Inspired Trip to Peru

Welcome to Peru! Our journey begins in the storied neighborhoods of Lima, where colonial charm and pre-Columbian history live side by side. We start in Pueblo Libre at the Larco Museum, a restored viceregal mansion built atop an ancient pyramid. Inside, pre-Hispanic ceramics and intricate goldwork offer a tactile introduction to Peru’s layered past. At Casa Aliaga, history takes on a more personal tone—this colonial home has been occupied by the same family for 17 generations. We end the day with a scenic coastal drive and a seafood-focused welcome dinner, where crisp white wines meet ocean breezes and the flavors of the Pacific take center stage.

Our day begins at Surquillo Market, where color and chaos come together in the form of fragrant herbs, tropical fruits, and bright-eyed fish on beds of ice. Together, we’ll select ingredients and learn the stories behind them such as why lime matters in ceviche or how ají amarillo peppers adds depth without heat. In a private kitchen, we chop, marinate, and plate under expert guidance, crafting dishes rooted in coastal tradition.

The afternoon is yours to rest at the hotel before we head out for a food-focused walking tour of Barranco. Along the way, we’ll indulge in an elegant evening that showcases Peruvian delicacies, bold flavors, and the unmistakable pulse of Lima’s culinary scene. Afterward, dinner is yours to embellish. 

This morning, we rise early for a flight to Cusco and descend into the Sacred Valley, where highland light shifts across terraced slopes. In Chinchero, we’re immersed in a Shaman-led ceremony giving thanks to Mother Earth. Surrounded by mountains and woven blankets of native flowers, we sit in quiet reverence as incense curls skyward and each element—coca leaves, grains, water—is placed with intention and gratitude. We follow this ritual with a visit to a local distillery where we’ll savor a traditional Andean elixir comprised of fresh and fermented botanicals from the region. It’s complex and perfectly balanced with a natural sweetness.

After, we’re welcomed by an Indigenous farming community and invited into their fields to harvest potatoes, quinoa, and oca. These ingredients become the backbone of a pachamanca, a communal meal slow-cooked beneath hot stones and seasoned with tradition. We eat with our hands, laugh with our hosts, and feel the grounding presence of Pachamama, or Mother Earth. Tonight’s dinner is quiet and comforting, full of organic dishes served at the hotel, made with ingredients grown just down the road.

Today we move through landscapes that tell stories in texture. At Moray, we wander ancient agricultural terraces, circular and deep like earthen amphitheaters. These sites come to life through the lens of our host from MIL Centro, the research-driven restaurant founded by Virgilio Martínez. At MIL, we sit for a transformative tasting menu comprised of eight courses inspired by elevation, crafted from roots, herbs, and native grains grown on site. Afterward, we’ll explore Maras, where thousands of shallow salt pans shimmer like broken mirrors, their pink and white crystals harvested by hand.

That evening, dinner is at your leisure.

We make our way to Ollantaytambo, where the train to Aguas Calientes awaits. Once arrived, we’ll have the opportunity for a guided hike along the Inca Trail offers a rare and breathtaking approach. We pass cloud forest, orchid-filled canopies, and archaeological ruins like Wiñayhuayna, before climbing the final stone steps to Intipunku, the Sun Gate. And there it is: Machu Picchu, spilling down a ridge into the jungle, just as the sun begins to fade. Later at our hotel, we toast the day with something sparkling and hearts full.

As the early mist lifts, Machu Picchu reveals itself again, its terraced architecture more astonishing with time. This morning, we return for a deeper exploration, walking its ceremonial plazas and weathered stairways carved into the mountainside with a local guide who brings Incan ingenuity into focus. Lunch is served at Café Inkaterra, a shaded sanctuary along the Urubamba River, where mountain air and Andean cuisine make the perfect pairing. Later, we board the train back to Cusco, arriving just in time for a restorative evening in the comfort of our historic hotel.

Cusco is a living museum, and today we’re part of its story. We begin with a hands-on cooking class and pisco sour workshop. On the edge of the city, we gather for an open-air lunch that’s both rustic and refined—each dish an homage to the region’s rich culinary heritage. The afternoon is yours to wander. Maybe a gallery, a boutique, or a courtyard café is on your personal agenda. Our final dinner brings us together for one last toast. In a candlelit dining room, we share a meal that bridges centuries of flavor—fresh, inventive, and unmistakably Cusco.

Before we part ways, there’s time for one last glimpse of Incan brilliance at Saqsayhuamán, a hillside fortress of perfectly fitted stones. We stroll through Siete Borreguitos, its painted facades and winding alleys steeped in charm. After a final lunch on your own or leisurely wander, we transfer to the airport carrying the altitude, the stories, and the tastes of Peru with us.