Descend into the terraced pink salt pans of Maras, then feast on a farm-to-table lunch at a highland hacienda with a Michelin-pedigreed Peruvian chef. Ancient Inca engineering meets elite gastronomy.
What to expect
A private 4x4 whisks you along the Sacred Valley with the snow-capped Urubamba range framing every bend. Walk the thousands of pre-Inca salt terraces at Maras, still harvested by the same families for 500 years. Continue to the circular agricultural terraces of Moray, a mysterious Inca laboratory. Lunch is a masterclass in Novo Andino cuisine — quinoa risotto, alpaca carpaccio, and chicha morada — served at a restored colonial hacienda.
Good to know
The round trip from Cusco port area is approximately 3 hours driving; plan a full-day excursion. Book at least 3 weeks ahead. Wear layers — the valley sits above 3,000 m and temperatures shift rapidly.