UJ#22 - Peru, local flavor

ENTREVISTA
Annual selection of the best restaurants
and coffee shops in 35 cities
Could we be talking of Cusco as a new centre of
gastronomy for Peru?
Coque: The thing with Cusco is that its other qualities
are so magical that it is natural that high-quality dining
has developed to accompany them. The city has not
lost the character and homeliness of its picanterias and
traditional chicherias, but these alone have not been
given visitors everything they want. It is important to
treasure these traditional diners, and I know that the
cusqueño loves his regional food, but we also need to
offer something more than what has already been an
accepted part of the city.
2018
It appears to be a form of evolution.
Coque: What has been happening with our gastronomy
is that previously it was looking for a cuisine that was
very controlled and formal, with structured dishes.
Now there is a desire to return to the basics, to the
earthenware pot with a stew that tastes like your
grandmothers’ recipe – something that Peruvian
cuisine has never lost. It is excellent that we have a
trend to revalue the rusticity, but without losing the
stylistic touch that adds an extra twist to create a dish
of the highest quality without losing its traditional heart.
The guide for all who
love fine dining
“WE TRY TO KEEP UP WITH
GASTRONOMIC TRENDS: IT IS THE
PERUVIAN INGREDIENTS THAT ARE
THE PRINCIPAL CHARACTERS IN OUR
PRESENTATIONS, BUILT INTO THE UNIQUE
CONCEPT OF EACH RESTAURANT”
COQUE OSSIO, CULINARY DIRECTOR OF
CUSCO RESTAURANTS
Cusco Restaurants
Aji de gallina, chilli chicken,
a classic tasty creole dish.
CONTACT US: ventas@creandoidea.com
C. 981419945 - 981299956
24