Search results for

Barcelona’s skyline is on full display at the Mandarin Oriental Barcelona’s posh rooftop terrace. Soak up views of Gaudí’s La Sagrada Familia and Casa Batlló while sipping a pisco sour and feasting on fresh ceviche and sushi from the Peruvian-inspired menu created especially for Terrat by acclaimed chef Gastón Acurio. Sample a variety of tiradito (spicy raw fish) and maki—the colorful Chalaco Maki, with fried prawns, shrimp ceviche, avocado, and sweet potato in a peppery rocoto sauce is a standout. Terrat is open seasonally from April to October; non–hotel guests can enter after 6 p.m. Tip: Book a table reservation for sunset hour; the sun sinking behind the surrounding mountains is a spectacular sight. If the weather isn’t cooperating, the hotel’s ritzy Banker’s Bar is a great spot to splurge on a cocktail.

Tours of the Sacred Valley, and the entire Cuzco area, often feature side trips through gorgeous landscapes like Moray, an archaeological site with remarkable concentric agricultural terraces. It’s believed the Incas used these terraces—on which temperatures vary 59 degrees Fahrenheit from the top tier to the bottom—as a way to acclimatize non-regional crops for highland cultivation. Even if you don’t find that fascinating, it’s hard not to appreciate the beauty of the spot, and given that this part of Peru is not so heavily visited, it’s a nice escape from the beaten path. The Boleto Turístico covers this admission.

A few years back, when Lima’s Central Restaurante was closed because of zoning issues, Peru‘s celebrity chef, Gastón Acurio, was one of many who petitioned for it to be reopened. I knew that meant the young chef at Central, Virgilio Martinez, must be doing something truly special. Virgilio’s restaurant is located in Lima’s hip Barranco neighborhood. I stopped in solo one afternoon for lunch and was dazzled by the dishes his servers put in front of me: charred purple corn with scented octopus, lentils, yuzu, and bok choy; “mask of the suckling pig” (or pig face) with tart green apple, baby tomatoes, and galangal; and suckling goat with chickpeas, goat cheese, and lemon verbena. Each course was plated like a work of art and was a beautiful riddle on the palette. My enthusiasm for my food earned me a tour of the open kitchen and the rooftop garden, where servers pluck flowers or clip herbs for dishes like the citrus gelée with edible flowers (pictured above). Chef also gave me a tour of his incredible chocolate cellar, where he shows off his favorite chocolate bars from around the world.

Hiking the French Valley is part of the W-trek through Patagonia’s Torres del Paine National Park. It’s about 16 mi round-trip from Refugio Paine Grande to the French Valley Mirador, to see the French Glacier and the Paine Massif as close as you can get. The trail is diverse and only reaches a steep height at the last 5.5 km on the way there. You begin at Lago Pehoe and take grassy paths through the forested valley, on an terrain that the locals call “Patagonia flat,” i.e. an undulating up and down of several feet. On the way you’ll see tiny magenta--and edible--berries that taste just like apples; you’ll cross small glacial streams where you can fill up your water bottle with fresh, wild water. You’ll trek right by the Cuernos, or the “Horns,” another well-known set of peaks in Torres del Paine. Over the French River you go as you get deeper into the valley, over wobbly rope bridges. The final 5.5 km to the French Valley Mirador has you balancing on thousands of loose boulders on your way up. The very top of the trek feels like being in the middle of a Patagonian fishbowl: Paine Massif to your left, French Glacier in front, the Aleta de Tiburon (the Shark’s Fin) and the Cuernos to the right, and turquoise Lago Pehoe behind you.

The Inca Trail is perhaps the most famous trek in Peru. This is the road to Machu Picchu, an ancient route that leads from the Sacred Valley into the heart of the Andes. You must obtain a permit and hire an official guide in order to hike the Inca Trail proper. There are plenty of tour operators in Cusco that offer trips up to Machu Picchu, so you should definitely look at reviews before you choose. For better or for worse, the tours are all-inclusive. The local tour operators employ porters to carry your packs and set up a camp. A team of local chefs will prepare three meals a day, and many hikers come back raving about the delicious meals. Keep in mind that the trek can be tough, especially in the first few days. The trail is often narrow, and it flirts with formidable heights. The mountains in this part of the Andes can rise well over 13,000 feet, and many hikers find themselves suffering from altitude sickness. Make sure to take a few days (in Cusco or the Sacred Valley) to acclimatize before you begin the journey. Finally: make sure to plan ahead! The Peruvian government limits trail access to 500 people per day, including porters. This regulation protects the local ecosystem and the delicate ruins, and it ensures that the trail won’t be too crowded. However, it also means that permits for the peak summer season sell out months in advance. If you aren’t able to get a permit for the classic Inca Trail, never fear: there are various other trails that lead to Machu Picchu.

From Afro-Southern seafood to chicken-and-waffle tacos, taste globally influenced cuisine and more in Charlotte.

Taste culinary creativity at its finest and flavors from around the globe on this four-day Toronto getaway filled with incredible restaurants and food experiences.

On this episode of Where to Go, Aislyn Greene talks to Mark Johanson about Arequipa—the White City’s luminous sillar architecture, its fiery picantería food culture, and the deep canyons and new safari‑style camps reshaping southern Peru travel.

On this Unpacked: Five Questions episode, Ryan Knighton reflects on traveling Peru as a blind writer: the Amazon’s orchestral nights, high canopy rope bridges, tactile Incan counting systems, and how group travel rewired his sense of place.

Journey through Lima and Cusco in Peru, followed by the 15th-century Inca citadel of Machu Picchu before embarking on a small-ship cruise to see the wildlife of Ecuador’s Galápagos Islands.