Welcome to Cusco! Upon arrival proceed to the hotel to have a welcome coca tea. This should help you to relieve altitude sickness. The remaining of the day is free to relax, and slowly acclimatize.
DAY 1 - City Tour & Nearby Ruins.Your comprehensive city tour in the afternoon includes the beautiful Koricancha or Sun Temple, the Cathedral as well as the Fortress of Sacsayhuaman, a most remarkable Inca building, the amphitheater of Kenko. This is followed by a visit to Puca Pucara, a strategically located 'red fortress' that dominates the entire area before visiting Tambomachay, with its two distinctive aqueducts that to this day continue to provide clean water to the area. DAY 2 - CUSCO - AGUAS CALIENTES - MACHU PICCHU - CUSCO.At proper time, transfer from your hotel to Ollantaytambo station.The VISTADOME train ride takes you through the Sacred Valley of the Incas up to Machu Picchu.You will meet your guide in Aguas Calientes. Upon arrival a small coach takes you up the steep roads to the entrance of the citadel. For centuries Machu Picchu remained undiscovered by the Spaniards and has only been found in 1911 by the American explorer Hiram Bingham. During a guided tour you will experience the uniqueness of the location and the genius that went into its construction, making this Inca site one of the seven new wonders of the world. (Approximate duration of the guided tour: 2 ½ hours – 2nd shift: 12:00 – 17:00 hours).DAY 3 - Maras & Moray.Start off by visiting the salt mines of Maras. Its intense white shine appears on a sunny day - an impressive sight for any visitor. Salt was extracted from these mines during Inca times and the same method has still been used ever since. You head in the morning to Moray that has circular terraces hidden among the hills, which are similar to a Greek amphitheater. Surrounded by an impressive backdrop of snow-covered mountains, Moray was used as an open-air agricultural lab for adapting crops to different environmental conditions. Cooking Class at Marcelo Batata.Make your way to a tasty half day master class at Marcelo Batata Culinary Experience. After an insight into Peruvian cuisine, techniques, native products and culture the class begins awaking your senses differentiating the aroma of ‘ají’ red chili pepper, herbs and spices before learning about some Andean grains as kiwicha, quinoa and a variety of fruits native to Peru. You will produce four delicious courses including the classics of the Peruvian cuisine: ‘ceviche’, ‘papa rellena’ and ‘lomo saltado’. After a Pisco tasting it is time to mix your own Pisco Sour. Enjoy then your own creations at ‘Uchu’ the restaurant next door (we suggest you to skip lunch or eating only a light lunch).