Day 1. BUENOS AIRES - JUJUY
Jujuy . Arrival, reception at the airport and transfer to San Salvador City , brief city tour. Then continue to Purmamarca, arrival and accommodation at Manantial del Silencio Hotel. Dinner at the hotel to begin tasting the regional food: small steaks of llama and locoto chutney; quinoa fettuccini and dessert.

Day 2. PURMAMARCA
Breakfast. Departure to know the traditional villages at Humahuaca gulch, up to Humauaca town. Lunch at the hotel, where this time you will know El Chairo, a pre-hispanic dish older than locro, and other delights as goat-cheese ravioli.
In the afternoon, departure to take an excursion to visit the surroundings of Purmamarca. For dinner, lamb saute and quinoa humitas.

Day 3. PURMAMARCA - SALTA
Breakfast. Departure to travel towards Salta, but following a non-traditional road; it will allow you to see Lipán slope and Big Salt works, in the middle of the Puna. Then you will enter into Salta province at the point of San Antonio de Los Cobres. From there, you will descend through Río Toro gulch. Arrival to Tastil. This time, lunch will be light as a snack. Visit to Tastil ruins, one of the most important archaeological remains in Argentina , antique settlement of pre-Incas people, that disappeared mysteriously.
Arrival to Salta city late in the afternoon. Accommodation at Solar de la Plaza hotel. Dinner: Shrimp cocktail, chicken with curry and little potatoes, cup of apple pearls with burgundy and ice cream. Exclusive wines from Chandon Winery.

Day 4. SALTA
Breakfast. Departure to make a city tour and visit the surroundings. Lunch: Tamales, meat and vegetable brochette with salads; nougat. Wines from La Rosa and La Banda (from Cafayate) Wineries.
Afternoon at leisure for taking optional excursions, shopping and personal activities.
Dinner: ham with avocado or melon, spinach-cream loin, tiramisu with orange or strawberry sauce. Exclusive wines from Chandon winery.

Day 5. SALTA
Breakfast. Departure towards La Silleta, an authentic ranch from Salta where, in addition of enjoying the landscapes and the field activities, you will have a cooking class, learning how to make authentic empanadas (meat pies). Also you will learn how to heat the mud-oven accurately for cooking them. Meanwhile, you will visit this establishment that has an important dairy, pigs and Peruan horses hatchery.
Lunch: roasted pork and lamb, homemade offal, salad variety, cheese-stuffed peppers, regional desserts. In the afternoon, return to the hotel. Light dinner with optional menu.

Day 6. SALTA - CACHI
Breakfast. Departure from hotel to continue with the journey, this time towards Cachi town. To arrive there, we will travel through roads with different landscapes, as Escoipe gulch, Obispo slope.
Arrival and accommodation at Cachi Hostelry.
Lunch: Corn pie and peppered cheese. Wine-roasted rabbit. Little peaches and pears in syrup. Regional white and red wines.
In the afternoon, visit of the town with its interesting archaeological museum and its traditional church.
Leisure to walk and visit the surroundings.
Dinner: entree, lamb casserole, typical cheese and quince. Regional wines.

Day 7. CACHI - CAFAYATE - QUILMES
Breakfast. We will continue with the journey to travel through the Calchaquíes Valleys , visiting the towns of Seclantás, Molinos, San Carlos and Cafayate.
Arrival into Cafayate, then we will continue to "Yacochuya" town; this word means "clear water" in quechua language. There you will visit "St Peter from Yacochuya" winery. Lunch at the small house in the farm; this is an antique house dated at the beginning of the last century, where Arnaldo Etchart, its owner, still lives there.
Lunch will consist of regional dishes of first level including appetizer, entree, main dish, dessert, coffee or tea and "premium" wines from the winery. You will be able to get these wines at a promotional price.
In the afternoon, departure towards Quilmes town. Arrival and accommodation at Quilmes Hostal.
Dinner: empanadas (meat pies), steak with salads and dessert.

Day 8. QUILMES - TAFI DEL VALLE - TUCUMÁN
Breakfast. Visit to Quilmes ruins. Arrival to Tafí del Valle town. Lunch at Castillo de Piedra Hostelry, with a menu prepared specially for the group by Ms. Soraya Gutierrez, with the different products of the region: goat-cheese fried bread-steak, trout with herbs from the Valley and little Andean potatoes, fig flan sauced with carob syrup. Herbal tea (arcayuyo; muña muña; cedrón, poleo, etc). Wine from Etchart winery.
In the afternoon, departure towards San Miguel de Tucumán town. Arrival and accommodation at Tucumán Center Hotel.
Dinner at the hotel with chicken rolls; vegetable and calabash pasta with cheese; ice-cream cup.

Day 9. TUCUMÁN - BUENOS AIRES
Breakfast. City tour of Tucumán and its surroundings.
Farewell lunch with vegetable pasta, peppered loin, chocolate mousse and final toast !!