In the morning your guide and chef will pick you up to go to the local market and buy the produce to be prepared later on. From there it is a 40 minute drive to restaurant Cocina de Mar y Campo in Chepu. On the way to the restaurant you will also stop at the organic farm of Cecilia Guineo to buy more goods for lunch.
In the organic vegetable garden of the chef you might have to harvest whatever else is missing for the menu.
And then it’s hands on, you’ll help preparing dishes like ‘chupe de jaiva’, ‘cazuela de cordero con luche’, ‘machas a la parmesana’, ‘caldillo de congrio’ and ‘choros al alicate’.
The chef only uses local products and wherever he can organically produced.
Important! This tour requires a minimum of 8 participants.
8 to 25 people: 16.000 pesos or 26 dollars per person
What is included in the price: all the food and (alcoholic) drinks, bilingual guide & chef
Transport is NOT included. We can arrange transport according to the size of your group.