The first archeological
is located at
Calle San Agustin, 280 in
Tel: 084: 22.29.26
We often can see that history and archeology
are interesting for people from
all around the world.
The tastes of tourists prove it and the governments of different
trying to attract them.
The museums of
The archeological sites, despite being amazing, unusual and interesting, are offering limited information because of the fact that they are not complete – the ceilings are often missing, as well as interior decorations, inhabitants, clothing and the exposition of the food, eating traditions, the products used, etc.
The creation of the first archeological
is simple enough, it has one hall in which the guests named eat, Kori
Inti and mikhuna wasi –the hall for
eating, and the kitchen Tullpa or tushpa, where
the food is stored at the pantry.
The creator of the hotel, the general manager
of the restaurant and the team and the leading chefs Elena Gamarra
Campos, are offering the cuisine Novoinka®, which is
by the use of the products that were used by the noble Incas at the at
The menu demonstrates and proves that (despite the typical opinion widespread in
Despite the fact that we realize that most of the
quests are used to the modern level of the comfort, many, and some from
very early age, are willing to know and see how the noble Incas were
These guests know that at the past times there were not such chairs as
today. Eventually, in the museums you’ve seen tianas from the past. But how does it feel to sit on it? In the Machajway hall
you will find
the answers to these questions.
All the needed information was gathered from the texts and illustrations of historians, archeologists, anthropologists such as Inca Garcilaso de la Vega, Blas Valera, Martin de Murua, Bernabe Cobo, Pedro Pizarro and others.
We have visited museums and we have found the talented craftsmen, which rebuild the objects for us, taking care at the same time of ancient techniques and modern hygienic and safety requirements.
In the books we have found the culinary secrets
of the past, pre-columbian years past (or, as it is been said in the
restaurant, the pre-Pizarro times, as
The books are such as La cocina de los Incas de Rosario Olivas W. La Alimentacion en elk Tahuantinsuyo de Ciro Hurtado F. Cien siglos de pan de Fernando Cabieses, La Nutricion en el Antiguo Peru de Santiago E. Antunez de Mayolo R. Alimentacion y obtencion de alimentos en el Peru prehispanico de Hans Horkeimer, etc.
We have visited museums and archeological sites, in sierra and selva in order to understand the sense of tahuantinsuyano of fifteenth and sixteenth centuries.
We have visited the archeological sites evaluating the Inca and pre-Inca cultres, at the places such as Caral, Tambo Colorado, Centinela, Waqra Pukara, Maukallacta, Choque Puquio, Espiritu Pampa, Pickillacta, Tipon, Choque Quirao, Vilcabamba, Sipan, Sican, Tucume, Paramonga, Cahuachi, Los Paredones, Huayuri, Machu Picchu, Kalachaca, Pisac, Sacsayhuaman, Piñi pampa, Rumicolca, Pucara, Wari, Vilcashuaman, Sondor, Cheqoq, Ollantaytambo, Raqchis, Tampu Machay, Ancasmarka, Choquecancha, Quillarumyioc, Tumipampa, Saywite, etc.
We have visited villages, houses, small town families and settlements. We evaluated ancient and modern traditions and we’d been to the expeditions in cars,4x4s, on riding and on foot with camping sometimes.
We have found the original Runa Simi names for each and every object, part of the object and the objects use.
We had organized the interviews and discussions
with the specialists mentioned above, and we investigated the agreecultural engeenering , agreecultural
and the irrigation sytems, besides, we have completed agricultural tasks,
that allow as not only know each plant orientation and it’s cultivation
process, but it also allows us to offer our quests clean products,
“bio-protected” products, thanks to the research of our friend,
engineer and agronomist
Ladislao Palomino Flores. These
methods were used by Incas and their ancestors and they allow to block
plagues of the plants and to protect high percentage of the
plantations. We have
also found such craftsmen as cabinet-masters, potters, jewelers,
veterinary doctors – all in order to realize such projects as Inka
Our blogs in Spanish:
The texts and photography by Guy Vanackeren © - the author of the idea of the archeological restaurant Inkanato® and cuisine Novoinka®The reproduction of the material is allowed only with the permition of Guy Vanackeren© y Inkanato® archeological restaurant www.inkanato.info with the link to t