We start this ride just outside the town of Urubamba on a rarely used dirt road. Following a full instruction in the art of E biking (Full suspension Electric Assisted Mountain bikes), we set off along the Sacred Valley, passing small hamlets, through fields of potatoes and giant corn and enjoying the views as we effortlessly whizz along. We cross the Urubamba river on an old railway bridge and then take what used to be an Inca trail but is now a virtually untransited dirt road. Soon we see our first vestiges of Inca ruins, vast terraces beside which we cycle. Passing Pachar, we continue on to the Inca town of Ollantaytambo and so to our lunch at el Albergue farm. A Pachamanca is a traditional way of preparing food in the Andes. In the absence of a stove an oven is built out of stones, the stones are heated with a wood fire and once brought to a very high temperature. The meat and vegetables are then carefully covered with the rocks.Herbs are then added and the whole mound is covered by wet sheets and finally a mound of earth. While the meal is cooking, you will be shown around this organic farm, working to sustainable methods to provide food for the Cafe Mayu restaurant. After 45 minutes the meal is ready and we have the pleasure of digging our delicious potatoes, yams, corn, fava beans, lamb, pork, alpaca, and chicken straight from the earth. You can enjoy your meal under a thatch roof in the middle of the farm with views of the Inca temple of Ollantaytambo, mount Pinkulluna and the Veronica glacier. Food is served family style accompanied by chicha, fresh salads and a variety of sauces, including our tasty uchucutas. Beer and wine are available upon request, and we offer our signature Matacuy as a complimentary digestif after the meal. This is made in the on site distillery, where you can also taste Caña Alta, a sugar cane spirit being distilled here in an attempt to revive lost traditions. This afternoon, we visit the Inca town of Ollantaytambo with an opt

Guide: Included for the day

Meals: Lunch