26/09/2016
Fresh seasonal ingredients, lovingly harvested from the on site eco farm, served up in creative interpretations of Peruvian classics – these are the main components behind the delicious new lunch menu, set to launch at Inkaterra Hacienda Urubamba. Take a seat in the hotel’s beautiful dining room and gaze out at the breath-taking views of the surrounding Sacred Valley whilst tasting some of the freshest and artfully crafted dishes in the region.
Located high in the Andes, Inkaterra Hacienda Urubamba is styled on a traditional farmhouse hacienda, with an on-site eco-farm producing fresh ingredients, which are harvested and incorporated into the hotel’s Earth to Table concept. Guests can enjoy famous dishes such as Lomo Saltado, Quinoa burgers or grilled fresh white fish, garnished with lavender, offering a culinary journey around the regions of Peru, channeled into one carefully crafted menu designed by Food & Beverage Manager Rafael Casin and Chef Gustavo Borja.
Trout carpaccio with cushuros from the Sacred Valley, chicken breast stuffed with Andean cheese in Amaranto sauce, Lamay potato capchi and fava beans are highlights along with the hand-crafted gluten free pastas, catering to the tastebuds and requirements of all travellers.
