Famed for its extensive and varied menu, the cusine of Peru is a delight.

Like all great cuisines the flavours and combinations change from region to region. The coast is famed for its fish dishes served with yucca, sweet potatoes and fried bananas. 

With each passing mile you take away form the coast and the delicious dishes like the Ceviche, white fish marinated in lemon sauce with yucca and sweet potatoes, towards the Highlands, the food changes to include a greater verity of potatoes: sweet, yellow, and even purple (traditionally reserved  for Inca kings).

The dishes are often long cooked and consist of deliciously tender meat, potatoes and variety of vegetables. A good example of the highland cuisine is a restaurant staple, the Lomo saltado with its stir-fried beef with onions, vinegar, ginger, chilli, tomatoes, fried potatoes and rice.

It would not be right talk about Peruvian food with out mentioning one of Peru’s delicacies, Cuy (Guinea Pig) served either roasted or deep fried it is a truly Peruvian dish.

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