Lake Titicaca is the world’s highest lake, navigable for large vessels at 3,810 metres or 12,500 feet above sea level in the Andes Mountains between Peru and Bolivia. The lake is both mysterious and breathtakingly beautiful and its tranquillity and splendour is hard to beat if you are looking for natural and pure beauty.

Ignacio Masias owns and runs the Andean Experience that is a Peruvian luxury boutique hotel developer and operator with two hotel properties including the lodge Titilaka at the shores of Lake Titicaca. The lodge is on a private peninsula two hours drive from the Juliaca airport and 36 kilometres of small roads to the nearest city that is Puno. You are only surrounded by the lake’s natural wildlife and are truly feeling like you are in the middle of nowhere.

A lot is complicated at almost 4,000 metres above sea level, like breathing for instance, luckily there is a supply of additional oxygen at the property that is recommended after your dinner for a good night’s sleep. When it comes to the flavours of the food you have at high altitudes, the food tastes lesser so it is important to use spices correctly, the butter is almost rock hard due to the altitude and the home-made bread is difficult to bake to mention some examples, but whatever the challenge is it can be done, but the final result will never be perfect when you are in a location such as Lake Titicaca, however it is still impressive that it is even possible to make fine dining under such tough conditions.

The kitchen is managed by four chefs from the area who had cooking training in Lima and they endure challenges as altitude and location very well. The Peruvian spice ají is used nicely in the crushed dried pit-roasted potato croquettes, filled with Andean cheese and served with ají pepper sauce. The spinach and cheese stuffed chicken roll-up with pesto sauce served with mortar crushed yellow potato lacks some of the flavours you would have wished for. The favourites are the sopa de quinua that is an Andean soup and the risotto with ollucoa and lightly spiced with Andean mint. Both are delicious.

Ignacio Masias’ modern and stylish property in the middle of nowhere and almost on top of the world is a must for everyone who likes to experience the natural wonders we have on our planet and his restaurant is far beyond expectations with some really good fine dining offerings that is an impressive achievement under the circumstances.

Written by Andy