With a remarkable fusion of ethnic influences and regional ingredients, Peru’s cuisine has captured the fancy of international epicures.
Incorporating Inca, Spanish, African and Asian influences, Peruvian fare features hot highland peppers, succulent Amazonian fruits and fresh coastal seafood, plus notoriously nutritious quinoa and a fascinating array of potatoes - the pre-Inca staple of Peruvian culture which endures today.
At Sumaq Machu Picchu Hotel, Peruvian gastronomy in Machu Picchu is creatively presented by Chef Rafael Piqueras, who brings five-star flair to traditional causa and ceviche, while inventing innovative new dishes such as cream of pumpkin soup topped with a porcini mushroom foam, or slow-cooked osobuco with sweet potato gnocchi. The experience of special dining in Machu Picchu is enhanced by a dramatically panoramic view of the Urubamba, and the surrounding mountains.
