Arrival in Lima at the international airport, either afternoon or evening. Transfer to hotel, meeting with staff, and accommodation (private service).
Overnight: Hotel B
Meals: -/-/-
Peru is well known for having a high level of gastronomy, thousands of people come to visit Peru just to taste its delicious flavors. This tour was designed to show our visitors the best places to enjoy typical dishes and the best Peruvian gastronomy. This is a program with individual departures all year round.
Arrival in Lima at the international airport, either afternoon or evening. Transfer to hotel, meeting with staff, and accommodation (private service).
Overnight: Hotel B
Meals: -/-/-
Overnight: Hotel B
Meals: B/L/-
Overnight: Palacio del Inka, a Luxury Collection Hotel
Meals: B/L/-
Breakfast in the hotel. Transfer to the local market in Urubamba. Passengers will experience a local market, and an in-depth culture, and will be able to use their five senses. New smells, colors, textures, tastes, and sounds will help you discover a whole new concept of cuisine. After the market, the passengers are transferred to an Ollantaytambo lunch location where they will learn how to prepare a traditional Pachamanca. You will wait a little while before you can enjoy the Mother Earth ceremony. This is an act of worshipping Mother Earth for providing the food that will be served. After the Pachamanca is opened, dishes are served. The passengers are transferred back to their hotel after lunch (private service with an English-speaking guide).
Overnight: Palacio del Inka, a Luxury Collection Hotel
Meals: B/L/-
Breakfast at the hotel. Lunch is included on the Hiram-Bingham train to Aguas Calientes. After arriving, take the private 30-minute bus to Machu Picchu. Afternoon: Board the bus to Aguas Calientes and then board the Belmond Bingham luxury bimodal train service from Cusco to Cusco. Transfer to hotel upon arrival (shared service, managed by Belmond Bingham Hiram).
Overnight: Palacio del Inka, a Luxury Collection Hotel
Meals: B/L/D
Breakfast in the hotel. The MIL Experience is a shared service, provided by MIL Restaurant (closed on Mondays), combining a cultural and food tour. It is an invitation for you to take a break and see the world differently. Visit the Moray Incan ruins and surrounding agricultural communities to enjoy a culinary experience that is inspired and in harmony with the environment.
First visit farmland: Let’s begin by introducing the two communities that work with us on our farms: Mullak’as-Misminay, and Kacllaraccay. Discover the Andean culture and magic of Andean farming by observing its hundreds of cultivars. Talk to locals and learn about their daily lives and work in the high mountains.
Second visit Moray Guide: Due to its proximity to Moray’s impressive ruins, we will give you a chance to see the Incan terraces in their entirety as well as explain different hypotheses about the origins and functions of these circular terraces. The ceremonial center or agricultural lab? This archeological site is a wonder to behold, despite its unclear purpose.
Third visit Botanical Route: While you travel the hillside around Mil, get to know the native plants, which have, for centuries, been used as food and medicine by the locals. In the company of an expert, you can collect dye-yielding plants and aromatics as well as wildflowers or roots.
Fourth visit Mater Projects exhibition space is a place of inspiration where we showcase the fruits of our collaborative efforts with artists, collectors, and producers. You can admire the textiles and botanical dyeing workshops of the women-led collectives, touch ceramics from the local clay, taste chocolate made with Chuncho cacao (the native Cusquenan cacao), and see the collection of seeds for high-altitude cultivars.
Fifth visit Fermentation & Distillation: Discover a world of drinks and spirits that have a distinct sense of place. Ingredients used in the preparation of these beverages tell stories about their history and culture. Line of liquids designed to enhance your experience in the Andean World.
Sixth visit tasting menu: At the end of your enlightening and rich journey you’ll arrive at the ultimate destination, a gastronomic adventure. The tasting menu is made up of eight plates or eco-systems that are created using products from the surrounding environment.
Visit the Inca salt mines in Maras after the immersion and return to Cusco.
Overnight: Palacio del Inka, a Luxury Collection Hotel
Meals: B/L/-
Breakfast in the hotel. Transfer to the airport at the appropriate time (private service with an English-speaking guide).
Meals: B/-/-
** END OF OUR SERVICE **
The climate in Peru can vary depending on the time of year and region. In Cusco and the Sacred Valley, mornings and evenings can be cold, so it is advisable to bring warm clothing. In Machu Picchu, the weather can be wet and change quickly, so it is advisable to bring a mackintosh or cape.
Easy to Moderate level of fitness: This itinerary includes walking on uneven terrain and at high altitudes. The ability to walk for several hours at a time over sometimes steep terrain and uneven steps is recommended.
The train ticket, allows the transport clients and their hand luggage (01 bag or backpack) with a weight of no more than 05kg/11lb and with a maximum size of 62 linear inches/157 cm (length + height + width), with the cars intended for this purpose. His main luggage will remain in Cusco.
The traditional Quechua cooking method “Pachamanca”, which means “Earth Pot”, is built on the principle of stewing with rock heat that has been previously warmed. It is the idea to use this heat to cook food underground using banana leaves. Ingredients include lamb, pork, chicken, and guinea pig marinated in Andean spice, as well as different types of potatoes and corn, and Andean aromatic herbs.