The Urubamba River basin, known as the Sacred Valley of the Incas, in the highlands of Peru, has been a privileged area since pre-Hispanic times for its beauty, biodiversity, and fertile soils. Less than 40 kilometers from the city of Cusco, its natural surroundings, mild climate, and clear skies have for years attracted locals and foreigners who join a flourishing community.
In addition to being a starting point for visiting the famous Inca citadel of Machu Picchu, the Sacred Valley is one of the most diverse destinations in the South American country for its adventure tourism offerings, extensive natural and cultural trails, and its gastronomic offerings. Below, we've rounded up ten restaurants in the Sacred Valley of the Incas that offer a culinary experience steeped in art, design, and history.
MIL
This is the project of Peruvian chef Virgilio Martínez, whose restaurant Central, in Lima, is considered one of the best in Latin America. MIL rises at more than 3,500 meters above sea level in Moray, on the edge of an archaeological complex whose remains are found just a few meters from the restaurant and are characterized by its ancient agricultural terraces resembling amphitheaters. Multiple studies seem to indicate that it was a large Inca agricultural research laboratory.
This spirit permeates MIL. In addition to the restaurant, the project includes the Mater Research Center, which feeds into the offerings of MIL, Central, and Kjolle (by chef Pía León, part of the group) and is located in the same Cusco location.
MIL considers itself "much more than a gastronomic proposal." The design of the space was led by Estudio Rafael Freyre (one of the AD100 in Latin America), and the architectural project sought to "recover and transform ancestral techniques and the use of natural elements that shaped the lives of indigenous populations in Peru." Furthermore, it proposes a direct relationship with the natural, material, and cultural environment.
ALQA MUSEO
This is the restaurant of Alqa Museo, the cultural space founded by Peruvian designer Johana Sarmiento and Italian photographer Antonio Sorrentino. The Andean folk art museum opened its doors in mid-2022 in Ollantaytambo, on a 19th-century building that still reveals more of its history, boasting an authentic Inca wall. Previously, Alqa lived for a time in another mansion as a gallery store: since moving to its new location and concept, it has acquired the vision of a museum dedicated to showcasing the traditional artistic production of surrounding communities.
The restaurant and bar are a fundamental part of its offering. Led by Sorrentino himself, the gastronomic project allows them to sustain Alqa financially, without relying heavily on the museum store. In many ways—including this one—this space aims to establish dynamics distinct from those of conventional cultural centers.
The cellar includes Peruvian wines and piscos; the menu features reinterpreted traditional foods and drinks. It's common to invite Ollantán masters specializing in one dish or another, and Peruvian coffee is not lacking. According to its founders, dishes can also be symbols of identity and cultural recognition, and in the case of this cuisine, they are "an invitation to explore the flavors and stories hidden in each culinary preparation."
FORTY BISTRÓ
When the year arrived that interior designer Roberto de Rivero was turning forty, he realized it was time to ask himself where to go next, which of his interests to pursue. The result of that investigation is Forty Bistró, which opened in 2022: a "conscious cuisine" restaurant that also houses the Cusco office of his design studio.
The kitchen is open to invite observation; likewise, the interior design office is equally transparent and fully integrated into the rest of the space, fostering conversations, exchanges, and toasts.
HUAYOCCARI ESTATE
Hacienda Huayoccari, a farmland since colonial times, once encompassed a thousand hectares, including hills, lagoons, and crops. 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. In addition to becoming an authority in Urubamba and the region, the patriarch was a great collector of colonial, republican, and traditional art. His daughter, María Cristina Orihuela, and his son-in-law, Jesús Lambarri, continued this legacy.
To this day—despite the agrarian reform and the social and political changes that Peru has undergone—Huayoccari remains in the family's hands and is a historical vestige generously open to the community and tourists.
Visiting the hacienda is possible, and involves admiring its orchid garden, as well as the family art collection, much of which is on display in a private museum that includes pre-Columbian pieces dating back to before the Incas (the family has donated hundreds of pieces to museums in Cusco). But its restaurant invites you to linger longer: eating in the dining room means admiring the ceramics, oil paintings, and baroque furniture, as well as the beautiful views from the hacienda's halls and patios.
As for the menu, it offers a very home-style meal. The food served at Huayoccari is grown on its own land or on the land of neighboring farmers. "The meat comes from Cusco, and the fresh bread is brought in every morning from Calca, where the best traditional bread in the Sacred Valley of the Incas is made," explains the restaurant. The family that has lived in and cared for this special property for over a century insists on the importance of agriculture and art as a centerpiece. And it's quite an experience.
WAYRA SOL Y LUNA
At Rancho Wayra de Sol y Luna, you can enjoy a unique space where nature and culture converge. The lounge is decorated with murals and sculptures by Federico, offering an artistic atmosphere for enjoying pisco sours and live performances. On the terrace, under the fresh Andean air, you can sample local delicacies while watching Peruvian Paso horse demonstrations and traditional dances like the marinera.
Enjoy a culinary adventure at Sol y Luna, where up to ten diners explore the flavors of Peru in three courses, accompanied by pisco sours. Discover products from the Sacred Valley, including corn, quinoa, and a variety of potatoes cultivated since the time of the Incas.
At Sol y Luna, we celebrate Pachamanca, an Inca culinary ritual filled with symbolism and joy. Surrounded by the Andes and beautiful gardens, we offer up to eight people lamb, alpaca, pork, chicken, guinea pig, sweet potatoes, potatoes, fava beans, plantains, stuffed peppers, tamales, and white corn from the Sacred Valley, cooked underground in honor of Mother Earth.
HAWA
Experience novo Andean cuisine at Hawa del Tambo restaurant at the Inka Resort & Spa, featuring organic and homegrown ingredients. Take part in our greenhouse tours to customize your meal and enjoy a personalized in-room menu.
An epicurean culinary experience program at one of the world's most coveted culinary destinations, led by celebrity chefs.
Experience a unique variety of Andean flavors with five cooking techniques: caja china, cilindro, parrilla, horno de barro, and pachamanca. It includes five types of meat and the finest ingredients from our organic garden, along with artisan breads, fresh herb infusions, and a refreshing drink.
Join us for harvesting, preparing, and cooking, supervised by the chef. Enjoy a fresh and delicious meal by the river, overlooking our organic garden and the impressive snow-capped peaks.
HACIENDA SARAPAMPA
Hacienda Sarapampa is a working farm offering an authentic cultural experience in the Sacred Valley.
We transformed 10% of our farm into conservation areas by 2020, reintroducing endemic species and promoting local biodiversity. By 2030, we will increase this area to 20% with sustainable agricultural practices.
Discover the legacy of Giant White Corn at Hacienda Sarapampa, from its historical impact to its role in local cuisine. Enjoy a 7-course lunch that fuses native ingredients with colonial influences.
Enjoy a 3-course farm-to-table experience based on local and family recipes while learning about the culture of Giant White Corn production in Cusco in the Sacred Valley.
TIERRA COCINA ARTESANATO
Chef Rely Alencastre's offering combines Andean cuisine with modern touches that enhance every flavor. Each dish is designed to connect with the local culture, without losing creativity or warmth. The atmosphere is welcoming, ideal for sharing without formalities. Here, everything is enjoyed with the taste of something well done.
EL HUACATAY
This restaurant, led by chef Pío Vásquez de Velasco, offers an Andean-Mediterranean fusion cuisine that stands out for its flavor and warmth. Each dish combines fresh ingredients with Peruvian, Asian, and Mediterranean influences. The presentation pays attention to every detail, without losing its warmth. Here, simplicity is transformed into something special.
QANELA BISTRO
Created by Yudi Calderón, this space combines traditional recipes with international touches that surprise with their simplicity and flavor. The dishes are prepared with Andean ingredients from local communities, highlighting what is lovingly made. The restaurant also supports a women's cooperative by offering its weavings. Everything takes place in a warm and family-friendly atmosphere.
