In his open kitchen, Chef Carlos Camino takes you on a tour of up-to-date Gallic cuisine with Andean accents. His stylish neoteric restaurant plays host to a culinary adventure through several Peruvian territories starring unusual ingredients imported direct from Peru and subtle new takes on traditional recipes. Each dish unveils a tapestry of striking flavours and interplays of textures such as ceviche and tiger's milk with tumbo, Andean banana passionfruit; huacatay-flavoured green taco paired with gutsy herbs and chicha de jora (sweetcorn beer). Finish your meal with a traditional sorbet of raspadilla de cacao criollo, delicately grated at the table. A globetrotting journey loaded in flavour...