A journey through Peru’s extraordinary culinary heritage, where ancient Andean agriculture, indigenous traditions, and modern gastronomy converge. From the vibrant food culture of Lima, widely considered the culinary capital of South America, to the high-altitude ecosystems of the Sacred Valley, this journey explores the connection between landscape, culture, and cuisine.
Arrive in Lima where our guide will meet and transfer you to your hotel for the next three nights.
This evening enjoy a welcome dinner at one of Lima’s celebrated restaurants, introducing Peru’s dynamic cuisine. The menu highlights the country’s extraordinary biodiversity, offering a first taste of the cultural influences that define modern Peruvian gastronomy.
After breakfast explore Lima’s historic neighborhoods and vibrant culinary scene.
Begin with a guided market visit, discovering the remarkable variety of native fruits, vegetables, and seafood that form the foundation of Peruvian cuisine. Continue with a hands-on cooking experience, learning the techniques behind iconic dishes such as ceviche, causa, and pisco sour.
This evening enjoy dinner at one of Lima’s world-renowned restaurants where chefs reinterpret traditional ingredients through contemporary culinary artistry.
Today deepens your understanding of Peru’s culinary traditions and cultural influences.
Visit historic districts and artisan food producers while learning about the diverse roots of Peruvian cuisine, Indigenous, Spanish, African, Chinese, and Japanese influences that together shaped the country’s gastronomic identity. Enjoy a chef-led tasting experience highlighting regional specialties and lesser-known ingredients from the coast, Andes, and Amazon. The afternoon is at leisure before a final dinner in Lima celebrating Peru’s evolving food culture.
Fly this morning to Cusco and continue into the Sacred Valley of the Incas, where agriculture has shaped Andean life for thousands of years.
Check in to your hotel for the next three nights surrounded by dramatic mountain landscapes and traditional farming communities.
This afternoon explore a local Andean market or farming community, learning about native potatoes, quinoa varieties, corn, and herbs cultivated on terraced mountainsides since Inca times. Dinner this evening reflects traditional Andean flavors interpreted with modern techniques.
Today is a highlight of the journey with a visit to MIL Restaurant, located on a high plateau above the Sacred Valley near the archaeological site of Moray.
MIL is both a restaurant and research center where chefs, anthropologists, and local farmers collaborate to explore the ingredients and ecosystems of the Andes.
Enjoy a multi-course tasting menu inspired by different Andean altitudes, each course reflecting ingredients grown in distinct ecological zones.
The afternoon offers time to explore the nearby Inca agricultural terraces of Moray, an ancient laboratory of crop experimentation.
Spend the day exploring the Sacred Valley’s living agricultural heritage.
Visit local communities where traditional farming techniques continue to sustain Andean life. Learn about ancestral crops such as native potatoes, quinoa, kiwicha, and Andean corn, many of which have been cultivated here for millennia.
A hands-on culinary experience introduces traditional Andean cooking methods and flavors, celebrating ingredients that have nourished the region since Inca times.
Continue to Machu Picchu or return to Lima.
No templates. No preset paths.
Just a conversation to uncover what truly moves you.
Tell us your vision. We’ll listen and thoughtfully craft a journey that belongs only to you
