Písac or Pisac (possibly from Quechua for Nothoprocta, also spelled p'isaqa) is a Peruvian village in the Sacred Valley of the Incas. It is situated on the Vilcanota River. Pisac is most known for its Incan ruins and large market every Sunday, Tuesday, and Thursday, an event which attracts heavy tourist traffic from nearby Cusco.
Restaurants in Pisac
5.0 based on 69 reviews
Hacienda Sarapampa: Situated in a privileged location in the Sacred Valley of the Incas, the property is just 45 minutes from the city of Cusco and 5 minutes from the town of Pisac. Hacienda Sarapampa offers visitors the opportunity to have a unique cultural experience around traditions associated with corn production practices in an authentic and natural environment. On a tour with the owner, the visitor will appreciate how the development of the haciendas in the Sacred Valley was predominantly for agricultural use, focusing on the production of corn, potatoes and other crops. The farms conditioned the social and political life in Cusco in the 16th century. During the 18th century, large estates or haciendas were formed until their dismemberment during the Agrarian Reform in the 20th century. Hacienda Sarapampa has over 3,000m2 of green areas and spaces for exclusive events in perfect communion with agricultural traditions, creating a unique experience in an unforgettable setting. Dedicated to agricultural production for three generations, Hacienda Sarapampa is a family business that focuses primarily on the production of Giant White Corn. This is a unique corn variety characterized by its extraordinary size that grows only inside the boundaries of the Sacred Valley of Cusco. It was adapted to its specific conditions after an outstanding job of varietal selection during the Inca Empire. Little is known about the origins of this variety; however, it is a silent witness of the immense knowledge on agriculture reached by the ancient Peruvians.
After a bumpy ride down dirt roads we arrived at Hacienda Sarapampa and met by Victor and Stephen. Stephen previously played Bass guitar in a punk rock band called Anhedonia and both Victor and Stephen were very entertaining.. There was an intial tour of the farm and included a typical inca house with Guinea pigs. These are a Peruvian delicacy but fortunatley were NOT on the menu. Apparently the current owner lost the land in agricultural reforms 40 yrs ago. He had it handed back as it was too close to the river. Apparently he diverted the river himself to give him 40 acres of farmland ! Another review comlained that there were few people. There were 3 of us including our tour guide which meant the service was extraordinary. It was a small menu of beautiful locally grown food . We had Alpaca for the first time and trout bouth delicious. The starter was small but amazingly tasty. The dessert was pumpkin and corn drived and just deliciuos . One of the most intersting and pleasant meals we have ever had. Absolutley give it a try if you are in the area and can find it !
4.5 based on 3,896 reviews
We just visited yesterday afternoon (early October, Saturday, 2:30pm), and felt so fortunate to see these amazing ruins, with beautiful views, with very few other tourists! I felt a bit guilty for opting to take a taxi back to town rather than the long hike down, until it started to rain. Most of my pictures are on my old school camera, but here are the few iphone photos from my visit. My only complaint was that there were no onsite guides to hire. Not sure if this is never available, or too late in the day.
In the chakitajlla museum, you will meet the last qhipucamayoc, who will teach you about incas books, archives, incas computer. oll about incas and preincas science, this is a diferent museum, come and enyoy with us the incas agriculture and architecture.
Hierba Buena Culture House is a place to exchange knowledge and have local experiencies about Pisac, the Sacred Valley and The World. A place to make different activities such as circus, study, appreciate good art and also offer places for people to host their activities.
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