Creperie Patrick

The alpaca loin was absolutely spectacular—the sauce, which I believe is made of golden berries, was the perfect sweet compliment to the meat. I’ve had alpaca before, but I did not know it can taste this good!

This place is actually really good. The crepes are good, I've had the one with aji de gallina, mushrooms and cheese and it was amazing. I've also tried the alpaca with aguaymanto but that wasn't my favorite I think it was missing a little bit of something spicy to balance the sweetness. The service is also good. I would recommend this place if you're in Huaraz. They have a lot of options for crepes.

I see why this place has so many good reviews. The food was excellent. Good wine list. Onion soup was to die for. Crepes were perfect. Cozy restaurant, nice and warm. We were sad because we returned from our trek on a Sunday; they were closed and we wanted to go back. Wish we had taken pictures but we ate everything before we thought of it.

A food dream!! Design your own crepes or select one that is recommended. A fantastic option especially if you want to try something outside of typical Peruvian food.

We ate one trucha with nuts and a Crêpe with ham and cheese. The taste was ok but a bit too expensive for what it was. For dessert we ate the chocolate fondue. And just for this dessert I would come again. It was excellent, tasty fruits, good chocolate and good quantity, just perfect. Definitely worth it for the price.

Crepes were delicious! We had salty and sweet Crepes and both were really enjoyable. The service is really friendly and nice (except the cashier woman, she always looks a bit angry)

Nice place, good music, the Best crepes i'm huaraz 😋 and hot wine... I Will come back for my free pisco sour

The place is nice, the waitress was kind and the owner is really gentle and don't hesitate to talk about the ingredients used and from where it comes. (Cheese imported from Switzerland for the "Fondue", i recommend it, even the bread was surprisingly good ! ) As a french guy from Brittany, i had to try the "crêpes". Obviously i talked with Patrick, it's too expensive and hard to import the brown flour for salted crêpes. But he's doing great ones with white flour, the paste was tasty and cooked well. The price of course is a bit, more expensive, than a traditional restaurant in Perú, but the quality is real and you'll find every great french meal here.