Cuisine in the Sacred Valley draws on the local agriculture — Andean grains and tubers (quinoa, kiwicha, papa nativa varieties), trout from the river, and the famous Sacred Valley white maize that turns into the giant kernels called choclo. Urubamba has become a serious foodie destination over the last decade, with a handful of high-end restaurants that have opened on or near the road through town.
The standout fine-dining option is Mil, on the plateau above Moray — a Virgilio Martínez restaurant exploring the agriculture of the Andes at altitude, with a high price tag and an excellent reputation. Closer to the standard tourist budget, Tunupa near Yucay does a good lunchtime buffet with valley views; Tres Keros in Urubamba is a friendly mid-range option. For cheap eats, the central markets in each village serve set menus (almuerzos) for around 10 to 15 soles.