Two appetizers in one: fresh Lima-style causa in maki form with avocado and salmon-style trout ceviche.
Nuna Raymi
Cooking with soul from the historic center of Cusco.
Nuna Raymi means “the feast of the soul” in Quechua. It was born in a family kitchen in the center of Cusco, where every dish is prepared with products bought directly from regional producers.
Native potatoes from Chinchero, trout from Urubamba, corn from Anta: locally sourced ingredients, inherited techniques and a table where every guest feels part of the family.
Our menu
Traditional yellow corn and squash fritters with chicha, golden and ready for a Cusco-style afternoon snack.
Spicy rocoto pepper stuffed with beef, olives and raisins, gratinated with cheese.
Fresh trout from Urubamba, toasted quinoa and highland herb butter.
Crispy pork marinated in chicha de jora, served with mote, cancha and criolla sauce.
Dulce de leche made with evaporated milk, port wine meringue and a touch of cinnamon.
Flavors of our landCooking with Soul and Flavor
Seasonal ingredients bought from local producers, cooked with time-honored techniques.
Book nowWhat our guests say
Ratings and reviews from travelers on Tripadvisor
Tripadvisor
Nuna Raymi · Cusco, Peru
🏆 #3 of 1,215 Restaurants in Cusco
Food
4.9 / 5
Service
4.9 / 5
Atmosphere
4.8 / 5
★★★★★
4.8
Excellent · 3,740+ reviews
★★★★★
Unforgettable proposal dinner 💍
"Our recent visit to Nuna Raymi was one we will never forget. I secretly planned with the staff to propose to my partner during dessert. The team gave us the most magical table, outstanding trout & native potatoes, and seamless service. 10/10!"
🏷️ Proposal & Romantic Dining
★★★★★
Best food in Cusco by far!
"The culinary presentation and soul of Nuna Raymi is unmatched. Josep was our server and guided us through the organic native potato starter and alpaca loin. Truly farm-to-table excellence in the heart of Cusco."
🏷️ Alpaca Loin & Native Starters
★★★★★
Authentic, sustainable & delicious
"Without a doubt a place to recommend! Fantastic sustainable initiative preserving local Andean farming communities. The cocktail selection with local herbs and wild berries was divine."
🏷️ Farm-to-Table & Craft CocktailsAwards and Recognition
Awards recognizing our culinary excellence, sustainability, and Cusco passion
2024 - 2025
Tripadvisor Travelers' Choice
Best of the BestRanked among the top 1% of restaurants worldwide, based on the reviews and ratings of our guests.
International Distinction
SummUM 2024
SummUM Awards
Best Regional Cuisine, CuscoAn award for culinary excellence, recognizing our work to revalue Andean ingredients and authentic Cusco tradition.
Peruvian Gastronomy
World Winner
World Culinary Awards
Sustainable Dining PeruInternational award for sustainable practices, the use of organic ingredients and cultural preservation.
Sustainable Excellence
Fair Trade
Sustainability Seal
Native Producers & Fair TradeCertification for our direct partnership with farming communities in Chinchero, Urubamba and Anta.
Local Impact
News and Stories
Field notes from our kitchen, our farmers and the historic center of Cusco
Sustainability
Harvest Season in Chinchero: 180 Native Potatoes, One Menu
We climbed to 3,750 m with the Quispe family to lift this year's papa nativa crop. Here is how the harvest reshapes our tasting menu, and why we pay the fair-trade price before a single kilo leaves the field.
Mariela Quispe · Sourcing Lead
Zero Waste
Zero Waste Behind the Pass: Cutting Our Kitchen Bin by 82%
Quinoa stems become broth, alpaca trimmings become ragu, coffee grounds go back to the herb garden. A transparent look at the numbers, the composting partnership and the two things that still defeat us.
Andrés Rojas · Head Chef
Cusco Culture
A Walk Through San Blas at Dawn: Our Guests' Guide
Five minutes from our door, the historic center wakes up slowly. Bakeries, weavers, the Inca stonework everyone misses, and the best hour to reach the Plaza de Armas before the crowds arrive.
Josep Ccahuana · Host
Our Menu
Seven Courses, Seven Valleys: The New Tasting Menu
Each course traces one valley around Cusco, from Urubamba trout to Anta corn and wild Andean herbs. Every producer is named on the menu, and every ingredient travels less than 90 kilometers to reach your table.
Andrés Rojas · Head Chef
Make your reservation
or call us at: +51 981 913 672