During my stay at the Tambo del Inka resort in Urubamba, I had breakfast at the Hawa Restaurant every morning and lunch one time at the Kiri bar. This review follows up on my previous post of the property and the room.
Breakfast at Hawa Restaurant
Breakfast was served in the hotel’s restaurant which is located one floor below the lobby. However it could be accessed from the lobby via the staircase across from the reception desk.
Starting with the continental spread, there was the usual ham and cheese selections that did not differ much from its sister property in Palacio del Inka.
Salmon and bagels with condiments like tomatoes, onions, cream cheese and lime was available next to it.
For breads, there was a variety of Danishes and pastries on wooden tray while there was a large basket of croissants which I typically enjoy for breakfast.
Packaged yogurts and cereals from the cylindrical dispensers were also available in the buffet. Cereal selection includes cornflakes and local quinoa. It seems like there is plenty of quinoa in breakfast buffets in Peru.
There was a local dishes section in the buffet starting with local bread that one can usually find in the markets.
Next to the bread was 3 claypots with one containing chicken soup with a small bowl holding the red pepper dressing at the bottom.
The other 2 claypots holds vegetable dishes, one of which was local Andean potatoes with fresh onions placed beneath the pot and the last pot containing steamed corn that was the large local variety.
On the main buffet section, there was hot dishes like pre-made omelets with a choice of ham and cheese or vegetarian. Scrambled eggs was available in standard or just egg white.
Two kinds of sausages were available as well thus the options were nice to have even though they did not have a menu to order from like the Palacio del Inka. Bacon in the buffet was served alongside grilled vegetables which is nice for a more balanced diet.
There was congee in the buffet as well with a variety of condiments on the side of the pot.
Sweet options in the buffet includes a variety of crepes and pancakes. There was standard pancakes and french toast, with a separate casserole containing crepes and quinoa pancakes.
Next to the hot dishes was a salad bar with honey. Guests could also find a gluten-free corner with several oat bars and quinoa or seed bread.
At the end of the buffet section there was a more wholesome selection of local natural yogurt with dried fruits for the health conscious diner.
While coffee is served by the server, guests could brew their own tea and choose from a wide selections of tea types. There was local varieties consisting of star anise, lemongrass and other local herbs.
What made the tea section special was guests could add flavoured sugar cubes like orange, cinnamon and rose to enhance the tea.
A variety of fruits was available on the buffet, including fresh tropical selections like passion fruit. There was freshly cut watermelon, honeydew and pineapple, which is the most common in breakfast buffet.
Orange, papaya and pineapple juice was served from the dispensers while at the end of the buffet area there are 2 types of mixed juices – a red juice consisting of carrot, orange and beetroot and a green juice consisting of apple, cucumber, ginger, spinach and lime.
Lunch at Kiri Bar
While waiting for our room to be ready on the day of arrival, we had lunch at the hotel’s Kiri Bar located off the lobby. Guests could choose from an indoor seating or at the terrace overlooking the greenery outside. There was virtually no other guests dining in the hotel in the afternoon as most will be out on excursions.
For drinks I ordered a passion fruit drink while my wife had an iced tea. They were served with breadsticks, olives and mixed nuts as the snack.
My wife ordered quesadillas for her lunch while I had the crispy pork belly sandwich. The pork belly was served more like a burger and had a fried sweet potato chips on the sides. However the pork belly was nowhere crispy as stated in the menu even though it was tasty enough.
Portions served were large for both of us and while I finished most of the pork belly, I did not finish the sandwich as the bread was not very nice. My wife did not finish her quesadilla at all since she is a light eater. But I do have to note the quality of the food was mediocre at best and it is probably better to have meals at the town centre which is about a 10-15 minute walk away from the hotel.
The lacklustre lunch we had meant we made sure to have dinners in other restaurants in town. The lunch costs us around 100 Peruvian Soles (~$30) which is relatively affordable for a luxury resort but expensive in the local setting. For the breakfast, I preferred the one in the sister property at Palacio del Inka in Cusco for the ability to order items from the menu. Furthermore the restaurant setting at Palacio del Inka was definitely better.