UJ #3 - Peru: A luxury destination

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Exclusive interview with the Regional

Director of Orient - Express


A Luxury


Amazon - Pacific

The richest region

of South America.




"Morro El Encanto" (Enchanted

Rock), in the Amazon - Pacific region, has been a source of local legends since ancient times





14 /

Amazon – Pacific:

The richest region in South America. It’s up to you to

decide: Caral – Cordillera Blanca / Moche Route /

Chachapoyas / Pacific Ocean Beaches / The Amazon River.



Adriana von Hagen, Peruvian journalist,

researcher, and writer.


Laurent Carrasset, Orient-Express Rigional Director.

54 / I AM PERU:

Everything you need to know about

alpacas and vicuñas.

Managing Director: Eduardo Pedraza / Design Director: Diego del Río / Publishing Director: Rubén Barcelli

/ Lead Designer: Enrique Gallo / Design: Genaro Calderón / Text: Ana Cecilia Deustua, Fiorella Palmieri,

José Arturo Rodríguez / Photo Editor: Eduardo Amat y León / Photography: Lima Tours - Comunica 2

Archive / Content, Design, Pre-press, Printing: Grupo Editorial Comunica 2.



56 /


A Luxury Destination

Accommodation, Cusine, Transportation, Shopping,

High-end entertainment.



Carme Ruscalleda, Spanish Chef.



Lima Tours Foundation helps a Cusquean community

in a high Andean region in Perú.

86 / EXPAT

Petit Miribel, philanthropist and

entrepreneur, Sol y Luna owner, located

in the Sacred Valley in Cusco.



The best way to feel the Amazon: up close and personal.

In this our third issue of ULTIMATE JOURNEYS, Travel in Peru, we are

proposing the creation of a new destination brand:

“AMAZON-PACIFIC”, the richest region in South America, both culturally and

naturally, encompassing Northern Peru, Southern Ecuador and Colombia, and

Eastern Brasil. A territory with 5,000 years of heritage and mega-diversity, like

no other in the world, between the planet’s largest ocean and mightiest river.

We know that to “put a new destination on the map” is not easy, but Lima

Tours has accomplished tougher missions during our almost 60 years

promoting travel to Peru. And in this particular case, the travel content and

experience in the “AMAZON-PACIFIC” region is as enriching as any in the

world, we just need to communicate/promote it better, and the sexy new

brand name we propose should help.

Enjoy reading the “AMAZON-PACIFIC” section and judge for yourself. If you

become a believer, then we count on your support to tell the world about it.

The last few years have seen a quantum leap in the standards of travel

products and services in Peru. Today we are very competitive in the “high end”

segment of the market. The section PERU, A LUXURY DESTINATION,

highlights the best of the best throughout the country, and features an

exclusive interview with Laurent Carrasset, Orient-Express Regional Director

in Peru and leader of the “luxury movement” in our destination.

Happy reading and discovering!

Your Friends at Lima Tours

PS: as you may have noticed this issue is only in English. From now on,

ULTIMATE JOURNEYS will publish two editions in different languages,

English and Spanish, the bilingual edition is no more. An editorial improvement

to better serve our readers.




Hotel receives

environmental award

While in Torino, Italy, Inkaterra

Group president, Jose Koechlin,

received the Relais & Châteaux

2013 Environment Trophy,

honoring the group’s efforts

in sustainable tourism and

conservation in areas where

their hotels are located. Relais &

Châteaux is an NGO with 518

hotels and restaurants throughout

the world that stand out due

to their unique characteristics

and their commitment to the

preservation of the earth’s


Lima Hilton Miraflores has

officially open its doors

A modern eleven-story building with wide open spaces for

social life and refined finishes which transport us into the city´s

colonial times, are all qualities of the brand new Lima Hilton

Miraflores venue, the first flagship hotel of the famous chain

which has arrived to the capital of Perú.

Localed in the exclusive district of Miraflores, this establishment,

addressed to mainly corporate travelers, has 207 rooms which

provide the guests of a luxurious, yet warm environment. This

five stars hotel offers among its facilities, wide conference

rooms, swimming pools, gourmet restaurants ( Local and

American gastronomy fusion), and personalized servise.

With an investment of 70 million US$, the opening of the

Hilton is an indicative of the hotel growth in Lima, which seeks

to consolidate as a business destination in the region.



A JW Marriott hotel

was inaugurated

in Cusco

After a long restoration process, this

North American chain inaugurated

its new hotel in the city of Cusco

this past November. The JW Marriott

Cusco boasts oxygenated rooms, a

300 square-meter spa, a heated

pool, both a wood and a steam sauna

and a jacuzzi. Despite it’s projection

of over 50% occupancy, this luxury

hotel will have more competition in

the coming years; predictions suggest

that there will be an estimated

250 million dollar surge in hotel

investments in Cusco by 2016.

Mistura by numbers

Lima’s 2012 Mistura Gastronomic Fair, celebrated last September, has been

deemed a total success. Located in Campo de Marte, the 11-day festival

summoned more than 500,000 visitors many of whom enjoyed the chancho

al palo (spit roasted pork), carapulcra (pork and potato stew), the anticuchos

(beef-heart skewers), and cebiches, among other delights. According to

Mistura’s Manager of Operations, Pedro Cordova, Mistura 2012 saw a 45%

increase in consumption compared to 2011. Which were the most popular

dishes? First place went to Makaton’s chancho al palo with a total of 31,628

servings sold. Second place also went to the well-liked chancho al palo,

however, this time it was Carlos Ramirez’s version – selling 29,815 servings. And

in third place came Ramadita Warmy with her combination of chancho al palo

with carapulcra, selling 22,301 servings.

2013: the year of quinoa

This year has been declared the ‘international year

of quinoa’ (IYQ), recognizing the Andean towns

that have maintained and protected this cereal as a

food product for both generations past, and those

to come. The IYQ was proposed by the Bolivian

government and supported by Argentina, Azerbaijan,

Ecuador, Georgia, Honduras, Nicaragua, Paraguay,

Peru and Uruguay, along with the FAO, and approved

by the United Nations Assembly in December 2011.

With the current resurgence of Peruvian gastronomy

– thanks primarily to fusion cuisine – quinoa is gaining

more supporters each day.



Ernest Hemingway’s coastline

Cabo blanco, the refuge of the jet-set in the 50´s.

The beaches of Peru’s north coast have been visited by an array

of 20th Century icons such as writer Ernest Hemingway, and

legendary actors Marilyn Monroe, John Wayne, James Stewart

and Cantinflas – among others. In the 1950’s Cabo Blanco –

located in the Talara province – saw many jetsetters who spent

their days fishing and relaxing on luxurious yachts. In 1956,

Hemingway arrived with a group of people and stayed in the

Fishing Hotel of Cabo Blanco for 34 days. His days there began

with a 6am fishing trip, and ended with a glass of whisky in the

evenings. The Nobel Prize-winning author arrived in search of

a location in which to film the adaptation of his novel, The Old

Man and the Sea.

Meserizing sunset in the spa that enchanted Hemingway.

Tip: You too can visit Cabo Blanco – located at kilometer

1137 of the North Panamerican Highway.

To arrive by car from Lima, one drives 14 hours north until

reaching El Alto, a town located seven kilometers away

from the bay. Arriving by airplane from Lima, on the other

hand, takes a mere one-and-a-half hours. Cabo Blanco

is an ideal area for sport fishing since both cold and warm

water species co-exist there. Surfing is another popular local

sport, as Cabo Blanco has waves that attract surfers all

year ‘round. Hotel Inkaterra is planning to open their newest

lodging there in 2013. A luxurious refuge for eco-lovers, the

hotel will offer amenities for those interested in fishing.

Cusco: An ideal destination for mystical and spiritual travel

Travel inside the “Center of the World”.

This magical city whose name in Quechua means “bellybutton of

the world”, was the heart of the most important civilization of South

America, the Incan Empire. Cusco’s magnificent stone structures

showcase the culture’s focus on harmony with nature, sun and earth

worship and the indigenous rituals – like coca-leaf Reading and

shaman-led ayahuasca ceremonies – that made and continue to

make this city dynamic and attractive. According to esoteric beliefs,

since the beginning of the 20th Century, the magnetic center of

the world has been slowly shifting from the Himalayan Mountains

of Tibet, to the Machu Picchu area. This might explain the why the

whole world’s eyes seemingly are on Cusco these days, and why it

recently was recognized as one of the seven wonders of the world.

Tip: The Unno Spa – the biggest and most complete wellness

center in Peru - is located in the Sacred Valley within the Aranwa

Sacred Valley Hotel & Wellness. It is a magical place infused with

traditional Incan spirituality. The spa offers hyperbaric chambers,

hydrotherapy pools, a Vichy shower and both meditation

and oxygenation chambers in its 2,500sq m area. The health

sanctuary provides alternative and traditional medicinal therapies

that utilize native plants like coca, muña, camu camu ,

aguaymanto, corn, and quinoa – the sacred foods of the Incas.

Aranwa is a very special place where one can come to find

physical and spiritual balance.



Beaches in the North of Peru offer year ‘round summer

Paradises in the edge of the Pacific.

Due to their approximation to the equator and the warm El

Niño current, Tumbes and the north of Piura enjoy eternal

summers and boast some of the most beautiful beaches in

the country. North of Piura one can find some magnificent,

warm-water beaches – a testament to the climatic and

geographic diversity Peru has to offer.

Tip: No place better to enjoy the warm waters and sunny skies

than Máncora, a beach paradise north of Piura made famous

by its optimal weather. Its excellent waves, lively nightclubs,

delicious restaurants and funky shops make Máncora the

preferred northern destination for surfers and young tourists

alike. If in search of a less-transited destination, try Vichayito

(Piura), Punta Sal or Zorritos (Tumbes) – all of which are located

just miles away from Máncora. The whole region offers quality

gastronomical options, with fresh cebiches, prawns, black clams

and other seafood-based dishes often on the menu.

The mesmerazing seaview which accompanies cyclists.

The Peruvian ocean is one of the

most bio-diverse in the world

Flora and fauna in all its splendor.

The wealth of marine biodiversity found in the Peruvian ocean can be

attributed to the presence of the two ocean currents that run through

it – the warm El Nino and the cold Humboldt Current. The cold Humboldt

Current – extending from Piura to Tacna – supports the existence of

numerous species from sea lions, to penguins, anchovies, and huge colonies

of seabirds, among many others. Going north from Piura to Tumbes, the El

Niño current brings with it prawns, clams, crabs, and delicious tunas.

Humpback whale watching is one of the main attractions of the Peruvian


Tip: One of the most impressive spectacles the northern Peruvian ocean has to offer is Humpback Whale watching. These amazing creatures

make their migratory journeys between the months of August and October, swimming past a number of Piura beaches including Máncora,

Vichayito, Cabo Blanco and Punta Sal. The varying temperatures of the Peruvian ocean make this an ideal environment for the Antarctic

whales to reproduce and raise their young in. Various tour operators offer whale-watching boat trips during which spectators have the chance

to see these creatures swim, dive, and play with their young.




sección Caral - Cordillera Blanca


Cordillera Blanca

From the shores of the Pacific Ocean to the highest peaks of the Cordillera Blanca mountain range, Peru’s northern

Coast-to-Highlands Route (Costa-Sierra) offers a variety of places to visit and activities to partake in, from

archeology to mysticism, extreme sports, naturalist and adventure tourism.


Caral - Cordillera Blanca

City of Caral.

Chavin nail head.

The monolitic Lanzon Stela at Chavin.


Caral, on Peru’s northern coast, is the

capital of the oldest civilization in the

Americas – a complex, pre-Incan society,

which at its height had almost 30 large

settlements. Its intriguing past makes

the Sacred City of Caral an obligatory

starting point from which to begin your

tour. Situated in the Supe Valley (province

of Barranca, 200 kilometers north of

Lima) this citadel was declared a UNESCO

World Heritage site in 2009 due to its

architectural complexity – including plazas,

atriums and pyramid-like structures – and

its urban area. Continuing north from Caral

about three kilometers, one arrives at the

Paramonga Fortress. Originally Chimú,

this 30-meter high pyramidal structure

is made up of four adobe platforms that

hold various rooms and hallways. After

taking in the views, the journey continues

towards the northeast into the heart of

the Andes Mountains. Chavín de Huántar,

located in the Huari province at 3.180

meters above sea level, was the religious

and mythical heart of the Chavín culture

and today is considered the culture’s

maximum architectural expression. This

theocratic, pre-Incan society excelled

in their astronomic, time and weatherrelated

knowledge, as well as their highly

developed economic infrastructure that

revolved around agriculture, cattle and

fishing. Above all, the Chavín were masters

in artistic pursuits such as sculpture,

ceramics, architecture and working with

precious metals. The Chavín de Huantar

site – originally a religious center – is

a testament to the Chavin people’s

exquisite architectural mastery, combining

temples, terraces, aqueducts, galleries

and underground walkways. Specialists

have likened the historical importance of

We are refering to

a pre-Incan

theocratic society,

which members

excelled in their



this site to that of Machu Picchu. Within

the ruins, one can find some impressive

vestiges like the lanzón monolítico – a

sculpture that stands five meters high and

whose anthropomorphic and zoomorphic

depictions represent the god Huiracohca,

as well as cabezas clavas, long, lithic

structures that evoke the Jaguar God.

Luxurious and mystical

Fifteen minutes from the sacred citadel of Caral stands the Empedrada Fundo, Hotel &

Spa. Open since last June, this hotel is designed for the high-end traveler. This elegant

and sophisticated 22-room property, located in a beautiful country setting, offers all

the amenities of a five-star hotel including a bar and lounge and a business center.

Bicycle or horseback rides, walks through the valley, picnics and both intermediate and

advanced hikes also are available.


Caral - Cordillera Blanca


Apart from the array of adventure tourism options, the Cordillera

Blanca is also a promised land for nature-based tourism. The

Huascarán National Park – which spans the entire mountain

range – was declared a sanctuary in 1975 in order to preserve

its immense ecological wealth. The National Park houses the

Huascarán glacier, which at 6.788 meters above sea level, is

the highest peak in all of Peru, as well as 296 lagoons. It has

seven distinct ecological areas, each of which is laced with

microclimates. The Park is home to 779 identified species, 304

genus and 104 families of Andean flora - among them, the Puya

Raimondi and the Queñal tree. The reserve also is a habitat for

endangered fauna like Peruvian Mountain Cats, Spectacled Bear,

Vicuña, North-Andean Deer, Andean Condor and the Torrent Duck.

The 112 different bird species that have been recorded in the area

make it an ideal place for bird watching.

Something similar happens in

the Huayhuash mountain range,

made up of around twenty peaks

which are located along its 30




Module 1


There is no better destination for

adventure-lovers than Huaraz, the capital

of Áncash. This city is ideally located:

Smack-dab in the middle of the Callejón de

Huaylas valley, the heart of the Cordillera

Blanca mountain range. Surrounded by

glaciers, turquoise lagoons and gorgeous

mountains, Huaraz is a perfect setting

for adventure-sports like ice and rock

climbing, mountaineering, mountain biking,

paragliding and white-water rafting. Thus

it should come as no surprise that Huaraz

also is the location of annual international

mountaineering festivals. Huaraz also is the

departure point for one to multi-day hikes

into the surrounding forests and mountain

ranges. Remember: While there are

plenty of hikes for both experienced and

inexperienced hikers, it is essential to travel

with an experienced, local guide.

Further south, the more isolated

Huayhuash Mountain Range also offers

a wide range of mountain activities.

Accessing this destination requires

some effort. The complete trek around

Huayhuash traverse 180-kilometer through

terrains that reach 5000 meters above sea

level. Thus, the influx of tourists is low.

Nonetheless, Huayhuash is considered one

of the most beautiful mountain ranges in

Its a favorable

scenario for the

practicing of

sports such as, ice

and rock climbing,

mountain climbing,

mountain-bike riding,

skiing, downhill,

paragliding and

white-water rafting.

the world and is a destination that is well

worth the effort.

The entrance to the Huayhuash Reserve

begins in the small city of Chiquián, four

hours east of Huaraz, known as “The

Portal to the Mountains.” From here, one

continues down a path only transitable by

a 4x4 vehicle, until reaching the town of

Llamac, departure point for a spectacular,

multi-day hike through the mountains,

passing below glaciers and around various

lagoons. The best time of the year for this

hike is between May and September.


Day 1


- CARAL: This civilization gave rise to the oldest

urban complex in the Americas and – upon

discovering that it was 5,000 years old –

re-defined the history of early settlements

on the continent. This finding makes early

civilizations in places like China, Egypt, India

and Mesopotamia seem contemporary in


- HUARAZ: At 3052 meters above sea level,

Huaraz is the main city in the Callejón de

Huaylas, and is surrounded by the Cordillera

Blanca mountain range, which provides the

highest peaks in Peru. This city is the place

from which to commence some of the most

exciting journeys Peru has to offer.

Day 2

- LAGO QUEROCOCHA (3980 meters above sea

level) and the queñuales (Polylepis trees)

- CHAVÍN DE HUÁNTAR: Located at 3177

meters above sea level, this site was once the

capital of the Chavín culture (1200 – 200

BC). It is one of the oldest civilizations on the

continent and recognized as a UNESCO World

Heritage Site.

Day 3

- YUNGAY: This city was almost entirely buried

by a landslide when a chunk of the Huascaran

glacier broke off after a powerful earthquake

in 1970.


a Biosphere Reserve by UNESCO. From here,

one can appreciate the Huascaran Glacier – the

highest mountain in Peru (6768 meters above

sea level) – and see the turquoise waters of

the Llanganuco lagoon (3850 meters above

sea level) created by the melting waters of the

glacier itself.

Day 4


For more information: inbound@limatours.com.pe or contact your market specialist



Moche Route



Experience the more than 2000 years of Moche history, traditions and

art that span the La Libertad and Lambayeque Departments of Peru;

lands of golden monarchs, pyramids and extensive forests. The culture’s

remarkable archeological and cultural legacies come alive in this travel

route through the Moche past.


Moche Route


This tour focuses on four, major archeological

sites. The first, the Huaca del Sol and Huaca

de la Luna, are both part of a structural

complex situated five kilometers south of

Trujillo, the capital city of La Libertad. The

Huaca del Sol is an adobe structure about 43

meters high, which archeologists believe was

used for administrative purposes. The huaca

has a stepped pyramid structure and includes

five large terraces, the largest of which is 80

meters long. The Huaca de la Luna lies roughly

500 meters from its counterpart. It also is a

huge, adobe structure, but is characterized by

superimposed temples, added to the huaca

at different times, suggesting that it was a

ceremonial center that underwent constant

renovations. Its superior platform houses a

series of rooms decorated with depictions of

human figures. On both the north facade and

the walls of the ceremonial plaza, there are

large murals and friezes painted in white, black,

red, blue and mustard.

Chan-Chan is the next stopping point of the

tour. Located northeast of Trujillo en route

to Huanchaco Beach, this adobe citadel was

declared a World Heritage Site by UNESCO

in 1986, and is made-up of nine precincts,

or small walled cities. The complex was once

the capital of the Chimú civilization and

covers an area of approximately 20 square

kilometers, making it the largest adobe city

in the world.

The circuit continues on to the El Brujo

Archeological Complex, 60km north of

Trujillo in the Chicama Valley. This site is

composed of three main huacas: Prieta, Cao

and Cortada. The most important is the Cao

Huaca, where the burial site of an ancient

Moche ruler called the Dama de Cao, was

discovered. The site and its artifacts can be

seen in the Cao Site Museum. Archeologists

working on the site compare the influence

and importance of this young leaders to

that of another Moche ruler known today as

the Señor de Sipán, whose impressive tomb

and artifacts can be visited in Lambayeque,

the last stop of the journey. Then the

Museum of the Royal Tombs of Sipán,

where the burial site and lavish treasures

of the Señor de Sipán are displayed, is ten

minutes from Chiclayo.

Los Horcones de Túcume

This hotel is the rallying point for visiting the 26 pyramids surrounding the Purgatorio

hill. Los Horcones de Túcume, in Lambayeque, is a rural lodge that was built inspired by

local architecture and where guests can experience country life with delicious barbecues,

horseback riding and warm nights. Their rooms are complemented with terraces made of

mud and carob tree, giving the place an ancestral ambience.


Moche Route


The culinary traditions of La Libertad and

Lambayeque are some of the most varied in Peru.

Transferred almost directly from ocean to table,

the fresh seafood at the heart of this cuisine is

one of its defining characteristics, with dishes

that range from the more traditional grouper or

black-clam cebiches, to tasty sudados (stewed

fish with yucca, aji and tomatoes), or the filling

majarisco (mashed green plantains with shellfish

sauce). Meats, tubers, vegetables and a variety of

spices also are part of the local menu, resulting in

a complete, generous and flavorful gastronomic

experience. Favorite non-fish dishes from the La

Libertad region are cabrito con frejoles (stewed

lamb in fermented corn liquor, served with canary

beans), shambar (soup made with wheat, meat,

assorted beans, and green onions), pepián de pava

(turkey stew with rice, corn and aji), sopa teóloga

(turkey and/or chicken soup with moistened

bread, potato, milk and cheese), cecina con yucca

(dry, salted beef or pork cooked with yucca),

ajiaco de cuy (a guinea pig, potato, cheese and aji

stew) and frejoles a la trujillana (black beans with

sesame seed and chili pepper). Where cocktails

are concerned, the large production of sugar cane

in the region yields fine high quality, aged cane

liquor – better known as rum.

The gastronomic festival continues in

Lambayeque, where the best-known, local dish is

seco de cabrito (stew made of tender, baby goat

meat marinated in chicha de jora and served with

beans), followed by arroz con pato a la chiclayana

(duck cooked in black beer with cilantro). Other

local specialities include tortilla de raya (egg tortilla

made with dehydrated stingray meat), chinguirito

(cebiche made with dried fish), espesado (a thick

stew made with corn, meat, yucca, pumpkin

and cilantro) and conejo asado (roasted rabbit),

to name a few. For dessert, try the popular King

Kong, a layered cookie spread with caramel-like

manjarblanco. almost as large as the famous

Hollywood gorilla it is named for.


Famous for its fish and seafood

dishes, Big Ben is a classic, upscale

restaurant located on Huanchaco

Beach. This restaurant’s success

comes from the variety of succulent

seafood dishes it serves, like

cangrejos huanchaqueros reventados

(its Huanchaco-style crab) and the

filete de ojo de uva a la plancha

(sea bass filet on the grill). It is

its dedication to innovation that

led Big Ben to occupy the second

place slot of the 2012 Summum

Guide award for Best Restaurant in

Trujillo. The restaurant also offers a

variety of cocktails and wines that

allow for perfect pairings. Big Ben

is the kind of place where lunches

– accompanied by a spectacular

view of the ocean speckled with

traditional caballitos de totora (reed

fishing boats) – become magical,

unforgettable moments. Big Ben

is located on Avenida Larco 1182,

Urbanización El Boquerón.


Enjoy the best of the northern gastronomy at Fiesta Chiclayo Gourmet Restaurant. A local

favorite since it opened 29 years ago, Fiesta is a culinary reference point for the region. Here,

eating a cabrito con tacu tacu (stewed lamb with refried rice and beans) or some yuccas rellenas

de lomo fino (yuccas stuffed with beef loin) is a religious experience thanks to the array of

sensations each dish releases. Fiesta is the pioneer of gourmet restaurants in Lambayeque and

its generous menu, which offers more than 80 dishes per day, creates new flavors by combining

rescued traditional Moche recipes with the adventurous ingenuity of chef Héctor Solís. With its

excellent service and large, elegant rooms, Fiesta takes its dining experience to the next level.

Visit Fiesta at Avenida Salaverry 1820.



Day 1


Module 2


While foreign tourists traditionally think of

the north as Peru’s sun, sand and archeology

vacation, the region also offers a variety of

nature- based activities. The Private Chaparrí

Conservation Area, located in the Chongoyape

district, 75 km from the city of Chiclayo, is an

indisputable example of a coastal ecological

paradise. This reserve spans over 34,000

hectares, and houses over 250 animal species

such as the Guanaco llama, Pava Aliblanca

turkey and the Spectacled Bear; birds including

the Andean Condor, reptiles, amphibians and

fish. Both the Pava Aliblanca and the Spectacled

Bear are in danger of extinction. As far as flora

and vegetation are concerned, Carob and

Hualtaco and Sapote trees, Cactus and Overos

abound. Lambayeque’s Ferreñafe province

also is home to the Bosque de Pómac Historic

Sanctuary, an area in which dry-forest flora

and fauna species are protected, and where 36

pyramids from the Sicán culture are located.

This sanctuary is an ecologically unique forest

in which coastal-desert vegetation species like

Carob, Guarango and Zapote trees, as well as

Vichayo bushes can be found. It is also the

natural habitat of certain fauna like anteaters,

squirrels, iguanas, foxes, ferrets, snakes and

varieties of birds. It is precisely the range of wild

animal species that make this area ideal for

nature-tourism activities, such as bird watching.



archeological complexes, which include two

large truncated pyramids, were inhabited by the

Moche in the years 100 and 900 AC. The walls

of these temples are covered with depictions of

the various anthropomorphic deities this culture

worshiped, among them Aiapaec – the most

ferocious and feared of all.

- CHAN-CHAN, Chan-Chan – which means “Sun-

Sun” – was once the administrative and social

center of the Chimú culture. It is not only the

largest mud-made city in the world, but it was

also the most populated area of the north-coast

from 600-700 AC.

- HUANCHACO: A classic northern beach

previously inhabited by the Mochica, who

developed reed fishing vessels called caballitos

de totora that continue to be used today,

keeping this millenary tradition alive.

Day 2

- DAMA DE CAO: This site proves to be one of the

most important political and religious centers

from the time of the Moche culture, between

the years 100 and 750 A.C. Their impressive

artistic capabilities are displayed in the raised

murals that adorn the walls of the pyramids, as

well as the burial site of the Señora de Cao – a

25 year-old dignitary with tattoos of spiders and

snakes covering her skin.

- LUNCH AT FIESTA, Perú Gourmet

- VISIT TO TÚCUME: Spanning over 200 hectares,

this complex houses 26 large pyramids among

plazas, large walls, patios and canal systems. It

suggests a well thought out city development

plan and a complex social structure.

- HORCONES OVERNIGHT: Just steps away from

the 26 pyramids that surround the magical El

Purgatorio hillside.

Day 3

- SIPÁN MUSEUM, Where all the findings from

the Señor de Sipán royal tombs excavation site

are researched, restored and kept.


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Chachapoyas Kingdom


Considered the gateway to the northeastern high jungle, Chachapoyas boasts natural reserves,

lagoons, waterfalls, archeological sites and impressive landscapes.


Chachapoyas Kingdom


The next leg of the journey leads to Chachapoyas, en route to

Kuélap – the famous archeological site. Considered by some to

have been a military fortress and by others, an administrative and

cultural center used by members of the Kuélap civilization, Kuélap is

located at 3,000 meters above sea level in the high-jungle, 35km

south of the city in the Luya province. It houses 505 multi-leveled

structures in its interior. Considered one of the major archeological

sites in Peru and on an equal par with Machu Picchu, Kuélap has

enormous historic, cultural and architectural significance, covering

an area three times larger than Egypt’s Great Pyramid. From its

20-meter-high walls, to its walled alleyways, Kuélap is a mysterious

and wondrous archeological treasure. West of the fortress one can

find the Gran Vilaya archeological complex. In these six hectares of

land, there are roughly 5,000 circular and rectangular, limestone

structures. Take Note: Among the urban centers that make up Gran

Vilaya, La Escalera is a pre-Incan path that connects the town

of Belén to Pirquilla – an archeological zone that is part of the

historical site, though it is camouflaged and somewhat overgrown

by vegetation.

For those who have the time and physical stamina, a hike to the

Lagoon of the Condors is a spectacular end to the trip despite the

extremely difficult access. Remember: Local guides, horses and

porters must be contracted for this 3 to 5 day excursion. Apart

from observing the archeological remains in the area, which are

located on a cliff-side, one can also enjoy the isolated, unspoiled

wilderness. The six mausoleums onsite act a testament to the

importance of the funerary rituals practiced by the Chachapoya

people. Whether or not you visit the ruins themselves, you can

still get an excellent sense of the experience at the Leymebamba

Museum in Leymebama. About 200 mummies and objects found

around the Lagoon are on display, making this very professional

museum definitely worth a visit.


Chachapoyas Kingdom


Visitors to Kuelap should be ready for a lot

of walking. A newly installed, paved walkway

leads from the parking lot to the ruins in

about 20 minutes. Rest stops en route allow

a minute to catch one’s breath and enjoy the

dramatic scenery. Once at the site, though,

the spectacular views and almost intact

archeological remains are memorable.

The region also counts with two, resourcerich

lagoons: Pomacochas and El Porvenir.

The former, located in the Bongará Province,

spans an area of three kilometers and is

about 100m deep. It is located two hours

from Bagua going down the Marginal de la

Selva highway, and lends itself to activities

like swimming, fishing and boating. The latter

is situated in Bagua, covers an area of 1.5km,

and is ideal for the same kinds of activities.

The Alto Mayo Valley is a great place to enjoy

hikes along the lush, tropical hillsides, and

one must not miss the impressive Paccha and

Gera Waterfalls.

Another sublime spectacle is the one

that the birds in the Abra Patricia Private

Conservation Area put on for their guests.

Experts agree that this is one of the best

places in the country for bird watching.

Tanagers, partridges, long-tailed sylphs,

In the Altomayo

Valley it is

possible to go for

walks along the

breathtaking hills,

which are covered in

tropical greenery,

a must-do is the

spectacle given by

the Paccha and Del

Gera waterfalls.

hummingbirds, owls and quetzals are only

some of the many species that inhabit this

area. There are also tour options like the socalled

Coffee Route and Orquid Route. Both

begin in Moyobamba, capital of the San

Martin department. In Tarapoto one can visit

the Laguna Azul and spend the day engaging

in an array of water sports. The Lagoon is

located in the El Sauce district, 16km from

the Huallaga River. The Laguna Venecia,

fours kilometers from Tarapoto, is surrounded

by palms and has a developed touristic

infrastructure that includes a dirt bike circuit.

Other typical Amazonian activities include

jungle hikes, nighttime canoe trips, visits to

artisanal centers, sport fishing, Pink-Dolphin

spotting, rappelling down waterfalls and visits

to various different native communities.


Chachapoyas is not only known for its

pre-Incan buildings, lagoons, dances

and festivities, traditional Chachapoyas

gastronomy also stands out and many

tourists who visit the region end up returning

to their homes packed with typical local

products like chetino or molinopampa

cheese, breads, mote, chochoca and green

beans. Despite the fact that Chachapoyas

cuisine is not that well known, nor that

sophisticated, local dishes such as purtumote

saltado (boiled beans and corn), juane

(chicken and rice mixed together and

wrapped in a banana leaf), tamal (mashed

corn filled with either meat or cheese,

wrapped in banana leaves), as well as

the local cheeses and breads are fresh

and delicious. Soups and locros (squash

stews with potatoes and cheese) are an

excellent option. Other typical dishes are

arrolada meat (boiled beef loin stuffed

with onions, ground beef, olives and boiled

eggs) chipasmute (stewed beans and sweet

corn), guinea pig with potatoes, yucca

juane (mashed yucca and chicken wrapped

in banana leaves), and stuffed plantains.

There is also a variety of typical liquors from

the region, which include guarapo (maize

beer), chuchuhuasi (an herbal liquor made

from chuchuhuasi leaves), pur-pur (made

from cordial, fruit and seeds), and mora

(blackberry) liquor.



Module 3



Day 1

Called the ceja de selva (eyebrow of the

jungle) in Spanish, this area is known for

its beautiful mountains, clear waters and

verdant valleys. The Gocta Waterfall is one

of the most spectacular nature-tourism sites

in the Amazon region. At 771-meters high,

the falls has gained worldwide recognition

and thus is a very popular tourist stop. The

Lagoon of Condors, mentioned above, also

is on the list not because of its mausoleums,

but rather because of its greenish-blue

waters and the spectacular views the valleys

and mountains that surround it. This area also

is home to The Orchid Paradise, an outdoor

orchid museum located in the Bongará

province which houses over 2,500 varieties

of orchids. Additionally, there is the Chigliga

Waterfall, located in the Shipasbamba-

Bongará zone. This waterfall is actually

made up of seven separate falls that come

together to make a 75-foot expanse. A

huge diversity of flora and fauna live here

including the gallito de las rocas (Cock of the

Rock), el colibrí cola de spatula (Spatula-

Tailed Hummingbird) and el oso de anteojos

(Spectacled Bear).

Marvellous Spatuletail Hummingbird

There is also the

orchid paradise,

where there are

more than 2500

varieties of this


The Bagua Province also has a lot to offer.

Travelers who enjoy camping can visit the

Numparket and Chinin waterfalls or the El

Porvenir Lagoon. For the more adventurous

tourist, there are the Cabiopitec and La Palma

caves. The protected forests of the Alto Mayo

valley, located in San Martin, also provide a

natural paradise where one can find varieties

of birds and animals like the Andean Bear and

Andean Dwarf Deer, as well as a vast diversity

of orchids and bromeliads. The beautiful

Huaylla Belen valley has a remarkable

diversity of ecosystems and has thus become

a must for those eco-fans who are headed to

the Gran Vilaya.

- CHICLAYO: Transfer to the Gocta Lodge, from

where you can appreciate one of the highest

waterfalls in the world: the Gocta Waterfall.

Day 2

- KUÉLAP: An important Peruvian archeological site

constructed by the Chachapoya culture, Kuélap

is located on a mountain-top and built behind

protective stone walls over 20 meters high.


Day 3

- MUSEO LEYMEBAMBA: Inaugurated in June of

2000, it houses more than 200 mummies and

funerary offerings from the Chachapoya culture.

- KARAJÍA: A grouping of sarcophagi or coffins

that follow the funerary traditions of the

Chachapoyas. Over 2.5 meters tall and given

human forms, these relics were found on the

edge of a calcareous rock, facing Karajia abyss.


Day 4



During the journey, one has the chance to see:

• Laguna de Pomacocha (The Lagoon of the


• Abra Patricia (Patricia Pass): Home to the

marvelous Spatula-tailed hummingbird

• Tarapoto: One of the main tourist hubs and

commercial cities of the Peruvian Amazon.

• Laguna Sauce

Day 5

- FULL DAY AT SAUCE LAGOON with the following

optional activities:

Boating, ATV riding, Mountain Biking, Water

Sports, Spas

Day 6




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Chachapoyas Kingdom

Secrets of the Utcubamba Valley

The Chachapoyas Culture, which flourished between 1,100A.C. and 1,350 A.C., has been recently re-discovered

by the world and continues to dazzle with its complex cities, its mysterious religion and its veneration of the

dead. Set along the Utcubamba River, the mysteries and history of this pre-Incan culture unfold within each

archeological site.



The sarcophagi of Karajia are

elaborate mud sculptures

approximately two meters tall. The

heads of the sculptures are decorated

with a ‘trophy’ cranium, the faces are

flat and wide and the rest of the

structure’s body is covered in

geometric designs. These

‘purunmachos’, as called by the local

peoples, rest on the edge of a rocky,

lime-stone cliff – looking out into the

abyss – as if they were left there to

watch over the development of life

below, from the very summit of




Located in an area that is considered

virtually inaccessible, these ruins

bring together both round and

square funerary sarcophagi that

spread over an area of

approximately one hectare. This

mud cemetery housed the bodies of

the highest rulers of the

Chachapoyas culture.














Pedro Ruíz




de Gocta

La Pitaya



Pomacochas 3







Pomacochas, a beautiful, 12

square kilometer lagoon is located

at 2,150 meters above sea level,

in a town by the same name. Its

navigable waters ripple in vivid

tones of greens and blues, and a

variety of plants grow on its

shores including reeds and vines.


This housing complex is divided into three areas: North, south, and central. The north zone

has circular platforms and decorated houses with balconies and different types of trim. The

south area contains at least three towers – the tallest of which is roughly five meters high.

In the central area, one finds a construction that has been conserved in a perfect state and

exhibits fine stonemasonry.

Unpaved road

Provincial capital












Trekking 2 horas


Santo Tomás

Río Uctubamba




La Jalca





San Pedro


6 Leymebamba


Trekking trail

Paved road

Archaeological Sites

Capital district

Other towns

Río Marañón







Chachapoyas Kingdom



This giant, carved-stone city was constructed on the top of a mountain

during the 12th Century A.C. The site, surrounded by high walls, is

believed to have been a food production administrative center. Kuélap’s

interior houses 400 rooms (some of which have friezes on the walls),

This museum displays a variety of remains from the Chachapoyas

culture, as well as other, smaller cultures that inhabited the Utcubamba

Valley. Among the pre-Incan relics there are funerary bundles that

include weavings, ceramics, wooden objects and quipus.

defensive towers, and a castle located on the highest terrace, which

might have functioned as a dwelling for those in charge of the area.



This funerary center is made up

of various chullpas (tombs) one,

two or three stories high. The

mausoleums, which have

double-pitched roofs, sit upon

balconies outside of caves, which

dot the side of the mountain

where the site is located. Inside

the caves are ochre-colored,

Measuring 540 meters high,

this waterfall is the fifth

highest in the world. This

torrent – made up of two falls

– was unknown to the world

until 2005, when German

explorer Stefan Ziemendorff

discovered it during an


primitive cave-drawings that

depict animals and people.



This pre-Incan housing complex – located 50 meters from the banks of

the Utcubamba River – is made up of five platforms that hold both huts

and towers, constructed in stone and mud. Archeologists have also

uncovered various platforms and foundations of houses decorated with

friezes that depict rhomboids, as well as with niches in the walls. These

In its north zone, this archeological site has 30 circular constructions

with friezes of stylized waves. These rooms, however, are partially

covered by dense vegetation. The south sector houses 34, less decorated

structures, as well as a long rectangular structure (16 meters long x six

meters wide) with six trapezoidal-shaped doors.

constructions are thought to have housed more than 100 people during

the early development of the Chachapoyas culture.


Having been strategically built on the summit of the

Puma Urko Mountain, these archeological ruins are

made up of 250 circular constructions, all of which

are decorated with high-relief friezes. This urban

center was built out of mud and stone by the

Chachapoyas people.


This archeological complex is made up of roughly

5,000 buildings, spread over six hectares. The

structures are both circular and rectangular, made of

limestone, and decorated with friezes depicting

humans and animals representing the serpent, the

puma, and the condor.


Over 200 funerary bundles – all displaying

diverse gold and craft offerings – were found

at this Lagoon located 2,600 meters above

sea level. These mummies belonged to the

Chachapoyas culture and are currently on

display at the Leymebamaba Museum.


Adriana von Hagen

Adriana von Hagen

Adriana von Hagen

“The Discovery

of the mummies

at the Laguna de

los Condores is


Peruvian journalist,

researcher, and writer

In Peru’s northeast region – located between the mountains and the jungle – lies the

department of Amazonas, an extensive territory once dominated by the Chachapoyas.

This pre-Incan culture has for centuries been given a secondary role in Peruvian history.

However, this ancient society has gained much more attention and admiration lately,

with the recent rescue and revaluation of some of the most stunning Chachapoya

architectural complexes, like the fortress of Kuélap – a stone structure dating back

to the year 1000. Among the most surprising Chachapoya finds, are the tombs of

Leymebamba – around the Lagoon of Condores – where hundreds of mummies were

buried in six chullpas (stone funerary towers). These centuries-old chullpas were hidden

by thick vegetation until being discovered by grave robbers and eventually rescued by

the authorities. The Peruvian journalist, researcher and writer Adriana Von Hagen is one

of the main developers of the Leymebamba Museum, where these archeological finds

are currently housed and exhibited.


Adriana von Hagen


ell us, how did you arrive

at Leymebamba, in the

Chachapoyas province?

I’ve been living between Lima

and Chachapoyas for the last

15 years, and I also constantly travel to

other places. I settled there while working

on the investigations after the mummies

were found and I participated in the creation

of the museum, across from which I built

a house. The people who would come visit

always needed somewhere to stay, and thus

the Kentitambo hotel was born, with its

two rooms available for small groups. It was

conceived with the help of Lima architects

as an extension to my house. Some day

we’ll expand. The KentiCafé is open and

currently functions as the museum’s café.

How has the experience of working in

Leymebamba been for you?

It’s been an incredible experience. I work with

local people, many of whom had never seen

bathrooms with hot water before they began

working here. They are trained to work in

houses, and the hotel is virtually an extension

of a house. It has not been difficult to train

them. The food that we offer is all made with

local ingredients and most of it is harvested

from our very own vegetable garden. The

fieldwork and archeological investigations

have been difficult. We had to move in and

out on mules. When I arrived, there was only

one phone and very limited Internet access.

I was the only person using the internet at

the time (1997). The area has seen a lot of

progress. We have more amenities, like taxis

for example. We are much more connected.

What has been the biggest challenge

with the museum?

The financing is expensive. Recently, the

influx of tourists has dropped because the

route from Cajamarca – the main access route

to Leymebamba – is closed. Tourists usually

visit Chachapoyas, the Gocta waterfalls and

Kuélap, but if they only have a few days,

they don’t end up making it to Leymebamba.

Without access to Cajamarca we lose tourists

who are enjoying the local circuit

Why is the discovery of the tombs in the

Lagoon of Condors important in terms of

better understanding the Chachapoyas


In cultural terms, the discovery of the

mummies has no precedent. The organic

“Mummies are fascinating for turists”, Adriana claims.

matter has been amazingly preserved.

Before the discovery – partly because of the

difficult access to the area – it was thought

that the Chachapoyas were a smaller,

isolated culture. What we know now is that

they played an important role within the

Incan empire. They were the trade suppliers

of the resources found in the lower-jungle

areas, like feathers, honey and vegetablebased

dyes. Evidence of their contact with

other cultures prior to the Incan period has

also been found.

How were the mummies found?

In the 1990’s, grave robbers and cattle

farmers saw the chullpa on the other side of

the Condor Lagoon, and on their free days,

they would loot it. But, because it’s such a

small town, soon-there-after the police found

out and confiscated the material. Based on

what was confiscated, we began the rescue

project and inaugurated the museum.

In what ways has the museum positively

impacted Leymebamba - its neighboring


The arrival of tourists who come to visit the

museum has allowed for the town to grow

both in infrastructure and importance. There

are new businesses, restaurants and hotels. In

that way, it’s put Leymebamba on the map.

The Amazonas department has some

beautiful land in the Utcubamba Valley.

Do you think that that area has the

same potential for tourism development

as Cusco’s Sacred Valley?

It might be similar to what the Sacred Valley

was like 50 years ago – much before the

invasion of tourism that we see today. The

good thing about the Utcubamba Valley

is that few people visit it, thus there’s still

the potential of setting up a sustainable

travel project. The correct word to describe

it would be ‘unspoiled.’ Wherever one

visits, it’s always nicer when that place isn’t

invaded by tourists. In Chachapoyas, the

only operating hotel chain that has decided

to take the risk is Casa Andina.

As a cultural researcher, what is the

importance of the Kuélap Fortress? Do

you thinks it’s valid to sell this site as the

Machu Picchu of the Peruvian jungle?

Although there is no doubt that this is an

important and impressive site, we are still

waiting on the results of the work executed

by archeologists over the last 20 years

in order to determine the magnitude of

Kuélap for the Chachapoyas culture. It is

one of the few archeological sites in the

area that has been extensively excavated

and restored, and that also offers areas

open to the public. Unfortunately, Kuélap

is often compared to Machu Picchu even

though the two sites are very different. One

has to consider that the Incan architecture

and their style of working the land was


Adriana von Hagen

The Kentitambo Hotel.

The hummingbird, is one of the species of birds

which birdwatchers admire.

much more intricate, and that both places

were built at different moments in time.

They should not be compared. In terms of

infrastructure, Kuélap needs to be operated

as a tourist site, complete with bathrooms

and other key services.

What other tourist attractions can be

found around Kuélap?

Apart from visiting the Chachapoyas

archeological sites, Leymebamba is an ideal

area for bird watching and nature lovers. For

example, one can find a variety of orchid

species. There are also adventure tourism

options. There are two-week horse-riding

trips offered to explore Leymebamba’s

neighboring towns, with camping along the

way and visits to different lagoons, etc.

You suggested that Leymebamba is an

emerging town. What do you think is

needed to better the services offered to


In order to better the visits, the local guides

need to be better informed and more of

the research about Chachapoyas should be

published. There is also a lack of quality

lodgings. These don’t have to be luxurious,

just clean, comfortable, and inviting. The

deforestation in the area should also be

ceased immediately. One of the things

we’ve focused on in Kentitambo is planting

trees. The area where the hotel is located

used to be just bare hillside with rocks.

“The good thing

about the

Utcubamba Valley

is that not many

people go there

and we are still

in time to lead

a sustainable

tourist project.”

“Leymebamba is

an ideal area

for birdwatching

and for those

who want to see

nature in all its


Another problem is access. There is an

airport in Chachapoyas, but at the moment

there are no operating flights, so we hope

that begins to work soon. Although the

roads are in better shape, it is still at least an

eight-hour trip from any of the access cities.

What is the biggest attraction of the

museum for visitors?

Tourists seem to find the mummies quite

fascinating. They are located on a scaffold

structure in a room with a large viewing

window. It’s not a macabre but instead

fascinating. The entrance fee is S/.15.

Ideally the mummies would still be in their

tombs around the lagoon, but unfortunately

the grave robbers would loot them. The

ancient ‘Chacha’ would usually go visit

the dead there. They would change their

wrappings and would take them food and


Lastly, what would you tell those who

are thinking about going to visit Kuélap,

Leymebamba and the general Amazonas


That they have the great opportunity of

visiting a region that still maintains its

original beauty and that hasn’t been altered

by tourism. Its a place for those who

wish to hike, explore and get to know the

attractions that the Peruvian jungle has to

offer, as well as the Chachapoya archeology

– which is unique.


Pacific Ocean Beaches

The beaches

of the North

The Peruvian north enjoys and endless summer. But, its popularity comes not only from its breath-taking

beaches, transparent waters and year 'round sunshine, but also from the innumerable nature-based activities

and gastronomic delicacies it offers.

38 38

Pacific Ocean Beaches


It all begins in La Libertad, at the famous

Huanchaco Beach, 13 km northeast of the

city of Trujillo. This beach is popular with

surf professionals and surf enthusiasts alike

for its great waves and lively atmosphere.

Huachaco is also renowned for its caballitos

de totora, the traditional reed fishing boats

that are still constructed and employed

by the local population for both fishing

and sport. What else can one visit? The

dock, artisan center and the colonial Virgen

del Perpetuo Socorro Church are all great

options. Take detour off at the 613 km of

the Panamericana Norte, which leads to

Puerto Chicama - in the Paiján area. This

port-town beach is considered a favorite spot

by surfers, as it offers the longest left-wave

in the world. Ninety kms north of Trujillo,

one arrives at Pacasmayo, a beach and bay

often frequented by fishermen that boasts

a tranquil, shallow sea. One of this town's

main attractions is its XIX century dock, from

which tobacco used to be exported. The

lovely lighthouse also is worth a visit, or take

some time to brush up on your kite-surfing

skills while here. When leaving Pacasmayo,

Pimentel Beach, 20 minutes from Chiclayo,

is the most famous and frequented of the

beaches in the Lambayeque area due to its

welcoming ocean, interesting architecture

and undeniable charm. Playa Etén - referred

to by locals as Dream Beach - is another

good alternative if in search of a nice beach

and calm waters. Farther north in Piura, the

Continues in page 40.

Vichayito Bungalows &

Carpas by Aranwa

This lodging service gives you the

chance to enjoy a priviledged view of

the sunset and succulent dishes made of

seafood products brought from Mancora

which is located just a few minutes from

there. Aranwa Vichayito creates an exotic

experience with its nine bungalows and

twenty-six Bedouin tents which let

you enjoy the beach in its natural state.

However; the comforts of this exclusive

chain of hotels are not left behind. You

will come across a restaurant, a bar and

a spa which will turn you trip into a

relaxing time.

Luxury on the beach

Trujillo’s only boutique hotel can be found in the town of Chicama. About 45 minutes north of

the Trujillo airport, the Chicama Surf Hotel & Spa, known for its style, offers its guests a relaxing

experience in its fine, rustic ambiance. With both garden and ocean view rooms and personalized

attention, the hotel also boasts a varied menu - which includes wines, cocktails and delicious

food. There also is an assortment of activities for both children and adults such as surfing classes,

visits to archeological sites and a first-class, on-site spa. All this guarantees to please even the

most demanding guest.


Pacific Ocean Beaches

beachfront city of Máncora, made famous

by its legendary waves, attracts surfers from

around the world. The surf is at its best

from November to January. Additionally,

thanks to its proximity to the equator, the

water all along the northern coast is warm

with year 'round temperatures of 24-28

degrees celsius. Between August and October

visitors have a special treat as an estimated

1000 Humpback Whales migrate to the

warm waters of the Peruvian north coast to

reproduce after a 7,000km journey from the

Antarctic waters. Whale watching tours are

available throughout the season.

Tourists to the Máncora area who are looking

for calmer waters can visit Las Pocitas, a

small beach spotted with small natural pools

where one can spend the day enjoying the

sunshine. Two great hotel options in this

area are the DCO Suites, Lounge & Spa, and

the Vichayito Bungalows & Tents, both of

which are located about 20-minutes from

Máncora. Five minutes to the south of Las

Pocitas is Los Órganos, an attractive, relaxing

place, far from the noise and commotion of

the highway. This beach offers three ideal

places for surfing: Casablanca, El Codito

and Organitos as they are called locally. If

interested in following in the footsteps of

celebrated author Ernest Hemingway, make

your way over to Cabo Blanco, in the Talara

province, and try your luck at Black Marlin


It is impossible to go from Piura to Tumbes

without stopping by the Cerros de Amotape

National Park, which is shared by both

departments. This park is the best-preserved

dry, equatorial forest in the entire Pacific

region and houses a huge variety of both

flora and fauna. An ideal habitat for various

orchid varieties, the area also is home

to Carob, Hualtaco, Charán, Sapote and

Hawthorn trees, and many animal species

like Giant Sloths, Andean Condors, ocelots,

Boa Constrictors and the endangered

American Crocodile. Following your visit,

make a stop in Zorritos - a white sandy

beach with soft, constant waves. A short

distance away, in the same Contralmirante

Villar Province, is Punta Sal, thought to be

one of the most seductive destinations on

the north-Peruvian coast. Here, the sun and

the calm atmosphere seem never to fade and

the warm waters make it an ideal location

for activities like sport fishing and snorkeling.

The Hervideros Thermal Baths are also worth

a visit as their iodine-filled mud is thought

to have medicinal properties that benefit all

who bathe in them.

Four kilometers away from the city of Tumbes

thrives Puerto Pizarro - a bustling porttown

that serves as the departure point for

boat trips through a region of mangroves,

formed by marshes that become navigable

channels when the tide comes in. From here,

fishermen extract the infamous conchas

negras (black clams), which are known for

their aphrodisiac qualities. During the tour,

visit the islands of Amor (love) and Hueso

de Ballena (whale bone), which have some

of the most popular beaches in the area.

If feeling more adventurous, stop by the

Criadero de Cocodrilo de Tumbes (Tumbes

Crocodile Farm). Here, one can observe these

reptiles at all stages of development.


Seafood is the culinary star of this area of the

country. Being steps away from the ocean,

fish and seafood dishes - in a seemingly

endless variety of presentations - dominate

the menus of all the main restaurants,

offering surprisingly sophisticated gastronomic

options. In La Libertad, one can enjoy a

delicious ajiaco de camarones (shrimp,

potatoes, aji and onion stew) or a cebiche

a la Trujillana (Trujillo style cebiche), made

with cabaya (dried, salted fish), limejuice,

and spicey ají limo. Piura’s culinary attributes

- like its outstanding quality seafood - have

led to its international recognition. The local

limes and fresh grouper, for example, make

the cebiche from Piura one of the most

sought after in Peru. Máncora’s gastronomy

also deserves special mention. Besides the

exquisite seafood offerings, Máncora’s cuisine

incorporates other exciting ingredients,

creating dishes such as seco de chabelo (dried

The attributes of

the Piuran lime

and the freshness

of the grouper, for

example, make the

Piuran cebiche one

of the most


beef stew with sweetened bananas), guiso

de cecina con platano amasado (dry, salted

pork with mashed plantains) and cabrito tierno

macerado en chicha de jora y vinagre (tender

lamb stewed in fermented corn alcohol and

vinegar). The cuisine in Tumbes also stands out

due to the variety and quality of its fish and

seafood-based dishes. One can enjoy both local

and national dishes in this city, like the cebiche

de conchas negras (black clam cebiche),

majarisco (mashed green bananas with shellfish

sauce), sudado de conchas negras (black clams

stewed with onions, tomato, aji, and other

ingredients), and the unforgettable leche de

pantera (Panther’s milk - the juice from the

ceviche de conchas negras).



Module 4



The Peruvian north is so versatile that

it lends itself to virtually all activities.

Hikes and horseback rides through the

beautiful scenery and under the warm

sun are some of the more popular

activities in the area as are a wide

variety of water sports practiced in the

many charming beaches. The Manglares

National Sanctuary in Tumbes lends

itself to boating trips. Tourists can also

enjoy mountain biking through the

impressive Tumbes Reserve or Batán

Grande, and hikes through the Pómac

Forest or the Cerros de Amotape

National Park. Mountain climbing lovers

can get their fix in the Huancabamba

and Morropón (Piura) mountainsides.

As for sandboarding, the Sechura and

Virú deserts are the perfect places

to glide through the sand. Lastly, for

those who enjoy being airborne, areas

such as Nueva Esperanza (Tumbes),

Huancabamba and Ayabaca are the

perfect spots from which to engage

in thrilling hang gliding or paragliding


DCO Suites, Lounge & Spa

This exclusive hotel was built under the

premise that the ocean would be the

center of attention of this idyllic beach.

Therefore; all of its areas face the ocean.

Its decoration is chic yet soothing, DCO

is an oasis of tranquillity and privacy for

the guests. Has six suites and a master

suite equipped with terraces for an

excellent sunbathe. Apart from the DCO

Gourmet restaurant and the lounge with

a privileged sunset view, and the spa,

the hotel also offers marine excursions

for whale watching, and tours to get to

know the nature of the beach.

Day 1


• Piura - DCO Suites: A boutique hotel with

a view of the Pacific Ocean, located south of

the heavenly Máncora beach – northern Peru’s

surfing mecca. This area has become a place

for relaxation, sun, beach, sea and good food.

Day 2


cetaceans migrate from the cold waters of

Antarctica to the north-coast of Peru where

they reproduce and raise their young. During

this tour, it is possible to witness these

magnificent creatures jumping, swimming

and diving. One might also be so lucky as to

spot the young whales enjoying their first

days of play, whilst being carefully observed

by their enormous mothers. (Whale-watching

season: August to October)

Day 3


• The following activities are optional.

• Zip-lining

• Surfing classes

Day 4

- DCO Suites - Tumbes.


For more information: inbound@limatours.com.pe or contact your market specialist


Pacific Ocean Beaches

Pacific Ocean Beaches



A breathtaking spectacle in the warm waters of Piura. Between the months of August

and October, more than a thousand humpback whales travel from Antartica to the

coastline of Peru to reproduce; this is a must-do, you will get to see them play, jump,

and make pirouettes. You wil be able to enjoy them more during the morning, but the

boats (which are provided by a private company or by the hotel) are available

throughout the day. After this period of time these cetaceans head back to the cold

waters of the south until the next year.


Amazon River

Amazon river

The green blanket of the Peruvian Amazon is the perfect place to reunite with nature and its infinite flora and

fauna. There, in the most oxygen-rich area on earth, begins the Amazon River, the largest river in the world and

one of the 10 Wonders of the Natural World.


Amazon River


The specialists´

projections point out

that eco-tourism will

grow between 15

to 20 percent in the

upcoming three


The high temperatures in the Amazon region

nurtures the lush vegetation, keeping it

green all year 'round. This makes it one of

the most biologically varied areas on the

planet, with numerous species of flora and

fauna found only in this region, and many

more plants and animals that have yet to

be discovered. Inspired by this diversity, the

Peruvian government, through SERNANP,

the Servicio Nacional de Áreas Naturales

Protegidas por el Estado: (National Service

of State Protected Areas), has named certain

areas of the Amazon protected zones

because of their geographic characteristics

and/or the assortment of flora and fauna

that they host. The most important

protected zones are the Rio Abiseo National

Park (Juanjui, San Martin) and the Matsés,

Pacaya Samiria and Allpahuayo Mishana

Reserves, all of which are located in Loreto.

These ecosystems house such animals as

the lizard, jaguar, wild boar, tapir, capybara,

Boa Constrictor, anaconda, deer, monkey,

sloth, turtle and parrot , among others.

Endangered species include the Peruvian

Jaguar, Black Lizard, Amazon Manatee,

different types of river turtles, the River

Otter, Red Macaw, Pink dolphin and Paiche

(a large, river fish). Estimates suggest that

the percentage of ecology- based tourism

in this region will grow a 15% to 20%

in the next three years thanks to the fact

that the Amazon River and rainforest were

named Wonders of the Natural World in

2011. What few people know, however,

is that the Amazon River is actually born

from a melting glacier in Arequipa called

Mismi, more than 5,600 meters above sea

level, and that it has over 100 tributaries.

Throughout its extensive journey through

Peru, this river changes names, and is

called the Apurímac, Ene, Tambo, Ucayali

and Marañón. Once it arrives in Brazil, it

becomes the Solimões River until it merges

with the Negro and Manaos Rivers, after

which it goes back to its original name, The

Amazon. The Amazon River flows out into

the south-Atlantic ocean. It is interesting

to note, that, according to famous

oceanographer Jacques-Yves Cousteau,

"there are more species of fish in the

Amazon than in the Atlantic ocean.”


The most original, lavish and enjoyable way to ease into the Peruvian Amazon and

become familiar with all it has to offer is by taking a luxurious Delfín Amazon Cruise.

The six -year-old company operates in the Pacaya Samiria Reserve on its two boats,

The Delfín I and the Delfín II. The degree of quality, comfort, cuisine and experience is

spectacular on both the Delfin I and II. The Delfín I offers two suites and four double

rooms, all with fine wooden finishes and outstanding quality linens. The Delfín II, on the

other hand, has 14 large, comfortable suites, allowing larger groups the chance to enjoy

this destination in a degree of extravagance that few have the privilege to experience.

Both vessels have ample terraces from which one can enjoy the views.


Amazon River


Diverse, exotic and original: Those are

words that define the cuisine of this region

of Peru, which offers a combinations of

local meat like the wild boar and huangana,

and Amazon fish such as paiche (considered

the second biggest fresh-water fish in the

world), gamitana, dorado (mahi-mahi)

and bagre (catfish), with a wide variety of

unique fruits and vegetables. One typical

Amazon dish is motelo, or turtle meat,

which is used to prepare sarapatera soup

which is cooked in the turtle shell on the

grill. Core jungle ingredients also include

a wide variety of ajies (chili peppers)

including charapita, ayuyo, pucuna and pipi

de mono; different aromatic herbs, and

the bijao (banana) and pijuayo (peachpalm)

plants. One of Peru’s best-known

advocates of jungle food products is chef

Pedro Miguel Schiaffino, whose restaurants

incorporate these exotic ingredients and

have set a trend for other restaurants in the

country to follow. Popular jungle dishes are

juanes (rice, chicken pieces, egg, olives - all

Among the


ingredients we can

find the Amazonian

chillies, such as

the charapita, the

ayuyo, the pucuna,

and the pipí de mono;

aromatic herbs, and

plants like the bijao

and the pijuayo.

wrapped in banana leaves and cooked on

a skewer), tacacho con cecina (mashed

plantain balls with dry, salted pork jerky),

inchicapi (soup with chicken, peanuts,

yucca, and cilantro), timbuche (fresh fish,

cilantro, and whipped-egg soup), and

chonta (heart of palm) salad.

These dishes are common in all the areas

of the jungle, including the high-jungle in

which meat from mountain animals is a

regular ingredient, however, the preparations

vary from region to region. For example, in

San Martin locals serve avispajuane, which

has the same characteristics as the regular

juane, but it is made without egg and with

ground pork. Other zones have developed

particularly popular dishes, demanded by

locals and tourists alike. In Pucallpa - the

capital of Ucayali, for example, many

people enjoy patarashca (fish wrapped in

banana leaves, char-grilled). In terms of

fruits, those more representative of the

jungle include aguaje, sauco (elderberry),

maracuya (passion fruit) and camu camu.

Banana is often used in these areas to

create el chapo - a typical drink given to

young children due to its high nutritional

value. And of course, there are the

aphrodisiacs: beverages typically made with

rinds, fruits and other local ingredients,

macerated in distilled cane liquor, and

given names like quita calzón (underwear

remover), salta para atras (jump back), siete

raices (seven roots), huitochado, uvachado

and chuchuhuasi (these last three named

after particular ingredients they contain).

46 46


Module 5


In the Peruvian Amazon adventures lie

around every corner. Hot all year ‘round

with temperatures ranging between 32 and

40 degree celcius, a visit to this dense,

tropical forest is considered by many to

be an essential tourist experience, not

necessarily because there are archeological

sights to be seen, but rather because the

expansive natural beauty of the area never

ceases to amaze. Bird watching tends to

be one of the most satisfying activities in

the region. There are roughly 806 different

species that inhabit the Peruvian Amazon,

making this area a dream destination for

American and European bird enthusiasts.

The simple act of hearing the sounds of the

jungle tends to have mesmerizing effect.

Listening to the songs of the birds mixed

with the sounds of the vegetation rustling

in the wind and the calls of innumerable

Going into the

tropical forest

is an experience

considered to

be mandatory

due to its nature

that won´t stop

suprising us.

animals is an experience totally unique

to this region. Incredibly, the Amazon

is one of the areas with the most

biodiversity on the planet and there still

is so much more to discover.

El Delfín Timetable

El Delfín is a luxury cruise that sails the

Amazon River. It has two vessels that offer

comfort and adventure.

Day 1


• Transfer to Nauta, from where you embark on

the boat and begin the navigation down the

length of the two largest tributaries of the

Amazon River – the Ucayali and the Marañón –

as well as the Amazon River itself.

Day 2

- Voyage down the majestic Ucayali River, the

longest tributary of the Amazon River.

- Magdalena Village: A small community composed

of only 10 families. After meeting the town’s

inhabitants – which include many playful and

enchanting children – your guides will take you

through the jungle to a spectacular lagoon from

which you can appreciate the famous victoria regia.

Day 3

- Hike through the jungle surrounding the

Hatum Posa village, where you can observe its

inhabitants as they go about their daily tasks,

and learn about how they came to cultivate

plants and trees in order to generate income.

- At the end of the day, we will board the boats

and navigate down the Pacaya River – from #1

Forest Ranger Station to the Yanayacu Lagoon –

where you’ll be able to appreciate the abundant

wildlife that hides in depths of the jungle.

Day 4

- Navigation down-river on the Ucayali.

- Visit the Puinahua town, where we will take a

short, educational walk through the riverside

community. Your guide will show you how these

fishing and agricultural communities live.

Day 5


• Weather and time permitting, we will have one

last chance to witness the lifestyle of another

Amazonian town, the river-community Belén,

from the comfort of the boats.


For more information: inbound@limatours.com.pe or contact your market specialist

Fresh Water



his peculiar-colored aquatic mammal inhabits the Amazon

waters surrounded by a halo of magic, mystery and lore. As

legend goes, the pink dolphin was originally a young,

indigenous warrior whose beauty and strength sparked the jealous fury

of the gods. Thus, he was transformed into a dolphin and condemned to

live in the rivers of the jungle. The cetacean is said, however, to recover

his human form at nights and wander the riverbanks, enchanting the

women he comes across. Dressed all in white, with a hat covering the

breathing hole on his head, he flirts and enamors without scruples. It is

thought that no woman is capable of escaping his charm. After a

passion-fueled night, he disappears back into the river, leaving behind his

impregnated lovers.

In its animal form, the Pink Dolphin measures up to three meters and

weighs roughly 125 kilograms, making it is the largest freshwater

dolphin. Aside from its curious pink color, this dolphin also has a

particularly small dorsal fin, differentiating it from other dolphin species.

These extremely playful creatures can be found in the Amazonian river

basins and streams. However, one must always be aware as one never

knows when these beautiful beasts might transform into dangerously

tempting lovers.


Laurent Carrasset

Laurent Carrasset

Miraflores Park Hotel room, located in Lima.

“There is still room

to grow in the luxury

travel market”

LAURENT CARRASSET regional director of Orient-Express.

Imagine a hike through the Inca Trail accompanied by a

masseuse, with stays in lodgings equipped with hot showers,

gourmet food, and high-quality wines; or perhaps an

exquisite picnic on the Moray Inca terraces; or a trip down

the Amazon river in a cruiseship with all the most luxurious

comforts. These – as well as many other alternatives – are

some of the tours now available in various regions of Peru,

which currently offer an excellent and varried choice of

destinations to satisfy even the most demanding visitors.

Laurent Carrasset, the leader of the British collection of

hotels and trains in our country, recounts the level that Peru

has reached in this sector in the last few years.


Laurent Carrasset


How would you define luxury


The luxury tourist is one who

determines their travel destinations

based on the commodities they seek: first

class lodgings, top quality restaurants,

and excellent modes of access. When a

destination is able to offer all of those things,

it becomes an option for the luxury traveller,

who – once there - will go in search of new

and unforgettable experiences. To be qualified

in this category requires a huge commitment

on behalf of the company, as they must

constantly be anticipating all the details that

these demanding travellers might take note

of. The working personnel must to be willing

to meet the high service standards that come

with being a luxury hotel. And to be at this

caliber, there have to be certain certifications,

like the Leading Quality Assurance (LQA) – a

company that specializes in auditing and

inspecting the service and the standards of the

luxury hotel industry; and the Safety Quality

Food (SQF) – which certifies the quality of the

food, beverages, and hygiene.

What is the profile of a tourist who

chooses high-level tours?

A 50% of the time, the high-level Orient

Express tourist in Peru comes from the

Unites States and will generally stay for

seven days, during which they visit two cities.

However, we also receive many tourists from

Great Britain, Australia, Brazil, and Japan.

European tourists generally stay between 10

and 14 days, and visit more than two cities,

due to their different vacation calendar and

the lengthy travel distance. The average age

of these tourists is usually between 50 and

60 years old, with an average expenditure of

US$5,000 or more per trip.

What does a traveller expect when they

choose to stay in a five-star hotel?

An excellent service, in which the staff

is cordial and attentive to their needs.

The hotel rooms and amenities must be

impeccable – in optimal condition, and very

“Very exclusive and

breathtaking tours

are offered to the

most demanding

tourist in Peru.”

well equipped. Another important factor

is the food: the restaurant should offer

gourmet dining, and a varied list of fine

wines and liquors.

What are the main attractions that our

country offers to a tourist who looks for

exclusivity and comfort in their travels?

One of the options that the luxury traveller

enjoys the most is Orient Express’ Hiram

Bingham train, it being an extraordinary and

exclusive way to travel to Machu Picchu.

The Hiram Bingham train is decorated in


Exquisite brunch served on board of the Hiram Bingham train on its way to Machu Picchu.

The Monasterio Hotel has luxurious spaces decorated with paintings from the Cusquean School of Arts.

the same fashion as the Pullman trains of

the 1920’s - with bronze detailing, an open

bar, and an observation coach where one can

enjoy the ride in the open air. It also serves a

gourmet brunch and dinner for the passengers.

Another enjoyable experience for travellers

is the opportunity to visit and dine in an old

colonial house – like, for example, the Hacienda

Huayoccari in Cusco, which offers a spectacular

view of the Sacred Valley. Or the Casa Aliaga

– located in Lima’s colonial center – which has

been preserved in excellent condition. The

Casa Garcia – in Miraflores – offers guests the

chance to meet decedents of the family who

still inhabit the beautiful mansion and are

happy to share tales of the family’s history.

How do you judge Peru’s current

attempts to attract these types of

tourists? Is the government helping to

promote luxury in Peru?

In 1999, when Orient-Express entered

into the Peruvian arena, a luxury niche was

created in the travel industry, which has

considerably expanded throughout the last

decade. This is something I am very happy

about. Nonetheless, there is still room for

growth in this market in terms of service

and infrastructure development. PromPeru

has been executing some great work in this

market segment, participating in luxury fairs

like the ILTM, Virtuoso, and Travel Week,

among others. They have also been putting

together tourism showcases in different

cities, solely directed at the luxury market,

which are backed by PromPeru’s press

department, attracting much international

media specialized in luxury.

What Peruvian destinations offer

experiences of similar quality standards?

Apart from Machu Picchu, Cusco, and Lima,

Peru has three other destinations for the

luxury traveller: Lake Titicaca – a mystical

attraction that offers lodging in the Titilaka

hotel; Paracas – which offers a variety of

activities and opportunities to explore the

bay and surrounding sand-dunes from the

Libertador Luxury Collection Hotel; and lastly,

the jungle – an adventure destination which

can be comfortably approached from a

luxury cruise trip down the Amazon river.

Are the exclusive tours and destinations

offered in Peru of the same caliber as

those in other parts of the world?

Yes. Peru offers various exclusive tours that

amaze even the highest-level tourist. It

is important to create unforgettable travel

moments, like – for example – a gourmet,

out-door picnic lunch with comfortable seats

and tables amongst the corn crops of Moray,

where we even set up a portable bathroom

for the passengers comfort.

In comparison to other countries, does

Peru offer affordable prices for a highlevel


The prices in Peru are very affordable

when compared to those abroad. Here, for

example, one can dine at the finest gourmet

restaurants and drink imported wines for very

comfortable prices.

What kind of unimaginable exclusive

services can one find in Peru?

Hiking in the Andes proves to be a very

popular activity amongst travellers, but many

people are surprised to learn that we offer

luxury hiking for the convenience of our more

demanding travellers. For those who fall into

this category, we suggest that they partake

in the luxury Inca Trail hike, for example, in

which we offer masseuse services, gourmet

food and wines, and the rest-stops are fully

equipped with hot showers.





A Luxury Destination




Accommodation, Cusine, Transportation, High-end

entertainment, and Shopping: five areas, which

have been separated in sections, which define the

new luxury tourism offer in the land of the Inkas.

Peru is a country where not only the traveler will

be amazed by its imposing past and legendary

landscapes, but it is also capable of satisfying

high-end travelers.


A Luxury Destination


Luxury Hotels

PALACIO Nazarenas




Specialized services:

- Concierge

- Swimming pool

* Radiant floor heating


After an extensive four-year remodeling,

this restored XVI century convent has

re-opened its doors as one of the most

exclusive hotels in the world. Located

in Plaza Nazarenas, Cusco, this Orient

Express gem provides guests with a

relaxed, luxurious atmosphere from which

to enjoy their experiences as they discover

ancient Peru. The 55-suite boutique hotel

belongs to the Z Collection: luxury suites,

each of which are defined by a unique

characteristic. An arch from colonial times,

an Inca stone wall, and friezes from the

Spanish viceroyalty art period are just

some of the eye-catching treasures that

can be found within each suite.

The hotel’s restaurant, Senzo, is run by

Peru’s young star chef Virgilio Martinez.

Presenting traditional regional dishes in

innovative ways, Martinez has designed a

menu fit to please even the most refined


All the relics found during the excavation

of the hotel are currently on display in

the hotel’s library. This space provides the

perfect atmosphere in which to sit and

converse about Cusco’s history, art and

culture, with the local shaman, sommelier,

and historian who are on staff and ready

to address any and all curiosities.

Facilities and Services





























































- Inkaterra Shop

- Waiting Room


- Thermal floors

- Baby Sitter

Over 500 years of history come together in

this Inkaterra boutique hotel, located in Plaza

Nazarenas. This mansion was the first Spanish

construction in Cusco in the XVI century and

thanks to a careful renovation, it still boasts

some of its original majestic qualities in its

colors, murals, and traditional stonework. Its

main design elements are adobe, plaster, glazed

ceramic tiles, fire and water.

The Casona Inkaterra is the first Relais &

Chateaux hotel in Peru. It offers its clients 11

elegant suites equipped with stone fireplaces,

heated floors and giant bathtubs. In addition,

the extravagant hotel includes a living room

area, a dining room, a massage and therapy

room, and a Reading room, among other

luxuries. As if that weren’t enough, the

concierge service offers a number of exciting

city excursions and activity options for those



The Sol & Luna Lodge Spa is an oasis of luxury and comfort in the

midst of Urubamba’s Sacred Valley. The hotel stands out with its unique

details, like artist Patrick Manning’s colorful stained-glass windows in the

Yacu Wasi Spa, clay murals painted by Federico Bauer, and candelabras

designed by Jamie Liebana. The Premium and Deluxe suites count with

chimneys in both the bedrooms and living rooms, heated floors, private

gardens, terraces, LCD TVs with satellite cable, Wi-Fi Internet, and a

bathroom with a tub and a Spanish style shower.

The exquisite experience this boutique hotel offers extends to its

restaurant Killa Wasi, in which the talent and creativity of chefs Nacho

Selis and Pedro Miguel Schiaffino culminate in an explosion of tastes,

smells, and colors, using the freshest regional products. The hotel also

includes Rancho Wayra, a space that provides the perfect setting for

traditional rituals, like the delicious pachamanca (the cooking of meats

and vegetables in an earthen oven with the aid of hot stones), and the

folkloric shows that delight children and adults alike.





- Themal floors

- Yoga and Taichi lessons, Cooking lessons,

Pottery lessons, Horse-back riding

* Mountain-bike riding, Tandem flight,

Lagoon Kayak, All-terrain vehicles




Originally established by the dean of Cusco’s cathedral

and the writer Clorinda Matto de Turner, this XVI century

mansion has now been converted into the exquisite

Hotel Aranwa Cusco Boutique. Mixing the mansion’s

traditional aesthetic with modern technology, the hotel

offers romantic details like its stone entranceway, with

contemporary commodities like oxygenated rooms,

Wi-Fi, and heated floors. Its 43 rooms are decorated

in a ‘colonial chic’ style, with antique furniture, crystal

chandeliers, alpaca rugs, and down comforters.





- Themal floors



One can begin their journey to Machu Picchu from the very

door of the Tambo del Inka Luxury Collection Resort & Spa,

as it is the only hotel that has its own, private train station.

Designed by the renowned Miami-based architecture studio,

Arquitectonica, the hotel boasts high ceilings, stonewalls, and

beautiful red and fuchsia weavings. Part of the Libertador

hotel chain, the hotel counts with 128, elegantly decorated

rooms, which offer 400-thread count sheets, LCD TVs, and

amazing views of the surrounding nature.

Tambo del Inka’s restaurant, Hawa (‘sky’ in Quechua),

pays tribute to the traditional foods of the region, bringing

together the best of the new-Andean cuisine with

international classics, using local vegetables and fruits.






- T´ikariy Office

- Separate shower

and bathroom


Other Luxury Hotels


• Hotel Libertador Palacio del Inca Cusco

• J.W. Marriott

• Hotel Monasterio

• La Lune One Suite Hotel

• Casa Cartagena Boutique Hotel & Spa Luxury Properties

Machu Picchu

• Inkaterra Machu Picchu Pueblo Hotel

• Sumaq Machu Picchu Hotel

• Machu Picchu Sanctuary Lodge

Sacred Valley

• Hotel Río Sagrado Resort & Spa

• Aranwa Valle Sagrado


• Country Club Lima Hotel

• JW Marriott Lima Hotel

• Hilton Lima

• Miraflores Park Hotel

• Westin Lima Hotel &

Convention Center

• Swissôtel Lima


• Empedrada Fundo Hotel & Spa


• Las Casitas del Colca


• Hotel Paracas Libertador, a Luxury Collection Resort


• Titilaka Lodge

• Isla Suasi Luxury Hotel Casa Andina Private Collection


• Los Horcones de Túcume


Summum Awards 2012



Gala Event

Peru’s Academy Awards of local cuisine. By way of surveys, guests, frequent

diners, experts, and gourmands are able to rank the best restaurants in Lima,

as well as other regions like Cusco, Arequipa, Chiclayo, and Trujillo. When it

comes to food, Peruvians know their stuff.

This year, creativity and product knowledge

were recognized at the Summum Awards

2012, held in July at one of Barranco’s

most beautiful old mansions. The prizes

for Lima’s top three restaurants were

awarded to young chef Virgilio Martínez

and his restaurant Central in first place,

the sophisticated Rafael Osterling and

his restaurant Rafael in second, and the

dedicated Gastón Acurio and his restaurant

Astrid & Gastón in third.

María Rosa Arrarte, the president of the

Lima Tours Board of Directors, is the advisor

of these awards. For the last five years,

her company - Ideas & Más Ideas – has

not only organized the events surrounding

the awards, but also the publication of

the guides in which the results are printed.

Meanwhile, Ipsos Apoyo – the number

one national pollster – has been executing

the online surveys, sending them out to

over 6,000 people, including gourmets,

gourmands and restaurateurs. Lima Tours

has been a constant and important sponsor

of these awards, as has VISA.

The awards are given out during an exciting

‘gastro-party’ that brings together all the

top chefs and restaurateurs of the country.

This year, the event was Andes-themed

and products from different cities in the

country’s interior and southern regions were

given the spotlight.

One of the most coveted prizes is for “Best

New Restaurant.” This year’s winner was

Maras by chef Rafael Piqueras, located in

the Westin Lima Hotel.

The Summum Awards are not limited to

restaurants in Lima. Over time they have

also grown to include other Peruvian

regions recognized for their tasty cuisine,

like Cusco, Arequipa, Chiclayo and Trujillo.

Gastón Acurio’s Chicha Restaurant has been

voted Summum’s Best Restaurant in both

Arequipa and Cusco, while the restaurant

Fiesta remains number one in both Chiclayo

and Trujillo.



Restaurants with a view


An ample space with a sea-front view that

combines a restaurant, bar, and lounge, Cala offers

its diners an experience unique to Lima. Its dishes

vary from the more traditional Peruvian recipes,

to Mediterranean, to fresh seafood using local

ingredients. Started by Alfredo Aramburú, it is now

his son - José Alfredo Aramburú - who takes charge

in the kitchen. Located off of La Costa Verde on

the Barranquito beach, Cala provides the perfect

balcony to watch the sea and the swimmers,

fishermen, and surfers who frequent it by day – and

then enjoy the sunset at the end of the afternoon.

Address: Circuito Vial Costa Verde, Espigón B2, Playa


Tlfs. 252-9187 / 99 824*7326

La Rosa Náutica

Inaugurated in 1983, this emblematic

restaurant has defined quality gastronomy since

it’s beginning, while constantly innovating its

menu and staying relevant to times as they

change. Built over the ocean and serenaded

by the constant rolling of the waves, this

restaurant’s menu is structured around the

wealth of seafood found in the local waters,

and complimented by traditional Peruvian meat

and poultry dishes. Classical and elegant, La

Rosa Náutica also offers its guests a selection

of showcase jewelry and crafts.

Address: Espigón Nº 4, Circuito de Playas, Miraflores

Tlf. 445-0149

Huaca Pucllana

Bearing the same name as the pre-Columbian

ruins it is located infront of, The Huaca Pucllana

Restaurant offers tours to those diners who wish

to learn about the mysteries surrounding this

architectural monument. The food served at the

Huaca Pucllana is a reinterpretation of typical

Peruvian creole cuisine as developed by the chef

Marilú Madueño, combining local flavors and

ingredients with modern culinary techniques.

The ruins aren't the only doorway to the past,

however, as the restaurant itself is located within

a colonial house, bringing together three periods

in one space.

Address: General Borgoño Cdra. 8 s/n, Miraflores

Tlf. 445-4042

Hotel restaurants

Connected to the city


Within the elegant and emblematic Country

Club Lima Hotel lies the Perroquet - a

restaurant that holds both its food and

decor to the same caliber of sophistication.

The menu has been put together by the

experienced Jacinto Sánchez, who combines

innovation with tradition in each dish on the

menu, as well as in the Peruvian creole and

international buffets offered on Sundays.

Lomo saltado (Peruvian beef and pepper

stir-fry), seco de cabrito (stewed lamb), beef

tournedo, ceviche, artichoke ravioli…there’ s

something for everyone.

Address: Los Eucaliptos 590, San Isidro

Tlfs. 611-9000 / 611-9007


This restaurant, located in the Westin Lima

Hotel, got its name from the prestigious

salt-flats found in the Urubamba valley,

recognized for the distinctive flavored

salt harvested there. Maras has gained its

reputation as a result of its modern take

on the typical flavors of Peruvian cuisine,

offering new experiences for the palate.

Chef Rafael Piqueras plays with sophisticated

culinary techniques as a way to intensify the

flavors of each dish, making every bite a

whole experience.

Address: Las Begonias y Amador Merino Reyna,

San Isidro

Tlfs. 201-5000 / 201-5023

Mesa 18 by Toshiro

Located within the Miraflores Park Hotel

– Mesa 18 completely changed upon the

arrival of chef Toshiro Konishi. The subtlety

and elegance of Konishi's Japanese cuisine

has given this establishment an entirely new

personality, bringing it up amongst the top

restaurants in Lima. Surrounded by a beautiful

garden, one has the opportunity to enjoy

Peruvian dishes - like lomo saltado (beef stirfry)

and arroz con mariscos (rice with shellfish)

- alongside traditional Japanese delights like

tempura and sashimi. Experience a fusion of

flavors expertly executed by Toshiro.

Address: Av. Malecón de la Reserva 1035, Miraflores

Tlf. 610-4000, anexo 224



Regional Restaurants

Fine dining across the country

The best of Lima


Chicha by Gastón Acurio

Bringing together traditional flavors and

local ingredients, such as fresh water shrimp,

this restaurant aims to renovate the typical

Arequipeñan cuisine. The classic rocoto relleno

(stuffed hot pepper) opens the way for other,

more innovative dishes – like the delicious

swordfish in nikkei broth with oyster sauce and

crunchy mung beans, served with seafood fried

rice. As for desert, the queso helado (sweet

cheese ice-cream) competes with the purple

corn crème brulée. The restaurant itself casts

a modern light on the typical architecture of

the region – its large spaces and stone patio

complimented by the minimalist décor.

Address: Santa Catalina 210, Cercado, Arequipa

Tlf. 054-287360



Located within a colonial house, Cicciolina

brings together a quality winery, lively bar

and elegant restaurant all in one beautiful

space. The exquisite menu crafted by chef Luis

Alberto Sacilotto offers Spanish, French and

Peruvian-inspired tapas, as well as a variety of

innovative dishes. Diners are welcomed at any

time of day by a wonderfully friendly staff.

Address: Triunfo 393, Cusco

Tlf. 084-239510


Fiesta Chiclayo Gourmet

One of the first of its kind, Fiesta is a pioneer

in terms of regional-gourmet restaurants.

Lamb with tacu-tacu (refried rice and beans),

grilled cebiche, causa chiclayana (potato and

aji mash stuffed with prawns) are some of

the many dishes created by Alberto Solís.

With his perserverence and talent, this chef

has proven that the cuisine of the north coast

can also merit the fine-dining title. Fiesta is

currently run by Alberto’s son Héctor Solís,

who has maintained its reputation as one of

the best restaurants in the country.

Address: Av. Salaverry 1820, Chiclayo

Tlf. 074-201970


Fiesta Chiclayo Gourmet

When they realized that one restaurant

would just not suffice, the Solís family saw

no other option but to open a second space

in the City of Eternal Spring. This particular

restaurant combines the best from Peruvian

and Chiclayana recipes with the most select

ingredients from Trujillo, thus, the exquisite

grouper cebiche and inventive corn cookies.

Chef Héctor Solís has managed to give this

particular establishment its own personality,

distinguishing it from the other Fiesta locals.

Address: Av. Larco 954, Vista Alegre, Trujillo

Tlf. 044-421572


With perseverance and creativity, chef

Virgilio Martínez’s first restaurant has

become one of the best in the city.

Whether from the sea, the earth or their

own herb and veggie garden, Central

uses products of supreme quality –

complimenting them further with the

variety of exotic spices brought by the

chef from far-off lands. Martínez’s

ability to create dishes that take one’s

breath away can be attributed to the

innovative flavors and perfected culinary

techniques that bring out the qualities

of each ingredient used in this an

avant-garde menu.

Address: Santa Isabel 376, Miraflores

Tlfs. 242-8515 / 242-8575


Both elegant and cool at the same time,

Rafael Osterling’s food has gained its

reputation based on the reflection of his

particular style in each of his gastronomic

creations. With the aesthetic sensibility of

a true artist, every dish Rafael prepares

qualifies as a masterpiece. A detailobsessed

perfectionist, he has developed

a culinary technique that demonstrates

his knowledge about each ingredient

while simultaneously taking the diner on

a tour through the best of what Peru has

to offer.

Address: San Martín 300, Miraflores

Tlf. 242-4149

Astrid & Gastón

This year, Gastón Acurio’s restaurant was

ranked #35 on the San Pellegrino list of

Best Restaurants in the World. With his

vast knowledge of the ingredients and

cuisine of each Peruvian region, Gastón

has put together a symphonious menu

– harmonizing the flavors, textures and

aromas of each dish. The restaurants

current chefs – Diego Muñoz and Emilio

Macías – adapt the menu to each

season in order to continuously satisfy

and entertain even the most demanding


Address: Cantuarias 178, Miraflores

Tlf. 242-5387




Virgilio Martínez

“We cook

from the


The top Peruvian chef of the hour.

Peru’s hot, young chef. He won the prestigious Summum 2012 award for Best Restaurant. Through his restaurant

Central, located in the Miraflores district of Lima, he has demonstrated that with the appropriate talent and a lot of

dedication one can go far. Now, with a new restaurant in London and another in Cusco, Virgilio confesses that the

secret to his delicious food can be found in the local products he uses.

What kind of responsibility are you feeling now after

having won the 2012 Summum award?

It’s a big responsibility because Summum reflects the

votes of the Lima population, and we – as a restaurant

in Lima – are trying to transmit a gastronomic

experience in which the whole of our country comes

together: The Amazon, the Andean world, our sea.

While foreigners have already demonstrated approval

of our cuisine, I love that Lima locals are appreciating

what we are doing because it means that we have

managed to successfully communicate our concepts.

We would like to maintain that dialogue, so the task is

a great one.

What differences have there been between this year

and past years in terms of reaching that goal?

Maturity – I’ve learned a lot. I am more connected to

what is happening in the world of gastronomy, both

locally and globally. We have had much more contact

with those producing the ingredients we use. Now,

we’re going out to the farms; our dishes make more

sense. If you compare Central as it stands this year,

with the Central that existed three years ago, there’s a

tremendous difference in the cuisine, the organization,

the service, the wine cellar.

How important are the products to you?

Oftentimes when a restaurant is successful, people

attribute much of it to the chef – to his hand and

technique – but it’s not only that. If you have a quality

product, that’s it. You need to go beyond seasoning,

personality, and hard knowledge, and have the actual

sensibility to do what that particular product calls for.

If we have a vegetable garden here, it’s because we

want to begin to understand and cultivate our own

products. We cook from the land. We don’t want to

just receive the slaughtered animal, we want to feed

it. We don’t want to receive ready ingredients, we

want to cultivate and harvest them. Our goal this year

is to get to know each product from the ground-up.

That is the role of the chef: To have someone from our

team feed and nourish the lamb that we then serve.

How does one’s know-how of culinary techniques

add to a particular product?

Culinary techniques add a series of notes to a product

making it more attractive; they fill it with excitement,

and, through these techniques, stories are told. For us

technique is about fun and familiarization.

How does the concept of seasonal ingredients

influence your food?

It is of huge importance. We can’t have a particular

product on the menu the whole year ‘round knowing

that at points, it won’t be at its best. To work with

the seasons means working with the freshest available

ingredients, and freshness brings better flavor. We work

in harmony with the land, and it’s the land that tells

us what to use.

What are your expectations with Senzo, your new

restaurant in Cusco?

I have very good expectations – it being the only place

in which we are in direct contact with the producers of

our ingredients. We don’t have suppliers. Additionally,

we are applying the same kind of harvesting that was

practiced in ancient times. If we are going to offer an

herbal infusion with flowers, then we are going to go

out to the farms and collect those flowers.


Why did you decide to open your new restaurant,

Lima, in London?

Managing a restaurant is very hard work. Central is

my restaurant, and I am never going to leave it. I

don’t consider myself a restaurateur, and I do not

think I will be opening lots of restaurants around the

world, despite the fact that I’ve been approached by

businessmen who propose that I open restaurants in

Brazil, Tokyo, Russia; but I’m fine here. On the other

hand, in London, I have various chef friends who

suggested I do it. I told them that I would not commit

to working there – I would, however, teach them

and create a gastronomic experience and restaurant

concept. So I decided to take an entirely different

gastronomic experience to London, one that is not

based around traditional or creole-influenced Peruvian

food. We named it Lima, and we offer the same things

that we currently offer in Lima, showcasing the mix

of cultural influences and opening-up a gastronomic

dialogue. This is the concept I created and what I

taught the chefs – that way the restaurant doesn’t

depend on me. But every so often I go to London and

stay a week in order to cook for all the people who are

waiting for me to cook for them: Important people,

food critics, etc.

What is the concept behind the restaurant Lima?

It’s a globalized vision of Lima, the way an outsider

might see it. I have had to base a lot of my menu

on both traditions and the thorough exploration of

Peruvian products, combining these things to create

my personal take on what is currently occurring in our

capital city. We do the same in London that we do

in Central despite the former’s more relaxed, casual

setting; by using the highest quality products we

attempt to transmit to the diners what is currently

happening in Peru. I don’t make (classical Peruvian

dishes such as) lomo saltado (beef and hot pepper

stir-fry), I don’t make papa rellena (stuffed potato);

but I do serve tiradito or cebiche – dishes that have

already become global. And when we decide to get

creative, we’ll make leche de tigre (“tiger’s milk” or

cebiche marinade) to perfume artichokes.



Tasting Menu

Taste, taste and taste

This new haute cuisine trend, found in the top restaurants in the world, has now made its way to Lima. Derived from the French term degustation, these

tasting menus offer a selection of small dishes served in succession - a great way for a chef to display his signature style and prized recipes.

Tasting menu experiences can take hours, as they generally offer from eight to 30 individual dishes. Throughout the course of the meal, the diner is given

the opportunity to experience the food with all his or her senses, enjoying both the ingredients and the culinary techniques used by the chef. An eightcourse

tasting menu generally includes two fish dishes, one red-meat dish, a vegetarian dish, and dessert. These types of food experiences also explore

different textures, as well as aesthetically stimulating presentations. Also, to fully appreciate a tasting menu, wine pairing is essential. An manifestation of

the art of cooking at its fullest!

Here are some of the best tasting-menu options in Lima:


Hajime Kasugna – chef of this trendy, new

restaurant – offers a 10-step tasting menu

aptly named Omakase ("I'll leave it to you" in

Japanese). Offering delights such as seafood

dumplings, maguro tacos, eel with apple slices,

sashimi with fish roe, among other things, the

meal is not defined by a sequence of dishes,

rather, the itamae designs his creations based

on the freshest ingredients the day has to offer.

Price: S/. 200

Astrid & Gastón

This restaurant offers a 21-dish tasting menu

that takes its diners’ taste buds on a threehour

gourmet tour through the country's coast,

jungle, and mountains. After the success of their

‘Autumns of Peru’ menu, chefs Diego Muñoz

and Emilio Macías are about to introduce their

new, spring-inspired tasting menu.

Price: S/. 320


Chefs Virgilio Martínez and Pía León showcase

their purple charcoal octopus, crunchy sea bass,

and lamb cannelloni, among other dishes, in

their 9-step tasting menu, placing a focus on the

marriage of flavor and texture in each dish.

Price: US$ 87




French chef Hervé Galidie's made-to-order

tasting menu is inspired by the freshest available

ingredients of the day.

The price varies according to dishes served.

Lima 27

In his eight-course tasting menu, Chef Carlos

Tesino offers a combination of interesting dishes

from his menu, carefully harmonizing their

textures, flavors, and aromas.

The price varies according to dishes served


Not satisfied with creating just one tasting menu,

chef Mitsuharu Tsumura has taken the liberty of

design two: One Japanese and the other Nikkei.

In either eight or 12 steps, the diner has the

opportunity to enjoy a variety of diverse fish, like

Peruvian rock sea bass, silversides, frogfish, and

scorpion fishes, among others.

Twelve dish menu: S/. 190

Eight dish menu: S/. 169


A true enthusiast of all the hidden treasures that

Peru has to offer, chef Pedro Miguel Schiaffino

showcases some of the country’s lesser-known

ingredients in innovative and creative combinations

throughout his 12-step tasting menu.

Price: S/. 290

The dish tasting menus have become very

popular among the top restaurants in the

city of Lima. Going from eight up to thirty

dishes; it is a great opportunity to get to

know the chef´s seasoning


In chef Giacomo Bocchio’s nine-course

tasting menu, tiny servings of all the dishes his

restaurant offers are presented. They include an

amuse bouche, savory dishes, palette cleansers,

dessert and petit fours. The menu changes

according to the season.

Price: S/. 155


Rafael Piqueras has designed a menu that

demonstrates his command of both ingredients

and culinary techniques, as well as his talent as a

chef. This eight-course menu begins with a shot

of fish topped with ceviche foam, a mini-causa

with wasabi-infused scallops, and a piece of

micuit tuna sprinkled with crystalized olive oil and

pink salt from Maras.

Price: S/. 200


Mayta's eight-course tasting menu takes the diner

through a variety of dishes, including ceviche, trout,

shrimp, and guinea pig. Chef Jaime Pesaque's

menu is constantly evolving in accordance with the

best ingredients each season has to offer.

Price: S/. 165


The 12 steps of this restaurant’s omakase menu

are determined by the freshness of the fish and

seafood. When in the hands of chef Toshiro

Konishi, it’s a guaranteed win.

Price: S/. 300

Prices are referential




The trip from Cusco to Machu Picchu should be done in

style and luxury – on a train worthy of royalty. Decorated

in bright gold and deep blue, the Hiram Bingham train is

the only one to fulfill such high demands. Orient Express’s

luxurious train, which is operated by Peru Rail, can carry up

to 84 passengers in its four coaches, and also counts with

two dinner cars and a bar car with an observation deck.

The open-air observation deck offers breathtaking views of

green mountains, snow-capped peaks, roaring rivers and

beautiful flora.

The train also provides its passengers with brunch and

dinner. Once in Machu Picchu, the service provides

a knowledgeable tour guide for every 14 passengers,

entrance tickets to the ruins, exclusive transportation to

and from the site, and a delightful afternoon teatime

buffet in the Machu Picchu Sanctuary Lodge.



The Andean Explorer makes the trip from Cusco to Lake Titicaca into a

true adventure, taking its passengers on a breathtaking journey between

the sky and the mountains. During the ten-hour ride, passengers can

appreciate the majestic scenery of the Andes with their snow-covered

peaks, the green fields, and the sublime Lake Titicaca. The coaches are

decorated in the style of the Pullman trains of the 1920’s, and include a

dining car and a bar car with an open observation deck. All this and more

put beauty and comfort in the foreground of this unique experience.

Having been specially designed to satisfy the highest demands of

passengers, this train merges privacy, comfort and hedonism, resulting

in an unforgettable trip to Machu Picchu. The eight-person Inca

Presidential coach has a veneered interior and boasts windows

with panoramic views, as well as a bar that serves only the finest

liquors. The train’s menu is put together and prepared by chefs from

Le Cordon Bleu School of Peru, offering five delicate dishes and a

meticulously chosen selection of wines.




The four-hour trip down the Panamericana Sur highway is no longer

the only way to arrive to Ica’s coast. Now, there are 50-minute

private plane trips that can be chartered for a quick and convenient

journey, departing from Jorge Chavez International Airport and

arriving at the Hotel Paracas. Once there, the hotel offers day-trips to

the Ballestas Islands on renovated boats, during which one can see

porpoises, seals, sea lions and hundreds of bird species.


Peugeot 508, Renault Fluence y Mercedes Benz, Van H1, Sprinter MB, Van MB are the cars that make up our exclusive fleet. With 16 years of

experience and the highest quality standards, this company’s cars are all insured against accidents and any third party damage, making trips from

the airport to hotels easy and peaceful.


Lima Tours’ innovative oxygenated bus service is aimed at making

trips through the Andes as pleasant as can be. The bus is equipped

with oxygen cylinders that release extra oxygen via valves located

over every-other seat. The additional O2 brings the buses internal

environment to an oxygen level equivalent to that of 1000 meters

lower than the actual height. This increase alleviates symptoms

associated with altitude sickness like, difficulty breathing, headaches,

fatigue and nausea, making the journey significantly more comfortable.



This Lima Tours service invites passengers to get to know the most

beautiful cities in Peru from the comfort of private planes. Nazca,

Cusco, Trujillo, Chiclayo and Lima are only some of the cities viewed

and visited during the eight-day tour. The planes are outfitted

with all the regulation safety equipment, as well as a capable and

friendly staff, and can seat from four to 50 people. Before takeoff,

passengers are gifted objects that evoke the five senses: fragrances,

spices, and musical instruments, among other things.

This incomparable activity gives tourists a chance to admire the

breathtaking Peruvian landscapes from the air. With seating for

seven to eight passengers, the Andes Company offers aerial tours

of Lima, Cusco and the Sacred Valley. Soar over these cities with

a birds-eye view and discover never imagined details.

For more information: inbound@limatours.com.pe or contact your market specialist





This Peruvian company’s jewelry is

characterized by the use of natural

elements like spondylus, Andean opal,

mother-of-pearl, sodalite, Peruvian

turquoise, quartz, and amethyst. Offering

both sober and eccentric pieces, Ilaria

manages to merge silver and stones in a

harmonious and aesthetically pleasing way,

making their jewelry popular in national

and international markets.

H. Stern

One of the most prestigious

names in jewelry has opened its

doors in Peru. Using minerals,

gems, and local inspiration,

H. Stern creates beautiful and

elegant jewelry, oftentimes

referencing pre-Columbian art.

Only iN LIMA...


Lucía de la Puente Gallery

This cultural space shows works of both national and

international artists, always staying abreast of the everexpanding

artistic dialogue. Lucía de la Puente Gallery,

located in Lima’s Barranco district, counts with 700 square

meters of exhibition space, allowing for the appreciation of

art in all its splendor.


Founded in 2007, Vértice Gallery is dedicated to the

exhibition and diffusion of both Peruvian and Latin-

American contemporary art. Located in San Isidro, this

vanguard space opens itself to new and innovative artistic




Dédalo offers a great variety of art and craft pieces,

products of the talent and creativity of both Peruvians

and foreigners alike. Located in Maria Elena Fernandez’s

beautiful Barranco house, the gallery focuses on promoting

inventive artisanal proposals.

Las Pallas

Endorsing national arts and crafts, Las Pallas brings together

artisanal creations from the coast, Andes and jungles of Peru.

Clients who visit this old Barranco house pay a fair price for these

high-quality works and the opportunity to take a piece of Peru

away with them.




King kong San Roque

Named after the infamous

Hollywood gorilla, these giant,

layered cookies have a history that

dates back to the 1920’s when

Victoria Mejía de García began

preparing them on San Roque

road in Lambayeque. These

nationally recognized northern

treats – which come layered with

either pineapple, manjar blanco, or

peanut filling – continue to draw

costumers back time and again

with their sweet, delectable taste.

Maras Pink Salt

This high-quality salt has been

consumed for over 600 years,

and was once mined by the Incas

themselves. Extracted from the saltflats

in the town of Maras, located

4,000 meters above sea level in the

Peruvian Andes, Maras Pink Salt is

recognized by national chefs for its

superior flavor. It also contains over

32 minerals – including magnesium,

iron, calcium and zinc – helping to

ward off conditions like anemia and


Café Tunki

Wake-up with the delicious

aroma and taste of this

prized coffee from the

Sandia province of Puno.

Awarded Best Specialty

Coffee of the World by the

Specialty Coffee Association

of America (SCAA), this

gourmet coffee has become

the pride of the region it

comes from, and is currently

exported to the United States

and the United Kingdom.

Pisco Port n

Pisco Portón is distilled in

the Hacienda La Caravedo,

in Ica, using both traditional

methods and modern

technology. Created by local

pisco connoisseur Johnny

Schuler, each bottle contains

15lb (6.8kg) of grapes, and

the pisco is left in wooden

barrels for various months

before bottling, in order to

acquire a more complex and

robust flavor.



Kuna reinvents Peru’s age-old textile industry

with imaginative, vanguard pieces, using a careful

selection of camelid fibers and the best of modern

technology. Promising only the highest quality

items, the company raises its own alpacas on the

high plateaus of Puno in order to guarantee the

excellence of their products.


The artisans involved with the Sumaqkay project

spend as much time on the fields as they do in

their workshops, in order to produce their artistic

textiles. Focusing on the recovery and practice of

ancestral traditions, the textile-making process

attempts to re-enforce national identity and

pride. Their products are inspired on the ancient

cultures that inhabited the Paracas bay, where

the store is currently located.

The Textile and South American Camelid Exhibition Center, located in Cusco, showcases the beauty of

vicuñas, alpacas and llamas, as well as their fiber derivatives as made with the use of traditional and

modern technology. Awanacancha does not solely focus on the sale of high-quality textiles; it is also a

place to learn about the animals involved in the production process.



For more information: inbound@limatours.com.pe or contact your market specialist



Lima’s Art Museum takes its visitors on

a tour of Peruvian history by means

of paintings, sculptures, photography,

textiles, silver crafts and drawings. The

MALI collection brings together more

than 12,000 pieces, including works of

various accomplished local artists like

Sérvulo Gutiérrez, Fernando de Szyszlo,

Jorge Eduardo Eielson, Tilsa Tsuchiya,

José Tola, and Víctor Humareda. From

October 2012 to Febuary of 2013, the

MALI will be exhibiting the work of artist

and musician Martin Creed.


Housing portraits of breathtaking starlets like Kate Moss,

Cindy Crawford, Nicole Kidman, Madonna, Reese

Witherspoon, Jennifer Aniston, and Diana Princess of

Wales, this gallery brings all the glitz and glamour of

Vogue and Vanity Fair to the Barranco district of Lima.

Set in a renovated mansion, the MATE Foundation and

gallery were created by Peruvian fashion photographer

Mario Testino. The renowned photographer inaugurated

the space with his show ‘All or Nothing’: a compilation

of 54 photographs, which have already been shown in

Rome, Madrid, and Paris, among other European cities.





Caballos de Paso (Peruvian Paso Horses) were introduced to

Peru at the beginning of the colonial period and have since

been declared part of the countries cultural heritage. Popular for

their elegance and rhythmic trot, these animals can be admired

in various locations across the country, including the Hacienda

Mamacona – in Lima, and the Casa Wayra – in Urubamba’s

Sacred Valley (Cusco). These noble creatures are unique among

others of their kind, typically showcasing their grace in classic

performances, which encompass many years of tradition.

This space, established in 1995, gives room for both the rising

talents within the newer art movements and those considered

accomplished artists, to shine. Painting, sculpture, design,

photography – everything has a place and a space in this

gallery. Located in a mansion considered a historic monument

in the Barranco district of Lima, this gallery’s three exhibition

rooms have hosted shows by Joaquín Liébana, José Tola, Jorge

Piqueras, Abel Bentín, and Billy Hare, among many other

notable Peruvian artists.


The Museum of Pre-Columbian Art (MAP) is the only

museum that focuses its collection on highlighting the artistic

qualities of individual works of the ancient Peruvian cultures,

and through it, takes its guests on a journey through Nazca,

Mochica, Chancay and Inca history. Within the remodeled

Casa Cabrera, located in Plaza Nazarenas, there are rooms

solely dedicated to wood works, bone and shell-made

jewelry, gold, and silver. The architecture of the colonial house

combined with the relics and other items on display, take

visitors on a stimulating and beautiful trip through the past.


This spectacle – which goes by the name Achuma – combines

theatre and circus, while telling the story of a shaman’s young

apprentice. Set on a three-dimensional, 80 meter-high stage,

the 45 minute show is performed by five artists who awe

the audience with dances, acrobatics, balancing acts and

juggling. The presentations are given Wednesdays to Saturdays

at 6:30pm in the Wayra Restaurant, within the Casa Wayra

(Sacred Valley, Cusco).

For more information: inbound@limatours.com.pe or contact your market specialist


Deluxe Programme

Day 1



• Breakfast at Casa Luna where Javier Luna Elías will

show us his treasured Peruvian Nativity collection

with over 2,ooo individual scenes, showcasing the

ingenuity and talent of Peruvian artisans.

• Basadre Market


• CASA ALIAGA: Built during the Spanish viceroyalty,

this house was given to captain Jerónimo de Aliaga

by Francisco Pizarro upon the founding of Lima in


• San Francisco Church

• Lunch at La Rosa Náutica

• Larco Museum

• Dinner at Malabar

• Hotel: Miraflores Park Hotel

Day 2

• Take a private plane from Lima to Paracas

Optional: Fly over the Nazca Lines

• Lunch at the Paracas Luxury Collection Hotel (for

more information see hotels page)

• Desert Adventure: An unforgettable trip through one

of the world’s driest deserts in a 4x4 truck, with

dinner served under the stars.

• Hotel: Paracas Luxury Collection

Day 3

• Ballestas Isles: Observe an impressive array of fauna,

which include guano birds, penguins, Inca tern, and

boobies, as well as a large population of curious sea

lions who approach and playfully splash around the


• Sumaqkay Workshop

• Hotel: Paracas Luxury Collection

Day 4

• Return to Lima in the morning via an approximately four-hour

trip up the Pacific coast.


• Once in Cusco, take a helicopter flight over the city and to the

Tambo del Inka Hotel in the Sacred Valley.

• Lunch at restaurant Wayra

Hotel: Tambo del Inka

Day 5

Tour through Sacred Valley

• Maras and Moray

• Lunch at Rio Sagrado

• Ollantaytambo

• Willoq: Where you’ll have the opportunity to become familiar

with the local customs of the community from which the first

Inca Trail Porters came.

• Hotel: Tambo del Inka

Day 6

• Full day Machu Picchu

• Lunch at Café Inkaterra

• Return to Cusco, dinner at MAP Café

• Hotel: Casona Inkaterra Hotel

Day 7

• South Valley

Oropesa, Andahuaylillas, Tipón and Huaro

• City Tour Cusco

Koricancha, Cusco Cathedral, Sacsayhuamán

• Lunch at Limo Peruvian Food & Pisco Bar

• Dinner at Cicciolina Restaurant

• Hotel: Casona Inkaterra Hotel

Day 8


• Lunch at the Country Club Lima Hotel

• Visit to the Artisanal ‘Indian’ Market

• Dinner and overnight stay at the Miraflores Park Hotel

For more information: inbound@limatours.com.pe or contact your market specialist




Orient-Express is a collection of iconic hotels

and sophisticated travel adventures.

Set off on a journey around Peru’s greatest

sights from Hotel Monasterio in Cuzco, just

one of our exceptional destinations worldwide.


Miraflores Park Hotel l Hotel Monasterio l Palacio Nazarenas l Machu Picchu Sanctuary Lodge l Hotel Rio Sagrado l Hiram Bingham


+51 (1) 610 8300



Carme Ruscalleda

Spanish Chef Carme Ruscalleda



movement is

more than just a

‘boom’ or trend”

Preferring to be called ‘Carme’, she’s thin, athletic, and

looks at least ten years younger than she actually is.

Perhaps its due to the anti-aging diet she created for

herself. Her simple nature conceals the fact that she is

one of the most important chefs in Spain – if not the

world. Apart from having published several books, she

is the most Michelin-star awarded female chef, honors

which are distributed between her three restaurants

located in Barcelona and Tokyo. Carme was invited to

attend the latest Mistura International Gastronomy Fair

held in Lima and UJ had the chance to chat with her

during her first visit to Peru.


The chef visited Lima after coming

from Cusco. She was fascinated

by Machu Picchu.


Carme Ruscalleda

Moments restauntant modern environment in Barcelona.


What convinced you to

accept the invitation

to come to Peru and

experience Mistura?

I had been invited before, but I’m not

the type to travel around and leave the

business behind. The food we make

has personality, and I like being there.

On this particular occasion, however, I

was urged by some of my colleagues

who had been to Mistura in previous

years. They insisted that I not miss out

on Peru. When a fellow professional

who’s equally as dedicated to their

work tells you to “make some room in

your life to go and visit this place,” it’s

generally because it’s well worth it.

Tell us about your experience at


The Mistura Organization has done

a great job. To put together a

gastronomic conference of that caliber

and invite chefs and food-stars from

all over the world is a great way to

showcase what Peru has to offer.

When a foreign chef arrives here and

discovers the array of Andean products

Peru has – the ajíes, the potatoes

– and the different techniques, it’s

fascinating. One falls in love with this

country and its products. I arrived with

great expectations, but I have to admit

that they have been superseded. I

have enjoyed this experience much

more than I expected to.

What has impressed you the most?

I have never seen such long lines!

I was astonished at the number of

people who wanted to try the dishes

being served at the Caja China stand.

Its popularity inspired the rest of us to

try the food and we were fascinated

by it. I loved the traditional cuisine.

And then there are these whole teams

of chefs using their imaginations and

their creativity, and experimenting

with refined techniques. Peruvians

have managed to master the nikkei

cuisine and combine it very well with

Peruvian food; this is something that

we are interested in because we are

currently working with Japan. I tried

the Amazonian cuisine and found


Carme Ruscalleda

Carme made a butifarra and a sea turrada during her master lecture at Mistura.

the way that you smoke food items very

interesting. For us, it’s an technique used to

perfume a vegetable or meat in order to give

it personality; in Peru you use it to create the

essence of the flavor.

How important is gastronomy in terms

of attracting tourism?

When tour operators sell a destination, it

isn’t just pleasant weather and archeological

ruins they’re selling, its food too. Food – what

we’ve eaten and experienced – is one of the

first things we talk about upon arriving home

from a trip. It’s great when a tour operator

can offer various good cuisine options to

travellers, and I think its fantastic when a

tourist plans their trips around restaurants.

Peru has various restaurants that merit a visit

and they should be shared with the world.

On top of that, you have these amazing

archeological ruins. The history and the

gastronomy go hand in hand. Everywhere

we’ve been, people have been kind and

“Once we go back to Spain we will

be better due to this experience.

Being in Peru has made us better.”

very receptive to tourists. People tend to

you and ask you if you need anything. That

receptive quality, the eagerness to connect

with tourists is a local quality that should be

treasured and taken advantage of.

Do you think that Peru is currently

experiencing a gastronomic boom?

I think that Peru is in the midst of showing

the world what it has to offer. But I don’t

think it has to do with a boom or a trend, I

think its something much more solid than

that. We are talking about some very old

cooking traditions that have been influenced

by various other cultures from around the

world over time. Peru has a team of great

gastronomic ambassadors. If these people

find the appropriate way to share what they

know and have, the information can circulate

and continue to reach and entice consumers.

Peru produces some really unique products.

We were so envious to walk through the

markets and see the varieties of potatoes

that we never get in Spain! It is important for

Peru to share its products with the world.

Which Peruvian chefs did you meet

during your stay?

Well, the whole world knows Gastón

Acurio. We were in Virgilio Martínez’s


Carme Ruscalleda

Interior of the Sant Pau , exclusive restaurant located in a town called Sant Pal del Mar in Barcelona.

Central Restaurant and we loved it. His

restaurant Lima, which he opened in London,

is also doing well. But it was important for

him to first demonstrate that he could pull

it off it in his own country. I also met Marilú

Madueño, who was our host in the Huaca

Pucllana Restaurant. It was incredible to

sit and eat facing the archeological ruins.

Just decades ago, French cuisine ruled the

gastronomic scene. Now all of a sudden, its

got competition, which should inspire the

French to continue to better their cuisine so

as not to lose their throne. Peru has such

inspiring traditions, products and chefs – what

it needs now is support.

Is there a dish or product that you are

thinking of adding to your menu upon

returning to Spain?

In our restaurant Sant Pau, we change the

appetizers each month, so we are thinking

about taking inspiration from this experience

and putting together a souvenir from Peru. It

will include four or five tapas inspired by the

Pigs feet with veggies at Moments Restaurant.

When we arrived

from a trip the first

thing discussed

It's about what

we have eaten.

techniques and products we’ve tried here.

The only problem being that we’ve got a

list of 20 things already! But we’ll definitely

serve a cebiche, a leche de tigre, and

something that’s prepared with spicy aji like

a causa, which we found quite interesting.

How do you manage to run your various

restaurants located all over the world?

I work with people who are very committed

to our projects. For example, I wouldn’t

be able to work with Jeróme Quilbeuf

(head chef of Sant Pau who travelled with

Carme to Peru) if he worked by a strict

schedule. He is utterly professional and

has accompanied me here with the idea

of discovering, tasting and getting to know

Peruvian cuisine. I have to work with people

who are truly involved and dedicated to their

work, people who go beyond a contract and

merely clocking in a certain number of hours.

I am convinced that this trip and experience

will have made us better at what we do –

being in Peru have made us better.


Social Responsibility

Ecologically built

thermal houses in Willoq

For many years, Lima Tours has been working with and supporting the Willoq community, located in the high-Andes of Cusco.

One of the main issues the people of this community face is the intense cold that invades their homes on a regular basis.

Thus, with the collaboration of the National Labor Fund and the SNV Dutch Assistance Agency, this Project has managed to

implement special technology that serves to insulate these houses from the cold and reduce the in-house contamination.

If you wish to be part of this initiative, please contact: patronato@limatours.com.pe

What is this Project and

what does it consist of?

• This initiative aims to assist

those with limited resources

in the Willoq community,

which is located 19 km from


• Using economic, renewable

and long-lasting technology,

which also proves to be easy

to install, we are able to

increase the temperatures

inside each house.

Additionally, by providing the

households with new stove

structures, we hope to

significantly reduce the toxins

created by the current

kitchen situations.

How critical are the living

situations of the

populations in

high-Andean areas?

• Up to July of 2012 there have

been 153 registered victims of

pneumonia, and more than

15,000 cases of respiratory

infections due to the extreme

cold in these regions.

• In Peru, there are many families

who have kitchens without

chimneys in their houses. The

smoke that is produced from

these situations is so toxic that

breathing it for one day is

compared to having smoked 20

cartons of cigarettes.

Hot wall:

Plastic and wood structure located

in the exterior of the house which

works with the energy of the sun

to increase the temperature of the

house up to 10 celsius in

comparison to the exterior. It

generates thermal comfort for the

families, which leads to less

respiratory diseases.

Less cold

Due to this technology, local

people will use less blankets

than before.




How are these houses transformed into a Casas Calientes

y Limpias (clean, warm houses)?

We implement sustainable technology like a “hot wall” and sealed roof,

and install a proper stove. The latter helps to heat the house, while

diminishing the amount of toxic fumes that are normally released into the

space when utilizing the wood-burning stoves so often seen in the area.

• Trombe wall

- It is a agrofil and wood structure,

which is placed on the outside of

the house.

- It is installed onto an adobe,

stone and mud base, at a

70-degree angle.

- The wall is situated next to the

wall that gets the most solar

heat (north or northeast).

- Its various orifices allow for the

heat to pass through the wall

during the day. Then at night,

these orifices are sealed, and the

heat is trapped inside the space.

- The wall is re-plastered and

subsequently painted black.

• Sealed Roof:

- A mesh screen is placed on

the roof.

- It is then covered with a layer of glue

and plaster in order to seal in the heat.

- The windows are doors are then sealed

as well.

• Improved kitchen:

- It is an adobe and mud structure with

a chimney and a metal hotplate

- It uses less wood than the traditional

kitchens in the area.

- The chimney is 12cm in diameter and

three meters high. It functions to expel

the often-toxic fumes that are

produced when cooking.

- It reduces the in-house air pollution

by 73%.

- The metal hotplate has three burners

that adjust to the sizes of the pots

used. It prevents the smoke from

filtering into the house and can boil five

liters of water in 23 minutes.


During the day,

the air inside the

structure, will

heat and enter

the house

through the

top holes.

The cold air will

be released

through the

bottom holes,

will be heated

and sent

back into

the house.

Facing the sun

Located where there is the

highest solar radiation (to

the north or north-east



Agrofil type.


Adobe, rocks,

and mud.


Social Responsibility

Sealed roof

Sacking net type, covered with

glue and gypsum layers that is

placed over the roof in order to

keep the heat that has been

generated by the wall.










Mud structure with a

fireplace and a metalic

board which saves

firewood or manure.

It expels the smoke

that is produced when




Metalic. 12cm

diameter and 3

meters high.

It expels the

combustion fumes,

reducing the

pollution inside

the house.

Board Rectangular

15mm cast iron with

three burners.

Every burner has rings

that are adaptable

to the pots.

The combustion

chamber has a

20 x 20cm door


The doors and

windows are sealed

in order to keep

the tempearture.

Wall covered

with gypsum

and then

painted black.

Stone pebbles

or river stones that

are painted black.

The diameter of

the holes is

similar to a 2

liter bottle.

Pots fit perfectly

inside the holes of

the kitchen

Rings work

as lids.

Firewood or manure.

The lids.

The holes are kept

opened during the day

and closed during the

night in order to keep

the temperature

The base is made

of adobe and

mud to level

the floor up.

Adobe and mud struture.





May 4

his year the Night in White

will move to the traditional

T district of Barranco. Different

artistic expression (like painting,

dancing, performances, among others)

will take place in the different corners

of the district covering them with

nostalgia all night long. In previous

years this festival would always take

place in Miraflores, where there were

over half a million visitors. Don’t even

think of stopping for a minute.


From June 2 to June 6


n old religious party that

is celebrated annually in

the honor of the Lord of

Qoyllur Rit'i, which means “ Lord

of the Snow Star”, in the Valley of

Sinakara in Cusco. A pilgrimage

takes place towards the glaciers of

the Colquepunku Hill, accompanied

by groups of dancers and musicians.

Once on the top, the ukukus ( a

character that is half bear and half

human) pick crosses and blocks of ice,

that as it said, they might have healing

powers and they bring these back to

the valley.




June 24 From June 28 to June 29


great cultural Inkan festivity in the honor of their god, the Sun in

Cusco. There is a representation, in which thousands of people

take part, it starts right in front of the Coricancha, where the Inka

invokes the Sun, and then goes along with his cortege towards the terrace

in Sacsayhuamán, where there is an audience waiting. When the cortege

enters the fortress, an alpaca is sacrificed in the honor of the sun right in

front of 40,000 local and foreign visitors.



his party of music and art will be celebrating its 5th edition in

the Fundo Cemayu, in Oxapampa, bands like Onda Vaga from

Argentina, along with other twelve national and international

bands. Sponsored by the United Nations Educational, Scientific and

Cultural Organization (UNESCO), this festival shows different cultural

expression from the jungle and it is free. In previous years there have

been around 15,000 people.


From July 15 to July 17


t is also knows as the Festival of the Virgen

del Carmen de Paucartambo, it is three hours

away from Cusco, where there are sixteen

typical dancing groups, they portray historical

facts and legends through their dancing. This festivity

starts when the comparsas enter into the church

Capaq Qollaand Capaq Negro to greet the virgin. The

dancers go around the city until they meet together

again at midnight in order to give a serenade to this

Catholic lady. The following day, the image of the

virgin goes around the town, as for the comparsas

say good bye to her through cheerful dances.


An Ex-pat’s perspective




he French entrepreneur arrived in Peru over 15 years ago with the intention of getting involved in community service projects

– a goal that was ultimately realized upon founding the Sol & Luna Hotel, Restaurant and Association, along with the Wayra

Cultural Center, all located in Cusco’s Sacred Valley. The businesses promote harmony with the environment and generate local

employment opportunities, benefiting the surrounding communities. The Sol & Luna Association also sponsors a school, which currently

has 97 students. In a place where the ancestral traditions of the Andes are stron. Petit has established her dream life together with her

husband Franz and their two children.

”The valley is a place with much wealth, with great potential ˝, says Petit.

What moved you to relocate to Cusco

and start your family here?

My desire to share. I found the opportunity

to create the business model I dreamt of as

a way of growing with the community.

What’s the Sacred Valley’s magic?

Its people – especially the children who we

support and who attend the Sol & Luna

Association’s school. The Valley is a place

with great wealth and potential. We have

to give the children the opportunities that

are lacking so they can learn and become


How would you describe your

relationship with the people from the

communities in the Sacred Valley?

We have a relationship of mutual respect

and learning that has allowed me to better

understand the complex local culture. I

have been able to share their needs and

happiness while respecting our differences.

Now that there is more interest in

Peru’s regional cuisines and in using

organic, eco-friendly products, what

can you tell us about the gastronomy

in Cusco and the Andes?

There is an amazing variety of crops in the

Andes, but very little is taken advantage

of. For example, we live in the country

that boasts thousands of potato varieties,

but we only really use white and sweet

potatoes. In the Sol & Luna Hotel, around

90% of our products are local, and with

the creativity of our chefs Pedro Miguel

Schiaffino and Nacho Selis we have put

together a versatile menu, recognized for

its freshness, subtlety and originality.

What kind of exclusive services can

tourists find in the Sacred Valley?

The Valley has an interesting assortment

of luxury lodgings, restaurants and bars

and out-door activities; what is missing,

however, is a quality cultural option – but

we’re taking care of that. Our restaurant,

Wayra, offers novel cultural activities that

enrich the soul and we would like for

Urubamba to develop creative proposals.

Do you think that the city of Cusco and

the Sacred Valley are good alternatives

for travellers who desire luxury


Definitely. Cusco is an important

destination in terms of global tourism,

and it can be approached in an exclusive

and luxurious fashion. A significant part of

the luxury tourism sector puts emphasis

on the importance of partaking in ethical

activities. In our case, the Sol & Luna

presents a singular model that offers the

luxury of a beautiful space combined with

a genuine experience. We have developed

a place in which Peru is represented in

colors, arts and gastronomy. Additionally,

our architecture reflects a harmony with

our surroundings that showcases our

respect for nature.





Kuelap, hidden Fortress of the Chachapoya People, a highlight of the Amazon - Pacific Region.




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