THE SOUL OF THE
PERU IN EVERY GLASS
A STREET FULL OF
Giving renewed value to the world and cultural heritage of our country. Stretch of the Qhapaq Ñan or Great Inca Trail, Huanuco, Peru.
BASIC LESSONS IN
OSSIO, CULINARY DIRECTOR
OF CUSCO RESTAURANTS
This edition of Ultimate
Journeys - Travel in Peru was
produced by LimaTours’
UJ GENERAL DIRECTOR
Ana Paula Albin
Juan Diego León
Pirata Studio Film
COVER PAGE PHOTO
The majesty of the Peruvian Andes protected by practicing sustainable tourism.
Eating is a great pleasure for many. It is not just something that human beings need to survive; it has become an experience which
stimulates the senses. It is so important that it has given rise to gastrophysics, the study of the physics and chemistry that are
involved in gastronomy and all that it implies.
However, for Peruvians, eating is more than science, or recipes, or pleasures. In Peru, gastronomy, according to chef Ferran Adria, is
“a religion”. This religion can be experienced in different ways: inside temples of high cuisine which are considered some of the best
in the world, or in the simple neighbourhood chapels where the love of food is simple and pure.
In this edition of Ultimate Journeys - Travel in Peru magazine, we invite you to join us on a journey through what we like to call
“alternative gastronomy”. Let yourself be guided by a 100% Peruvian palate through the story of our food and its evolution, from its
indigenous roots through the colonial period to today’s huariques, small restaurants with authentic, homely flavours.
Experience our colourful street carts and their tasty traditional dishes. Explore the world of culinary fusion where our historic
ingredients are put back in the spotlight in Cusco, and finish off with a toast as you discover what makes Peruvian craft breweries
The Irish playwright George Bernard Shaw once said, “there is no love so true as the love of good food!”. So, if Peru is synonymous
with gastronomy, there can be no doubt that it will be love at first bite.
Happy reading and enjoy!
Your friends at LimaTours
Design and management of tour programmes, in all areas of the company
(quotation, product design, suppliers management, Lima operations, billing
TRAVEL AND LEISURE: PERUVIAN
HOTELS ARE HIGHLIGHTED
After a reader survey, the magazine Travel and Leisure has
published its list of the best destinations and hotels of the
year, which features several Peruvian nominations. Cusco
was chosen as the best city to visit in South America, while
Lima was in ninth place. In the category of the World’s Best
Hotels, Palacio del Inka, Luxury Collection Hotel and Sol y
Luna came in at 83 and 41 respectively. In Best Resorts
in South America, Inkaterra Hacienda Urubamba placed
ninth, whilst Tambo del Inka, Luxury Collection Resort &
Spa was seventh, and Sol y Luna won third place. In Best
Hotels of South America, Hotel B placed ninth, Belmond
Hotel Monasterio was eighth, Belmond Palacio Nazarenas
was fourth, and Palacio del Inka, Luxury Collection Hotel
ACCESS CONTROLS FOR THE
SALT PONDS OF MARAS
To avoid any contamination of the salt produced in the
salt ponds of Maras, restrictions on public access to
the tourist attraction have been introduced since June.
Visitors will be able to follow the pathways only as far as
the lookout point above the ponds, so that they will not
enter the pond area. The administrators of the Salt Ponds
will prepare a demonstration area to explain all about the
salt extraction process, as well as a viewing route which
will pass above the pools.
PERUVIAN RESTAURANTS FEATURE
IN THE TOP TEN WORLDWIDE
Once again Peruvian gastronomy has received
international recognition. Central and Maido have been
placed in the Top Ten of The World’s 50 Best Restaurants,
as they were last year, positioning at 6 and 10 respectively.
In the previous ranking, Central had been again at 6 and
Maido at 7. At the prize-giving held in Singapore, chefs
Virgilio Martinez and Pia Leon received the Awards, which
also crowned Central as the best restaurant in South
LIMATOURS – ONE OF THE BEST
DMCS OF THE YEAR IN LATA
PERU TRIUMPHS IN WORLD TRAVEL
AWARDS SOUTH AMERICA
LimaTours was recognised as the second-best DMC (Destination
Management Company) of the Year, at the presentation of the LATA
Achievement Awards 2019 during the ELA Fair organised by the
Latin American Travel Association, LATA. The award was given after
evaluating the company’s achievements in quality of service, product
innovation, partner support, and positive impacts on the community
and the environment. At the same event, PromPeru won the award
for the best destination of the year, in recognition of its efforts to
promote the country Peru in the United Kingdom.
Four awards went to Peru in the South American edition of the
World Travel Awards, one of the tourism industry’s most prestigious
events worldwide. Our country was recognised as the Best Cultural
and Culinary Destination, while Machu Picchu was chosen as the best
tourist attraction in the region. Also, PromPeru was selected as the
best Tourism Office in South America. As the winner of the regional
Awards, Peru will now go forward as a representative in the same
categories for the WTA Worldwide Ceremony which will take place in
Oman on November 28.
COOKING FROM THE HEART
THERE IS NO DOUBTING
THE SIGNIFICANCE OF
GASTRONOMY TO PERU.
ALL THE AWARDS
AND THE SUCCESSES,
THERE IS A SPIRIT TO
COOKING THAT BRINGS
THAT REFLECTS OUR
RICH HISTORY OF
HUNDREDS OF YEARS
AND MAKES US PROUD
TODAY. WELCOME TO
In the smallest
COOKING FROM THE HEART
When we were young, we were taught that we use our
senses to appreciate the world around. We know where
to walk by our sight, we listen to music with our hearing,
we feel the kisses of our loved ones with the sense of
touch, we appreciate the scents of flowers with the smell,
and we differentiate salt from sugar with our taste. The
world is what we perceive it to be, thanks to our senses.
Beyond the variety of our ingredients and talented chefs,
there is something more that makes Peruvian food so
special. Behind the flavour, there are feelings embodied
in each dish and shared with those who have it in front.
Of the five senses, studies have shown that the two most
powerful are scent and taste. Smells and flavours can
instantly bring back feelings and memories that were
locked away in our brains. You don’t remember what
you saw in a shop, but you remember the smells? You
have forgotten the name of the restaurant, but not the
flavour of the dishes that you enjoyed? Your memory is
doing all that.
Interestingly, the senses of smell and taste are strongly
linked to gastronomy. However, we cannot talk about
cooking without highlighting Peru, considered of the
world centres of great food, for its incredible selection
of fruits and spices, its many recipes and its world-class
restaurants. It is so famous that master chef Ferrán
Adriá called cooking “a religion” in this country.
Restaurants with modern ideas are beginning
to spread across the country.
Traditions remain strong,
especially outside Lima.
PERU, A RICH MIXTURE
With the coming of the Spanish, the diet changed
dramatically: beef came to replace camelid meat, rice
was used instead of quinoa, and there are so many more
examples. After the Spanish came Africans, Japanese,
Chinese and Italians, all of whom added their own magic
touches to make today’s Peruvian gastronomy.
In Mirko Lauer’s book The Peruvian Gastronomic Revolution,
journalist Raul Vargas says that “Peruvian cuisine has
an absorbency, an ability to be open and accepting to
outside influences.” These influences are not just foreign,
but also local. The migration to the capital - particularly
from the 1980s when we suffered from terrible armed
conflict - meant that Lima took over as the nerve centre
of Peruvian food. All those who came from the provinces
brought their cultural heritage, including their traditional
cuisines. The result? Regional food outlets that can take
you on a culinary journey the length and breadth of Peru,
without leaving the capital.
These local food traditions bring with them their own
ingredients and a thorough transformation. Foodstuffs
that were neglected or despised for years are now
empowered in the hands of young chefs, who seek to
value the fruits of Mother Earth, the Pachamama. They
have given birth, for example, to Novo-Andean cuisine,
which has brought historic grains like quinoa and
kiwicha to the most exclusive dining tables; alpaca steaks
and joints become a rare delicacy, and so on. We were
always blessed, without any doubt, but we finally have
been able to find a way to communicate it to the world -
and listen to us talking!
one of Peru’s
Peruvian restaurants are a meeting
place for cultures and flavours.
VARIETIES OF POTATO
THAT ARE IN THE
ARE FOUND IN
THAT ARE GROWN IN
THE MOST POPULAR
Two Peruvian restaurants are placed in the world's top fifty
WE HAVE SEVERAL GUINNESS WORLD RECORDS
RELATED TO GASTRONOMY:
THE BIGGEST SERVING
Young chefs experiment
with local ingredients in
exotic new recipes.
lomo saltado or rice with the mother’s touch. This return
to our origins is what forms the base of what we like
to call the Peruvian alternative gastronomy, something
that we experience outside of the luxury restaurants, by
taking a ride towards the real heart of Peruvian food, the
flavour of the home.
Here we can find the huariques, restaurants where they
serve food in a homely fashion following recipes which
have passed from generation to generation. This is what
FROM THE HEART TO THE TABLE
Cookery represents a type of voyage. A journey for the
chef who leaves his safety zone to keep on learning; a
journey for the immigrant mother who comes to a new
city and has to cook for her family; a mental trip for each
one of us as flavours take us back to the past. Good food
strengthens the sense of belonging, of identifying with
Taking the culinary journey in Peru, we must remember
an extraordinary ingredient: the family. A Peruvian’s first
meal is prepared in the family kitchen, with grandmother’s
inspires the street carts or carretillas with a total Peruvian
flavour where you can enjoy tasty marinated anticuchos
or nutritious breakfasts on the go. Lunch stalls within the
markets are also growing in popularity, even becoming
a magnet for tourists. All these emphasise customer
satisfaction, to see the smile on the face of the diner
when they take their first mouthful.
Food is a way to reach into the heart of Peru - to the
family dining table, and the happiness created there,
the scents that take you back to your childhood, the
tastes which make your mouth water. To eat is not just a
necessity; now it is an experience that overwhelms your
Andean grains are now
COOKING FROM THE HEART
A NEW LOOK
Gastronomic tourism continues to grow throughout the
world, and Peru is no exception. It is more and more
common to see visitors that have come here to learn
about our food and seek out culinary experiences
beyond the established tours.
Peru is an
Whatever the time of day, you will find a place to satisfy
your hunger in Peru. Breakfasts are served from the very
early hours on the street; at night, there are sandwich
shops and restaurants serving soups and broths for
night owls, many of them open all night long.
For those who want something more elegant, there are
restaurants which serve up the same street food recipes
on their menus. “From the market to the table” refers
not just to the ingredients, but also to these traditional
dishes with local flavours, brought to another level
without losing their essence.
It is remarkable how famous Peruvian food has become,
and this boom can change the face of the city. Streets
and neighbourhoods that were not well known before
have become the centre of an amazing gastronomic
movement that has put them in plain sight, as with
Surquiyork, a new dining route in the quiet district of
Surquillo, with a tempting variety of flavours.
It does not matter whether you are from the coast or
the highlands, from north or south; when we talk about
food in Peru we are all one. The papa a la huancaina is
from Huancayo, but belongs to all of us, as do Arequipa’s
rocoto relleno, the juane from the Amazon, and Lima’s
own suspiro a la limeña. You are welcome to join us in
exploring the flavours of our great revolution of the pots
pepper, is a
THE STUDY “KEY TRENDS IN CULINARY
TOURISM” FROM THE CONSULTANTS
GLOBAL DATA, PUBLISHED BY PROMPERU,
POINTS OUT THAT IN 2017, TOURISTS SPENT
186 THOUSAND MILLION DOLLARS ON
FOOD AND DRINK DURING THEIR TRAVELS.
Basic lessons in
PERUVIAN COOKERY AS WE KNOW IT TODAY IS A BLEND OF CUSTOMS AND TRADITIONS
THAT HAVE COME TOGETHER TO FORM A RICH AND SPICY SAUCE. LOOK UNDER THE TABLE
TO FIND OUT MORE ABOUT OUR GASTRONOMY.
Throughout our history, more than 4500 native species have been adapted for humans to eat. The coastal cultures
based their diet on seafood and became expert fishermen. In the highlands, meats such as alpaca and guinea pig were
combined with grains and tubers of which quinua, potato and maize were predominant. During the times of the
Tahuantinsuyo, the Inca empire, the expansion allowed an exchange of ingredients between the different regions.
From the nineteenth century, migration began to create
some of the gastronomy of which we are now so proud.
The sailors came to
Peru in search of
with them skills in cake
They arrived as
labourers. When they
settled, they took the
local dishes and added
their techniques and
ingredients, thus creating
what we now call Nikkei
Coming as slaves to work
on the haciendas, many
opened up restaurants
when they were freed.
There, they combined
Peruvian ingredients with
Chinese recipes, giving
birth to the famous "chifa".
Brought over as slaves
or domestic workers,
the people have
retained till the
present day their
preparation of viscera.
The new ingredients
from Europe mixed
with those which
already existed in
Peru form the basis
of our Creole food.
With them also
came an Arab
can be seen in
many names and
If our food is recognised all over the
world, it is in part because of our highest
Peru is the seventh-largest exporter of coffee and
the second most important supplier of organic
coffee. The national coffee bean is known for its
aroma and flavour, and Tunki coffee won the award
as the best organic coffee in the world in 2010.
Growing in the Amazon, cocoa passes through
several processes before being made into
chocolate, drinks, paste or butter. It is used as
the main ingredient by the most prestigious
This ancient tuber, besides its
versatility in the kitchen, is full
of vitamins, minerals,
antioxidants and fibre.
Made from different grape varieties,
its unmistakable flavour is always a
pleasure to taste, whether in the pure
spirit or in a chilcano or a pisco sour.
LOS SUPER ALIMENTOS
Natural and healthy, superfoods are a
powerful source of proteins, vitamins and
minerals necessary for a positive lifestyle.
A pillar of our cuisine, giving flavour
and warmth to so many of our dishes.
It stimulates the nervous system and
This fruit from the Amazon has high
levels of vitamin C. It encourages
the growth of collagen, leading to
healthy bones, skin and cartilage.
This fruit carries carbohydrates,
vitamins, minerals and
anaemia and ageing.
A tasty source of potassium,
vitamins and fibre. It also helps
to clean the urinary tract and
slows brain deterioration.
Highly nutritious, this indigenous
grain is now in demand worldwide for
its high levels of proteins,
unsaturated fatty acids and minerals.
Another indigenous grain that has become part
of the NASA space programme, it lowers
cholesterol and is a natural anti-inflammatory. It
contains phosphorus, calcium, vitamins and iron.
For the Incas, this knobbly root was
considered a gift from the gods. Today it is
prized worldwide for its vitamins and
minerals, amino acids, protein and fibre.
This tiny seed is one of the best
sources of omega 3, as well as
calcium, iron, phosphorus, vitamins,
magnesium, zinc and antioxidants.
AJI DE GALLINA
WITH EIGHT OUTLETS,
EACH WITH THEIR
OWN STYLE AND MORE
THAN TWENTY YEARS
IN THE BUSINESS, HAS
BECOME ONE OF THE
GASTRONOMY IN THE
IMPERIAL CITY. WE
TALK WITH COQUE
OSSIO ABOUT THE
CUISINE HAS EVOLVED
AND HOW CUSCO
IS BEGINNING TO
AS A DESTINATION
FOR LOVERS OF
Coque decided to
and focus on
Dining out can be the centrepiece of an unforgettable
evening. A beautifully prepared dish, richly flavoured,
perfectly presented, becomes the highlight of the day and
leaves marvellous memories. In the city of Cusco, where
every corner brings fresh surprises, an exceptional culinary
experience is a perfect complement to an extraordinary tour.
fantastic views, a
With more than twenty years in the business, Cusco
Restaurants aims to offer different alternatives to the public
for enjoying good food in the city. From classic pizzas to
adventurous signature dishes, the range of options in their
eight establishments can satisfy even the most demanding
palate. Coque Ossio, the Head Chef, tells us more about the
What is the concept behind Cusco Restaurants?
Coque: Today, we are talking about a range of concepts
behind one business proposition. When we began
more than twenty years ago, we recognised that the
typical tourist stays in Cusco from five to six days. So we
decided to create a variety of dining experiences which
would allow the visitors to try different cuisines during
their visit with a range of typical costs.
CUSCO RESTAURANTS HAVE EIGHT
ESTABLISHMENTS: INKAGRILL, MAP CAFE,
PACHAPAPA, INCANTO, GREENS ORGANIC,
LIMO, KION AND CALLE DEL MEDIO.
From haute cuisine to regional
staples, Cusco Restaurants
encompasses it all.
The first restaurant we opened was the Inkagrill, which
highlighted international cuisine but allowed us to
include Peruvian dishes. At that time, the tourist was
often still not adventurous enough to try local food, so
we had to adapt classic dishes by adding a local twist.
We wanted the tourists to find something they could
recognise and feel comfortable with when they sat down
As time passed, we took advantage of various
opportunities and were able to choose the route we
wanted to follow.
In the past twenty years, what changes have you
seen in how tourists appreciate our traditional
Coque: In general, travellers today are much more willing
to try new things. The access to information means they
can discover beforehand what they are going to find
here: the tourist is no longer scared to see a whole fried
guinea pig on the table, because he has already seen
the photographs on the internet. Before, as chefs, we
wanted to be sure that we were offering something they
would be willing to eat; nowadays, we have the chance
to put more of ourselves into the work and show the full
potential of our local cuisine.
Every detail is looked
after to give a unique
So your customers have also changed?
Coque: As we have so many different concepts, we see
all kinds. The two largest groups are those who have preplanned
their visit, and those who walk in off the street.
The former know what they want to eat and have sought
out a restaurant that matches their standards of quality
and service; the latter are more adventurous.
What about the local public?
Coque: More of them are visiting all the time. When we
are also available
on the Cusco
With so many different concepts, how can we
recognise the identity of Cusco Restaurants in
Coque: I believe it is the character behind it that identifies
us. The constant search for excellence, the quality of the
product and the integrity of the proposition. As a team,
we have frequent exchange meetings between the staff
of all the restaurants so that we can get to know one
another. We recognise that our customers like to talk to
us, to get to know us, to ask questions. There is where
we try to establish a connection with the visitor so that
they go away not only satisfied but also with a suggestion
of where they can eat the following day.
began to set up our restaurants in Cusco, they were
seen as places “for the tourists”. Now people feel proud
of the city’s cuisine; they want to share in it and enjoy it
also stand out in
Annual selection of the best restaurants
and coffee shops in 35 cities
Could we be talking of Cusco as a new centre of
gastronomy for Peru?
Coque: The thing with Cusco is that its other qualities
are so magical that it is natural that high-quality dining
has developed to accompany them. The city has not
lost the character and homeliness of its picanterias and
traditional chicherias, but these alone have not been
given visitors everything they want. It is important to
treasure these traditional diners, and I know that the
cusqueño loves his regional food, but we also need to
offer something more than what has already been an
accepted part of the city.
It appears to be a form of evolution.
Coque: What has been happening with our gastronomy
is that previously it was looking for a cuisine that was
very controlled and formal, with structured dishes.
Now there is a desire to return to the basics, to the
earthenware pot with a stew that tastes like your
grandmothers’ recipe – something that Peruvian
cuisine has never lost. It is excellent that we have a
trend to revalue the rusticity, but without losing the
stylistic touch that adds an extra twist to create a dish
of the highest quality without losing its traditional heart.
The guide for all who
love fine dining
“WE TRY TO KEEP UP WITH
GASTRONOMIC TRENDS: IT IS THE
PERUVIAN INGREDIENTS THAT ARE
THE PRINCIPAL CHARACTERS IN OUR
PRESENTATIONS, BUILT INTO THE UNIQUE
CONCEPT OF EACH RESTAURANT”
COQUE OSSIO, CULINARY DIRECTOR OF
Aji de gallina, chilli chicken,
a classic tasty creole dish.
CONTACT US: firstname.lastname@example.org
C. 981419945 - 981299956
Kion, Cusco Restaurants
were back home. This was not a choice of the managers
of the restaurants; it has been a natural development
driven by migration. Lima is the gastronomic capital and
is going to remain so, without a doubt.
Finally, what can we expect from Cusco
Restaurants in the future?
Coque: Apart from continuing to open new restaurants,
we want to become more efficient in our service, in
perfecting our outlets, in the quality of food and
particularly in making our customers happy. I don’t
mean to say that we have reached our peak, we still
have a market full of possibilities to explore, and we
will continue growing if the right opportunities present
In addition to his
work as a chef, Ossio
is traditional and
down to earth.
So then, what is the difference between the
market in Cusco and in Lima?
Coque: In Lima, you have to be always thinking
about how to get the customer to come back. Lima is
complicated because there are a lot of good restaurants;
besides, new restaurants are always opening, and there
are so many groups of customers to concentrate on. In
Cusco, we are focused on a customer that may visit our
outlet just once, but we have to ensure the same high
quality each time.
What Lima has is unmatched, in that it has become a
meeting point for people coming from every region of
Peru, where they can eat food as authentic as if they
WHAT IS IT ABOUT PERUVIAN
FOOD THAT HAS MADE IT SO
The wide variety of ingredients
available in Peru means that
there are many different dishes.
Coque: One thing Peruvian food has is its flavour. It is
full of colour, which makes it stand out when you put
it on the table. We like to mix things up, add rice to the
lomo saltado, put a little pepper in it... we love to enjoy
food. Some of the dishes may seem similar to those of
Indian or Thai food, but our flavours are unique.
THEY SAY THAT EVERY DISH
TELLS A STORY, WHAT DOES OUR
PERUVIAN FOOD SAY ABOUT US?
Coque: Peruvian gastronomy shows the great richness
we have within ourselves. The many varieties of cuisine in
Peru tell us that the country is great. We have the coast,
the highlands and the jungle – Peru is diverse and fruitful.
You can recognise the fusions that have taken place over
the years, while still maintaining the traditional roots.
The food here is an art form which allows us to express
the cultural diversity we have in our country.
Culture and flavour all in one
dish - that’s Peruvian fusion!
From the kitchenware
to the lighting, every
detail is part of the
you can enjoy in Cusco.
Calle del Medio,
SEE THE CONCEPT BEHIND EACH OF THESE
CUSCO RESTAURANTS AND PLAN
YOUR NEXT CULINARY VISIT TO THE
The first restaurant in the Cusco Restaurants
chain opened its doors in the Plaza de Armas
more than twenty years ago. The menu is
international but combines Peruvian flavours
with classics such as pizzas, pasta, sandwiches
Alpaca Teodoro Ponte.
Enjoy a magnificent view over the city in Limo,
whose cuisine is inspired by the Peruvian-
Japanese fusion known as Nikkei. Dishes such
as tiraditos and ceviche stand out, and there
is also a sushi bar and a bar specialising in
piscos where you can try some delicious exotic
CALLE DEL MEDIO
Taste the creole spirit that infuses Calle del
Medio. The most traditional of Peruvian dishes
are brought into the twenty-first century with a
modern twist on the ingredients, but without
losing their essence. Relax in the bar with its
balcony looking out over the Plaza de Armas.
Located in the centre of the San Blas district,
Pachapapa brings you closer to the spirit of
Cusco cooking. Here you will enjoy a regional
menu including cuy (guinea pig), trout and
native potato, on a country-style terrace in the
heart of the city.
Roast guinea pig.
Have an extravagant dining experience
within a crystal cube inside the Museum of
Pre-Columbian Art (MAP), in stark contrast
to the colonial colonnades that surround
it. The elegant menu features classic dishes
reinvented with style and culinary refinement.
Imagine yourself in the kitchen with your
nonna, your Italian grandmother, at Incanto.
This live demonstration of Italo-Peruvian fusion
features hand-made pasta and gnocchis, and
pizzas cooked in a clay oven, all presented with
style and imagination.
Perfect for those seeking a healthier option.
The dishes at Greens are prepared using
organic and natural ingredients and include
salads, pasta and other delights, perfect for the
vegetarian customer who wants to discover
A great example of Peruvian-Chinese fusion.
Kion is the best place to try eastern flavours,
as its tasty dishes have made it one of the
most popular restaurants in the city. From
delicate entrees to meaty stir-fries, Kion is an
adventure for the palate.
Dim sum selection.
THE GOOD FOOD ROUTE
TO EAT WELL IN
PERU, YOU DON’T
HAVE TO SPEND
A FORTUNE. JUST
PUT ON YOUR
AND YOU WILL
WHERE YOU CAN
EAT LIKE A LIMEÑO.
JOIN US ON THIS
HUARIQUE TRAIL BY
BICYCLE, A TOUR
Peru as a place
to learn about
THE GOOD FOOD ROUTE
Huarique – The Spanish Royal Language Academy defines
this as a hideaway or hiding place. In the strict sense of
the word, it is “a place where you can hide yourself, or in
which you hide and protect something.” But, what is a
huarique for a Peruvian?
In Peru, to talk of a huarique is to talk about food. In
his book “Great Huariques of Peru”, the world-famous
chef Gaston Acurio defines it as “the Peruvian bistró” -
a high-quality diner without the ostentation of a fancy
restaurant. The dishes and their preparation are
traditional, enjoyed by loyal local customers, partners in
the culinary adventure - people who are not just faces
that occasionally appear in the diner, but regulars who
are greeted by name when they walk in the door.
The charm of the huarique is that you get to perceive
authentic local cuisine, the complete experience of tastes
and flavours, without it hurting your wallet. Moreover, if
you are in Peru, you can discover huariques where you
least expect to find them; you just need to meet a local
guide with a feel for the community who can take you on
a gastronomic tour.
Going in search of Lima’s huariques is a job best
undertaken on foot, wandering down small alleys and
finding intimate little back street bars. But this time, we
will replace two feet with two wheels and, mounted on
bicycles, we will set out a tour to make your mouth water.
It will be an opportunity not just to enjoy good food, but to
change your routine and see the city from another angle.
are part of the
spirit of the
Lima is a great
city to get to know
Huariques have become
hugely popular for the
tasty home cooking.
The Lima coastline
offers a unique
MIRAFLORES AND THE OCEAN
Willian Justen de Vasconcellos on Unsplash
Our tour begins in the heart of Miraflores. Oscar, the
guide who will accompany us today, helps to check over
the bicycles which we will be riding for the four-hourlong
outing. Together with Eli, Randi and Ingri – three
Norwegian sisters who are visiting Peru – we head off
towards the Malecon, or Sea View, of Miraflores.
Miraflores is a district which combines some of the best
features of Lima. It has modern high-rises looking down
on pre-hispanic huacas and colonial mansions, all in the
urban heart of the city, whilst its parks attract hundreds
of people, particularly at the weekends, and above all
it has a clifftop chain of green spaces with impressive
views of the Pacific through which thread the paths and
cycleways of the five-kilometres Malecon.
That is exactly where we are going. In a little more than
fifteen minutes, we reach our first stop, the Parque del
Amor (or the Love Park), one of Miraflores’ most iconic
We are met by the loving couple whose embrace forms
the central sculpture of the park, “The Kiss”, by Peruvian
sculptor Victor Delfin. I must confess that although I have
stood so many times in front of it, I have never really
seen it. “Examine the faces of these people,” Oscar tells
us. “See their mixed-race features, prominent eyebrows,
wide noses.” It was a detail I had never noticed before,
though it was entirely in keeping with the social themes
that run throughout Delfin’s work.
The Love Park and
its famous sculpture
DO YOU KNOW THAT LIMA IS THE
ONLY SOUTH AMERICAN CAPITAL
WITH DIRECT ACCESS TO THE SEA?
Bicycle tours are
carried out with full
regard to safety.
EL RUMBO DEL BUEN COMER
Willian Justen de Vasconcellos on Unsplash
view as you
Willian Justen de Vasconcellos on Unsplash
A small heart-shaped park of gardens and flowers
extends around the sculpture. The clifftop wall which
rounds the park is decorated with picturesque mosaics
in bright patterns and colours. However, if a twelvemetre
kiss in the centre is not enough, you will surely be
moved to romance as you read the lines written around
the walls, quoting verses from Peruvian poets, all on the
theme of love. It is not unusual to see recently married
couples coming here to be photographed, particularly
when the sun is setting.
Back to the bicycles, and the next stop is just a few
blocks away. Since its opening in 1998, Larcomar has
become an iconic tourist attraction, a commercial centre
with dozens of shops and restaurants with a unique view
over the sea. Each stop we make is an opportunity for
Oscar, who loves to tell us a little about Lima and Peru,
to point out features which are new and interesting even
for local visitors.
Unlike other tours where the car or bus takes you from
one place to another, today we have a chance to enjoy
the streets as we pass through them. Wandering along
the Malecon is a great way to experience day to day Lima
life, from the sporty joggers to the dog walkers, groups of
friends relaxing on the grass, a musician playing her guitar
and singing on a bench, the fruit seller pushing his cart
piled with fresh products. How many times do limeños
complain about the weather, forgetting how refreshing it
can be to feel the cold wind in our faces?
of the people you meet is always a special memory that
you can keep in your heart.
LET ME TELL YOU, BARRANCO
The sea and Peruvians have been tightly linked for
thousands of years. For the ancient coastal dwellers, the
Pacific Ocean was their principal source of food and an
essential part of their beliefs. Cultures such as the Chimu,
the Mochica and the Nasca recreated in their ceramics
sea creatures such as crabs and whales, illustrated
scenes of daily life with fishers at work, or told of mythical
encounters with their gods from the sea deeps.
When the Incas began to expand their empire along the
coast, the sea was given another name: Mama Cocha,
the goddess of water, daughter of the Sun and sister of
the Inca. The coming of the Spanish brought significant
social transformations, but the sea did not lose its
importance, becoming the connection between Spain
is a popular
you can relax.
Before leaving Miraflores in our way to Barranco, a man
with his children stands aside to let us pass. “Welcome to
Peru!” he says, cheerily as we cycle by. These unexpected
moments are priceless and moving, especially if you are a
tourist visiting the country for the first time. The kindness
Larcomar, a nerve centre
for Miraflores tourists.
and its Viceroyalty. As time passed, the coast became
a public space especially in the Republican era, when
The streets of
a little of the
history of Lima.
districts such as Barranco and Chorrillos became the
beach resorts of the wealthy, with beautiful little houses
and small estates belonging to the ruling classes.
Today the link between Lima and the sea is still vital: to
live with a view over the water, to exercise along the
sea cliffs, to relax while listening to the waves, to head
to the beaches and enjoy their freshness every summer.
As we pedal along the Malecon towards Barranco, the
urban landscape changes, but it is always looking out
to sea, whether from modern tower blocks or historic
mansions. Eli, Randi and Ingri notice this and I can see
in their faces, that feeling of being entering into another
era and rediscovering the historical past of Lima.
While in Miraflores we heard about Lima as it is today, in
Barranco we learn how it became the cosmopolitan city
in which we now live. Surrounded by the European style
colonial mansions in Saenz Peña Walk, with the obelisk
of the liberator San Martin standing witness, Oscar tells
us about independence, about the War of the Pacific, the
blow this dealt to the country and how we were able to
Time moves on, and so do our bicycles. On the way, we
leave behind the main roads and immerse ourselves in
the narrow streets of Barranco, with colourful buildings
that house art galleries, craft workshops, designer
boutiques, bars and restaurants. It is not for nothing that
Barranco is known as the bohemian quarter of Lima, the
centre of the city’s nightlife and culture.
The artistic spirit of Barranco hangs in the air on the
Puente de los Suspiros, or Bridge of Sighs, which we
have now reached. It was constructed in 1876 to link the
two sides of the narrow gully that it crosses, but it has
become a must-see for every Barranco visitor. According
to tradition, anyone that can hold their breath while
they cross the bridge will see their wish come true. One
hundred forty-three years later, and with a few nips
and tucks, the bridge still stands as a testimony to the
changing city and has not lost its soul.
A few paces further on, at the foot of a statue of the
renowned composer Chabuca Granda, we discover the
more traditional side of this district and its relationship
with music and art. Below the bridge, colourful murals
decorate the walls, a display of the urban art which is
seen throughout the district, complementing its historic
Returning to the bicycles, we head up to the main square.
It is now midday, and hunger is beginning to bite. The
moment we have been waiting for so long has come: it is
time to pamper the palate.
is housed in
La ermita, the
hermit, one of
the most famous
THE GOOD FOOD ROUTE
AN ECSTASY OF THE SENSES
After leaving the bicycles in good hands, we begin the
search for huariques on foot – which is fortunate, when
we consider all the delicious calories that we will have to
burn off. To whet the appetite, we begin with a tasting in
the Barranco Beer Company, a bar dedicated to homebrewed
Four types of beer are brought to the table: an ipa, a
stout, a lager and a weiss. In Norway, as throughout the
world, this drink is well known – especially for the three
sisters, one of whom is lucky enough to work in beer
sales. One of the joys of this craft brewery is the different
ingredients that impart a distinctive flavour to each brew.
Luis Gamero / PromPeru
The main square
of Barranco, a
meeting point for
the local night life.
The Bridge of
Sighs, a must-see
for any Barranco
A thank you and goodbye, and we are on our way. We
walk to Isolina, where a queue has already begun to form
at the entrance despite the early hour. The atmosphere
recalls a cosy past where the taverns were filled with
friends who love to eat and drink well, while delicious
aromas fill the air and a waltz plays in the background.
Granda, a much
In these wood-panelled rooms from the previous
century, it is an experience just to sit and watch the
dishes passing by.
(LYRICS OF CHABUCA GRANDA’S ICONIC SONG “PUENTE
DE LOS SUSPIROS”)
It is time to eat at last. A tasty presentation of stir-fried
beef is brought from the kitchen and placed on our table.
The size of this lomo saltado - the name of the plate - is
extravagant, and the flavour leaves me speechless. And
not just me: the whole table eats in silence until the
platter is completely clean. “The essence of our lomo
saltado is not only the recipe, but also the smokiness that
the meat has. I think it is this characteristic that gives
personality to the dish”, Jose del Castillo, the main chef
of Isolina, tells me. What a personality it has!
Causa, a simple
and tasty dish that
you will love.
ISOLINA WAS PLACED AT 13 IN THE
LATIN AMERICAN EDITION OF THE 50
BEST RESTAURANTS AWARDS 2018.
Craft beer tasting
is beginning to
earn its place in
We leave Isolina to head back to the main square of
Barranco. Crossing it, we walk a few blocks further to find
Piqueos, a colourful and comfy bistró. We are here to
sample another Peruvian kitchen classic, the causa. Every
dish has its own story, true or not, and what they say here
is very romantic: the causa was born during the campaign
for Peru’s Independence when, to pay the soldiers, the
street vendors sold the dish on the corner of the block to
raise money “for the cause”.
above and the noise of the motorcars streaming along
A delicious ceviche is waiting for us on the table, and its
preparation is simple and direct: fish, fresh seafood, corn
cob and sweet potato. The three sisters hesitate at first
but are soon charmed by the combination of textures and
flavours that it brings to the palate. They finish off with
This may not be historically accurate, but what is
undoubtedly true is that the causa is famous throughout
the world. Sometimes the simplest of recipes can charm
us as much as the presentations of the most exclusive
restaurants. Nothing is missing in this combination of
mashed potato seasoned with pepper and lime, whose
particular flavour still leaves room for the filling, whether
it is chicken, tuna, crab or vegetables. Simple. Easy, Tasty.
No Peruvian food tour would be complete without
including our flagship dish, the ceviche, the grand
showpiece. We are going down the Bajada de Baños, the
Bather’s Descent, a sloping alley which connects the
district of Barranco with the beach, historically used by
fishermen, which passes below the Bridge of Sighs. Here
is the restaurant Javier, far from the chaos of the roads
Lomo saltado as done at
Isolina’s. A fantastic dish.
THE GOOD FOOD ROUTE
picarones, and we teach them how to eat in true Peruvian
style: picking the doughnuts up with their fingers and
dipping them in honey.
“We chose this tour because it is a change from how
we would normally explore a new city. It has been a
great experience - much more personal than a large
group going round in a bus” explains Eli. Yes. Sitting on
the terrace of the restaurant, listening to birdsong and
feeling the sea breeze, I feel it too. All our senses were
stimulated today: we saw the history of the city passing
by in its buildings old and new, we tasted some excellent
dishes, we heard the waves of the sea in the distance, we
enjoyed aromas that sometimes we miss, like the meat
frying in the pan and the freshly cut grass by the roadside,
and we have experienced the city more intensely, from its
climate to its people.
enjoy every day, available to rich and poor alike. Maybe,
in a tip to the Spanish Royal Language Academy, Peru is
one great huarique that preserves something special: the
wealth of its fantastic flavoursome food in which we all
share. So, let’s enjoy each mouthful and proudly offer it
to the world!
The love for
Peruvian food is not
with the palate.
Enjoy its colour and
While we were walking back to our bicycles, Randi asks, “are
all these dishes normal food or only for special occasions?”
The question made me realise how lucky we Peruvians are,
with such a treasure house of gastronomy that we can
SCAN AND LEARN MORE
ABOUT THIS EXPERIENCE
OFFERED BY LIMA BICI.
Picarones are one of classic sweets,
made with pumpkin and honey.
Bicycle tours are a healthy transport
option in the city.
Ceviche mixto, mixed
seafood ceviche, a
celebration of the
IN PERU WE HAVE OUR OWN DISTINCTIVE STYLE OF STREET CATERING WHICH DELIVERS ON THE THREE
BS – “BUENO, BONITO Y BARATO”, THAT IS, “TASTY, ATTRACTIVE AND CHEAP!”. FOOD CARTS OFFER A
SELECTION OF THE COUNTRY'S TEMPTING TRADITIONAL DISHES, AND THIS IS WHERE YOU CAN SAMPLE
THE MOST AUTHENTIC LOCAL FLAVOURS, AS ENJOYED BY THE MAN IN THE STREET.
The iconic Peruvian dish
also has its wheelbarrow
version. The best places to
eat ceviche in its most
authentic form are street
markets and fishing
harbours. The recipe is
fresh ingredients, a lot of
flavours and the yapa - an
extra serving after you
have finished off the first
CALDO DE GALLINA - CHICKEN BROTH
Bajona is the name here in Peru for the food you feel
a craving for when you are leaving an all-night party.
Here, people search out for caldo de gallina, tasty
soup with noodles and egg. It is perfect for warming
you up on a winter night.
The name says it all – a
dish which brings together
fried potatoes and
salchicha or hot dog. It is a
simple but delicious
combination, even more so
with a dash of the chilli
pepper which we like so
much. It's a classic
Peruvian “fast food”
PAPA RELLENA –
On the outside, it looks like a
ball of mashed potato fried all
over. But when you take a bite,
you discover within a fantastic
flavour of minced beef and
onion, egg and olives. The
finishing touch is provided by
sarsa criolla, sweet onion
seasoned with lime juice, salt,
chilli and black pepper.
A special combination of two desserts – arroz
con leche, a rice pudding made with sweetened
rice and milk, and mazamorra morada - purple
porridge, a type of jelly made from purple
maize or corn. The name refers to football,
since the contrasting colours of white and
purple belong to two of the most successful
Peruvian teams: Alianza Lima in the blue or
purple shirts and Universitario in the white.
These are Peruvian doughnuts, but
so much better. Deep-fried rings of
sweet potato and pumpkin dough
flavoured with anise, with a
characteristic golden colour,
drenched in honey. “Finger-licking
good” describes them perfectly, as
you have to pick up the rings by
hand and dip them in the honey, like
a good Peruvian.
No time for breakfast? In Peru, you
can begin your day with a healthy glass
of quinoa, maca or emoliente – a hot
drink made with an infusion of herbs.
And if you are hungry, accompany it
with one of a variety of sandwiches
which will cost you just about a
CHOCLO CON QUESO -
SWEETCORN AND CHEESE -
OR PAPA CON HUEVO -
EGG AND POTATO
The best two options when you
want something cheap. These
simple ingredients go with
anything, including the
homemade sauces offered as a
garnish which you should not
miss — a healthy and light choice.
In the last few years, the Peruvian street
food scene has been transformed. In
addition to the hand pushed street carts
and similar local vendors, another option
has appeared for people seeking these
familiar flavours with a traditional touch:
These restaurants on wheels offer typical
fast food such as hamburgers, wings,
pizzas, sandwiches and the like, but
adding a local twist, whether in seasoning
or ingredients. There are now food trucks
with entirely Peruvian concepts, such as
salchipaperos, nikkei – a Peruvian-
Japanese fusion – and even cevicheros.
Today, there are festivals and dedicated
spaces for food trucks. You can go to
these places and organise a gastronomic
tour at your leisure, where the traditional
Peruvian flavours are kept alive in a fun
and creative environment.
AEROPUERTO - AIRPORT
There are foreign
influences galore in
Peruvian cuisine and one is
the chifa, a national
institution that draws its
ideas from Chinese
recipes. Aeropuerto is the
combination of the most
popular plates: arroz
chaufa – fried rice with egg
and chicken – and tallarin
saltado, sauteed or
Another Peruvian street classic. There
is nothing better than watching the
flames of the grill searing the juicy
pieces of marinated beef heart, while
the smoky aroma fills the air. The dish
is always served with seared potato
slices and a cob of corn.
A PERUVIAN PINT
CRAFT BEER SEEKS
MORE THAN JUST
HAVING A BEER.
HERE IN PERU, IT
IS AN EXPERIENCE
A LOVE FOR THE
DRINK WITH AN
FOR OUR SPECIAL
OF THE COUNTRY.
Pairing a craft
beer with good
food is changing
the way the drink
A PERUVIAN PINT
For many years, a stylish drink has been considered to
be wine, a whisky or a cocktail. Beer drinking was seen as
something less refined, a readily available product you
can buy any day, nothing special. Nevertheless, the view
has changed, and this daughter of hops and barley has
made room for itself on the tables of the most refined
Sacred Valley Brewing
The making of
a craft beer is
by a team of
brewers in each
The history of beer dates from the sixteenth century
in Europe, coming to the Americas with the colonial
English when they reached the north of the continent.
Although there were prohibitions on the consumption of
alcohol for many years, the art of brewing beer at home
continued in secret. We call it an art because, behind
every barrel, there are skills that have been perfected
over time, through a process of trial and error.
At one stage, industrially brewed beers threatened to
take over the market with their low cost and standardised
flavours. However, lovers of the traditional ale, seeking
for a taste than mass-production could not provide,
began to develop their own craft beers in the 1960s and
started a boom which has taken over the world. This
trend began in Peru in 2010 and had been hotting up
ever since in bars throughout the country.
Sacred Valley Brewing
Beer in a barrel, known as draught, helps
protect and improve the quality of the beer,
but special skill is needed to serve it.
Sacred Valley Brewing has five types
of beer in continuous production. In
addition, it produces Specials.
Care in the selection of
ingredients and the team help to
ensure you obtain an excellent
are fermented at a higher temperature for short periods,
lagers at a lower temperature, but for longer, and lambic
beers are self-fermenting.
Sacred Valley Brewing
VS. INDUSTRIAL BEER
Within this variety of standard types, each brewery
develops their own recipes to find a way to shine. Beyond
the skills of the master brewer, there is something more
to add. “What we have in Peru is a wide variety of highquality
ingredients which can add complexity and flavour,
such as coffee, cocoa and fruits. Other countries are not
so lucky, or have to pay a high price for them,” explains
Juan Mayorga, founder of the Sacred Valley Brewing in
Cusco. Here is where the magic lies, in the process of
experimentation that takes place in every brewery to
develop a high-quality product, full of taste and aroma,
To understand the difference between artisan
brew and mass production, we have to look at
the manufacturing process. Industrial beer is
made in significant quantities by a standardised
process in a giant factory.
In contrast, craft beer is made a few litres
at a time to maintain quality by controlling
the fermentation process. These beers have
no additives or preservatives, nor are they
pasteurised, keeping the purity of their primary
Sacred Valley Brewing
price, the quality
of a craft beer
is preferred by a
Another way in which they differ is the bottling.
Industrial beers are usually sold in more
transparent bottles, while artisan beers can be
found in dark bottles to protect them from the
effect of light.
A MASTER’S TOUCH
All beers in the world have the same four ingredients:
water, hops - which give it the bitterness and aroma;
malt or a malted grain - which could be barley, wheat
or rye; and yeast - which aids the fermentation process.
With these, the master brewer works his magic, creating
a beautifully balanced end product. The exact process
differs according to the type of beer. For example, ales
The combination of essential
ingredients with local additions offers
a wide range of flavours which can be
given to the beers
A PERUVIAN PINT
The science behind
brewing is very
which stands out from the rest. These efforts are
reflected in the prizes that Peruvian breweries have won
in competitions abroad.
It is the science behind micro-breweries that have
brought them greater prestige than the industrial
giants, so that drinking a craft beer is an experience
similar to tasting a fine wine. Nowadays we can talk
about the pairing of food and beers, or specialised
tastings, and a complete artisan beer movement that
has built a strong following over the last few years. “A
good beer is not just something to sell. It should have
a good flavour, colour, aroma and head or froth, but it
also needs a memorable name, an image and a story
behind it. For us, it is a complete experience: a quality
product which complements the food that the drinker
can enjoy”, says Ted Alexander, founder of the Sierra
Andina brewery in Huaraz.
in the Sierra Andina
brewery in Huaraz.
Sacred Valley Brewing
Saenz Peña Ave. 208, Barranco. Lima
Craft beers can create
exciting new flavour
Robert Mathews en Unsplash
consumption of craft
beer in Peru is still
low, it is set to grow.
In Peru, beer is the most popular alcoholic drink and
is available in almost all bars and restaurants. Since
2010, when craft beer production began to establish
itself, a new public has learned to appreciate it. They
are knowledgeable and demanding customers, who
can recognise the various styles and enjoy the different
flavours of each type. It is these people, inevitably, who
are leading the call for improved quality to which the
artisan brewers must respond.
“When we began, there were fifteen or twenty national
brewers. Now there are almost fifteen in the Cusco
region alone”, comments Mayorga. “It continues to grow,
with a more knowledgeable public and greater quality
products, which means we have to continue improving.”
Nevertheless, Alexander concludes that passion is not
enough in this business. “You have to understand the
process from the inside, the science and chemistry of
the product. The customer used to drink whatever was
on sale, but they are growing more demanding. Without
skill and knowledge, a new producer is not going to last
long”, he insisted. .
THE ARTISAN BEER MARKET IS WORTH
MORE THAN 38 MILLION DOLLARS
WORLDWIDE, ACCORDING TO THE
REPORT GLOBAL CRAFT BEER MARKET
- GROWTH, TRENDS AND FORECASTS
(2018 -2023). THE USA IS THE PRINCIPAL
Sacred Valley Brewing’s bar in Cusco. They will
soon be opening in Lima.
Sacred Valley Brewing
A PERUVIAN PINT
More and more bars are adding craft
beers to their list.
Craft beer has not only taken beer drinking to new levels,
but it has also opened up new business possibilities.
Its decentralising tendencies are undeniable, with the
appearance of well-known breweries outside Lima. “Part
of our mission with Sierra Andina is to open up the
market to people in small towns such as Huaraz. We
want to create economic and gastronomic opportunities
in the provinces. We aim to be a business with social
values, that looks after its workforce and helps them to
be better professionals”, comments Alexander.
Trivio in Huaraz,
Restobar. They also
have a taproom in
The same story is happening in Cusco, where Sacred
Valley Brewing works sustainably to support communities
and protect the environment. “We have designed a water
treatment plant for our factory so that we can use water
resources better. We avoid bottling our beers to reduce
waste, too”, explains Mayorga. As well as buying their
ingredients from the local suppliers to help improve their
economy, the brewery holds an event once a month to
support various Cusco organisations dedicated to social
The craft beer industry is growing strongly in Peru. So,
don’t miss the chance to enjoy a tasty product, made
with local ingredients and a unique touch of freshness
and flavour, perfect for lunch with friends or dinner with
your partner. Close your eyes and feel on your tongue
the spirit of Peru sealed in every bottle.
On foot or by bike. In Lima or Cusco. Enjoying restaurants or street food.
Peru can offer experiences to take your taste buds to another level. Take
the chance to immerse yourself in our history through food and see how
meaningful is the relationship between Peruvians and gastronomy.
A little bite of Barranco
Walk through the streets of Barranco, known as the bohemian
district of Lima and famous as the home of great restaurants and
bars. Enjoy fifteen different tasty experiences, including drinks and
dishes such as ceviche, lomo saltado and pisco sour. The sweet
touch comes with chocolatiers and ice cream shops that you will
meet on the way, finishing up with a cup of freshly roasted coffee.
Complete the experience with a visit to a local market to see the
freshest fruit and vegetables.
Pirata Studio Film
Fall in love with Lima
Discover the charms of Lima’s historic centre, declared a World
Heritage Site by Unesco. Admire its squares, marvelling at the
legacy of imposing colonial architecture and churches hundreds
of years old. While you explore the streets, enjoy some of the
street food such as picarones, anticuchos and mazamorra. You
can also visit traditional restaurants and bars to try their classic
dishes, such as pan con chicharron, papa a la huancaina and
Get into the world of gourmet cooking with this unmissable tour.
Begin with a chocolate workshop to learn all about Peruvian cacao,
known throughout the world for its high quality. Then you will visit
three great restaurants: Amaz, from chef Pedro Miguel Schiaffino,
with a menu built around ingredients from the Amazon; Statera,
from chef Andre Patsias, whose concept mixes the flavours of the
coast, the highlands and the forests; and Barra Lima, whose chef
John Evans is focused on seafood. End the exploration at Carnaval,
one of the fashionable bars of the moment with a menu of innovative
and audacious cocktails.
Appreciate the roots of Peruvian gastronomy with a journey
through a local market, where you can see close up the raw
ingredients of our cuisine before they get into the cooks’ hands.
Later, visit the innovative new dining centre Mercado 28 and its
multiplicity of outlets for a special tasting. There are eighteen
different restaurants with traditional cooking, pastries and drinks,
all in Miraflores.
A flavourful journey
Tease your palate with a culinary tour around three Cusco
restaurants. Limo will introduce you to the world of nikkei, a magical
fusion of Japanese and Peruvian flavours and techniques. Inkagrill
puts a Peruvian twist on international cuisine, using ingredients
unique to the country such as alpaca. Finish up with a touch of
sweetness in Calle del Medio, with a tasting of creole desserts with
modern variations based on such traditional ingredients as purple
maize or lucuma.
Manuel Choqqe Bravo
An Andean toast
Here is a different experience for wine lovers! In the heights of
Chinchero above the Sacred Valley, you can try a remarkable
drink: oca wine. The oca is a highly nutritious Andean root
vegetable, which - after a special fermentation process - can be
made into a flavoursome wine. At this tasting, you will try four
different varieties, produced on a small scale by oca farmer
Sacred Valley on two wheels
Get to know the Sacred Valley from another perspective on electric
bicycles. On a journey of a little more than thirty kilometres, you will
pass through beautiful scenery, surrounded by snowy mountains
and fields full of colourful crops. Learn about chicha, the ancient
Andean drink made of maize, in its historic traditional breweries
known as chicherias, which have been declared a National Heritage
Treasure. Finish the journey with a refreshing taste of homebrewed
beer to the cheerful sound of the running waters of the
From the garden to the table
Join in the preparation of a Peruvian dish: watch, smell, touch, feel
and taste. With the help of an experienced chef, you will collect
the ingredients from an organic garden before taking them to the
kitchen and beginning your culinary adventure. Everybody has a
job to do - washing, peeling and chopping as needed. Finally, you
will create a dish full of taste and aroma, which you will enjoy under
the blue immensity of the Andean sky.
Sacred Valley Brewing
PERU ON A
You have time to rest in your hotel when you
arrive in Lima. At night, enjoy a pisco experience
where you learn how the drink is made and of
course, taste some delicious cocktails.
Discover the history of our gastronomy on the
Peruvian Experience tour, a walk which mixes
tradition and technology. At night you will
visit the centre of Lima to admire its colonial
Walk through the lanes of the bohemian
neighbourhood of Barranco to enjoy the great
flavours of its huariques, or local restaurants. You
will have the afternoon free to enjoy Lima at your
Arrive in Cusco. Relax on a pleasant journey
to your hotel in the Sacred Valley through
Sacred Valley Brewing
Visit the archaeological site of Moray, considered
by many to be an Inca agricultural research station
because of the formation of its terraces. Try a unique
oca wine before eating a traditional lunch, and then you
can enjoy some home-brewed beers from the Sacred
Spend the day in Machu Picchu and learn why it has
been named one of the Seven Wonders of the World.
Discover the city of Cusco and the impressive
archaeological sites all around. At night, you will explore
the gastronomy of the city in three very different
Transfer to the airport.
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