Cuchara de Palo, the Wooden Spoon, creates a unique ambience for our guests to enjoy delicious food, wine, craft beer and specialty Pisco cocktails in a relaxed atmosphere that honors Andean aesthetic with artistic flair.

We are located inside the charming Pisac Inn on the historic plaza of the small Andean town of Pisac, Peru in the Sacred Valley of the Incas just 45 minutes from Cusco.

Cuchara de Palo is part of the company Kawsaypaq E.I.R.L. We are committed to sustainability, with environmental and social responsibility practices connected to the heart of Andean culture.

We are open daily from 7 am – 9 pm (last order 8:30pm) for Breakfast, Lunch and Dinner.
Happy Hour is from 5 pm – 7pm daily


Reservations are highly recommended.

To reserve call +51 957168990 – +51 956292201 ,email: reservations@cucharadepalorestaurant.com or WhatsApp: +51 957168990 – +51 956292201

Walk-ins are also welcome and accommodated to the best of our ability.
We accept M/C, Visa, soles and dollars.


Peru’s ancient agrarian tradition resulted in an abundant diversity of products, with a myriad of flavors, colors and aromas that have won special recognition for Peruvian Culinary Art as one of the most exquisite and sophisticated of the planet.

Cuchara de Palo celebrates this wealth of Peruvian Cuisine, specializing in traditional dishes and Novo Andean recipes created by our chef for your enjoyment. Our cuisine is inspired by the beautiful array of native Andean produce, and is a celebration of this ancient agrarian tradition. We are dedicated to organic, locally sourced, and fresh ingredients. Made from scratch, we collaborate with our providers directly, and honor the Slow Food movement.

We believe that through food one can experience the culture.

From an ideal location on the historic plaza of Pisac we invite you to enjoy our intimate fireside dining area, our enchanting interior patio full of local plants and flowers, our lively sidewalk café, or upstairs balcony with overlooking the historic plaza and the famous Pisac Market.



Victor Condori Canchillo, is a young chef of Aymara highland origin. Like his Tiahuanacan ancestors he offers an aged taste to the palate. His food maintains memories of his grandmother cooking humintas (fresh corn tamales) with hot stones, this non-ending vein of good taste, simple and elegant form of cooking the ancestral delicacies of a cuisine that renews and recreates itself permanently. Victor is a typical Andean that continues celebrating this marvelous process of our living culture and in this way invites us to travel through a timeless world where good flavors and aromas lead us through 5,000 years of Andean culinary art.

Our trained and experienced staff is local, and offers personalized service with warm attention.