This heritage property, the Belmond Palacio Nazarenas brings exquisite Belmond hospitality and surprisingly contemporary stylings (but applied sensitively) to a remarkable, old convent-complex in the hear of literally elevated Cusco. The property’s all-suite accommodations, 55 in total, each come with a butler who goes the extra mile. Ours went far out of his way, to the airport, in fact, to retrieve our lost luggage; using his little black book of contacts to bend the airline’s rules – after he’d finished his shift – so that we didn’t have to go all the way there ourselves. We were very grateful, not to mention impressed.
The interior decor at the Belmond Palacio Nazarenas nods to the building’s past. Our cavernous rooms of Inca stone are laid with four poster-beds, Persian rugs and homely wooden floors. The suite’s Peruvian marble bathrooms are pretty much the same size of the living space, with an inviting bathtub to soak away a day of exploring.
We have to admit that our highlight of the Belmond Palacio Nazarenas is actually its most modern facility, Cusco’s only heated outdoor pool, set beautifully in an outdoor courtyard – ultimately Instagrammable. If you’re not a water baby, we recommend spending your late afternoons with a book (you can also borrow one from the hotel’s library, once the convent’s chapel) on one of may terraces and patios.
If you need more than just me-time chill-time, the hotel’s spa offers some stunning signature treatments, curated by a local shaman who recommends local, Andrean herbs. The spa itself is worth popping into whether or not you’ve got a therapy booked, as its glass floors show off some geological archaeology from when the hotel was converted, centuries-old Incan stone below. And if you enjoyed your aromatherapy session at the spa, you can also request your favourite scent infused into your room, when you return each evening.
Right on time
While you’re Out There
We indulged in many Pisco sours during our trip to Peru, but nothing beat the one we had in-suite, made by our butler who wheeled a trolley in on-demand and made it freshly while giving us a one-to-one lesson on how to put it all together, the way Cuzcenos have it. He even gave us some special tips, on how we can try to recreate an authentic sour when we returned home, should we not have the local ingredients. It’s a must-do – and complimentary – experience, so be sure to take them up on it.