The Peruvian cosina with ingredients of the coast, jungle and closes of the Andes.
Of miscegenation highlights the unmatched anticucho of heart, while the tacu-tacu and carapulcra
They have African inheritance. The nutritious pasta arrived by Italian migrants, whose adaptations
They resulted in homemade dishes such as green or red noodles. The cebiche, flag plate
Peruvian, was born by fusion with Japanese cuisine and chaufa with China. Finally, the current
Novoandina shows native supplies served in white tablecloth; In this way it is rescued
the national flavour with which we feel fully identified.

Know Peru through its gastronomy with a Pisco Sour glass during the kitchen classes stage.

1) You will start in the kitchen classes reviewing the recipe indicated by the experience chef.
2) Visit the local market of Cusco with your trusted chet to acquire all the product for new experience (classes).
3) Your cooking classes start at our very pleasant furious room with all the security implemented.
4) Finished our experience we will have the opportunity to share our dishes between the chet and friends

Complete cooking class.

Available from Monday to Saturday

class schedule
Afternoon class at 15:10
Duration of classes 3 hours