Intihuasi

Chef Margarita Sayan Pinto, who’s in charge of the kitchen, has conceived her menu so it would honor the traditions of her people, and also showcase the new Andean cuisine that has been winning over eaters around the world. Representing the CordonBleuPeru in Brazil, she not only presents the flavors and textures of her land, but also brings to the small and charming restaurant exhibitions, typical handicraft stores, and cultural events.
On the menu, typical ingredients that are so exclusive many of them are grown in a farm in Rio’s mountains. It’s the case of the purple corn, and huacatay, an herb that is very present in the traditional recipes. The menu of drinks also keeps some surprises, such as the drinks made with Pisco, like Margarita with Pisco, as well as a selection of Pisco with prestigious and awarded Peruvian brands.

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