Sacred Valley not hidden valley (like the ranch dressing)

Sadly, on this Rosenfeld vacation we started with yet another early morning. We were screwed because Emily still had significant work to do but we had no access because we didn’t bring computers. However, a very nice receptionist brought her personal computer to us at midnight so she can finish scheduling for all of her residents. We woke up to a very good breakfast buffet. We then joined our compatriots Jim and Karen for our guide to the sacred Valley. We piled into a very luxurious van and we met by a very eccentric tour guide. Weather was overcast and slightly cool which was perfect. We had our first stop at a llama/alpaca/guinea pig protective reserve. We learned the difference between llamas, alpacas, and guinea pigs.  We fed them and got great pictures. We didn’t have a long drive that eventually took us into the sacred Valley. This was a place very reminiscent of Yosemite  national Park. Except the mountains were much grander, the valley was much less lusher and the valley was significantly larger.   The valley itself sits surrounded by massive Andean mountains and is busting at the seams with lush greenery. With the overcast skies it looked like the misty fiords of Alaska. Overall it seem to be a short day however we stopped at Ollantaytambo. Now I have had an exciting year and I would say this is one of my top three places I’ve seen in my lifetime. This was the sacred Valley/3 valleys converging into one place which was an Incan stronghold. Again, the valley sites were reminiscent of the Everest skyline versus Yosemite all with ancient Incan artifacts, temples, buildings, and ruins strewn about.  We headed up the Incan stronghold which was anywhere between a 500 and 1000 foot climb.  This stronghold, carved into the mountain side facing two converging valleys with a third behind it, was a true showstopper. Massive stone pieces in excess of 80 tons carved with laser precision and fitted expertly together would baffle even the most notorious architects and engineers of today.  Not only was this ancient structure thousands of years old but we were permitted to climb all over it. With each step and bend revealing breathtaking views we had our full of excitement and adventure for the day.  We were then transported to our hotel. But by hotel, I mean, the best hotel we have ever stayed at. It is a 5 star Andean plantation where we were given the matrimonial sweet (ie the best room in the place). Just our room was a stand alone edifice with 2 fireplaces, hot tub out side, outdoor and indoor showers, claw tub, 5 rooms, personal heat for the king bed, and our own back porch/yard. Oh, and we have to take a golf cart to and from our place!  And that was just our room! The hotel is exquisite. Large fireplaces, couches everywhere, multiple stories, and staff that wait on us hand and foot. We started with a couples massage, then just missed feeding baby alpacas but made it to the pisco sour training were we met Fernando, a spectacular mixologist who proceeded to make us some of our lifetime best cocktails using such bar techniques as fizzing, cinnamon smoke infusions, passion fruit and dill concoctions. We were utterly swept off our feet and spent the better part of 2 hours chatting and drinking next to open fireplaces.  The worst part of the day is that after packing 48 lbs of clothes and shoes for all occasions Emily was stuck with hiking clothes for this hotel experience because for this portion of the trip we were mandated to bring a small overnight bag for which we were told we would be hiking and to wear layers.... needless to set the irony of a 5 star hotel after hauling 48 lbs of clothes around to be dressing in our hiking gear was not lost on us. 

At the end of our night we went to dinner. All afternoon whilst drinking and exploring we befriended most of the staff and were on a first name basis with the bartender. 

Our dinner experience was the best in Peru. We have eaten at many places but Casa Andina blows them all out of the water. For our dinner we arrived amidst Peruvian harp music to the best seats in the restaurant complete with a heart made of pedals on our table. We had a phenomenal team of waiters and staff who served us with impeccable precision and class. I have to give a shout out to the following; Abel, Wilco, Alejandrina, Ursula, Jaime, and Fronk, who made this one of our best dinners. And I cannot forget Fernando the exceptional bartender for I’m his unique creations. The courses were elegant, well thought out, and gustatory masterpieces.  Our dessert was made special for us lovers, a strawberry cheesecake in the shape of a heart and arrow. #restaurantreview

After dinner we were driven by golf cart to our abode were they had lit a fire and put out wine for us. The rest of the evening was history but I can’t wait for tomorrow!!