Monasterio, A Belmond Hotel

Recent Reviews: 3529

• User:JasonMurphy11

  Trip type:

  Cusco’s Top Hotel Option - 5 Stars - Belmond Montasterio is ACES

  06 Jun 2026

  This is without question the finest hotel in Cusco. Total package of history, quality dining, accommodations, & staff!

• User:Autumn S

  Trip type: Couples

  Comfy quiet luxury :)))

  03 Jun 2026

  The best hotel we stayed in on our Peru trip. The stand out was the giant elaborate breakfast buffet accompanied by soothing monk music. Lol. The hotel architecture is beautiful. The beds. Sheets and pillows very comfortable. Special turn down chocolates. Plenty of purified water bottles delivered to our room everyday and the room was large, quiet and peaceful. The furniture and decor is a little out of 1990 but that’s not really a complaint just an observation. The concierge the front desk staff and breakfast staff super friendly and helpful. Although when we asked one desk staff member where’s the best ice cream in town he said McDonald’s. Haha really? Not the best answer so we ended up googling it. This hotel is 2 blocks from the cathedral and is perfect location to everything in old town. Enjoy ! It’s a nice place!

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• User:alpha1michigan2018

  Trip type:

  A superb hotel in a historical city

  02 Jun 2026

  The Monasterio was a magnificent hotel to stay in. In a renovated Monastery, it is both beautiful and maintains the charm of a monastery with modern amenities. The food is delicious and the staff is extremely knowledgeable and efficient.

• User:MarkTurn

  Trip type:

  Our stay at Monasterio

  01 Jun 2026

  This is an excellent hotel run by professional and warm people who obviously really care about the satisfaction of their guests. We rate this hotel highly.

• User:Footlooseandfancyfre

  Trip type: Couples

  A Magical Place to Visit Again and Again.

  27 May 2026

  We stayed at Hotel Monasterio in Cusco for three days in May. We were at the beginning of our Machu Pichu Sacred Valley trip, travelling from Lima to Cusco. Our goal was to see Cusco and adapt to the altitude before heading to Macchu Picchu and the Sacred Valley. We could not have chosen a more delightful place to adapt to the high altitude than Hotel Monasterio. From our room, which had oxygen being filtered through the ducts, (no oxygen cylinder or chambers, endless supply of cocoa tea and munia tea, and a menu that included light options such as the delicious chicken consommé to soothe and nourish the first day of adjustment, all things needed to make adapting to high altitude comfortable was there. They say to take it easy the first few days. Resting was a pleasurable experience at Montesario in the beautiful airy rooms in the former Jesuit learning center, with beautiful art. When we got tired of being indoors, we sat in the beautiful sunny courtyard where we could enjoy the sun and read, or walk along the terracotta drenched walls of the old Jesuit monastery with beautiful original Cusquenian art. When adapting to altitude one of the first things that disappear is appetite and the restaurant Oqre accounted for that with the delicious chicken consommé and pumpkin bisque for travelers. Once we adapted, we could experience the delicious dishes from the restaurant that included dishes that showcased the local ingredients. My favourite was the trout preparation with local Chaufa rice fried rice. The trout skin was crispy. If there is a danger at Oqre, it is the danger of overeating. Their bread basket is always filled with freshly baked bread and crackers. While you wait for your appetizers to appear, the wait staff will bring out an amuse bouche, which is generally a tasty morsel. Between the bread basket and amuse boche you can get full before the main meal has appeared. While Oqre was our default restaurant at Monasterio, we also had dinner at Tupay, on opera night. It was an unbelievable sensory experience.We did two experiences: the Art Tour and the Chef for the Day. The Art Tour had a very knowledgeable guide, Mihal, take us through some of the Hotel’s extensive art collection and explain the Cusquenian school of art, the difference between Peruvian baroque and European baroque, among other things. Her tour was so informative and educational that it helped us appreciate colonial art collection in the Qoriqancha. The second experience was Chef for the Day. It began with a trip to the San Pedro Market. Mario was our guide and we not only got to taste various fruits, cheese and bread, but Mario made it a cultural experience, explaining how where the different cheeses come from, the importance of different types of bread. When he learnt our trip to Macchu Pichu involved climbing huayana Pichu he bought cocoa leaves for us and advised us to carry a mix of cocoa tea and munia tea and peanuts with us. This advice would be invaluable for us when we were climbing Huayana Pichu. The trip to the market to buy fresh fruits and vegetables was followed by pisco sour lessons. Erik not only taught us how to make pisco sour, but we gave us a detailed lesson on the different kinds of pisco available in Peru and which variety to use on different occasions. He was also able to give us tips on how to use fruits local to Chicago for pisco. Some could be used as purees and others needed to be made into an infusion. The actual cooking demonstration involved learning to make ceviche and lomo saltado with chef Heynor and Mario as his assistant. The experience was hands on, and chef was patient instructor. He also had suggestions for substituting the local ingredients such as local chilies with Mexican chilies available in my country. It was such an enjoyable learning experience. The chef for a day included a three-course dinner for the night at Tupay. The hotel is working to make your stay soothing and hassle-free. The breakfast opens at 5am and if you are taking a very early flight or train, they can prepare a packed breakfast for you, something that was so helpful since we had a 6.40 train to Macchu Picchu. And breakfast spread is like a king’s feast with fresh local fruits, fresh fruit juices, yogurt, delicious breakfast pastries, sandwiches, soups. I loved having a warming chicken quinoa soup or beef soup for breakfast while I was there. Perhaps the most unexpected treat was getting to taste cactus seed tea and coffee made the Andean way. These items were not on the menu, but when Mario learnt that I love drinking different types of tea and coffee he made sure I got to try them. This is the unique magic of Monasterio—its luxury is the soothing, indulgent, and elegant kind, that anticipates what you need before you realize you need it. Johan Quispe, Dueño at Monasterio, A Belmond Hotel, Cusco, responded to this review Dear Footlooseeanfancyfre,Thank you for sharing such a wonderful review of your stay at Monasterio, a Belmond Hotel, Cusco.We are delighted to know that our hotel, dining experiences, and cultural activities contributed to making your journey through Cusco so memorable. Your kind recognition of our staff is especially appreciated, and we will be pleased to share your comments with them.Thank you for your preference and for allowing us to be part of your Peru experience. We look forward to welcoming you back in the future.Warm regards,

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