Andean ingredients through a contemporary culinary lens.
The dining program was developed by renowned Peruvian chef Virgilio Martínez, owner of Central, which was named the world's best restaurant in The World's 50 Best Restaurants 2022 rankings.
Inspired by the biodiversity, history, and culture of the Sacred Valley, the menu showcases Andean ingredients through thoughtful preparations rooted in local traditions. Meals served both at the lodge and during outdoor explorations highlight organic ingredients, regional products, and a strong connection to place, complemented by a curated selection of wines and beverages. Ingredients are sourced from nearby producers with an emphasis on traceability and close relationships with local farming communities. The bar serves as a gathering place where travelers connect with fellow guests and Explora guides. Enjoy drinks inside or outside on the terrace overlooking the surrounding quinoa fields, corn plantations, and mountains.