Peru with Ricardo Zarate

Day 1

Bienvenidos a Peru! Because Lima has become a global culinary hotspot, we begin by exploring the city markets to take in its colors, sounds and smells. With Ricardo leading the charge—he was born and raised here and has a few stories to tell—our informal tour will pivot towards art and architecture; from the lively buzz of Barranco to neocolonial gems like the Presidential Palace, we’ll soak up layers of history and inspiration.

Our welcome dinner this evening is nuanced as the city itself. We’ll indulge in Nikkei, a Japanese Peruvian style of cooking that emerged in Lima during the late 19th century and his since evolved into its own original cuisine. Over five courses of dishes like chirashi con choclo and jalea, we’ll raise a toast to the week of discovery ahead.   

Day 2

We begin bright and early with an immersive tour of Surquillo market; it’s a kaleidoscope of fresh produce and local crafts and a firsthand look at the ingredients we’ll be eating for the rest of the day.

Armed with stalks of healthy produce and fresh fish, we’ll trade the streets for a private kitchen and participate in a hands-on cooking class. Alongside Ricardo, we’ll lean deep into Peruvian culinary tradition and try our hand at local classics like ceviche.

Dinner tonight is a little unusual and a whole lot of fun. We’ll zigzag through downtown and partake in a 5-stop geographic food tour. An ode to its Peruvian origin story, every dish will derive from a specific region of the country; it’s a true feast of the senses and a shining example of biodiversity.

The rest of the evening is yours to embellish. Some of us may meander back to our hotel for a long slumber, while others may join Ricardo for a nightcap at a few of his favorite haunts.

Day 3

Today we move into the Andes! After a quick flight to Cusco, we ride into the Sacred Valley to Chinchero for a weaving demonstration. Alongside local master artisans, we’ll not only learn about the vibrant dyes that define Andean clothing but we’ll be shown how to warp, weave, and even how to execute the ñawi awapa border technique.

Our next stop is a truly extraordinary experience. We’ll visit Ricardo’s good friend, Manuel Choqque, a fourth-generation potato farmer and expert on Peruvian tubers—did you know the first potatoes can be traced to the Peruvian Andes in 6000 BC, and they didn’t arrive in Europe  or North America until the 1500s?

Manuel will introduce us to the indigenous Huayllafara community and its connection to Pachamama (Mother Earth). We’ll also be invited to harvest our own Andean ingredients—potatoes and oca, añu root and quinoa—to use in this afternoon’s traditional pachamanca meal; our bounty will be placed in a pit barbecue where hot stones will cook everything to charred and caramelized perfection. After a blessing from a local shaman, we’ll feast like locals—casual, fun, authentic, delicious.

As the afternoon fades into evening, we’ll make our way to the hotel for some deserved rest. Dinner is mere steps away at the hotel’s organic kitchen.

Day 4

We’re getting deeper into the roots of one of the greatest empires in history. We start at Maras salt flats, a vast landscape of salt-evaporation ponds in use since pre-Incan times. Nearby, we’ll see the circular terraces of Moray, an amphitheater of agriculture with its own prehistoric irrigation system. Our host is from famed MIL Centro restaurant, owned by rockstar Peruvian chef Virgilio Martínez. They’ll share how these deep-rooted Incan traditions influence and inspire their modern cuisine.

But we won’t just talk about it—we’ll experience it first-hand. At MIL Centro in Maras, we’ll be treated to an unforgettable, one-of-a-kind meal. It’s a storybook—actually, more like an encyclopedia—with eight courses, each representing an ecosystem of elevation used in their authentic, intense and fiercely local cooking.

After ample time to digest and relax, we’ll convene once again for a truly special dining experience. Not only have we been invited by the Orihuela family to view their private art collection—from ceramic bulls and ancient textiles to Inca weaponry and ceremonial vessels—we’ll also be guests for dinner. It’s certainly a unique atmosphere, and it feels like dining inside a museum.

Day 5

Today we head to nearby Ollaytaytambo and board a train to Aguas Calientes. We can ride all the way there—or, if you’re up for the adventure, arrive by foot via an awe-inspiring, 11-kilometer (6.8-mile) hike on the Inca Trail! We pass over suspension bridges, through jungle and by amazing archaeological sites like Chachabamba and Winaywayna before reaching the last climb: up steep, narrow stone steps that lead to our first look at Machu Picchu, spilling down almost impossibly over a mountainside.

Walking through the Sun Gate, Intipunku, is the absolute best way to see this marvel for the first time. After a long trek, we’ll be able to put our feet up and relax in luxury at the hotel, Machu Picchu on our minds for the evening.

Day 6

We’re not done with Machu Picchu yet! After a delicious breakfast, we’ll head back to see the clouds lift to reveal the scale and sheer audacity of a ridge-top site built between towering peaks. We’ll dive deeper on a spellbinding walk through ruin-filled terraces and ancient terrain.

Our lunch unfolds in the shadow of the lost city at Belmond Sanctuary. Look out for exotic butterflies and giant hummingbirds between sumptuous bites of some of the best elevated fusion in the valley.

This afternoon, we train back to Cusco to shop or take advantage of our beautiful hotel—whether that’s enjoying the spa, soaking in the pools or wandering the well-kept gardens and cozy reading rooms to relax with a drink.

Day 7

We’ve been busy explorers, so today is a leisurely introduction to Cusco, ancient capital of the Incan empire. Here, sleek and modern eateries fit neatly into weathered Spanish-colonial buildings, while locals in indigenous clothing sell traditional crafts and produce. It’s a lively place, where past and present lives in harmony (except for when a llama holds up traffic).

We’ll get to know Cusco— its iconic streets like Hatunrumiyoc, a road lined in stone and draped in vibrant textiles, Coricancha, the spiritual center of the Inca Empire, and of course its renowned Cathedral. As our stomachs start to rumble, we’ll take a table at the Map Cafe. This is quintessential Cusco cuisine—fresh, sophisticated and unlike anything you’ve tried before. 

Next, we’ll take the afternoon to rest as our last night in Peru is simply amazing. We’ll follow Ricardo to the outskirts of the city for an unforgettable banquet of food, wine and music. Seated outdoors in rustic elegance, we’ll be treated to a menu cooked and curated by Ricardo—every dish an ode to this epic week of exploration.

Day 8

Today we say our goodbyes. We’ll freshen up before heading wherever our journeys take us next—home or beyond—with Peru in our hearts forever. Buen viaje!