Our culinary team trained with Pedro Miguel Schiaffino, one of the leading innovators of contemporary Peruvian cuisine and we look to the time honored, rich traditions of Andean cooking which integrate the bountiful harvests of ancient Incan agrarian techniques.
We took the decision not to have our own hotel gardens and fields but to train local farmers, so far we have four, to grow the quinoa, potatoes, herbs, spices and other produce we need. This extends our Sol y Luna community outreach while ensuring exceptional, fresh and natural ingredients in every dish we serve at Killa Wasi and Wayra, where our focus is especially locavore, to connect our guests to the exceptional flavors of the Sacred Valley.
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