Colonial Quito: a city of narrow cobblestone streets lined with whitewashed walls and, rising above, the steeples and cupolas of the city´s many spectacularly decorated historic churches. Quito has one of the best-preserved colonial centers in all South America, and its integrity was assured in 1978 when the United Nations declared Quito a World Cultural Heritage site – one of the first in the world!
Our tour begins with a walk through the Main Plaza, where you will see the Government Palace, La Compañía, and some of the most important churches built around the XVI and XVII centuries. The San Francisco Monastery, Quito’s oldest, was started only 5 days after the founding of the city in 1534. From here, we will visit the city’s famous La Ronda street, where we will learn about traditional work in Colonial Quito. For our last stop, we will also be visiting the ‘Panecillo’, the hill that dominates the South of the city, and where we will be able to admire the famous statue of Our Lady of the Panecillo and enjoy spectacular views of Quito.
Chocolate & Art Experience:
In the afternoon, we are in store for a special treat. Journey through 5,000 years of culture with the finest chocolate & art that Ecuador has to offer. Partnering with To’ak Chocolate and Fundación Guayasamín, we will enjoy a one-of-a-kind journey that celebrates the rich history, art, and chocolate of Ecuador. To’ak uses the oldest and rarest cacao variety on earth to make extremely limited editions of single-origin Ecuadorian dark chocolate. Visitors then get to taste the extraordinary results while guided by a chocolate specialist akin to a fine wine or aged whiskey tasting.
The tasting is held in a private wine cellar of Fundacion Guayasamin, one of the most unique and fascinating art museums in the world. Some of the 20th century’s most notable people such as Fidel Castro, Gabriel Garcia Marquez, and the King of Spain were entertained in the wine cellar. Guests are guided through a comprehensive tasting of raw and roasted cacao beans, as well as four different editions of To’ak Chocolate while learning about different cacao varieties, terroir, fermentation methods, barrel-aging, and how they influence the expression of chocolate.
Meals (B, L)