It’s widely known that sustainability and luxury travel are now wholly entwined in 2026, and yet few hotels have fully embodied the magic that comes from reflecting an eco-conscious attitude throughout the onsite experience. This immersion in local storytelling and regeneration are what gives guests a sense of personal transformation that’s then reflected back into superlative value to the hotel.
Just as the word ‘authentic’ has become so often overused in recent years, it’s a shimmering beam of joy to our hearts to experience a hotel that truly embraces this word to its core. That hotel is none other than Sumaq Machu Picchu Hotel wherein we had an opportunity to connect with Owner and General Manager, Angie Clavijo.
Perched atop this New Wonder of the World with sweeping river and mountain views, Sumaq has 62 spacious rooms and suites, with all the amenities one would expect from a luxury hotel to serve as a tranquil base while one visits this monumental site. Besides its proximity to its namesake, though, what attracted us to this hotel is how it’s stewarding Peruvian culture.
While the guestrooms and public spaces feature textiles, arts and other crafts drawn from community artisans, another powerful touchpoint that guests can feel is Sumaq’s commitment to regenerative farming and a lesser-known concept called agrobiodiversity.
The word ‘regenerative’ is easier to grasp as it primarily means leaving a place better than when you found it, as achieved by soil quality upleveling and supporting local communities or small-time farmers. Agrobiodiversity is interconnected with the practice of regenerative tourism wherein it implies the cultivation and commercialization of food crops that aren’t commonly found in the average supermarket or traded internationally.
The Andes is renowned for its agrobiodiversity, with hundreds of potato landraces (wild cultivars) and other pseudocereals like amaranth. But even these remote mountain regions are threatened by the relentless march of globalization, therein making the noble fight to preserve our culinary heritage all the more important.
This is where Sumaq shines through agricultural stewardship, and where travelers don’t just get a warm meal but a food experience that transcends. Altogether, its an example of sustainable travel at its zenith with plenty to learn from the people behind the hotel.
Let’s start with the history of Sumaq Machu Picchu Hotel. What does ‘sumaq’ mean in Quechua and how does the property embrace this quality?
Sumaq Machu Picchu Hotel was founded in August 2007 by the business group Clabe Andina, led by my family, the Clavijo Begazo family. From the very beginning, our intention was not only to build a hotel, but to create a place that honors and preserves Inca culture and the Quechua language.
The word ‘sumaq’ in Quechua means pleasant, beautiful and harmonious. We chose this name intentionally to celebrate and keep alive the language of the Incas. The entire property was inspired by this vision – from the Andean patterns in our décor, where the chakana is a central element, to the cultural immersion experiences we offer.
Today, the hotel is managed by the second generation – my brother Aníbal and myself – continuing the legacy of our father, Don Aníbal Clavijo, who has more than 35 years of experience in Peruvian boutique hospitality and deep ties to local communities. For us, ‘sumaq’ is not only visual beauty; it is cultural, ethical and emotional beauty that guests can truly feel.
Peru has such a powerful sense of place while Machu Picchu is a literal wonder of the world. How are you bringing this storytelling into the hotel from design, service and experiential angles?
Sumaq is located on the road to the Historic Sanctuary of Machu Picchu, just eight minutes from the train station, surrounded by abundant Andean vegetation that feels like a natural prelude to the citadel. Our goal is for Sumaq to feel like an extension of Machu Picchu itself.
We weave this storytelling into the hotel in three ways:
- Design: Natural materials, Andean textiles and Inca symbolism create spaces that feel rooted in place rather than staged for tourism.
- Service: Our team members act as cultural ambassadors; many are from local communities and share their traditions and stories with guests.
- Experiences: Through ceremonies, rituals, gastronomy and curated cultural activities, guests connect emotionally and spiritually with the Andes before and after visiting Machu Picchu.
Having recently been accepted into the Considerate Collection of Small Luxury Hotels of the World, what are the criteria for joining this sustainable travel collection? What upgrades or adaptations did you have to make?
Being accepted into the SLH Considerate Collection was very meaningful for us because it recognizes hotels that are genuinely committed to sustainability, community and cultural preservation – not just as a marketing label, but as a way of operating every day.
We were very interested in joining this collection because we had already been walking this sustainability path for several years. When we learned more about it, we immediately felt that the Considerate Collection was the perfect fit for Sumaq – both in values and in vision. SLH also encouraged us to more visibly showcase and promote the sustainability work we had already been doing, which helped us better articulate our impact and purpose to the world.
We were already on this journey (including holding a Rainforest Alliance certification until 2020 which we had to exit due to the pandemic), but the SLH process encouraged us to go even deeper. We strengthened our partnerships with local farmers and artisans, improved our waste management and energy-efficiency systems, and made our sourcing and supply chain more transparent and traceable. We also expanded our community programs to create more tangible impact for the people who live around Machu Picchu.
At the same time, since last year we have been working toward B Corp Certification with B Lab, and we are now in our final steps. This is a very rigorous process that evaluates how a company performs not only financially, but also socially and environmentally. It requires us to look at our impact on workers, community, customers and the environment, score at least 80 points on the B Impact Assessment, make a legal commitment to stakeholder governance, and publicly report our progress – with recertification every three years.
For us, both the SLH Considerate Collection and our B Corp journey reflect the same philosophy. We didn’t change who we are; we formalized, measured and elevated what we have always believed in – that luxury and responsibility must go hand in hand.
What are the major experiential touchpoints where guests can truly feel that they are staying at a sustainable luxury hotel?
Guests experience sustainability in very tangible ways:
- In Qunuq Restaurant through locally sourced Andean ingredients
- In Aqlla Spa through rituals using products based on native ingredients
- In our interiors, featuring handmade textiles from local artisans
- In our longstanding relationships with nearby communities
- Dining at Sumaq is not only about food, but about connection to land and community with sustainability as an integral part of the luxury experience
Farm hospitality or ‘agriluxury’ is a huge trend for 2026. Can you describe the overall approach to the hotel’s culinary experiences and how it drives hotel bookings?
Our culinary philosophy is deeply rooted in Andean terroir and was shaped by my father’s decades of collaboration with local producers. We work directly with highland farming communities, honor seasonality and celebrate ancestral ingredients rather than global trends.
What makes our approach truly distinctive is that gastronomy at Sumaq is experiential, not only restaurant-based. Guests can enjoy curated tasting menus such as Apucc Mikhuna (Flavors of the Andes) and Munay-Ki (Quechua for “energy of love”), which both tell a story of place through multi-course journeys.
We also offer hands-on experiences like participatory cooking and bar classes, and cultural demonstrations such as the Pachamanca, where food is prepared underground with hot stones – a powerful way for guests to connect with ancient Andean traditions that are still preserved at the region. This approach strongly drives hotel bookings today. Many travelers choose Sumaq not just to visit Machu Picchu, but to experience the Andes through food – as culture, history and community on the plate.
The Andes is home to some unique food (and superfood) ingredients that many have never tasted before. How does Sumaq support this agrobiodiversity and empower farmers using sustainable practices?
We work directly with local farmers who cultivate native crops such as:
- Ancestral potatoes
- Andean quinoa varieties
- Native cacao
- Medicinal herbs
By purchasing directly and paying fair prices, we help preserve traditional agricultural knowledge and encourage sustainable land use. Every ingredient we serve represents both culinary excellence and cultural preservation. For example, we source native potatoes from the community of Huatata, where more than 350 varieties are cultivated, and we have proudly represented this work at international events .
The wellness treatments and rituals also use some of these same exceptional Andean plants and herbs. Can you describe one or two of these experiences and how local medicinal ingredients are incorporated?
One of our signature experiences is the Andean Cleansing Ritual, which uses sacred herbs, smoke and intention to help guests release stress and reconnect with nature and the mountains. We also offer botanical massages incorporating native plants such as muña and coca leaf, used for centuries in Andean healing traditions. These are not just spa treatments; they are spiritual and cultural experiences rooted in local wisdom.
Hardly just for adventure-seeking adults, Sumaq also has great kids programs including the Mini-Chef Classes. Can you describe this and other activities that help to create a fun environment for families?
Machu Picchu should be magical for every generation. Our signature Mini-Chef Program invites children into our kitchen to bake cookies made with ancestral Andean grains such as quinoa, kiwicha (amaranth) and maca. Guided by our pastry team, kids wear mini chef uniforms, work with real ingredients, and leave with a recipe booklet as well as their own creations. Through these activities, they learn kitchen skills and about local nutrition through creativity and play.
We also offer Adventures with Allco and His Friends, a specially designed child-friendly visit to Machu Picchu. Children receive an explorer kit – including a backpack, map, magnifying glass, a plush Allco mascot and an illustrated tale where Allco, a Peruvian hairless dog, guides them through the citadel. Through storytelling led by a dedicated guide, the experience blends Andean history, nature and imagination, transforming the visit into a meaningful journey of discovery for families. For creative time at the hotel, children can also enjoy the Paint Allco and His Friends Kit.
Beyond activities, families are welcomed with thoughtful family-friendly amenities and services, including:
- Children’s bathrobes and slippers
- Allco-themed pillowcases for kids’ beds
- Personalized welcome card in the room
- Special welcome with seasonal fruit juice and almond flour chocolate-chip cookies
- Nightly turndown service with chocolate milk and cake of the day
- Thematic registration card for young guests
- Kids’ breakfast
- Dedicated Sumaq kids’ menu
- Loan of board games
For families traveling together, we also offer the Sumaq Deluxe Family Room, spacious for multigenerational stays with special in-room touches that make children feel celebrated throughout their visit.
Besides sustainable tourism and gastronomic excellence, what other aspects of Sumaq do you feel are exceptional?
Our greatest differentiator is our soul and family legacy. Sumaq is not just a hotel; it’s a cultural bridge between ancient Andean traditions and modern hospitality. Guests leave not only with photos of Machu Picchu, but with an emotional memory that stays with them.
What near-future travel trends do you see impacting soulful, independent hotels like Sumaq Machu Picchu Hotel?
I see a clear shift toward purpose-driven travel rather than mass tourism. Travelers increasingly seek:
- Smaller, independent hotels with strong identity
- Authentic cultural immersion
- Sustainable, terroir-based gastronomy
- Holistic wellness: emotional, spiritual and cultural, not just physical
Hotels like Sumaq – rooted in place, community, and meaning – represent the future of luxury travel.
