The culinary harmony is expressed by the earthen products that inspire the chef.

The scallops from Casma – seared on the grill thereby preserving their freshness inside – shine in an oriental fusion causa (a layered dish of cooked and pressed potato, chili pepper, and lime). A delicate balance is presented at the table in highly inventive cebiches (raw fish marinated in citric acid) and tiraditos (a thinly sliced cousin to cebiche that is doused in sauce), as well as crispy potatoes bathed in a pinot noir reduction. The Italian influence of fresh pasta is enhanced with the fresh ingredients of our natural larder, and beef and poultry help celebrate the techniques of a global cuisine.

Pure Peruvian traditions are reflected in specialties such as lomo saltado (Peruvian-style beef stir fry) and tacu tacu a lo pobre (Creole dish of day old rice and beans), flavors that deserve to be crowned with a Limeño dessert – be it a classical one or those inspired by our seasonal fruits, chicha morada (a non-fermented refreshment made of purple corn) or pisco.

A crossbred cuisine that is enhanced by the flavors of the chili peppers such as rocoto (the most representative one of the White City), spices, and fresh herbs such as huacatay. The diner is showered with the flavors of these curious seasonings that give a unique flavor to appetizers, chupes (rich and tasty soups) and stews that combine vegetables and prawns; main courses consisting of beef, pork, duck, and guinea pig, as well as alpaca (a domesticated South American mammal related to the llama) and ostrich; and desserts that enhance the local fruit and dairy of the region.

Dishes like rocoto relleno (stuffed chili pepper), civinche de camarones (shrimp marinated in lime juice), or ocopa (a creamy sauce made with chili pepper, oil, milk or cheese, onion, huacatay and peanuts, among other ingredients) are present but cooked Alma style.

Alma Cusco combines vanguard and local taste in scenery as enigmatic as the Andes Mountains themselves. The restaurant is located in a colonial mansion near the Plaza de Armas (Main Square), where the diner will find superior service and will enjoy the delights of a gourmet menu that helped Alma become recognized by Summum (a Peruvian restaurant guide) as one of the Best Hotel Restaurants in Cusco.

The restaurant is full local flavors, from the succulent Andean minestrone made of the best vegetables of Cusco’s pantry to the main dishes like pastas and rice, river fish, beef, lamb and alpaca are inspired by the Andes, yet he also includes seafood, chicken and duck, which have flavors linked to the coast.

Alma Puno enhances the native ingredients of the lake like trout and pejerrey (a small, delicate silver fish). The menu also praises the presence of the local farmer’s produce and livestock, without forgetting to integrate the delicate flavors of the products that come from other parts of Peru – like olives from Yauca (Arequipa) or camembert from Oxapampa (Pasco) – or from other parts of the world – like Grana Padano (a hard cheese) from Italy.

Alma Puno delights and pampers – at the top of the world – those who simply seek the best.

These days, Andean ingredients are inspiring palates from all over the world. These include fresh organic vegetables, flavorful and healthy fine and local herbs and the tasty homemade cheeses made at over 3,000 meters above sea level.

Here you will find green salads, delicate carpaccios, and an Andean version of vitello tomato with alpaca.

For its main dishes, seafood and produce is brought from the coast and wrapped in the flavors of the valley, yet trout and the incomparable Andean pig do not lose their key roles.

The desserts add a touch of exotica from the very depths of Cusco.