Dining at Sol y Luna, Sacred Valley

To immerse guests in the unique flavors of the Sacred Valley through all their senses, Sol y Luna's Chef and culinary team guide comprehensive, taste-driven explorations of the rich landscape. They collaborate with traditional Andean farmers who cultivate naturally organic produce using methods that have remained largely unchanged since the time of the Inca Empire.

Bienvenidos to the Chef's table in Chef's kitchen, where he leads up to ten guests on a three-course culinary adventure among the aromas, flavors, colors, and tastes of Peru, accompanied by Pisco Sours. As guests experience the Sacred Valley through their taste buds, they learn about the produce of this fertile basin that has been the region’s breadbasket since the time of the Incas, who built the agrarian terraces, called andenes in the Quechua language. The naturally grown ingredients at the table may include white and red corn, quinoa, and around 4,000 types of potatoes.

For the Incas, this rustic yet highly symbolic dining ritual, named for the Quechua words pacha “earth” and manka “pot,” Pachamanca, is a celebration of the cycle of life. Digging an earthen oven and cooking food underground pays homage to the Incan fertility goddess. Surrounded by the glorious Andes Mountains and Sol y Luna’s thriving gardens, the team recreates this quintessentially Andean banquet, at lunch or dinner, for up to 8 people. Like their Incan ancestors, they return the food—lamb, alpaca, pork, chicken, and guinea pig along with sweet potatoes, potatoes, green beans, plantains, stuffed peppers, tamales, and choclo white corn of the Sacred Valley— to Mother Earth’s belly before eating it as a sign of respect.

Peruvian haute cuisine meets Old and New World wines in a singular wine cellar. Spanish red walls surround the antique dining table for up to fourteen, set with hand-embroidered linens, custom china, formal silverware, and an array of roses from the gardens. After horseback riding, exploring Machu Picchu, or relaxing by the pool, an evening in this subterranean sanctuary ends the day on the most sophisticated epicurean note, with a bespoke menu of seasonal dishes prepared by the Executive Chef and paired with wines curated by the in-house Sommelier.

Contact the Dominique Debay Collection for preferred partner amenities and details: info@dominiquedebay.com | 1-212-752-1416 | WhatsApp 1-917-940-2407 #dominiquedebaycollection #luxurylifestyle #solyluna #peru #machupicchu #relais&chateaux