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HIGHLIGHTS INCLUDE:
LIMA. CUSCO. SACRED VALLEY OF THE INCAS. MACHU PICCHU.
- Sampling the culinary delights of Peruvian cuisine in some of Peru’s best restaurants
- Discovering the colonial splendours of Lima and Cusco
- Delving into the Archaeological Capital of the Americas – Cusco
- Soaking-in the astonishing views of Machu Picchu and the Sacred Valley of the Incas
- Learning about Peruvian history local guides
- Meeting local producers and artisans in the country-side
- Cooking classes with renowned Peruvian chefs on this Peru Culinary Tour
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Day 1: ARRIVAL TO LIMA
Welcome to Lima – the City of Kings and the bustling gateway to Peru! Lima is an ethnic melting pot of ethnicities, featuring incredible pre-Hispanic, colonial and modern elements. Lima was inhabited by pre-columbian groups centuries before it was founded by Spanish Conqueror Francisco Pizarro in 1535 on the day of the Three Kings (Epiphany). Often referred to as the “Gastronomic Capital of the Americas”, its cuisine is considered among the most diverse and exquisite in the world.
As today is arrival day, there are no pre-arranged activities though your tour leader will leave a note for you at the reception regarding meeting for dinner this evening.
Meals: -/-/-
Accommodation: Miraflores Hotel
Day 2: LIMA CITY EXPLORATION
This morning we have a guided sightseeing tour of the highlights of colonial Lima including the colourful Plaza de Armas which is on UNESCO´s World Cultural Heritage List. We then continue to the Gastronomy Museum, located in Lima’s old post office. Offering a tour of more than 500 years of history and ancestral wisdom that gave way to a fusion of flavours from other cultures. Taking the three geographical regions of Peru, each with their huge biodiversity and the culinary influences of immigrants into consideration, the Museum of Peruvian Gastronomy explains the history and development of Peruvian cuisine as well as the fusion of different flavours of four continents which make Peruvian food to what it is today.
Lunch will be at a nice local restaurant where you will have the first experience with Peruvian cuisine along with a cocktail and cooking demonstration.
Tonight we dine at one of Lima’s finest restaurants. Peruvian biodiversity is astounding and is reflected in its incredible cuisine.
Meals: B/L/D
Accommodation: Miraflores Hotel
Day 3: LIMA – FISH MARKET, FRUIT MARKET, URBAN GARDENS, BARRANCO
Before dawn this morning we visit the mythical fish market of Terminal Pesquero de Villa Maria del Triunfo. The fish terminal moves approximately 120 tons of seafood daily, which is about 40 percent of the total seafood sold in the fish-crazy city of Lima. It is home to more than 1,000 workers, wholesalers, retailers and workers. A sanctuary for seafood lovers! At the terminal you can find more than 200 varieties of fresh and saltwater fish, along with shrimp, octopus, squid, and a number of crustaceans.
Breakfast will be on on our way to Lima’s most important biohuerto (urban community gardens) which is managed by the National Agrarian University (La Molina). Here we will discover and learn about native Peruvian crops as well as the recent movement and importance of these urban gardens, continue to Barranco, stopping in a market to have also a demonstration of native Peruvian fruits, seafood lunch to complement the experience at Canta Rana.
After lunch, we proceed to Bisetti Café, coffee beans demonstration and why not a cup of coffee with a cake or pie! Beer aficionados have long had it rough here in Peru but things are changing! This afternoon we have a tour and sampling of the new brews from the Barranco Brewing Company located in the charming Bohemian district of Barranco.
Meals: B/L/-
Accommodation: Miraflores Hotel
Day 4: LIMA TO THE SACRED VALLEY OF THE INCAS
Early morning we fly from Lima to Cusco – the heart of the Incan Empire. Cusco is a colonial as well as an archaeological gem and at an elevation of 3400m, Cusco will literally take your breath away. It is for this reason that after arriving in Cusco we continue to a more comfortable elevation of 2800m of the Sacred Valley of the Incas (Urubamba Valley).
Chinchero, known as the birthplace of the rainbow, is famous for its traditionally dressed villagers, Incan terraces, and colourful Sunday indigenous market. We have time to explore and perhaps see women weaving their intricate textile designs in a cooperative. On our way to the Sacred Valley, we will visit the archaeological complex of Moray which is an unusual Incan site consisting of several enormous terraced circular depressions, the largest of which is about 30 m deep. The purpose of these depressions is uncertain, but their depth and orientation with respect to wind and sun creates a temperature difference of as much as 15 °C between the top and bottom. It is possible that Moray was an Inca agricultural experiment station where they studied climatic conditions on a wide variety of crops.
Weather permitting, we will also visit the spectacular site of Maras salt pans where the locals have been mining salt since pre-Incan times! We continue to our charming accommodation in the Sacred Valley.
Meals: B/L/-
Accommodation: Sacred Valley Hotel
Day 5: OLLANTAYTAMBO & URUBAMBA
This morning we visit a local market located in Urubamba. Here we will immerse ourselves into the local market, an authentic cultural experience that will excite all 5 senses. New smells, colours, textures, sounds, and tastes will introduce you to a new cuisine concept.
From the marketplace, we continue to a lunch spot near Ollantaytambo, where we will meet the chefs who will teach us how to create the traditional dish, Pachamanca. Pachamanca, which dates back to the time of the Incan Empire, is a dish buried under the ground and cooked over hot stones, which features different kinds of meat (chicken, lamb, pork, or guinea pig) marinated in regional spices and served with vegetables and sids like humitas (corn mash and cheese pastries). The flavour that the warm earth lends to the ingredients is remarkable. After helping prepare the ingredients and placing them underground, we participate in a Pachamama ceremony worshiping Mother Earth and thanking her for the food we will eat. After the ceremony, the Pachamanca will be opened and dishes will be served.
Next we visit a “Chicheria” reward ourselves with chicha! Chicha is a corn beer prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels, traditionally huge earthenware vats, for several days. The process is essentially the same as the process for the production of regular beer. It is traditionally prepared from a specific kind of yellow maize (jora) and is usually referred to as chicha de jora. It has a pale straw color, a slightly milky appearance, and a slightly sour aftertaste, reminiscent of hard apple cider. It is drunk either young and sweet or mature and strong containing contains a slight amount of alcohol, between 1-3%.
This evening enjoy dinner at your leisure at the hotel with a typical Peruvian menu and traditional entertainment.
Meals: B/L/-
Accommodation: Sacred Valley Hotel
Day 6: MACHU PICCHU – UNESCO WORLD HERITAGE SITE
We rise early this morning and travel by train to the town of Machu Picchu (formerly Aguas Calientes) located at the base of the magnificent UNESCO site Machu Picchu archaeological site. From here we take a bus up the snaking road to the ‘Lost City of the Incas’. The holy city of Machu Picchu was built in stone among the flanks of two hills belonging to the eastern mountain range of the Andes, descending into the Amazonian upper sylvan. Archaeologists believe that the Inca “Virgins of the Sun” took refuge from the Spanish Conquistadors here. There is no doubt that Machu Picchu represents an extraordinary example of architecture and engineering.
The site of Machu Picchu dates to the 15th century and first received international attention in 1911 when it was visited by the American historian Hiram Bingham. Ever since, Machu Picchu has received visitors from around the world. It was declared a UNESCO World Heritage Site in 1983 and in 2007 was voted as one of the New Seven Wonders of the World.
We have a two hour guided tour of the most important structures at Machu Picchu before having free time for independent exploration of the site.
Dinner tonight will be at a wonderful restaurant in the village.
Meals: B/-/D
Accommodation: Aguas Calientes Hotel
Day 7: COOKING CLASS TO CUSCO
This morning we have a personalized cooking class taught by the resident chef at the Sumaq Hotel; a journey of sensations to experience the traditional cuisine of southern Peru.
At Sumaq Machu Picchu Hotel’s Qunuq Restaurant, we find exquisite typical Peruvian dishes made from trout marinated in citrus fruit juice and seasoned with hot pepper. We also have the opportunity to discover the Peruvian flagship drink, the Pisco Sour, or another exotic cocktail made with native fruits that grow in the area.
Afternoon departure by train to Cusco or nearby station of Poroy and transfer to the hotel in Cusco.
There are endless dinner options for you to choose from in Cusco. As dinner is on your own tonight, ask your tour leader for suggestions.
Meals: B/L/-
Accommodation: Cusco Hotel
Day 8: CUSCO TOUR & COOKING CLASS
Cusco has been deemed “The Archaeological Capital of the Americas” and most visited tourist attraction in Peru. Cusco (Qosqo in Quechua) was the capital of the mighty Inca Empire from the 13th century until 1532 when the Spanish conquistadors arrived. The Inca had incredible foresight in regards to city planning and Cusco beautifully exemplifies this. Cusco was planned as an effigy in the shape of a puma, representing the Inca god of lightning.
This morning we explore some of Cusco’s colonial highlights, as well as the nearby ruins of Sacsayhuaman.
Tonight we have a private cooking class as we dine at Rooftop Kitchen.
Meals: B/-/D
Accommodation: Cusco Hotel
Day 9: CUSCO – MARKET, PISCO, & FREE TIME
We enjoy a morning visit to the San Pedro Market, located in the artistic district of San Blas area, as well as Casa Concha, which houses artifacts from Machu Picchu that were recently returned to Peru from Yale University.
Lunch today is at Green’s Organic Restaurant, a place where food is the considered basis for a healthy life balance and well-being. Greens offers dishes made with organic products and are constantly searching for local suppliers that preserve traditional and sustainable agricultural and breeding practices.
This afternoon is free for you to enjoy this vibrant city and perhaps do some last minute shopping! Early this evening we visit the Museum of the Pisco with a local “Pisquero”. You will learn how to make a Pisco cocktail with a Pisquero, a term used to describe someone who is passionate and learned in the arts of pisco. In general, pisco is to be savoured and appreciated among friends. It is a drink that brings smiles and happiness, camaraderie, and spirit.
We will carry this spirit with us to our farewell dinner at one of Cusco’s finest restaurants MAP Cafe.
Meals: B/L/D
Accommodation: Cusco Hotel
Day 10: DEPARTURE DAY
Today we transfer to the airport in Cusco for our flights to Lima an then connections to our international flights.
(Please make sure your international flight departs in the evening or the following morning)
Meals: Breakfast
OR
EXTEND YOUR STAY IN PERU! Ask for details
4 day/3 nights in an Amazon Jungle Lodge
AND/OR
3 days/2 night Nazca Lines and Ballesta Islands
AND/OR
Northern Peru
[/vc_column_text][/vc_tta_section][vc_tta_section title=”Accommodation” tab_id=”1449289426670-de1f94c1-4595″][vc_column_text]IMPORTANT:
Lima (Miraflores): Jose Antonio Deluxe
Cusco: Novotel 4*
Sacred Valley: Sol y Luna 4*
Machu Picchu: Sumaq 5*
*Please note that hotels are subject to change 30 days prior to departure.[/vc_column_text][/vc_tta_section][vc_tta_section title=”Important Info” tab_id=”1449289392103-be095264-cb20″][vc_column_text]PLEASE NOTE: This itinerary is subject to change. Although we always do our best to stick to the itinerary, due to the ever changing nature of Peru, activities, restaurants, hotels, and sites are subject to change due to forces beyond our control.
PASSPORTS: Must be valid for at least 6 months upon return date to your home country. Proper documentation is the responsibility of each traveller and not of Finisterra Travel.
[/vc_column_text][/vc_tta_section][vc_tta_section title=”Inclusion & Exclusion” tab_id=”1449208780765-5fd2d40a-5e8d”][vc_column_text]INCLUSIONS:
Accommodation 10 days / 9 nights hotel based on double occupancy
Transportation train, private transfers
Guides Local guides for sightseeing
Activities Private cooking classes,
Sightseeing All entrances as per itinerary are included
Meals As per itinerary
All applicable taxes
TOUR EXCLUSIONS:
International flights (can be arranged through us nicola@finisterra.ca)
Domestic flights
Mandatory travel medical insurance and optional cancellation insurance (can be arranged through us nicola@finisterra.ca)
Services not specified, meals not specified
Alcoholic beverages, other beverages
Items of a personal nature
Tips housekeeping staff, server, drivers, local guides, porters
Departure taxes (domestic and international if applicable)
Passport or vaccination fees
*IMPORTANT NOTES:
– Though we will do our best to follow this itinerary as closely as possible, it is subject to change due to factors beyond our control[/vc_column_text][/vc_tta_section][vc_tta_section title=”Pricing & Dates” tab_id=”1449223591510-29ce0fb2-4171″][vc_column_text]This is a fully customizable itinerary and can be tweaked to best suit your travel needs. Best time of year to visit is mid-April to mid-October
Contact us for a custom tour.
Final Payment
Full payment is due 60 prior to departure.
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