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Today we will meet you at the Lima airport and transfer you to your hotel.

One of our local chefs will be your host for this experience. They will take you to their favorite market to get to know their “caseros” and taste a wide variety of fresh seasonal fruits, "superfoods" and other Peruvian ingredients. In this participatory class you will learn to prepare Peruvian dishes: Causa Limeña, Ceviche as well as an emblematic pisco-based cocktail.

After lunch, head to Barranco, the bohemian heart of Lima. This district is home to the most prominent art galleries, cultural bars, and live music shows. Its neighborhoods—facing towards the Pacific Ocean—preserve the enticing allure of its architecture, dating back to the late 19th and early 20th century.

Dinner tonight will be in a contemporary creole taberna, a homage to the soul and flavors of Peruvian home cooking, and the recipes that live on in old notebooks.

We will pick you up to take our flight to Cusco early in the morning. Upon arrival, our team will welcome you at the Cusco airport, and from there, you'll be transferred to the Sacred Valley of the Incas. You will start by visiting Pisac, a charming little town famous for its artisanal market.
Later, you will head to Yanahuara to visit a traditional Cusco home, where you will learn how some Andean vegetables are grown and will be able to participate in the daily tasks of a family-owned small farm. You will also share a delicious lunch with organic ingredients harvested directly from the farm. Before returning to the hotel, you will stop at a traditional “chichería” to taste the Chicha de Jora (maize beer) and learn about its importance in the Andean culture and the preparation techniques.

After a hearty breakfast, you will start the long awaited excursion to Machu Picchu. A train ride of an hour and a half, and then half an hour by bus will lead you to the citadel for a guided tour that, on average, takes three hours. Your will take in the amazing views and learn about Andean life, traveling back in time. In the afternoon, you will return to the town of Aguas Calientes for lunch and then take the train back to Ollantaytambo. From there, your private transport will take you to your hotel in the Sacred Valley.

The plan today combines history and adventure: You will have a bike ride through the Andean plateau, between the circular terraces of Moray and the salt pans of Maras. Finally, a downhill stretch of road will bring you back to the Sacred Valley.

In this gastronomic experience, you will learn about the work of a brilliant agricultural engineer from a family of local farmers who decided to turn their tubers into the new stars of Peruvian cuisine.

For the past 15 years, Manuel has been working on a natural genetic improvement project for Andean potatoes to make them rich in minerals, antioxidants, and other nutritional properties. Additionally, he has succeeded in turning oca (a tuber rich in antioxidants and natural sugar) into an alcoholic beverage similar to wine, which we are sure you will love. You will have the opportunity to taste these wines and try the delicious potatoes in a homemade lunch shared with Manuel himself.

In the company of your private tour guide, you will visit San Pedro Market—the heart of Cusco’s gastronomy —to delve into the wonder of Andean delicacies, by tasting tamales, chicharrones, native fruits, cheese, and bread, among other flavors.
Later, visit the highlights of the City of Cusco, strolling across the Main Square, visiting the opulent Qorikancha, and wandering around San Blas neighborhood to access the secrets only available to locals.

At the appropriate time, we will take you to Cusco airport for your flight back to Lima.