Sonccollay Pre Inka Cuisine

Food — Best cuy I’ve had in my life, Walter (the owner and chef) is incredibly intentional with his ingredients and the methods used for cooking his dishes. After being full, I didn’t feel that bloated sense, and I strongly think this is due to his natural and chemical free method of cooking, just like our ancestors used. Everything reminded me of my grandmother’s cooking. ALSO, ORDER THE CEVICHE. I love the common ceviche popular (from Lima) but the ancestral way is the best (no limes, all passion fruit juice). BEST CEVICHE EVER. Service — we were lucky, we were the only ones on a Wednesday night and Walter even took us into his kitchen to get a first hand tour of his cooking. Everything is incredibly fresh. Atmosphere — definitely bring a jacket! It’s on the second floor overlooking the cathedral and square plaza, it’ll get chilly!

A view of the beautiful square won’t save you from disappointing, bland food that comes at a snail’s pace Food: 2 Service: 2 Atmosphere: 3

Top, a great experience, it's worth it 100% recommended Vegetarian options: There is a vegetarian option Meal type: Lunch Price per person: PEN 90–100 Recommended dishes: Alpaca A la Piedra

Service: Dine in Meal type: Lunch Price per person: PEN 20–30 Recommended dishes: Cuy Asado En Piedra Volcánica

Stopped for a light bite, was very good. Had a chicken and potato dish. Beautiful presentation. Chicken soup was very good. Service: Dine in Meal type: Lunch Price per person: PEN 30–40 Food: 5 Service: 4 Atmosphere: 4