During Bolivia’s colonial period, the Terradentro Illampu was a gathering place for merchants to barter and sell products. Merchants would come from all over the country to meet on a great central patio where they would exchange products, share meals and rest in the heat of the day.

For 25 years we have channeled that sense of a shared, special space create a warm environment for friends and family to gather over a meal and conversation.

Located in the colonial Hotel Rosario La Paz, the Terradentro Illampu Restaurant offers an opportunity for travelers, guests and locals to gather, enjoy excellent Bolivian cuisine and sip Bolivian wine, all at a reasonable price.

In the evening, escape the bustle of the city in the candlelit dining room of the Terradentro Illampu. Our professional, multilingual servers are committed to providing our guests a special experience while our kitchen produces some of the most innovative Bolivian and international cuisine in La Paz.

Our dinner menu offers a fusion of international cuisine and traditional Bolivian dishes that include our almond-crusted trout, fresh from Lake Titicaca, or grilled llama served with a creamy mushroom sauce and fresh vegetables.


Breakfast: 07:00 to 09:30
Dinner: 18:00 to 21:00

Bolivian Wines

At 1,700 meters above sea level, Bolivian vineyards are among the highest in the world. The high altitude and extreme sun exposure of our vineyards accelerate the grapes’ aging process, but packs them with antioxidants. The result? Sweeter, healthier grapes and distinct, rich, aromatic wines.

Although commercial wine production in Bolivia is a young industry, small vineyards have been producing wine in the region for hundreds of years. Catholic missionaries have cultivated grapes for communion wine since their arrival in the 16th century. In Tarija, Bolivia’s most productive wine region, grapes were stamped in monasteries and pressed by hand until the 1970s. Today, Bolivia’s finest vineyards produce world-class wines for sale domestically and abroad. Bolivia produces excellent Cabernet Sauvignon, Merlot, Syrah, Sauvignon Blanc, and Chardonnay. Our national grape is Muscat, which goes into Singani, a local brandy.

At the Rosario family of restaurants, we are proud to offer Bolivia’s finest varieties and vintages.

Terradentro Illampu, Bolivian wines

Local Ingredients

At the Rosario family of restaurants, we value the Bolivian culinary tradition and make an effort to introduce national favorites to an international audience. We are proud that the diversity of Bolivia’s culture and landscape is reflected in our menu.

Here we have a list of some of the quintessentially Bolivian ingredients you will find on our menu. Please note that when possible, we source our ingredients locally.


The specialty of the altiplano, the llama is an iconic sight in Bolivia. We have the most llamas of any country in the world, mostly on small family farms in the Andean foothills. Llama can be eaten fresh or dried as jerky or charque.  The meat can be marinated and grilled or served up in a stew with potatoes. However it is prepared, llama is a hearty, protein-rich meal ideal for a cold night on the altiplano.


Pronounced keen- wah, this grain is packed with protein and fiber. An important cash crop on the inhospitableBolivian highlands, quinoa can be baked into biscuits, breads, desserts, or enjoyed on its own like rice. It is a common dish in Bolivia and remains a staple for much of the population.


It is nearly impossible to travel to the Altiplano without finding the beloved pescado of Lake Titicaca.  Every morning local pescadores, or fishermen, head out on the lake to bring in the day’s catch. Trout, or trucha is served fried, baked or grilled.


A distinctly Bolivian dish, Chuños are dehydrated potatoes that are eaten as a snack or added to soups to make a meal. Typical of indigenous peoples of the altiplano, the dish is prepared over the course of several days, as it requires repeated overnight freezing followed by daytime exposure to the sun. Bolivia has over 200 varieties of potatoes.

Salteñas, tucumanas and empanadas

On the streets and in the markets of La Paz you’ll find plenty of tasty snacks. Some sweet and others spicy, salteñas and tucumanas are pastries stuffed with meat or vegetables and are usually eaten in the morning.  Empanadas are spicy cheese pastries that are deep-fried or baked until crispy on the outside. These delicious snacks are typically enjoyed with a mug of warm api.


A favorite Bolivian hot drink is api. This sweet, thick breakfast drink is made with ground purple corn, lemon, cloves and cinnamon. Other local drinks worth trying are the sugary peach drink called mocochinchi and licuados, a fruit shake blended with either milk or water.


Bolivians enjoy plenty of tea and coffee, but the local favorite is mate de coca, a tea of coca leaves steeped in hot water. Coca is an important crop for many in Bolivia and the leaves are served up in many ways or chewed raw for its minor stimulant effect. Mate de coca is said to help travelers adjust to the high altitude, relieve headaches and settle upset stomachs.

Chicha and other alcoholic drinks

We serve a wide range of local Bolivian beer and wines, but for those looking for a more potent drink, try chicha.  Made with fermented corn, this is an extremely popular alcoholic drink in Bolivia.  Another local favorite is Chufflay, a popular cocktail made with Bolivia’s national liquor, Singani.


Bolivians enjoy using plenty of spices and peppers available in the country to give traditional meals a spicy touch. You can order dishes poco picante, medio picante orjust picante and expect many meals to be served with aji, a spicy salsa made from tomatoes, cilantro, peppers, and onions.