Venturia- Stories to tell
The native potatoes routeVenturia Unique experience

The native potatoes route

Andean terraces are the perfect man-made adaptation to cultivating in the highlands. 4-hour outing. We ride e-bikes southeast towards the district of Huayllabamba, passing by quinoa, corn and potato fields. The Urubamba river is present almost on a third of the route. We'll stop on the way to have a quick taste of the different potato varieties in this area. 20 miles approximately.

Activity itinerary and description:

The native potatoes route

Meeting point: Hotel lobby.

The native potatoes route

Venturia staff welcomes guests and accompanies them on a short walk to the bicycle area.

The native potatoes route

Departure to Huayllabamba on the bike path.

The native potatoes route

Brief stop for tasting of chicha and native potatoes in a traditional Chichería.

The native potatoes route

Continue to the main square and skirt the farms of the area.

The native potatoes route

Return to the Tambo del Inka hotel.

The native potatoes route
The native potatoes route
The native potatoes route

INCLUDED SERVICES

The native potatoes route
Safety equipment (helmet and gloves)

The native potatoes route
Bottle of water and snack

Itinerary schedule:

The native potatoes route

Approximate length: 4 hours (departure time 09:00 a.m.)

The native potatoes route

Approximate distance: 20 miles

The native potatoes route

Days: Monday to Sunday

The native potatoes route
The native potatoes route
The native potatoes route

Recommendations:

The native potatoes route

Bring camera

The native potatoes route

Sun protection

The native potatoes route

Comfortable clothes

The native potatoes route
DIFFICULTY LEVEL: Medium

Book Now From US$ 115

Venturia Unique experiences

Use of cookies: We use propietary and third-party cookies to improve our services, to show advertising related to your preferences by analyzing your browsing habits and to execute orders for purchase of products and services offered on our website. If you continue browsing, it's because you have read this and accept the use of cookies in this website. More information