EXPLORA SACRED VALLEY

Endless outdoor adventures await you in this legendary and captivating corner of the world. Explora Sacred Valley is a remote hacienda with impressive wooden architecture and access to on-site guides and a lengthy list of organised outdoor adventures. It also provides a perfect place to come inside and relax after a long day trekking in the surrounding Andes Mountains in this 17th-century manor-turned-spa sanctuary.

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Children

This property is has tons of family-friendly excursions and child-carrier backpacks are available. The hotel can provide foldaway cots in rooms, as well as booster seats for drives, and there’s a children’s menu in the dining room. Staff will also be happy to heat milk or baby food.

Packing tips

The dining room and bar here will be a sea of Patagonia and North Face, so there’s no need to bring your finest threads. Instead, fill your suitcase with layers to wear on excursions – trekking pants, a fleece, solid hiking boots, and a windbreaker are always a good idea. The hotel has hiking poles to borrow and there’s an on-site gear shop in case you misplace your favorite cozy wool beanie.

Spa

The property teamed up with restoration experts and the Archaeology Institute of Peru to transform a 17th-century manor into an impressive spa, now called the Pumacahua Bath House. The building sits on an Inca-era foundation and was once home to Mateo Pumacahua, a Peruvian independence hero who led the Cusco Rebellion in 1814. You can meditate on this spectacular history as you relax in a treatment room, lounge on the terrace, or steam your way to blissful post-trekking relaxation.

Food and Drink

All meals are served in the same dining room, but there’s variety in the daily offerings including both local Peruvian marvels and international favorites. Breakfast is buffet style with a spread of pastries, fruit, yogurt, cheese and meats for a quick bite before an excursion, as well as made-to-order eats (try the quinoa pancakes) for a more leisurely morning. Lunch and dinner are three courses with a daily soup, often topped with grated Andean cheese, then a main course – grilled alpaca with quinoa risotto, perhaps, or buttered local trout with capers – and finally dessert with plenty of local flavor such as profiteroles with ice cream made from Peruvian herb muña. And as you’d expect, the wine list is heavily South American, with pours from the major wine regions in Chile and Argentina.

Celestielle Seen & Loved It Tip:

If you’re doing it right, every excursion will end at the lobby bar with a cocktail in hand. The mixologists get inventive here with golden berry pisco sours and pineapple-and-rosemary chilcanos (pisco mixed with lime juice and ginger ale).