While exploring Cusco's historic streets, a city rich with cultural and gastronomic diversity, I encountered a restaurant that reshaped my appreciation for food. While I am not a vegetarian, my dining experience at Green Point, nestled in the heart of this vibrant city, opened my eyes to the exquisite possibilities of plant-based cuisine. I found Green Point to be a standout. This place is not just a restaurant; it's a revelation that has inspired me to delve deeper into vegetarian and vegan cuisine. In this review, I share what I ate and why Green Point became my favorite meal in Cusco. In this place, even a non-vegetarian like myself could revel in the authentic tastes of the Andes through a plant-based lens.
Green Point Vegan Restaurant: A Global Plant-Based Oasis in Cusco
Tucked away in Cusco's charming neighborhood, Green Point Vegan Restaurant is a sanctuary for those who savor flavors from around the world while committing to a plant-based diet. With prices beginning at a modest 25 Sol ($6.55 USD), it offers an unparalleled dining experience that challenges and delights the palate in equal measure.
The restaurant sits in the garden patio of a colonial house, with plants and soft heating that make it comfortable year-round.
The menu showcases the versatility of vegetarian cooking. It extends an invitation to a culinary adventure that pays homage to traditional tastes and modern gastronomy. It's not just a meal; it's a celebration of sustainable eating presented with flair and creativity.
During my time in Cusco, I savored several of their dishes. Below are the top two dishes that made me return to the restaurant during my month-long stay:
Seafood Style Rice with Mushroom Ceviche
This dish is a creative reinterpretation of the traditional 'Arroz con Mariscos,' it exceeded all my expectations. At its heart, this dish celebrates Peruvian flavors, artfully blended with innovative touches.
The base of the dish, the seafood-style rice, was cooked to perfection, each grain infused with the rich, umami flavors of seaweed stock and their house Pale Ale craft beer. The combination was unexpected and delicious, with the beer adding subtle depth. The rice was adorned with vibrant carrots, peas, and red peppers, adding a splash of color, a gentle sweetness, and a crisp texture that complemented the softer rice.
The star of the show, however, was the oyster mushroom ceviche. Offering a vegetarian take on the classic ceviche was a stroke of genius. The mushrooms were tender yet firm, absorbing the zesty and spicy flavors of the Peruvian chilies and seasonings. The acidity and spice of the ceviche provided a perfect counterbalance to the richness of the rice.
Accompanying this were rich cubes of avocado, which brought a creamy, buttery texture that melted in my mouth. This was a brilliant addition, as it helped to mellow out the spice and acidity of the ceviche.
In summary, the Seafood Style Rice with Mushroom Ceviche is a dish that pays homage to its Peruvian roots while boldly experimenting with flavors and textures. It's a testament to the chef's creativity and skill and a must-try for anyone who appreciates fine, innovative cuisine.
Tacu Tacu
Tacu Tacu is a dish that masterfully blends traditional elements with a flair of culinary innovation. The star of the plate was the Tacu Tacu itself, a Peruvian staple where beans and rice are artfully flambéed, creating a delightful interplay of smoky and comforting flavors. This simple yet elegant base was transformed into a gourmet experience, showcasing the chef's skill in elevating traditional fare.
On top of the Tacu Tacu was fried banana, contrasting the savory beans and rice with a sweet and caramel-like contrast. The addition of the banana introduced a delightful textural contrast with its crispy exterior and soft, warm interior.
The dish was further enhanced by including oyster mushrooms, which added a rich and earthy dimension. Their meaty texture was a perfect complement to the softness of the beans and rice. Vegetable skewers added a splash of color and freshness to the meal. Skillfully grilled, the skewers featured a medley of red peppers, onions, tomatoes, broccoli, zucchini, and shiitake mushrooms, each adding its unique flavor and perfectly cooked to retain their natural crispness and taste.
The grilled corn stood out, its sweet kernels offering a comforting and familiar taste. At the same time, the chimichurri sauce added a zesty, herbaceous lift that brightened the entire dish. The use of Andean herbs tied the dish back to its roots, adding a layer of authenticity and depth.
A Plant-Based Family Welcome
At Green Point, my dining experience was a delightful journey through Peruvian flavors reimagined with a compassionate, plant-based approach. Each dish, crafted under the expert guidance of executive chef Fabricio Durand, was a testament to the restaurant's commitment to cruelty-free, ethical cuisine. The rich and authentic flavors showcased the best Peruvian culinary traditions without compromising taste or quality.
As a diner, I felt welcomed into the Green Point family, with attentive service that made the meal a culinary delight and heartwarming experience. The passion and dedication of the staff were evident in every aspect, from the creatively presented dishes to the warm, inviting atmosphere. Dining at Green Point in Cusco was more than just a meal; it celebrated plant-based goodness, hope, and the joys of healthy, delicious food.
My Culinary Experience
My culinary experience at Green Point was nothing short of a revelation, fundamentally shifting my perspective on plant-based meals. As someone who didn't primarily follow a vegetarian diet, I had certain reservations about how satisfying and flavorful plant-based cuisine could be. However, Green Point completely dismantled those preconceptions.
The dishes at Green Point were not just healthy. They were layered and varied, showing the richness possible in plant-based cooking. Each bite was a delightful surprise, challenging the stereotype that vegetarian food lacks the depth and heartiness of meat-based dishes. Using fresh, high-quality ingredients, traditional Peruvian cooking techniques and a touch of modern culinary innovation resulted in both nutritious and extraordinarily tasty meals.
The textures and flavors I experienced were complex and satisfying. From the aromatic spices that elevated simple vegetables to gourmet fare, to the innovative use of ingredients like nuts and grains to add richness and body, every meal element was thoughtfully composed. This experience at Green Point showed me that plant-based cuisine can be just as indulgent and enjoyable as any meat-based dish, if not more so.
Green Point has expanded my culinary horizons and inspired me to explore plant-based cooking in my own kitchen. Realizing that healthy eating can be incredibly delicious and satisfying has opened up a new world of culinary possibilities for me.