Museum eateries rarely warrant guidebook listings, but this small, elegant restaurant sits inside a small, glass-enclosed courtyard of the Museo de Arte Precolombino. Try the cuy confit, with an accompaniment of mortar-and-pestle-ground potatoes and chaufa of pickled quinua (corn friend rice). Top it off with a passion-fruit tarte.
Posted by mrcrab1 from Washington, D.C on 9/11/08
Wonderful meal in a quiet, contemporary setting. Beautifully presented dishes.
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