A creative, innovative, gastronomical trend that uses native products; the “Nourishment of the Future”, widely accepted by the most demanding gourmets, due to the variety of dishes, delicious flavor and low calorie recipes. Our chef uses a number of Andean products which were traditionally used by native Peruvians in a novel, healthy and natural way that best takes advantage of their nutritional qualities.

Novo Andean Breakfast

Hot Beverages:
Maca punch
Coffee
Infusions
Cream

Cold Beverages:
Prickly pear juice
Soursop juice

Andean fruit salad:
With natural yogurt, raisins, pecans, walnuts, granola, kiwicha and cornflakes
Corn, sweet potato, potato and coca muffins
Oca cake
Quinoa sweet tamales
Novoandean pork with sweet potatoes
Andean cheese/butter
Grated arracacha
Elderberry jam

Pachamanca

This is a traditional cooking method and the best of Andean banquets. Pachamanca means “earth pot” (pacha= earth; manca= pot) because the food - essentially meat, roots and tubers seasoned with Andean herbs and wrapped in cornhusks - is cooked over hot stones in a hole dug in the earth. The cooking time lasts about four hours. The most common types of meat used are beef, pork, chicken and lamb; and vegetables such as native potatoes, different varieties of sweet potatoes, broad beans, corn, mashua and oca. The hot stones, aromatic herbs and spices provide a truly exceptional flavor.

Cocktail

Cocktails:
Hot maca
Arracacha daiquiri
Potato cocktail
Elderberry cocktail
Kiwicha cocktail

Bocaditos Salados:
Novoandean chicken on a skewer with a sauce made of hot peppers and passion fruit
Arracacha croquettes with huancaina sauce (creamy, spicy cheese sauce)
Cocktail potatoes with kiwicha ocopa sauce (spicy cheese and black mint sauce)
Causa (mashed potato dish) with crabmeat
Smoked trout canapés with mandarin oranges

Sweet Appetizers:
Cañihua truffles
Camotillo (sweet potato)
Chirimoya and lucuma tarts
Manioc pastries
Maca cookies with potato filling
Arracacha nougats