Lima and Cusco are two vibrant destinations with unique personalities. As cities in constant movement, their touristic and experiential proposal evolves, and we evolve with it.

Tambo del Inka: in the heart of the Sacred Valley

The Sacred Valley of Cusco is more than the gateway to Machu Picchu: it is a place of nature, history, culture and ancestral and unique mysticism. In this very special destination, Tambo del Inka, a Luxury Collection Resort & Spa, Sacred Valley proposes a series of activities -always renewed- to connect us with the local tradition. In addition, as a novelty, it announces the arrival of chef Liner Vega to refresh its menu.

Not to be missed experiences

For the ancient Incas, the tambos were those places that were located along the roads to offer shelter, food and supplies to travelers. Tambo del Inka honors that tradition and, from a contemporary vision, wants to invite visitors to a cultural stay, recognizing as its raison d’être the richness of this Cusco destination.

On the one hand, the hotel defines its identity in the landscape of the valley: its elegant rooms and suites have fascinating views of the Andes and the Vilcanota River. It also has one of the most complete and sophisticated spas in Cusco: the Kallpa spa, which includes treatments based on the plants and wisdom of the area.

Impossible not to mention the private train station of Tambo del Inka, from where you can comfortably embark on the unforgettable journey between Urubamba and Machu Picchu. Luxurious carriages decorated in the style of the 1920s, an observatory bar car with panoramic views, gourmet gastronomy and specialized service of the highest quality combine to offer an unforgettable journey. 

Gastronomy plays a fundamental role in the hotel experience. In addition to its food and beverage menus in the Hawa restaurant and its Kiri bar, Tambo del Inka has designed a series of activities that connect fine dining with the ancestral relationship with the land. To this also celebrates the announcement of the incorporation of Liner Vega, chef of Insumo -the rooftop restaurant of AC Hotel Lima Miraflores- and who from now on is in charge of the gastronomic proposal of the hotel in the Sacred Valley.

Gastronomy in Tambo del Inka

The arrival of chef Liner Vega represents an enthusiastic renewal of the gastronomic offerings at Tambo del Inka, especially considering that here, in this pantry of biodiversity, agriculture and livestock farming in Cusco, inputs and inspiration are never in short supply.

Chef Vega will take on the proposal of the Hawa restaurant, which has become known for its innovative dishes using organic ingredients grown on nearby farms and in the hotel’s own vegetable garden. This is complemented by the Kiri bar, which invites guests to indulge in an authentic Peruvian experience in a warm décor, with rattan furniture and tablecloths and backlit Peruvian wood and onyx walls.

In addition to the restaurant and bar, the hotel offers an experience called “From the garden to the table”: guests are invited to gather produce and prepare, under the supervision of the chef, fresh dishes cooked by the river. Another unmissable experience is “Five fires”, which brings together the best flavors of the Andes in five different types of cooking: Chinese box, cylinder, grill, clay oven and the famous pachamanca.

A culinary destination of this nature should have an epicurean program of culinary experiences, which in Tambo del Inka are largely satisfied. These are moments that reveal to the visitor a world of sensations and senses that truly speak of the destination and transform it. At Tambo del Inka, this is reflected in the cocktail and cooking classes, in the carefully delineated excursions, and in the tasting of pisco and craft beer (in the new beer garden) and an ancestral gourmet menu, among other possibilities that are constantly being renewed. These are unique culinary experiences that must be booked in advance to fully enjoy the days and nights in the Sacred Valley.