The Table· 6 min read·25 May 2026
Where to Eat in Colca Canyon: The Complete List
From Belmond Las Casitas to the Chivay picantería — five addresses covering a valley with no restaurant scene of its own.
By Kada Travel Editorial
Colca Canyon has no standalone restaurant scene —there is no valley equivalent of Zig Zag or La Nueva Palomino. The reason is geographic: the canyon villages (Chivay, Yanque, Coporaque, Cabanaconde) are small and agricultural, and the relevant table is almost always inside the area's lodges. This is the complete list of the five addresses that matter.
Belmond Las Casitas del Colca
In Yanque, the valley's most refined restaurant: produce from its own organic garden (quinoa, fava beans, herbs, edible flowers), local fish-farm trout, alpaca from area breeders, served with a view of the terraced valley. Menu changes with harvest. Access mainly for guests. USD 55-90 per person with pairing.
Colca Lodge & Spa
Also in Yanque, combines a restaurant with its own hot springs over the Colca River. Simpler cooking than Las Casitas —trout, alpaca, Andean soups, quinoa— but the setting compensates: dining with a view of lit pre-Inca terraces and steaming thermal pools. Allows non-guests to use the hot springs with a dinner reservation. USD 30-50 per person.
Kuntur Wassi
In Cabanaconde, next to the Cruz del Cóndor viewpoint, relaxed-atmosphere restaurant with local produce: quinoa-stuffed trout, grilled alpaca with ají-chocolate sauce. The lunch or dinner option for those staying at the canyon's western end, closer to the condor viewpoint. USD 20-35 per person.
La Casa de Mamayacchi
In Coporaque, the valley's oldest village, this lodge-hacienda serves an international-and-typical buffet with valley view from the dining room. Rustic-elegant atmosphere, built with local materials. Recommended for lunch on the route toward Cruz del Cóndor. USD 20-30 per person.
Picanterías of Chivay and Yanque
Outside the lodges, the villages of Chivay and Yanque have simple market picanterías serving the valley's everyday cooking: adobo arequipeño, fried cuy, chicharrón, and above all local fish-farm trout, fried, grilled or in escabeche. No reservation or formal menu —you ask on arrival what's available. USD 5-12 per dish.
In Colca the garden and the fish farm replace the Surquillo market. The distance between the plate and the product's origin is, here, shorter than in any Peruvian city.
Kada Travel
What matters beyond price
At Las Casitas and Colca Lodge, always coordinate with the base hotel in advance —capacity is limited and non-guest access depends on occupancy. Chivay sits at 3,635 metres, higher than Cusco: we recommend avoiding very heavy meals the first night while the body acclimatises. Lodges serve dinner between 19:00 and 21:30; village picanterías close early (19:00-20:00).
How to combine it
The usual formula: afternoon arrival from Arequipa (three to four hours by road), dinner at the base lodge the first night, early departure to the Cruz del Cóndor viewpoint, lunch at Kuntur Wassi or La Casa de Mamayacchi depending on route, and a picantería stop in Chivay or Yanque before continuing to Titicaca or back to Arequipa. One to two valley nights are enough.
Written by Kada Travel Editorial
Frequently Asked
In some cases yes, coordinated in advance, subject to availability. Not always guaranteed.
Local fish farm —Colca has several trout farms supplying the valley's lodges and picanterías.
Kuntur Wassi, in Cabanaconde, is the option closest to the condor viewpoint.
One to two. Enough for the condor viewpoint, the hot springs and one lodge dinner.
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