La Divina Comedia Restaurant, presents its new gourmet menu for this year, inspired by local scents and flavors with a delightful combination of Mediterranean and Andean  flavors that our chef Diego Rey, has specially created for our customers.


  • Prosciutto, baby artichokes and hot pepper chimichurri
  • Ham, blue cheese and onion confit with an oport wine reduction
  • Hummus (chickpea) Greek style
  • Smoked trout and cream cheese
  • Fresh cheese, basil and tomato (Caprese style)

Deluctable seashells gratin with parmesan cheese, butter and a touch of lemon (4 units)

Sauteed mushrooms
Mushrooms sauteed in butter, and a subtle blend of thyme and herbs

  • Chicken noddle soup, along with Creole sauce (recipe from my grandmother) (Light)
  • Vegetable soup of the day served with parmesan cheese

Trout Ceviche with creamy red pepper sauce, red bell pepper with grains of corn and coconut milk (Light)

Ensalada – A variety of lettuces, carrots, cherry tomatoes, bathed in a vinaigrette of olive oil (light)

Quinoa Tabbouleh – Quinoa salad with diced vegetables and fresh cheese on a bed of lettuce

Chicken Sandwich (On wholegrain bread)
Shredded chicken with peppers and mayonnaise, served with lettuce mix herbs.

Our Garden Salad With Chicken
Grilled Chicken Salad accompanied by a variety of lettuces, carrots, yellow potatoes, tomatoes and chestnuts, bathed in a vinaigrette of olive oil and Dijon mustard

Vegetarian lasagna (Ask the Vegan option)
Tomato based lasagna with carrots, zucchini and eggplant, cooked and flavored with muña and parmesan cheese (Light)


Sweet potato ravioli, Andean mushrooms, parmesan and a creamy based prosciutto sauce with hints of paico peppers (Light) (Possible vegetarian option)

Pasta (homemade)
Pasta with sauteed vegetables with a mixed array of mushrooms peppers, zucchini and a touch of basil and olive oil (Vegetarian option)


Grilled local trout from the Sacred Valley served with sweet mashed potatoes topped with an acidic lemongrass sauce, all accompanied by an organic salad (Light)


Seafood Risotto
Seafood flambé with brandy, accompanied with arborio rice cooked in white wine combined with a creamy chili sauce


Duck House Specialty
Pastel duck gratin with gruyere cheese and mashed potatoes, stuffed with duck breast, 3 types of sauces and reduced elderberry (fruit), mushrooms and pecans, accompanied with an organic salad

Chicken with Herbs
Grilled chicken breast bathed in a tarragon based herb sauce accompanied by organic salad straight from our garden and a deliciously rustic mash potatoe with its gravy

Lomo, Pepper steak
Beef tenderloin with a mushroom pepper sauce and flamed in brandy, served with delicious mashed potatoes and seasonal ingredients and an organic salad

Lomo Strogonoff
Loin of veal with white wine sautéed mushrooms and onions, dijon mustard, a dash of cream and species of laurel and paprika served with rustic mash potatoes and salad straight from our garden

Lamb simmered in a pot for 8 hours with spicy herbs and wine, served with sweet potato ravioli topped with the same sauce and organic salad

Alpaca fillet with ratatouille and mashed potatoes
Alpaca steak in a creamy yellow pepper sauce based with dijon mustard, and hot pepper jam, accompanied by ratatouille and a rustic mediterranean style mashed potatoe (Light)

Accompanimient Descriptions
Mashe Potatoe – Potatoes with butter and fresh milk.
Rustico Mashed Potatoe – Mashed potatoes with olive oil, hot pepper, parsley and garlic.
Quinoa – Quinoa teamed (Light)
Creole rice (white)