Chullpi is a top choice for haute cuisine Peruvian-style. Its chefs insist on Cuzco-adjacent ingredient sourcing that supports local economies at the same time it keeps traditional dishes like cuy (a regional guinea pig species) relevant through contemporary iterations. The flavors are fabulous and the presentation winningly incorporates local history, such as using a serving dish carved to look like the circular terraces at Moray or serving a pressed guinea pig on skewers over a small fire made of palo santo, a local incense. Portion sizes can be small—the perfect excuse to order more.
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