A tenacious tree that thrives at extreme altitudes, high in the Andes where the air is thin and the sun unforgiving, the Kjolle (Buddleja Coriacea) grows vivid orange flowers, used to make infusions and to dye textiles in exuberant shades of mandarine.
Pía León’s cuisine is imbued with color, reflecting the kaleidoscopic nature of the indigenous ingredients she culls from Peru’s diverse regions; from the Pacific Ocean and the Amazonian forests, to the mountains, valleys and lakes of the Andes.
Pía and her team propose a culinary experience as multifaceted as the nature and culture of this country.

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