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 keeping 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 presenting 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.
One would never expect to find the kind of carpaccio served in a restaurant nestled in the valley of Machu Picchu. Yet the chef at Chullpi is a gastronomy genius all his own.
Served in a dish sculpted to resemble the Inca circular terraces of Moray, the Llama carpaccio is absolutely unexpected yet incredibly flavorful. The thinly sliced meat is dressed in a savory herb chutney and toped with an edible violet.
So whether you're visiting for the day, took the train in, or are hiking the entire trail, pairing the incredible culinary creations at Chullpi with a crisp and perfectly balanced Cusqueña Golden is sure to enhance your visit to Machu Picchu.