Restaurant at Over 11,000 ft. Above Sea Level Opens Today

By
Nili L
-
Photo by Natalie Pedigo on Unsplash

A new restaurant opens in one of the wildest locations in the world: near the Inca ruin of Moray above Cuzco, Peru, and it’s called the Mil.

View this post on Instagram

One of my favorite countries – after Ireland, of course, is Peru. I traveled there a few years ago, and it completely solidified my love of travel. I traveled with Contiki and saw some incredible cities, hiked the Inca Trail (short version) and made some life long friends. Machu Picchu is an incredible place and if you ever get the chance – you should visit! Where's one place you would tell everyone to visit? • • • • • • • • • #peru #igersperu #ctperu #visitperu #limaperu #miraflores #cuzco #inca #machupicchu #incatrail #experienceperu #sudamerica #southamerica #americadosul #discoversouthamerica #travelsouthamerica #visitsouthamerica #followmefaraway #redhead #redheads #gingers #dametraveler #contiki #statravel #travelstoke #redhairdontcare #gingergirl #ruiva #sheisnotlost

A post shared by Nikki | The Traveling Ginger | (@thetravelingginger) on

Near the Inca Ruin

It’s a place where you can hike the Inca Trail (short version of the trail of course) and make several life-long friends. As of today, you can stop at the Mil after your hike to taste some of Peru’s ancestral cuisine and other food that local Peruvians grow at incredibly high altitudes, 11,000 ft above sea level.

The Mil

So what are some of the dishes you can expect to catch at the Mil? The delicious Peruvian Inca corn served with fish, farmed in nearby lakes on the mountains. Other dishes include alpaca served with quinoa and colorful root vegetables.

Muray

You can expect to dine at the Mil with approximately twenty other people or less per day, as the hike to Muray is even further than you think and the restaurant is relatively small.

http://www.instagram.com/p/BaKlaaSBOel/?tagged=incaruinmoray

The Mil is co-owned by Virgilio Martinez of Lima, a person who truly knows the restaurant business well, and knows how to create unique and new challenges for his culinary guests.