a bearnaise sauce and was a filling, tasty main.

The traditional Peruvian shrimp chowder was delicious. This is not a visually appealing dish, but the combination of shrimp, sea bass, fava beans, Andean corn, cheese and milk made for a tasty, light yet filling soup with a slight kick.

Service is excellent as you would expect from this Belmond owned property and staff go out of their way to ensure you have a great experience.  Chef Bagua comes out to speak to diners and desserts are made ‘live’ at a table in the corner. The deconstructed fruit crumble with caramelized apples and pears was delicious. The cape gooseberry and pistachio ice cream was one of the best we have tasted in Peru – creamy, tasty and full of texture.

Tupay offers a delightful, high-end, gourmet dining experience influenced by the imposing grandeur of the monastery itself. Ideal for those looking for a classical culinary experience in a baroque-style environment right in the heart of Cusco.

Best of Peru Travel Recommends:

• Don’t miss the Tupay Restaurant Opera Nights on Tuesday, Thursday and Saturdays. Enjoy great food and classical music with the excellent acoustics of the room.

• Tupay proposes almost 120 mostly South American wines to pair with your meal and have one of the most extensive wine menus in Cusco. The Intipallka winery is a nice option if you want to try a local Peruvian wine.

Click here for more restaurants in Cusco

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The food is simple and tasty with no pretensions of grandeur. They do a good lunch menu which includes a barley tea, miso soup and a main from S/.26 (Approx. US$8). Our favorite mains include the ‘Kakiage-Don’ light vegetable tempura on rice and the Kashiwa-Udon a noodle soup with slices of chicken.

They also do a nice selection of appetizers or sides including a good country tofu salad and the Hourensou Gomaae – boiled spinach with sesame. For sushi lovers, they do a range of rolls from simple avocado or cucumber to the more elaborate and expensive special salmon roll with kanikama, avocado, cucumber, cream cheese and a rolled on a slice of smoked salmon or the inka roll with trout, avocado, cucumber. This isn’t a bad option if you want a light sushi roll to accompany your lunch or dinner.

The japanese owner Ken is usually always in the restaurant so the service is great and typically japanese in terms of courtesy and their desire to ensure each customer enjoys their meal. Overall, it’s a nice place to get a simple, light meal with different flavours than those usually found in Cusco.

Click here to see other restaurants in Cusco

Great things to see and do in Cusco

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This place always seems busy and is a big hit with both visitors to Cusco and locals who come mainly for the pizza cooked fresh in a clay oven on-site.  The menu itself is simple, they specialize in pizzas and pastas and do a few salads. Bodega 138 doesn’t offer haute cuisine but we think it’s a good option for a quick meal and a decent pizza in an inviting setting with lots of atmosphere right in the heart of Cusco.

Click here to see other restaurants in Cusco

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The menu focuses on Mediterranean flavours using local ingredients. Great seafood that won’t leave you with a nasty tummy is hard to find in Cusco so you might begin with a mezza of mariscos with delicious bbq’d prawns and calamari, chargrilled octopus and juicy scallops. They also have a nice selection of piqueos (the Peruvian term for tapas) like the cazuela – mini ceramic pots each containing a tasty delight such as buttery prawns, chorizo in a spicy tomato sauce or charred veggies with chimichurri sauce.

For mains you can choose between thin, crusty gourmet pizzas, the best in Cusco in our opinion (and also the most expensive, but in Cusco you definitely get what you pay for!) to dishes like the tender Alpaca in a light wasabi butter that combines perfectly with the sweetness of the accompanying orange mash and crispy bacon bits or the perfectly cooked beef in mushroom sauce with hand-made ravioli.

For delicious home style deserts that your grandmother might have made, try the sticky fig cake with butterscotch sauce and ice-cream or the chocolate sponge with hot fudge sauce. With a name like Baco, (Baco noir is a variety of wine grape) it makes sense that they have one of the better wine selections in town with a good range of South American wines for all budgets.

Delicious food, an interesting wine menu, a cozy non-pretentious setting and the warm attention of their smiling all-Peruvian staff add to the appeal.

Best of Peru Travel Recommends:

• Try the delicious blue cheese and marinated fig pizza or go halves so you can also try the goat’s cheese and roasted tomato creation.

See other great restaurants in Cusco here

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