Proyecto Nativa

A restaurant in Sucre built around Bolivia's indigenous ingredients, with a particular fondness for the ones you've never heard of. The kitchen forages deep into native flora, pairing smoked pea cream with lullucha, a freshwater bacteria, or working in bark from the Bolivian Huacapurana tree. The concept sounds like a manifesto, but the cooking keeps up its end of the bargain. Both a la carte and tasting menus are available.