Chef's recommendation:

• Crab chowder with green asparagus texture and crispy bread loaf

• Crusted potato seabass with creamy leek and pinot noir-thyme sauce

Chef's recommendation:

• Ocopa Arequipa´s chili sauce served with a potato timbal stuffed with crawfish with cheese, poached egg and olive salt

• Belly of pork cooked for 36 hours in Arequipa´s style sauce with leek and garlic mashed with crispy salad

Chef's recommendation:

• Suckling pig, cooked in low temperature for 12 hours, marinated with corn inka drink and chili. Served with confit natives potatoes and andean chili sauce

• Corn cake with andean cheese, vegetables, small salad with Paria cheese, coriander, avocado mashed and sweet potato chips

Chef's recommendation:

• Grilled vegetable napoleon with cream of tomatoe and rocoto chili

• King fish with sesame honey sauce, potato mashed, garlic and vegetable tempura

Chef's recommendation:

• Smoke trout with grilled vegetables and arugula-almond foam

• Lamb tenderloin with aguaymanto sauce with yucca chili mashed and stuffed rocoto chili