The story
Perched at 3,600 meters in the Peruvian Andes, MIL is a fine dining restaurant that draws its tasting menu from ingredients grown at different elevations of the Sacred Valley. The experience goes beyond the plate, weaving in cultural immersions with local indigenous communities, making the food feel deeply rooted in the land and its traditions. Reviewer Michael Ligier describes it as an “unforgettable, meditative experience.”
Dishes such as Chuño Moraya, Cordero Curado con Cushuro y Crema de Choya, and Alpaca con Quinuas highlight the region’s biodiversity. The quiet, intimate, and scenic setting reinforces MIL’s mission to showcase Peru’s high‑altitude bounty with both reverence and restraint.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Reviewers rave about the "Coya y muna" as a standout dish, with the overall vibe being one of warm, elevated comfort that feels both intimate and refined.
“This dish features coya, which we've also seen in Lima at P. Leon's restaurant Muna, along with some of those tubers from earlier.”
What creators say
1 creator has covered MIL. Most active: Michael Ligier
MIL is a fine dining restaurant at 3,600m in the Peruvian Andes, offering a tasting menu that showcases ingredients from different elevations in the Sacred Valley. The experience includes cultural immersions with indigenous communities, and the food is deeply connected to the land and traditions. It's an unforgettable, meditative experience.
Dishes mentioned
Chuño Moraya
This dish features chuño moraya, which looks like a stone. They use only the starch to make it. You eat it with a green sauce called ukuta, which has three tomatoes, a bread made with coca leaf, and oka, a tuber. It's amazing how connected all this is. They have two different preparations of preserved potatoes. This one is so acidic and citric, just so tasty. It's delicious.
Cordero Curado con Cushuro y Crema de Choya
We have a cured lamb dish with cushuro, which looks like little boba balls, a collection of greens from the surroundings, and a cream made from choya.
Alpaca con Quinuas
We're serving alpaca. It's common in Peru to serve alpaca in the Andes, but this is a unique preparation using a big diversity of quinoas. The texture is really nice and soft, beautiful. The sauce is a little bit sweet but also quite umami, a really nice balance.
Maíz Diversidad
We have a corn diversity plate. There's a cream made of corn, a hura butter, a cheese with a corn cover, and different crisps made from various corn varieties. You start with the cheese, then take the crisps and combine them with the hura butter, and finish with the cream.
Wato de Papas con Ukuta
Here we have ukuta sauce and wato, an underground cooking method. The potatoes are cooked in the same soil where they were harvested. Ingredients include mashas, okas, purple potatoes, and white potatoes. The condiment is a little spicy, but the potatoes have a creamy texture and are slightly sweet. The smoke flavor gently permeates everything. Such a unique way of cooking.
