Fine dining at 3'660 m



Following a first culinary journey with one acclaimed restaurant in La Paz, Kachi Lodge continues its exploration of Bolivian gastronomy by entrusting the reins of its restaurant to Proyecto Nativa, Sucre’s must-taste restaurant. At its head, Juan Pablo Gumiel brilliantly blends local flavors and international influences, selecting the best organic products, grown locally. But above all, through original dishes and creative recipes, Juan Pablo speaks with passion about the cuisine of his childhood, the one that led him to become one of the rising stars of the Bolivian food scene.


Connected to the lounge dome, a smaller dome welcomes a state of the art kitchen where resident chefs work daily.


Inspiring daily cooked meals served in unique ceramic dishes craft a unique gastronomic journey through Bolivia’s rich biodiversity: the experience is made complete with local wines and a herbal tea station.

Sample Menu




Crema de yuca, con toques de charquecan y hierbas frescas.

                                               

Paiche a la brasa en salsa de hierbas frescas nativas y alcaparras, acompañado de un rissotto con urucu, y ensalada de mix de hojas verdes y verduras frescas.

   

Mousse de eucalipto con chocolate blanco, base de almendras, salsa de café, cerazas y ganache de chocolate amargo.        


Inspiring daily cooked meals served in unique ceramic dishes craft a unique gastronomic journey through Bolivia’s rich biodiversity: the experience is made complete with local wines from Tarija region and a herbal tea station.


During your day excursion, mouth-watering lunches will be prepared just for you facing the most incredible landscapes of the Salar.