Virgilio Martínez, whose Lima restaurant Central was ranked sixth in the World's 50 Best Restaurants 2019, designed the menu served here. It draws on Andean ingredients, from the everyday to the harder to source, prepared in ways that stay rooted in regional cooking traditions rather than reinventing them for their own sake. The overhaul extends beyond the restaurant into the food served on explorations out of the lodge, so meals eaten after a day's walk or cycle follow the same approach as those at the table. The result is food shaped by the Sacred Valley itself, not an imported style laid over it.