Come to Patarashca for an Amazonian culinary awakening. Outstanding regional cuisine is on tap at this woody open-sided restaurant replete with pre-Columbian iconography. Don’t miss the salad of chonta, thin strips of local hearts of palm, with avocados; or the namesake patarashcas, fish served in a warm bath of tomatoes, peppers, onions, garlic and cilantro wrapped in a bijao leaf.
Then there's the juanes (here, balls of rice, meat, egg and olives boiled in a bijao leaf), the tacu tacu (fried rice and beans topped with plantain and an egg or meat), and the succulent river fish such as doncella. Bring a big appetite and dig into the exotic tastes.