Hierba Buena Restaurante

A bit outside main town square, this restaurant is a real hidden treasure that serves peruvian food. I was staying at a hotel near by and went to this restaurant almost every night - introduced to me by a fellow Italian lodger in the hotel. The trout and chicken soup are absolutely delicious. Everything is made from scratch which means a wait time of 30 minutes to 1 hour for the soup. But it is worth it. The tea infusions are worth trying. The staff are very friendly and helpful. I was well fed after my day hikes.

Expensive restaurant with terrible service. We ordered two juices. The orange juice came diluted with water and lots of sugar. The passion fruit juice tasted like spoiled fruit. We ordered trout. The trout was raw on the inside. We sat for 10 minutes with the food in front of us waiting for cutlery. It was the worst restaurant we went to during a month-long vacation in Peru.

Yeah… they kind of never have what you wanna order. And then they offer you the options which are 4 times more expensive. Well I gave them 3 times a chance. Enough is enough

Probably the best Peruvian food I had so far. The people working there are really nice and welcoming.

I would recommend this place to everyone who’s going to visit Huaraz. Beautiful place with delicious food and the best service. Also you should try the Pisco Sour 😄

Service was mediocre and very few option from the menu available

It was okay The chicken Was not nice

Hierba Buena es un restaurante de comidas típicas. El ambiente es agradable, aunque en algunos aspectos se siente fuera de lugar. El trato es aceptable y pude degustar tres platos: 1. La Patasca estuvo en un punto medio entre lo extraordinario y lo común. 2. El chicharrón fue el segundo plato y estaba bastante bueno; la carne era sabrosa. Sin embargo, la salsa criolla que acompañaba el plato parecía haber sido preparada con prisa, aunque el camote frito estaba en su punto. 3. El plato de fondo, la Pachamanca a la piedra, me dejó mucho que desear. No estuvo hecho completamente a la piedra como esperaba. Si bien el sabor de la papa y el camote indicaban que fueron cocidos bajo piedra, el resto del plato no lo estaba. Esto se evidenció en la textura, ya que la carne no estaba seca como es característico, sino jugosa, lo que revelaba que fue cocida en una olla. A pesar de esto, su sabor era aceptable y el jamón estaba exquisito.