Our chef really deserves to be awarded Michelin stars for creativity at altitude - he constantly provided great soups & fresh meat & vegetables without over salting or burning a thing.
Every night we had three courses - including wonderful puddings. Every morning we had proper breakfast food (toast, cereal, eggs, yoghurt) rather than a reheated version of last night's supper (a regular occurance on other treks). Lunch was often simple - sandwiches & fruit - but fresh & plentiful.
I'm sure you'll agree that this is not the story you usually hear about trekking food.
Member Rating 4 out of 5 on November 4, 2000
Machu Picchu, Peru