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INCA news

Inca's new branding

Alaska's Inside Passage by Yacht

A Day in the Life of Integrity

Gastronomy—the new face of Peruvian tourism



highlights, news and special events from INCA


INCA introduces a brand refresh

With a new website to follow

New Logo

With destinations spanning from Alaska to Patagonia, from Galapagos to Turkey, it's time to update the Inca brand to a fresh new look. Our crisp new square evokes an unfolded map. In a nod to continuity, we're continuing to feature shades of blue that reflect aspects of all our destinations.

In addition to the new brand, we will follow shortly with a completely new website filled with compelling visuals, easy to navigate and most importantly, conveying the true depth and excitement of both our yacht voyages and land journeys.

Stay tuned for further developments!

Alaska's Inside Passage by Yacht

An Intimate Experience with Nature

Inside Passage

Alaska's famed Inside Passage by small yacht affords an intimacy and flexibility not offered by huge cruise ships. Flexibility and maneuverability means being in nature, not cruising by it to the next shopping port.

Inside Passage

Kayak through tranquil waters in quiet inlets, linger by humpback whales bubble-net feeding, stop to watch orcas breaching, fly-fish in free-flowing streams, hike through old-growth forest, set your own shrimp and crab pots and dine on the fresh catch, get closer to calving glaciers and harbor seals.

Viewing grizzlies from Kayaks

With yachts ranging in capacity from just 10 to 24 guests, and a season that is limited between mid-May to mid-September, booking early is not just advised, but absolutely essential.

Red Bluff Bay

But just how early? The 2015 season is pretty much sold out and 2016 is already filling up.

M/Y Mist Cove

With just 10 staterooms, Mist Cove accommodates up to 24 guests in mahogany-accented comfort on weekly 8 day voyages between Sitka and Juneau. Guests enjoy hiking, nature walks, fishing, kayaking, glacier and wildlife viewing.

M/Y Liseron

Sister yacht Liseron accommodates up to 20 guests in 10 staterooms in the same comfort. Operating between Juneau and Sitka, guests will enjoy the same 8 day voyages and wide range of activities and amenities.

M/Y Sikumi

Traveling between Juneau and Petersburg, the Sikumi offers four spacious staterooms accommodating up to three guests each, and is available for scheduled departures or private charter. Guests enjoy kayaking, fishing, wildlife viewing, glacier viewing, hiking, beachcombing and more.

M/Y Alaskan song

With space for just 10 guests in four elegant staterooms, the beautiful Alaskan Song is the perfect private charter option for families and close friends. Operating on weekly itineraries between Juneau and Sitka, guests enjoy complete freedom to explore the spectacular wilderness and stunning wildlife at their own pace.

Serengeti private yacht

The spectacular 130' Serengeti is available for private charter on completely customized itineraries within the Inside Passage. With no set schedule, go where you want, when you want, for as long as you want. One master suite, two king suites and two twin suites with pullman 3rd berths can accommodate anywhere from 5 to 12 guests.

Talos private yacht

The ultimate in luxury, Talos accommodates 8 guests in four elegant king-bedded staterooms, complete with ensuite marble baths. Loaded with lots of toys for enjoying the water and an experienced crew, this is the pinnacle of Alaskan private yacht cruising.

Reserve your next Alaska yacht adventure before space is completely sold out!

For more information and to get started on your own Alaskan yacht adventure, please check our website, send us an email or call our expert sales team: (510) 420-1550

A Day in the Life Aboard Integrity

Sales Manager Lauren Frei recounts her favorite day

“We woke up at Genovesa (Tower) Island to find ourselves anchored in the half-moon bay formed by the caldera of a sunken crater”

Beach Landing

After a hearty breakfast onboard the Integrity, we jumped into the pangas for a quick ride to Charles Darwin Beach to see Red-footed boobies and Great frigatebirds nesting in the red mangrove bushes. We were absolutely surrounded by wildlife, and so close to the nests that you could see baby chicks, un-hatched eggs and the inflated red pouches of male Great frigatebirds still looking for their mates.

Red-footed boobies

Although it seemed as if we might disturb the birds, they were not startled. In fact, they hardly seemed to be bothered at all. They acted as though they didn't even notice the humans passing by. It was in this moment that I again felt such a thrill of being able to get so close to the birds and animals in the Galapagos.

Red-footed boobies

As we walked towards the cliffs edge, along tide pools and towards the beautiful view of the bay, our guide Richard told us the tale of two female divers who disappeared in the deep waters beneath us. As legend tells it, supposedly they were lovers who purposefully disregarded their dive masters rules and committed suicide together. Their families have marked the site with small grave stones. Although this is illegal in the Galapagos National Park, there is too much superstition surrounding the events to remove them.


After returning to the yacht for snacks and a break, some guests opted to go back to the beach to snorkel. Others, including myself, chose to go kayaking around the rim of the crater. We floated in the sun in our kayaks and also found a few Galapagos Sea Fur Lions hiding in the cliffs.

Prince Phi lip's Steps

The second excursion of the day was a stop at Prince Philip's Steps, where we saw Red-footed boobies nesting, as well as Nazca boobies. We learned about the birds' elaborate greeting rituals, and were fortunate enough to witness them first hand. It was fascinating seem these gregarious birds perch on branches with their tomato-colored webbed feet.

evening barbecue buffet

In the evening, everyone onboard enjoyed a buffet barbecue on the Sun Deck and we watched the sun set into the distance. After dinner, we retired to the main salon where we shared music and enjoyed a spirited game of charades.

Have your own favorite day aboard Integrity

Select our 11 day Origin of the Species voyage or combine your Integrity Galapagos voyage with our Ecuadorian Countryside, Working Hacienda or Amazon Jungle extensions.

For more information and to get started on your own favorite day, please email or call our expert sales team: (510) 420-1550

Gastronomy—the new face of Peruvian tourism

It's not just Machu Picchu any more

Ceviche, sweet potatoes, roasted corn and a Pisco Sour

Peruvian cuisine has been the hot new trend for the past two years and shows no sign of cooling. Lima now boasts two restaurants in the world's Top 50 list with more on the way. Tourists are now spending more time in Lima to enjoy the dynamic new restaurant scene.

In this edition, we look at some of the top trends, star chefs and their restaurants—and even throw in a recipe to whet your appetite.

Peruvian cuisine starts trending

Peruvian cuisine really came on strong starting in 2012, named the "it" cuisine by Forbes. International celebrity chefs like Graham Elliot and Éric Ripert were presenting Peruvian inspired cuisine in their respective Michelin-starred restaurants. The National Restaurant Association named Peruvian food and beverage the top trend to watch in 2013. Meanwhile, in Peru, classically trained chefs began to experiment by incorporating traditional Peruvian flavors into their haute cuisine. The rest is history. By 2014, the Economist magazine mentions Peru's gastronomic revolution as "good business". The UK's World Travel Awards named Peru "the best culinary destination" for both 2012 and 2013. 2014 winners will be announced in November.

Peruvian star chefs emerge

At the epicenter of Peru's gastronomical revolution sits Gastón Acurio. A Lima native, Acurio forsook a law career to pursue his passion for food, studying at Le Cordon Bleu in Paris, where he met his future wife, Astrid Gutsche. Returning to Peru in 1994, the couple opened Astrid y Gastón. Initially French haute cuisine, Acurio started experimenting with traditional Peruvian flavors, elevating them with the skills he acquired in France to help create what is now referred to as Cocina Novoandina. This year, Astrid y Gastón was named number 15 of the Top 50 best restaurants in the world. Acurio has since gone on to build a gastronomic empire of 33 restaurants in 12 countries.

Following in Acurio's footsteps, fellow Lima native Virgilio Martinez enrolled at Le Cordon Bleu in London, graduating in 1998. In the following 10 years, Martinez apprenticed in some of the finest restaurants in the world, including New York's Lutèce, before returning to Lima to take the helm of Astrid y Gastón. In 2010, Martinez opened his own restaurant, Central in the trendy Miraflores neighborhood. This year, Central was named number 18 of the World's Top 50 restaurant, giving Peru bragging rights to two restaurants in the world's top 20.

A taste of Peru at home

Other than Ceviche, Lomo Saltado is perhaps the most ubiquitous dish on the Peruvian menu. It is representative of Chifa cuisine—a fusion of traditional Peruvian and Cantonese cuisine, brought to Peru by Chinese immigrants in the late 19th and early 20th centuries.

You can prepare Lomo Saltado at home using ingredients found in most supermarkets. If you do not have a Latin market nearby, a suitable substitute for aji peppers would be habañero or serrano peppers.


  • 1 lb sirloin steak cut in thin slices
  • 2 garlic cloves, finely diced
  • Salt & Pepper to taste
  • 3 tablespoons vegetable oil
  • 1 small red onion cut in thick slices
  • 2 plum tomatoes cut in thick slices
  • 1 seeded and ribbed aji amarillo chili pepper cut in thin slices
  • 2 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1/3 cup beef stock
  • 1/2 cup fresh cilantro, coarsely chopped
  • 2 cups french fries
  • Fluffy white rice, as a side dish


  1. Season the beef with garlic, salt and pepper.
  2. Put a wok or a pan over very high heat. Stir in oil and cook the meat, a few slices at a time (so they do not steam the meat browns). Cook about 10 minutes, depending on how high the heat.
  3. Stir in the onion, tomato, chili pepper, and stir for about 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy. Stir in soy sauce and vinegar on sides of wok or pan. Mix everything. Add beef broth and boil. Taste for seasoning.
  4. Turn off the heat, add chopped cilantro and serve at once with french fries and white rice.

Make Peru your next destination

Select from 7 to 17 day distinctive journeys or combine Peru with our signature Galápagos voyages.

Lima's trendiest restaurants run fully-booked weeks ahead. For reservations to coincide with your INCA Peru journey, please email or call our expert sales team: (510) 420-1550