Travel Reference
In-Depth Information
( 36-2141;
www.hotelcasablancaperu.com
;
Calle 2 de Mayo 446; s/d/tr incl breakfast
S100/140/180; )
This dignified old structure on the Plaza de Armas exudes plenty of
character, most notably with its trippy stained-glass hovering lobby. Quarters range from
poky to good-sized and come with cable TV, renovated bathrooms and minifridge. They
keep it oddly dark, though, so try to snag a room between 205 and 213, which surround an
open-air rooftop that receives sunlight.
Casa Mirita $
( 36-9361;
www.casa-mirita.blogspot.com
;
Cáceres 1337; s without bathroom S15, r
S25; )
This dead simple homestay is a S2
mototaxi
ride to a residential neighborhood
southeast of the center. It's an interesting choice for long-stayers or those looking to be
completely off the gringo grid. Two sisters, Mirita, the cook, and Vicki, a tourism official,
run the show. Rooms are rustic and there's a kitchen for use, or meals cost S5. There is an
experience to be had here, but it's a hike into an area to which few (if any!) gringos go.
HOMESTAY
Hostal Jusovi $
( 36-2920; hostaljosuvicajamarca@hotmail.com; Amazonas 637; s/d/tr S40/50/60;
)
Boasting modest rooms that are kept perfectly clean, Jusovi is a decent budget option.
Some rooms have cable TV and the rooftop terrace with views of the cathedral spire is a
welcome addition. Wi-fi in lobby only.
HOTEL
Eating
Magredana $$
(Sara Macdougal 140-144; mains S29-40; closed Mon, Sun dinner)
The
most creative menu in the Peruvian Andes comes courtesy of an Irish chef who has
cooked in 11 countries, not to mention toured the world with Van Morrison for nearly a
decade. The menu reflects this itinerary, with influences from India, Spain, Thailand and
his native Ireland creeping into the eclectic range of sophisticated choices. The house
chicken - stuffed with pork, pistachios and herbs, rolled in bacon and finished with a red
wine and tarragon sauce - is a doozy. The ambience is a bit haphazard, but the food im-
mediately erases those quirks on arrival. Shaun, the chef, has a three-year plan, so get
there before 2014.
FUSION
