This trend, which appeared in the eighties, uses old Andean culinary traditions adapted to international cuisine preparation and presentation. Recipes are strict and food is very tasty and well presented, with little spices and fat, and lightly cooked.

Starters and soups: cheese and spinach rolls in a passion fruit sauce, fresh snail and quinoa salad, cheese and barley flake flan, manioc pie, celery and leech cream with barley flakes.

Main courses: grilled quinoa taboulé, pickled fish with carob syrup, “reventón ayacuchano” (with “pachamanca” and “sancochado” ingredients, but in earthen pots served with sauces), quinoa risotto, manioc and freeze-dried potato, lasagna with “morón”, broad bean stew, alpaca stew, stuffed trout, duck in a pear and elderberry sauce, crab in coconut and pineapple sauce, kid and corn purée (pepián), guinea pig in an oyster sauce, squid and veal.

Desserts: quinoa imperial (with milk and passion fruit jelly), “quinoa” and “guanábana” mousse, “oca” tart (with “oca” and “chirimoya”), “misky súmac” (made of “kiwicha”), “cañihua” custard, “pacae” nougat.