The basin of the Urubamba River, known as the Sacred Valley of the Incas, has been a privileged area since pre-Hispanic times, prized for its beauty, biodiversity, and fertile soils. To this day, it remains one of the Andes’ most important food sources and a place that inspires exciting culinary projects throughout Peru.

A Culinary Corridor

Less than 40 kilometers from the city of Cusco, the Sacred Valley is not only the gateway to the Inca citadel of Machu Picchu—it is a destination in its own right. Beyond its cultural offerings, nature trails, wellness options, and adventure tourism, the valley’s cuisine is yet another reason to linger. Here are some recommendations:

MIL

This is a project by Peruvian chef Virgilio Martínez, whose restaurant Central, in Lima, is considered one of the best in the world. MIL sits at over 3,500 meters above sea level in Moray, on the edge of an archaeological complex known for its ancient agricultural terraces that resemble amphitheaters.

In addition to the restaurant, MIL includes the Mater Research Center: from the food to the architecture, this place seeks to reclaim ancestral techniques and the use of natural elements while fostering a direct relationship with the natural, material, and cultural surroundings. Visitors have the opportunity to experience an immersive journey that includes a walk through the growing fields and a trail of endemic plants, an up-close look at Mater’s work and key local figures, and finally, an eight-course tasting menu that can be understood as a journey through the eight high-altitude ecosystems surrounding MIL.

Hawa

The main restaurant at Tambo del Inka, a Luxury Collection Resort & Spa, is one of the foremost showcases of novo-Andean cuisine in the valley. Its name comes from the Quechua word for “sky”—and fittingly, Hawa offers breathtaking views of the Vilcanota River and the hotel’s gardens. In addition to its warm and welcoming interior, it features a terrace perfect for outdoor dining on the sunny days that are plentiful in the valley.

The restaurant has its own organic garden, making estate-grown ingredients the hallmark of every dish. Its innovative menu is rooted in a fusion of international, traditional Peruvian, and novo-Andean cooking, using modern culinary techniques that highlight local and regional products.

Tambo del Inka also offers culinary experiences, such as From Garden to Table, which allows guests to harvest ingredients and enjoy a freshly cooked meal prepared by the chef alongside the river, with a stunning view of the snow-capped peaks. Its Be Epicurean program crafts a variety of opportunities to enjoy the pleasures of fine food and drink in the heart of the Sacred Valley.

Casa Bodega Oxalis

What began as a family project to preserve various varieties of high-Andean tubers has become a new signature drink. Oxalis is a wine made from fermented yellow oca, crafted in the Andes at an altitude of 3.700 meters in Huatata, Chinchero. Manuel Choqque, the agronomist behind this acclaimed achievement, has put the Sacred Valley on the map of the wine world. This project celebrates Andean biodiversity and transforms an ancestral product into a contemporary expression with depth and a distinctive identity.

Hacienda Huayoccari

Dating back to colonial times, this estate once spanned nearly 1,000 hectares acres, encompassing hills, lakes, and farmland. José Orihuela, whose family settled in the Sacred Valley of the Incas in the 18th century, acquired it in 1916 and turned it into a notable exporter of white corn. Today, Huayoccari remains in family hands and has been generously opened to the community and visitors. A visit to the hacienda means admiring its orchid garden, exploring its art collection—which includes pre-Columbian pieces predating the Incas—and dining in the salon, surrounded by ceramics, oil paintings, and baroque furnishings that are part of the private collection.

The menu is decidedly home-style. Everything served at Huayoccari’s tables is grown on the estate’s own land or on that of neighboring farmers. The meat comes from Cusco, and fresh bread is brought in every morning from Calca. Preserving the traditions of the Sacred Valley is woven into daily life at this hacienda. This full gastronomic journey is best enjoyed with a stay at Tambo del Inka, a Luxury Collection Resort & Spa, turning every visit into a lasting memory of flavors and sensations.