Located in the Sacred Valley of Cusco, at 3,600 meters above sea level and next to the Inca archaeological site of Moray, MIL unites gastronomy, territory, and knowledge in a constant dialogue with the environment, the people who inhabit it, and its history.

Founded by Virgilio Martínez and Pía León, recognized for their focus on Peruvian biodiversity, along with Malena Martínez, director of Mater, it arises as a proposal that integrates cooking with scientific and cultural research of the Andean territory.

Our neighbors from the communities of Mullak’as-Misminay and K’acllaraccay share their ancestral wisdom regarding the rhythms of the earth and the growing seasons, while our interdisciplinary team contributes new applications and contemporary interpretations that are then translated into an experience of connection with the environment, before reaching the table.