Kilometre 0. (Or maximum 100!) That’s my concept for Senzo, the main restaurant at Palacio Nazarenas. Don’t expect truffles, Parmesan cheese or even fish from just off the Lima coast. My focus is on local Cuzco producers: a gastronomic feast from the Andes, its land, lakes and rivers. This unique environment, 3,000 metres above sea level, is rich with extraordinary produce including 2000 types of potato and countless herbs, including at least 100 that don’t even have a name. I’ll be presenting these in an exciting, avant-garde way.
In addition to this local produce, Palacio Nazarenas will have its own garden. Guests will be able to see vegetables growing, immediately before they arrive on their plates.
Senzo at Palacio Nazarenas will be all about exciting new discoveries. For instance have you heard about Cuzco’s airampo fruit? It’s a type of purple prickly pear. Check out my Facebook page for a recipe here.
I hope you’ll join me on this adventure: is there any ingredient from the Cuzco region that you are keen to try?