Menu
| TROUT CEVICHE | S/59 |
| Fresh trout cubes, glazed sweet potato, crispy trout, and chullpi corn. | |
| CARRETILLERO CEVICHE | S/66 |
| Catch of the day, crispy calamari, chullpi corn, rocoto tiger’s milk, and smoked corn. | |
| TROUT TIRADITO | S/49 |
| Thin trout slices, balsamic reduction, rocoto gel, and crispy rocoto. |
| MISTURA CAUSA | S/49 |
| Causa dough with three trout flowers, sweet potato gel, avocado, crispy trout, and house-made tiger’s milk emulsion. | |
| GRILLED OCTOPUS | S/60 |
| Octopus in curry sauce, served with olluco purée. | |
| ALPACA CARPACCIO WITH TONATO SAUCE | S/53 |
| Thin slices of ash-covered alpaca loin, fried capers, pickled shallot onion, cherry tomatoes, radish, and daily toasted bread. |
| LAMB RACK | S/79 |
| Grilled rack with chimichurri, served with native potatoes and sautéed vegetables. | |
| ALPACA TENDERLOIN | S/79 |
| Grilled alpaca in a four-pepper sauce, served with mashed plantain Mistura style. | |
| GRILLED BEEF TENDERLOIN | S/76 |
| In blueberry sauce, served with arracacha purée, mushroom béchamel, and blue cheese sauce. | |
| GRILLED CHICKEN BREAST | S/59 |
| In wild mushroom sauce, with rustic mashed potatoes and olives. | |
| GRILLED TROUT | S/59 |
| Regional trout with miso sauce, fluffy quinoa, and arugula. | |
| BEEF OR ALPACA LOMO SALTADO MISTURA STYLE | S/69 |
| With cherry tomatoes, shallot onion, soy sauce, native potatoes, and rice. |
| MAGRET DE CANARD | S/78 |
| Tender grilled duck magret with northern-style risotto. | |
| SEAFOOD RISOTTO | S/72 |
| Risotto with seafood and a touch of pisco. | |
| BRAISED LAMB SHANK | S/79 |
| Slow-cooked lamb with porcón mushroom risotto and chalaquita sauce. | |
| GROUPER IN MUÑA SAUCE | S/78 |
| Grilled grouper with oncucha texture. | |
| BEEF OR ALPACA BURGER | S/59 |
| With confit tomatoes, Andean cheese, crispy onion rings, and fries. | |
| OSSO BUCO WITH LIMA BEAN PURÉE | S/75 |
| Slow-cooked for 8 hours, served with creamy lima bean purée. | |
| CRISPY GUINEA PIG | S/79 |
| ½ crispy guinea pig served on a stew sauce mirror, accompanied by potato cake, carrots, and baby corn. |
| CHOCOLATE MARQUESA | S/42 |
| With smooth English mirror glaze. | |
| CHOCOLATE TRUFFLES | S/49 |
| Warm Mistura-style truffles. | |
| SEASONAL FRUIT ICE CREAM | S/32 |
| CEJA DE SELVA ROLLS | S/45 |
| Quince maqui and goat cheese mousse. | |
| SUBLIME NATURE | S/47 |
| Delicious dessert with a seed cookie, topped with seasonal fruit mousse, scented with local herbs, and decorated with tapioca. |
| MISTURA SALAD | S/43 |
| Romaine hearts and valley greens with goat cheese, confit tomatoes, and sacha tomato vinaigrette. |
| CAESAR SALAD WITH GRILLED CHICKEN | S/45 |
| Fresh lettuce mix, arugula, chicken, croutons, parmesan, pistachios, and capers. |
| FOREST CEVICHE | S/43 |
| Mushrooms and valley fungi in rocoto sauce with sacha tomato emulsion. | |
| THREE-COLORED ANDEAN GRAIN SALAD | S/39 |
| Quinoa salad with fresh garden leaves, baby corn, and confit cherry tomatoes. |
| ROASTED EGGPLANT | S/45 |
| Grilled eggplant with crispy bread, almond milk, mixed greens, and cherry tomatoes. |
| MISTURA THAI SOUP | S/47 |
| Soup with rice noodles, coconut milk, infused with lemongrass, ginger, and a touch of limo chili. |
| QUINOA CREAM SOUP | S/49 |
| Nutritious soup with grilled vegetables, popped quinoa, and quinoa crackers. |
| BLACK LINGUINEWITH PRAWNS | S/72 |
| Sautéed in coconut milk sauce, lemongrass, and ginger. | |
| FOUR PEPPER FETTUCCINE | S/59 |
| With tomatoes, capers, anchovies, basil, and fried garlic. |
| MISTURA PIZZA | S/65 |
| Alpaca muchame, tomato sauce, mozzarella, goat cheese, and elderberry jam. | |
| MACHU PICCHU PIZZA | S/59 |
| Tomato sauce, mozzarella, confit tomatoes, prosciutto, and mushrooms. | |
| VEGETARIAN PIZZA | S/49 |
| Tomato sauce, mozzarella, bell pepper, mushrooms, zucchini, and arugula. |