At Wayra in Peru's Sacred Valley, we’re warmed outside and in by the fireplace adjacent to our table and our bottle of cabernet sauvignon from Peruvian winery, Viña Ocucaje.

The starters are amazing. The soup of the day is chupe de zapallo macre, a creamy soup made from a pumpkin-like squash, the light sweetness tempered by a hint of spice. The salad is practically a meal by itself, a huge bowl of the best roasted beets we’ve ever had, grilled sweet onions, aged local goat cheese, pecans, and wild spinach.

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