Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoDining at Belmond Palacio Nazarenas centers on Mauka, a restaurant helmed by celebrated Peruvian chef Pía León, complemented by Senzo Bar and specialized culinary experiences. The menus draw on hyper-local Andean ingredients, heritage techniques and indigenous botanicals. The hotel also offers afternoon tea, cooking classes and liquor tastings featuring regional products.
Check availability Official websiteMauka, the hotel's signature restaurant, is led by celebrated Peruvian chef Pía León. The restaurant draws on diverse hyper-local ingredients such as native crops, grains, seeds and heritage tubers sourced from the region, paired with cutting-edge culinary methods. At lunch and dinner, diners encounter dishes including skirt steak with Panca pepper and heritage tubers cooked on open fire, all prepared through reinterpretation of traditional Andean techniques. The restaurant offers a six-course tasting menu showcasing prime ingredients from the local terroir, with a vegetarian version highlighting Peruvian fruits, vegetables, grains and tubers. Breakfast at Mauka features nourishing quinoa dishes, sweet doughs, traditional breads, Andean cheeses, fresh coffee and juices sourced from the surrounding region. The wine list focuses on wines from Peru and South America, complemented by carefully selected European labels.
Senzo Bar operates as an open-air venue adjacent to the heated outdoor swimming pool, serving small plates and cocktails made with herbs from the Sacred Valley. The bar menu includes non-alcoholic blends crafted from botanicals and local fruits. The hotel also curates Peruvian liquor and spirits experiences that explore regional production and heritage distilling techniques, available to guests during their stay or through dedicated tasting sessions.
Beyond regular dining, the hotel offers specialized experiences including cooking classes that teach traditional Peruvian techniques, afternoon tea infused with Andean botanicals, and liquor tastings focused on regional products. In-room dining is available for guests preferring private meals in their suites.
Mauka is helmed by celebrated Peruvian chef Pía León, known for reinterpreting traditional Andean ingredients and techniques with contemporary culinary methods.
The menus emphasize hyper-local Andean ingredients including native crops, grains, heritage tubers and regional Pisco, prepared through both traditional and modern culinary techniques.
The hotel offers Mauka for breakfast, lunch and dinner, Senzo Bar for cocktails and small plates poolside, afternoon tea, cooking classes, liquor tastings and in-room dining.
The wine list focuses on selections from Peru and South America, complemented by carefully selected European wines.
Yes, the bar serves non-alcoholic blends made with botanicals and local fruits, and afternoon tea includes Andean botanical infusions.
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