Day 01: Lima
Arrive to Lima and transfer to the hotel. Pm City tour Lima Ancestral, lima Colonial and Lima Contemporary.
Day 02: Lima
9.30am. Pick up from the hotel and visit to San Isidro market, where you will get a gift for cooking. You will see the different vegetables that we have in Peru, the all kinds of fishes and seafood, all explained for a professional guide.
On the bus you will enjoy of an introduction video about all our tipical food, including how the prepare the most tipical dish of Peru “ceviche”. After that we will go to a “Cevicheria” where you will see how the ceviche is prepared and then you will be able of prepared it and taste it.
We will continue with the tipical drink of Peru, this time looking first the video about how is made the “pisco sour”, arriving then to a tipical place where you will be able to prepare your own pisco sour and taste it, also you will be able to taste other Peruvian wines and algarrobinas
Back to the hotel at about 3pm
Day 03: Lima-Cusco
Am. Reception at Cusco Airport, Transfer to Hotel.Welcome coca tea.
1.30 p.m. City Tour, you will visit the Cathedral, Koricancha (temple of the sun) and 4 archaeological monuments: Sacsayhuamán, Q'enqo, and Pukapukara Tambomach'ay. The tour ends at 18:30 approx
Dinner in a Novo Andino restaurant, where you will taste the new style of peruvian internacional cousine made with peruvian products. All mixed with Peruvian wines
Day 04: Sacred Valley
8.30 am Tour to Sacred Valley of the Inkas. We will first pass trought Cristo Blanco (white Crist statue), in this place we will relax and see the particular way how is made the “huatias” wich is a traditional Peruvian earthen oven which dates back to the days of the Inca Empire. A banquet prepared with this sort of oven is known as a Pachamanca. This type of oven is commonly associated with the peasants in the Cuzco region in the Andes.
The most traditional way to build the huatia is to carefully construct a dome or pyramid from rocks over a dirt pit using nothing but gravity to hold the dome together (a skill passed down through the centuries). This dome/pyramid must have an opening in which to place other rocks, kindling, and the food to be cooked. A fire is built until the rocks become sufficiently heated. Once the potatoes are inside the dome/pyramid is allowed to collapse by manual intervention. It is then left to cook for half an hour soaking up flavors from the surrounding soil. Although any fire in the pit is extinguished the heat remains for a long time. We will taste the huatias with a Peruvian cheese and spicies.
We will continue the tour stoping to Awanacancha, a weaving cooperative established to ensure that the traditional textile arts are kept alive; you will also see alpaca, llama and vicuña animals roaming the grounds. Continue to Pisac, a quaint town that plays host to a native market on Tuesdays, Thursdays, and Sundays. In the main square, artisans and merchants from surrounding towns come to display their textiles, crafts, sweaters, ponchos, and bags.
We continue to Pisaq market. After shopping there we will enjoy of a trout just fishe from the sacred river.
After lunch we will continue to Ollantaytambo fortress. Ollantaytambo was a very important fortified city, built as a "tanpu" and also in order to enable control of the roads toward the "Antisuyo" or jungle. In this place our tour guide will inform us also about all kinds of corn that we can find in this valley. We will also taste it.
Lodging in Ollantaytambo
Day 05: Machupicchu
am. Train leaves from Ollantaytambo to Aguas Calientes. This trip is going to take approximately about 2 hours. After you arrive to Aguas Calientes town you will take a bus up to Machupicchu Mountain. Guided tour for 02 hours. Extra time for taking pictures
Bus down to Aguas Calientes.
Touristic lunch in Aguas Calientes
Pm. Train back to Cusco.
Day 06: South Valley of Cusco.
Tipon: Tipon is said to be a royal garden commissioned by Wiracocha. It is one of the most elaborate examples of agricultural terracing created by the Incas. These tall terraces which run up the narrow valley are irrigated by an aqueduct from Pachatusan, the mountain above the site. In addition to the terracing there are also some other structures at Tipon, including baths, a temple complex, canals and aqueducts.
Tipon is definitely one of the lesser visited sites in the Cusco area but it is equally as impressive as those in the Sacred Valley. The Tipon Archeological Complex is located 24km southeast of Cusco.
Pikillaqta: Pikillacta is the only pre-Inca site in the Cusco area. This adobe complex was built around 700 to 900 AD by the Huari, in the area, there is a small Inca site just a short walk from Pikillacta, known as Rumicolca, a travel checkpoint for the Incas.
Andahuaylillas: Here you find the "Sistine Chapel of Peru", a church that is home to golden altars, paintings and many colored ceilings. The chapel is simple and unassuming on the outside, but on the inside you'll find masterpiece after masterpiece.
On the return pass Saylla typical Cuzco where people can enjoy the delicious pork chicharrones (optional).
On the way back to Cusco we will enjoy of a traditional dish “chicharron” one of the most tipical dishes in the andes made of pork and delicious spices. Car back to Cusco
Day 07:
Free morning for shopping or visit the museums
1.00pm. Pick up from the hotel to take you to a tipical restaurant in Cusco, i this place you will be able to cose the most tipical dish that you like, vene de cuy or guinea pork and dont lose of taste the drink of the Incas: Chica or frutillada, finalizing with the interntiona Cusquenian beer for our last cheers.
Free afernoon.
Day 08:
Transfer to the ariport.