Food Experience in the Sacred Valley
A Traditional Pachamanca Experience
Pachamanca, meaning "earth oven" in Quechua, is an ancient Andean cooking tradition where meats and vegetables are cooked over hot stones. Our Pachamanca Farm Lunch includes a guided tour of our hotel, organic farm, cañazo distillery, and coffee roastery, followed by a farm-to-table feast. The meal features a selection of meats—chicken, pork, and lamb (alpaca, rabbit, or cuy available upon request)—alongside native potatoes, sweet potatoes, organic vegetables, house-made salad, traditional sauces, and chicha morada, a refreshing purple corn drink. Wine and beer are available for purchase, and most dietary restrictions can be accommodated with advance notice. Lunch is served at picnic tables overlooking stunning mountain landscapes, Inca ruins, and glaciers. The Pachamanca is offered daily at 12:00 PM and 2:30 PM. Your experience begins with a farm tour and cooking demonstration, followed by your meal about an hour later. The full experience lasts around two hours, and you're welcome to explore the property at your leisure afterward.
Sacred Valley Lunch Experience
Bienvenidos to Sol y Luna's kitchen, where the chef leads up to ten guests on this three-course culinary adventure among the aromas, flavors, colors and tastes of Peru, accompanied by Pisco Sours. As you experience the Sacred Valley through your taste buds, learn about the produce of this fertile basin that has been the region's breadbasket since the time of the Incas who built the agrarian terraces, called andenes in the Quechua language. These still-grown natural ingredients at your table may include white and red corn, quinoa and around 4,000 types of potatoes.
Experience with Manuel Choque
Meet a visionary Andean farmer dedicated to preserving Peru's extraordinary diversity of native potatoes. His work—recognized through awards and collaborations with renowned chef Virgilio Martínez—celebrates ancestral ingredients while inspiring innovative dishes and artisanal spirits rooted in local traditions. During this unique experience, you'll taste a variety of native tubers prepared in a traditional huatia, an ancient earth-oven technique used in the Andes for centuries. You'll also sample oxalis, a traditional Andean tuber wine, offering a rare taste of the region's rich agricultural heritage and time-honored culinary practices.
Mil Experience
Located in the Sacred Valley at 3,600 meters above sea level and beside the archaeological site of Moray, MIL Centro connects gastronomy, territory, and knowledge in close dialogue with the surrounding environment and local communities. Founded by renowned chefs Virgilio Martínez and Pía León, together with researcher Malena Martínez, the project blends cuisine with cultural and scientific research of the Andean landscape. Inspired by the high-altitude ecosystems around Moray, the tasting menu reflects seasonal ingredients and ancestral agricultural knowledge shared by nearby communities—creating a dining experience deeply connected to the land, its biodiversity, and its traditions.
