Pachamama
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Peru, a long way
from home

Pachamama started with a simple problem. The food we grew up eating was not being cooked here, and the ingredients that make it taste like itself were not on any shelf between Estepona and Marbella. So we brought them over.

A Pachamama chef tossing toasted cancha in a pan beneath the carved mask on the dining room wall

Cooked the way it is cooked at home

Ají amarillo, cancha, choclo, purple maize. Some travels from Peru, some we find nearby. The recipes are the same either way.

Two open hands holding purple maize in one palm and white choclo in the other

Our wonderful staff

  • A member of the Pachamama team in front of the carved mask wall
  • A Pachamama chef holding his knife in the dining room
  • A Pachamama chef checking avocados before service
  • A member of the Pachamama team standing by the restaurant sign
The Pachamama team together in the dining room, wearing Peruvian sashes
A handmade woollen banner spelling Pachamama, hung in the greenery outside the restaurant

Come and eat

We are on the N-340 between Estepona and Marbella, with parking outside. Open every day.

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