Kjolle

Fresh scallops cured in vibrant camu camu and aji amarillo tiger's milk, showcasing the bounty of the Peruvian coast.

Slow-cooked, crispy pork belly served with a rich arbequina olive emulsion and diverse native Peruvian potatoes.

A refreshing salad of yacón, a root vegetable, with the subtle heat of aji limo and the floral notes of marigold.

A medley of exotic Amazonian mushrooms sautéed with aromatic huacatay, served on a bed of quinoa.

Pan-seared duck breast with a tangy sachatomate reduction and a creamy macre (winter squash) puree.

Grilled Amazonian pacu fish, accompanied by crispy yuca and a vibrant tucupi (fermented cassava) sauce.

A decadent dessert featuring various preparations of cacao, tart cupuaçu, and fragrant hierba luisa (lemon verbena).