Peru – Day 4 – Acclimation Day in Cusco
So, what does one do on a “rest day” in Cusco to acclimate to the high altitude before cycling and hiking the Sacred Valley in the Andes Mountains? Well you walk slowly around the city, maybe buy something, go to a chocolate museum, visit an huge indoor/outdoor market, and make a reservation to eat dinner at one of the best Vegan Restaurants one of my friends has ever visited.
viva El Peru
Thank you Judy Amiano for recommending Green Point because the food was extraordinary. And Luna our server had plenty of positive personality and the ambience was very zen. If all Vegan restaurants were like this, I would eat at mostly vegan restaurants. These are the dishes we had.
Drinks – various Kombuchas
The Ginger and Lime Kombucha combines the benefits of ginger, known for its anti-inflammatory and digestive properties, with lemon, rich in vitamin C. Together, they promote digestive health and strengthen the immune system.
Appetizer
LIVING CEVICHE WITH KOMBUCHA “LECHE DE TIGRE” – Oyster mushrooms · Kombucha tiger’s milk with lemon, celery & ginger · Yellow chili · Red onion · Toasted corn · Baby corn · Fresh cilantro
Main Dishes
CEVICHE-STYLE GRILLED SUSHI OVER EMBERS – Charcoal-grilled oyster mushrooms · Smoked eggplant · Roasted vegetables · Ceviche-style mayo · Toasted sesame · Edible flowers Sushi rolls filled with nori, charcoal-grilled oyster mushrooms, smoked eggplant, and roasted vegetables. Topped with toasted sesame, edible flowers, and house-made ceviche-style mayo. Served over live aromatic embers for a smoky, immersive finish.
CHARRED SWEET POTATO & STROGANOFF – Charcoal-roasted sweet potato · Seasonal mushroom stroganoff · Fresh greens · Vegan parmesan Sweet potato roasted whole over live embers, skin charred and center tender. Opened at the table and served with a creamy seasonal mushroom stroganoff. Finished with fresh greens and vegan parmesan. Smoky, comforting, and full of character.
