Peru: Dining & Discovery

April 6-15, 2018 (10 days, 9 nights)

Rich history meets modern indulgence in Peru, a country with a distinguished cuisine. It is a fusion of many cultural influences, incorporating unique and flavorful ingredients stemming from its three distinct geographic regions: the coast, the Andes and the Amazon Jungle. As a result, this country of multi-cultural gastronomy has earned an abundance of accolades over the last decade.

However, Peru will forever be equated with the Inca civilization that flourished in the 15th and early 16th centuries. During the empire’s zenith, the Inca cultivated four times the amount of arable land as Peruvians do today and made remarkable ¾ and mysterious ¾ accomplishments in architecture, such as Sacsayhuaman and Machu Picchu. That all changed when the Spanish invaded Peru in 1531, and the Inca civilization disappeared without a written trace.

On this remarkable journey, observe the country’s greatest Inca ruins and remnants of its Spanish colonial past, and sample its enviable cuisine.

Culinary Highlights

  • Wander through a typical Peruvian market in Lima
  • Participate in a cooking class followed by three-course lunch
  • Visit Inca ruins for a one-of-a-kind outdoor dining experience
  • Sit down to a traditional country-style lunch at an authentic Peruvian hacienda and watch a Peruvian Paso horse show
  • Dine on unique Amazonian fare at one of Lima’s top restaurants.
  • Have lunch at the famed Larco Museum Cafe, known for its great ambience and cuisine
  • Visit Amoramar, Lima’s newest culinary hotspot, for dinner
  • Taste unique Andean foods at dinner in a casual traditional restaurant in Urumbamba
  • Take part in a unique cooking class at a monastery-like hacienda cum art museum
  • Enjoy an à la carte lunch at the Belmond Sanctuary Lodge restaurant, the only hotel adjacent to Machu Picchu
  • Experience a once-in-a-lifetime dinner aboard the luxury Hiram Bingham train as you travel through the Andes
  • Explore Cusco’s San Pedro Market
  • Sample food cooked in clay pots over wood-fired stoves at lunch in bohemian San Blas
  • Join fellow travelers for a farewell dinner in Cusco at the MAP Cafe in the Museum of Pre-Columbian Art

Sightseeing Highlights

  • Embark on a panoramic sightseeing tour of colonial Lima
  • Visit the renowned Larco Herrera Museum
  • Explore the Sacred Valley and the archaeological site of Pisac
  • Take the Vistadome train to Aguas Calientes
  • Wander the ruins of Machu Picchu, the “Lost City of the Incas”
  • Journey aboard the premier Hiram Bingham train
  • Tour Cusco and the archaeological complex of Sacsayhuamanto observe the incomparable stonework of the Inca
  • Watch a weaving demonstration of Chinchero textiles and a performance by Peruvian Paso horses
  • Experience a Pachamama (Mother Earth) offering ceremony (optional)

Your Tour Includes

  • 10-day/9-night tour by luxury coach
  • 2 journeys by rail (One on the Hiram Bingham and one on the VistaDome)
  • Internal air
  • Breakfast daily
  • 7 lunches and 7 dinners
  • 4 nights at the award-winning Belmond Miraflores Park Hotel
  • 2 nights at Belmond Rio Sagrado, Urubamba, Sacred Valley
  • 1 night at Inkaterra Machu Picchu Pueblo, Aguas Calientes
  • 2 nights at Belmond Palacio Nazarenas, Cusco

Day 1
Arrive at Lima’s Jorge Chávez International Airport, where your driver and guide are waiting to transfer you and your fellow travelers to your hotel, winner of the World Travel Award as Peru’s leading hotel for 2017.

Belmond Miraflores Park Hotel, Lima

Day 2
Begin your day with a visit to a typical market and an opportunity to appreciate a wide variety of Peruvian products and produce. Enjoy and taste exotic fruits and gaze at the wide variety of seafood caught off the Peruvian coast of the Pacific, among the world’s richest. After your visit to the market, head to a friendly cooking space and learn to prepare a few of Peru’s flagship dishes: chilcano (Peruvian pisco drink), a quinoa salad, an entree such as Aji de Gallina (spicy creamed chicken) and a traditional dessert like cherimoya (an Andean fruit) mousse or alfajor (shortbread). Then, sit down with a glass or wine or beer and enjoy the food you’ve just prepared. You take home an English recipe book, an apron and a culinary souvenir to commemorate your visit. Return to your hotel for an an afternoon at leisure. Tonight’s four-course dinner is at a restaurant that overlooks an impressive pre-Inca archaeological site.

Belmond Miraflores Park Hotel, Lima

Day 3
The day begins with a panoramic tour of Lima’s traditional districts, Miraflores that overlooks the Pacific Ocean and San Isidro, home to the Huaca Huallamarca pyramid. Continue to the city center to visit San Francisco Convent, the catacombs and the old colonial House of Aliaga. Stop at the main square to take photos of the colonial-style cathedral. NOTE: The San Francisco Convent may be closed on holidays. Afterward, head south of the city to Hacienda Los Ficus in Lurin for a welcome pisco sour and traditional country-style lunch featuring a delicious buffet of assorted steamed Peruvian potatoes, mixed fresh salad from the farm, seasonal lettuces and vegetables, oven-cooked ficus-style chicken, Peruvian bean stew and white rice with Peruvian corn kernels. Make sure you try the creamy tocinillo del cielo tart with granadilla sorbet for dessert. While you are there, watch a performance by magnificent costumed Peruvian Paso horses parading to the sound of coastal marinera music. Return to your hotel after lunch. Dinner tonight is at contemporary AMAZ restaurant, conceived as a way of bringing the culture and raw materials of the Amazon region to the gastronomic world. Chef Pedro Miguel Schiaffino is your host and offers you a welcome cocktail and a menu featuring chicken cracklings stuffed with chestnuts, yuca empanada, ceviche-style fresh tuna, Amazon-style lomo saltado (Peruvian sirloin and vegetable stirfry), maduro canga with cheese and much more. Some of the dishes may vary depending on the seasonality of the ingredients.

Belmond Miraflores Park Hotel, Lima

Day 4
After breakfast, visit the Larco Herrera Museum, home of the finest collection of gold and silver ornaments from ancient Peru, as well as a famous collection of erotic art. Next, sit down to a three-course lunch in the museum’s café-restaurant for great Peruvian cuisine. Then, you can either return to your hotel or take time to visit the Barranco district at your leisure. If you choose to do the latter, you may want to visit the Choco Museum for a wonderful bean-to-bar experience. This evening, dine at a contemporary Peruvian seafood restaurant that features fresh, local ingredients as well as non-seafood options.

Belmond Miraflores Park Hotel, Lima

Day 5
Depart at 6:45am for the airport and your less than two-hour flight to Cusco. On arrival, drive to Urubamba (elevation 9,184 feet), located an hour and a half from Cusco. The afternoon is free to acclimate to the altitude. Dinner tonight ¾ three courses of hot and cold hors d’oeuvres ¾ is at a quaint, casual Andean restaurant tucked down a narrow side street in Urubamba.

Belmond Rio Sagrado, Urubamba

Day 6
Have breakfast and then spend the day at leisure. Perhaps enjoy the activities at the hotel or book a spa treatment (at extra cost). You may want to try restaurants Wayra or Tres Keros for lunch or dinner.

Belmond Rio Sagrado, Urubamba

Day 7
Meet in the hotel lobby for a full-day tour of the Sacred Valley. Visit the food market (Sundays only) and the archaeological site of Pisac. Have a lunch of regional specialties and participate in a cooking class at a beautifully restored hacienda that boast an impressive museum of ancient and modern art. Afterward, board the Vistadome train for the scenic ride to Aquas Calientes. Dine tonight at your hotel.

Inkaterra Machu Picchu Pueblo, Aguas Calientes

Day 8
Depart early this morning to visit the unparalleled citadel of Machu Picchu (elevation 7,710 feet), a UNESCO World Heritage Site. Explore this impressive “Lost City of the Incas” together and then sit down to an à la carte lunch at the restaurant in the Belmond Sanctuary Lodge. Afterward, board the renowned Belmond Hiram Bingham train for the ride to Cusco (3 1/2 hours). Onboard, partake of a four-course, Andean-inspired dinner. On arrival in Cusco, transfer to your hotel, located at an elevation of 10,988 feet.

Belmond Palacio Nazarenas, Cusco

Day 9
On a city tour of Cusco, visit the Koricancha (Temple of the Sun), the archaeological complex of Sacsayhuaman, and the San Pedro Market where you sample fresh produce, herbs, artisanal bread, and local desserts and chocolates. You may also want to buy souvenirs to take home ¾ perhaps a hand-woven basket? Afterward, return to your hotel before lunch at a restaurant in the bohemian district of San Blas. Invoking a rustic highland ambience, Pachapapa, with its wooden tables and open courtyard, serves well-prepared Peruvian classics cooked over a wood fire or in clay pots. It is a good spot to try buttered corn in herbs, aji de gallina (chicken stew) or oven-fired trout. After lunch, return to your hotel until it is time for dinner. Tonight, you dine on a three-course menu of your choice at MAP Café Restaurant, located within the courtyard of the Museum of Pre-Columbian Art. This pride of Chef Coque Ossio is known for its novel, exciting twists on traditional Peruvian cuisine.

Belmond Palacio Nazarenas, Cusco

Day 10
Your final day in Peru is a full one ¾ starting with a four- to five-hour drive to the textile town of Chinchero (elevation 12,464 feet) for a visit to the food market and a weaving demonstration. You also can also option to take part in an offering ceremony of native Andean seeds, grains, fruits and coca leaves to Pachamama (Mother Earth). Return to Cusco for lunch at a picantería, declared a part of Peru’s National Cultural Patrimony in 2015. The meal honors age-old recipes featuring traditional flavors in a feast shared at a large table. From Cusco, there is a classic chairo soup or some roasted guinea pig and rocoto soufflé with potato casserole. Try Lima’s causa relleno con pollo (chicken with rice) and huancaina (boiled potato salad). A specialty to try from Piura is ceviche or jalea mixta (deep-fried seafood with salsa). After lunch, transfer to the Cusco airport for a flight to Lima and your international flight back to the United States. If you prefer, stay an additional night in Lima and return home the next day.


This inchicapi soup is a tasty, creamy soup originating in the Amazonic area.  It’s commonly served as an appetizer.  Serves 6-8


1 whole chicken, cut into pieces
1 cup toasted peanuts
9 oz cornflour
2 peeled, minced garlic cloves
1 small onion
1/2  cup cilantro
1 lb cooked yucca (manioc or cassava may also be used)
salt & pepper to taste


Brown onions and chicken and then cook in a large pot in 12 cups of water.  Blend peanuts, cornflour, cilantro leaves, garlic and onion with 1/2 cup of cooking broth.  Add the blended mixture to the chicken and bring to a boil.  Stir occasionally and add more water if needed. When soup is almost ready, add the diced, cooked yucca and mix



Click on the image
to download a printable PDF
version of this tour.

Peru Flyer

2015 winner of the World’s Leading Culinary Destination.

– World Travel Awards

Starting from $5,290  per person (land and internal air – up to 15 people)    

Roundtrip airfare from Chicago around $825 – $1,150

Cost for independent travel upon request.                                                                                       



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