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Universidad Nacional de Ingeniería
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Instituto Peruano del Pensamiento Complejo |
In addition to this, remember that a total of 3,000 visitors can enter daily at up to nine different times that go from 06:00 a.m. to 3:00 p.m.
In addition, the archaeological center has recently been adapted so that the groups cross each other as few times as possible through the 4 defined unidirectional circuits. Added to this is the disinfection of homes and commercial premises carried out in the district of Machu Picchu Pueblo in the previous months.
These safety and health protocols that both the citadel of Machu Picchu and the PeruRail train service operator have implemented seek that travelers from all over the world can enjoy this world wonder, requiring the active participation and commitment of visitors.
Prohibitions during your visit to the citadel of Machu Picchu
During your visit to the Historic Sanctuary of Machu Picchu, the following is prohibited, among other things:
New Restrictions to Enter Peru
Restrictions within Peru:
Border Restrictions:
All land borders are open, travelers must be vaccinated to board.
Wearing a mask is mandatory in all public areas:
>> Download paper format. >> Register and submit your paper here. |
Open enrollment:
International Society for Maintenance and Rehabilitation of Transport infrastructures (iSMARTi) & Construction and Management Institute (Instituto de la Construccion y Gerencia, ICG) are pleased to invite you to the 5th International Conference on Transportation Infrastructure in Lima-Peru from 10 to 13 August 2022.
See more details in >>
Chef Virgilio Martínez and Pía León, recognized for their gastronomic exploration of Peru’s biodiversity, Central de Peru is the fourth best restaurant in the world and the first in South America in 2021. “The Central team, with the research center Mater Initiative, make up a group of expeditioners full of curiosity about Peru”, defines himself, where he signs a singular commitment to rediscover products, which go from the Coast to the Amazon, with the Andes as the axis, and to translate them into creative dishes. It is the gastronomic verticality of a chef, who prefers to take risks and move away from the most orthodox avant-garde to observe “the world from a different level” and create recipes that are accompanied by height measured in meters according to the origin of their ingredients (sometimes undocumented and cataloged by the chef and his team). Central is a restaurant with two floors, capacity for around 70 diners and a glazed kitchen overlooking the dining room, from where you can see Virgilio Martínez and Pía León finishing and checking dishes on the show.
As beverage options, the menus can be harmonized with a pairing of wines or juices (non-alcoholic), also made with Andean ingredients and under a format designed by the sommelier, coordinated with the kitchen and pastry team. “It’s about using ingredients from the same heights to complement the food.” In addition, at the entrance of the restaurant, there is a cocktail bar, an area with a bar, high stools and an informal menu of dishes, various non-alcoholic drinks and interesting cocktails, many based on a ‘made in Central’ philosophy.
More information in: www.centralrestaurante.com.pe
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