Morena

Chef Alejandro Saravia has made it his mission to raise the profile of his native Peruvian fare - the haute cuisine of Latin America in more ways than one. With the help of co-owner and architect Sumedh Kataria, he's created a smart, modern diner with hanging glass orbs and striated wood panelling - and not a macrame alpaca or Andean panpipe to be seen or heard. Saravia brings the same contemporary edge to the menu, making a hero of traditional ingredients and techniques. A tart snapper ceviche (the country's most lauded food export) is balanced by caramelised sweet potato orbs, while toasted quinoa and mushrooms bring texture to a silken corn and goat's cheese custard. More rustic choices include kofte-style alpaca skewers and a plump spice-roasted chook, each served with a hit of tangy chimichurri. Combined with casual but charming service, this Inca trail is a very easy one to travel.