NEWSLETTER

Recommended by Condé Nast Johansens.

Continuing with the support of its operations, Sumaq Machu Picchu Hotel has recently received recognition from the prestigious institution Condé Nast Johansens.

This means, belonging to a group of independent hotels in the world with the highest standards of quality service, comfort and price. Condé Nast Johansens is in over sixty countries and in Peru there are only two hotels - including Sumaq - to be recommended in its exclusive catalogue for America and the Caribbean on their web site,  Sumaq  also has the authorization on the usage of the official logo of this brand.

According to Conde Nast Johansen's website "The caring selection of hotels, spa and meeting places are recommended by the annual inspection as they fulfill the highest standards of excellent service, comfort and the relation quality - price"

Sumaq participating in more International Fairs

Since its opening, Sumaq has actively participated in Trade Shows of Tourism, most of them directed to luxury clients. Thereby seeking to introduce SUMAQ into the international market with much more effort and in the shortest time possible.

Performing Door to Door visits that will let us have more direct contact with potential customers, providing firsthand information about our services.

This year we've attended the ITB in Berlin and will also attend ABAV in Rio de Janeiro from October 21st to 23rd, WTM in London from November 9th to 12th, Pure Life Experiences Trade Show from November 16th to 19th in Marrakech and finally we'll be at ILTM in Cannes from December 7th to 10th.

Guests experience Peruvian culinary art at Sumaq

Among a wide variety of culinary activities, Sumaq Machu Picchu Hotel offers guests cooking classes. In this dynamic, enriching interaction with Chef Carlos Mayta, participants learn to prepare ceviche, the emblematic Peruvian dish.

In addition, the manager of the Suquy Café & Bar, Christian Buleje, reveals the secrets to preparing an excellent pisco sour.

During this activity, guests become familiar with an abundance of local ingredients and, at the end of the demonstrations, participants receive recipe cards with the ingredients and instructions for preparing these treats, so that they can take a little of our culinary art to their own countries.