Kampu — Restaurant in Urubamba

Absolutely incredible experience. The food and service is top notch. I have spent many months in Urubamba and have visited most of the restaurants in town, and I would rank this one easily as one of the very best. Eduardo is the head chef and is very kind and personable, he makes you feel welcome from the moment you walk in the door. The service is great, Eduardo takes your order personally and is very willing to answer any questions you may have or to tweak and customize the dish to your liking. I had a Tikka masala curry and it was phenomenal. Delicious flavor, great texture, and perfect amount of spice. Just enough spice to add robust flavor without being overpowering.

All in all, I will definitely be returning. This is one of the best places in Urubamba. You will not regret visiting. 5 Stars!!! ⭐⭐⭐⭐⭐

⚠️One important thing to note⚠️: It is best to make a reservation at this restaurant before you arrive. Eduardo is a one man show and cooks all the dishes by himself alone, so he tries to make sure there is not a very high volume of people in the restaurant at one time. I arrived alone and so he was willing to seat me and serve me, however he told me that if I had arrived in a party of 5 or 6 he would not have been able to accommodate me at the time and would've had to (regretfully) turn me away. However this was not the case and I was able to be seated seeing that I was only a single person. I think that if you were to arrive as a small group of 2 or 3 you might be okay depending on the day, but it is definitely the best to make a reservation. You can find Eduardo's WhatsApp number in one of the pictures I posted...

The owner had a very bad day and let it out on us clients. He doesnt care about his clients at all. Shouts loudly around, fights with people that come to ask him to pay back debts and doesn't accept any critics. He's known in town for his psycological up and downs but yesterday it was definitely too much! The curries were good, but all 4 plates where brought at different times. The last plate arrived when everyone else was finish. The rice of the curries where not enough boiled.. we asked nicely to get them changed . After 5min they brought us one instead of three plates of rice back, it was exactly the same rice warmed up. We asked again to change it or at least please to taste themselves (you had yet to bite through the ricecorns). They brought again a rice, the same, so we asked to bring us at least Nan to be able to eat it with the very spicy curry. They brought a very little piece and wanted us to pay for extra Nan. The owner started to shout and tell that he cooks the rice since many years exactly the same way and that's good. And then after that he will not cook new rice for guests if it's not good because takes time and that if we don't like it we don't have to go to his place. Definitely not the way to threat clients, specially with such high prices for entrances (starting at PEN 25) and main courses (starting at PEN 38), small beer PEN 7. We were there with local friends that had been there many times, they had heard about this guy's issues but went there cause of the foodtaste. They never had seen him this way, it's definitely the last time for all of us and the people we...

We found out about Kampu because the chef owner Eduardo cooked our pachamanca for our wedding. As soon as I heard Thai, Indian, and Peruvian fusion I knew I had to have it.

The owner is exactly the kind of person this world needs more of and the visit is worth it just to meet him and his crew. Our drinks were delicious, I had the freshest pisco sour and my wife had a very refreshing maracuya sour. For an appetizer we had something like a cheese ravioli turned wonton which was a great start.

For our mains we decided to try a shrimp special which had a Creole, Peruvian and Thai influence. This was actually very light despite looking heavy with mashed potatoes and had a nice Thai, crisp flavor. I had the Penang Curry at a spice level of 4 and it was perfection. I often don't eat Thai because it can frequently be overly rich with coconut milk and even sugar, but this was perfect. Very deep flavor, rich enough, initially seemed very spicy but actually has the perfect balance. The fresh vegetables really shine, and the difference is amazing. Back home I may never enjoy Thai again.

Lastly, dessert was a less traditional cheese cake. It is nicely balanced with a good amount of sweet, nicely tart and a wonderful firm texture. On top lay a bed of candied lime skins which might sound offputting but made this dish balanced perfectly. Very refreshing way to end the night.

Unfortunately I had been sick all day but the food sat easily in my stomach and I think helped me sleep.

Definitely worth a stop, tell Eduardo Nick and Ashley...