Thursday, December 21, 2017

The Sacred Valley's Sol y Luna is kingly with Killa Wasi (12-20-17)

We moved on quickly from Lima where we will  Return on New Year's Eve for one more night so now we are located in the Sacred Valley in the town of Urubamba,  located at some 9000' above sea level this is the entrance way Macchu Pichu,  Where we will visit tomorrow.
First we are spending 2 nights at the magnificent Relais at Chateaux complex here in The Valley called Sol y Luna.  I actually put a great video of our casita on Facebook yesterday.
We dined in the formal restaurant last night called Killa Wasi, which means house of the moon and actually there were only 2 occupied tables in the entire intimate restaurant.  The décor and art work in the entire complex is truly gorgeous not to mention all the Flora everywhere inside and out.
Of course we started with pisco sours and they were as delicious and large as the night before,  and then we went on to a bottle of red wine from the same winemaker as the previous night: Intipalla Numero 1, 2014  which was a delicious blend of Cabernet, Tannat, Malbec, Syrah and other red grapes that had red granite chocolate and truffle aromas.
The bread here was good,  But less impressive than the previous night with a mashua or potato bread as well as a grain bread  served with olive oil that came from the coast and homemade balsamic.
 The amuses were fabulous with Sam getting a mayonnaise and black Olive aioli with palmetto, avocado and tapioca made of yucca and beetroot juice (that looked like caviar)with beautiful flowers on top.  All the dishes had edible flowers,  And as always you can see them on the Facebook pictures. The amuse for us was the same aioli with local smoked trout lasagna  and a fish oil reduction; spectacular flavors.
 Samuel started with a quinoa falafel with confit of allucos or fingering potatoes,  just one of the many hundreds of potatoes that are grown in this valley. It had a panda chili vinaigrette, hummus and coriander sprouts.
 Will chose the fresh hearts of Palm which were shredded in a pile that was so large I didn't think anyone could finish it and came with chestnuts Farina and crispy jerk cecina in an avocado-cocona sauce.
 Being who I am of course I had to try the Piernitas de Cuy Confitadas or crunchy guinea pig with Maras salt potatoes and a superb Ucho cuta dipping sauce. The meat was tasty and it was crunchy as could be, although there were a couple of small bones which made me a bit uncomfortable.
 The appetizers were huge and we were beginning to get full already but the main courses eventually came after a long rest and will had and adobo de cerdo or puff pastry with pork while  I chose the loin of local lamb with corn chica sauce and potatoes in Chaco which was clay and baby spinach.  The meat came extremely rare and I had to send it back even though I had asked for it medium rare and then I ate a little but I was so full.
 The sauce was superb but the clay covered potatoes had no flavor and were absolutely weird.
 Samuel was thrilled with his local pumpkin lasagna with chili and Ukay farm cheese in a dried morel sauce.
 We couldn't even think of dessert but there were Passion fruit marshmallows and limemousse with edible pansies.