Arequipa’s gastronomy is known for its diverse use of local ingredients and its varied flavours and spices. CIRQA’s cuisine is inspired by the taste of Arequipenean countryside picanterias, captivating the essence of the region and all-time classics. CIRQA’s seasonal menu, curated by Maria Fé García, focuses on simplicity and truthfulness to the local terroir.
Her passion for cooking sparked when she was a little girl watching her grandma cook. After her daughter was born, she looked for a new professional challenge and she instantly knew gastronomy was her new future. She went on to study at the Cordon Bleu and experimented with different ingredients, destinations, and methods. For the past 12 years she has been the executive chef at Relais & Châteaux’s Titilaka and now CIRQA.
“My signature style is focusing on simplicity, but overflowing with flavour. Showcasing the authentic essence of the destination’s gastronomy. A kitchen’s success is only achieved when you combine new learnings with what is already known; you don’t replace ancient traditions just like that – you value and use them.”
Breakfast, lunch, and dinner can be served in the Salon & the Terraza.
The contemporary Salon combines a casual sitting area with a monastic dining room and a large fireplace. Its décor is complemented by long tables and carefully selected tableware that create its organic aesthetic and tranquil ambiance. The terraza offers an open-space dining area with soothing views and fire pits. Both are exclusively available for guests or walk-ins prior reservation.
The Parador’s new rooftop experience, El Techo de CIRQA, was inspired by old Picanterias. It's particular design resembles the structure of the first Arequipenean road-stops, where travellers from all around would gather to drink and eat traditional food before continuing on to their destinations.
Featuring a casual ambiance, El Techo de CIRQA offers stunning views of Arequipa’s volcanoes and the surrounding neighbourhoods - for sure the city’s ideal place to enjoy the sunset.