EXPLORE THE SENSES

Bolivia offers visitors countless ways of discovering her cities, nature and ecological zones, which all makes for novel tastes, sights and smells to delight your senses. Eating local produce from the Andes or the Amazon, drinking wine and singani, trying a mouth-watering range of fruit and vegetables or savouring delicious varieties of meat are just some of the options on offer to open up your senses as you explore the essence of what nature has provided us here in Bolivia.

DURATION: 14 DAYS FROM SEPTEMBER 2021

HIGHLIGHTS: CULTURE-GOURMET

SPECIAL POST COVID PRICE 2021- 2022
5 STARS FROM: 2326 USD.-
4 STARS FROM: 2184 USD.-

DAY 1 SANTA CRUZ

Arrive in the city of Santa Cruz (no higher than 400 metres above sea level), an agreeable city in the Bolivian Amazon region. At midday and in keeping with Bolivian traditions, enjoy a delicious “Camba” buffet – the locals of this region are known as Cambas, a Guaraní word for “friend”. The buffet includes cassava, cheesy rice, plantain, baked beef and beans. After  buffet take a short tour through Bolivia’s main industrial city to discover its customs and identity.

01 NIGHT IN SANTA CRUZ

DAY 2

SUCRE

After a tropical breakfast based on local products fly to the city of Sucre, the capital of Bolivia located at 2500 metres above sea level. The  hotel has a museum, attached and each room is a treasure trove of history. For lunch, the most important meal for Bolivians, we will try out a selection of different dishes from the region: spicy dishes, chicken, pork ribs, corn and the best beef and pork sausages. In the afternoon explore the city  in this UNESCO heritage, visiting the House of Liberty where Bolivia was declared independent and sovereign, different monuments erected during colonial times and by the region’s indigenous ethnical communities , churches and winding streets.

01 NIGHT IN SUCRE

DAY 3

POTOSÍ

After a welcome rest transfer to Potosí, declared Cultural Heritage of Humanity by UNESCO. The Cerro Rico (Rich Mountain) watches over the city of Potosí where during the colonial period millions of dollars worth of silver were mined and shipped out to Spain. The mine is still open and silver and other minerals are extracted daily. Our traditional fare of the day includes Kalapurka – a beef soup with a hot stone in the bottom to keep it hot and tasty – stews and traditional pastries.

01 NIGHT IN POTOSI

DAY 4

UYUNI

After breakfast leave for Uyuni on a good road flanked by vicuñas, coloured hillscapes and quinoa fields, after around 3 hours arrive in Uyuni and continue on to the world’s largest salt flat. Arrive and settle into a suite with wonderful views out over the glittering white panorama. Taste a delicate selections of meats and quinoa accompanied by Bolivian drinks and watch the sun set over the white sea of salt and enjoy a hot drink and local pastries.

01 NIGHT IN UYUNI

DAY 5

UYUNI

In the morning explore the cactus island in the middle of the salt flat and enjoy a 360° view. Continue on to see the pools (eyes of the salt flat), salt piles and nature in this truly unique landscape. Continue on to the Tunupa Volcano, the guardian mountain of the salt flat, to have lunch and explore more landscapes. Return to the hotel for dinner.

01 NIGHT IN UYUNI

DAY 6

UYUNI – POTOSI – CAMARGO – SAN PEDRO

Early return to Potosí to continue on to “Valle de los Cintis” in Camargo where Bolivia’s national drink singani is produced. Singani is a pomace brandy distilled from white Muscat of Alexandria grapes and is one of a kind. This variety of grape was brought by the Spanish to be eaten but later on was used to make communion wine and became part of the traditional diet of the colonisers. Singani was born from the need to combat the extreme cold in Potosí. Arrive at a typical hacienda to relax and enjoy typical food from the region.

01 NIGHT IN SAN PEDRO

DAY 7

PRIVATE GLAMPING IN SAN PEDRO SAN PEDRO

Rise early to explore the region’s most important hacienda, look out over the vineyards and watch singani being prepared. Despite being made from grapes, this national drink is completely different from pisco or grappa. In the afternoon hike to the Uruquilla hill to look at archaeological remains and cave paintings. Local gastronomy comprises oven-baked pork and goat, home-produced cheeses and hams, different fruits, and jams made from figs, plums, peaches, grapes, which are all on offer for you to enjoy.

01 NIGHT IN SAN PEDRO

DAY 8

SAN PEDRO – VILLA ABECIA - TARIJA

In the morning breakfast on wines, cheeses and fruits along with stunning southern landscapes before travelling to Villa Abecia, a small colonial village on the banks of the Rio Grande, to learn about its traditions and carry on to Tarija the wine capital of Bolivia.

01 NIGHT IN TARIJA

DAY 9

TARIJA

Tarija is famous for its wines produced at altitude. Vineyards cover 2490 hectares of Bolivia and 80% is in the valley of Tarija. Hundreds of hectares of vineyards make up part of the colourful landscape. The barrels are leather, oak or American oak, which has helped Bolivian wine to win different international competitions. The soil is eroded which improves the wine’s texture and taste. Visit industrial wine factories to taste different types of wine along with home-made hams, cheeses, pastries and grape and blackberry desserts.

01 NIGHT IN TARIJA

DAY 10

TARIJA

After a delicious breakfast of plums, figs, grapes, lucuma and other fruits explore the private reserves before taking a walk around the city to see its main sights linked to the Spanish conquest and palaeontology.
01 NIGHT IN TARIJA

DAY 11

TARIJA – LA PAZ

An early flight to La Paz to try a “salteña”, a small pastry filled with juicy beef or chicken and vegetables eaten between 11.00 and 13.00. Free afternoon to acclimatise and relax.

01 NIGHT IN LA PAZ

DAY 12

LA PAZ – CITY TOUR

After breakfast discover the markets of La Paz; colours, textures and flavours enable us to discover the essence of this city located high up at over 3600 metres above sea level. On the way take the cable car and join in an Aymara ceremony to thank Mother Earth. In the evening explore local ingredients with a twist at Gustu, set up by world-famous chef Claus Meyer; enjoy exquisite flavours and aromas as you taste a delicious range of liquors and dishes.

01 NIGHT IN LA PAZ

DAY 13

LA PAZ - LAKE TITIKAKA

Start the day early with a thick hot hearty corn drink called api with a fried pastry stuffed with cheese and topped with icing sugar (buñuelo) before leaving for Lake Titicaca along a route that takes in fabulous views of the Andes. On the shores of Lake Titicaca lies the small sacred town of Copacabana where Bolivians and Peruvians flock to worship the Dark Virgin of Copacabana, climb the Stations of the Cross and visit Inca sites. Trout and quinoa make up the basis of our food for today.

01 NIGHT IN COPACABANA

DAY 14

LA PAZ

Leave by boat for the Island of the Sun while eating Andean sacks and looking out at stunning views; visit the Islands of the Sun and Moon and Inca sites. In the afternoon transfer back to La Paz. 

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