A Taste of Peru - Lima to Machu Picchu

Arrive in Lima, Peru's capital and the gastronomic heart of the country. Founded in 1535AD by the Spanish conquistador Francisco Pizarro, the city and it's food scene have been shaped by the cultural mixing of conquest and immigration throughout the ages. Today it is a modern, cosmopolitan city, but in the old centre there are obvious reminders both of its colonial and pre-hispanic past. This has created an exciting food scene, bursting with flavours that span from the coast to the Andes and through to the Amazon.

There are no other activities planned today, so you are free to arrive in Lima at any time. However, for those arriving by 7.30pm, our Leader plans to meet in the hotel reception for the welcome meeting. If you would like an airport transfer today, you'll need to arrive into Lima's Jorge Chavez International Airport (airport code LIM) which is approximately a one-hour drive from our hotel. Should you miss the welcome meeting, your Leader will inform you of any essential information as soon as you catch up.

If your flight arrives earlier in the day, perhaps you might choose to take an independent stroll along the coastal path in Miraflores. Lima also has several world-class and award-winning restaurants, most notably Central, Maido and Astrid & Gaston. These have waiting lists that can be a month long or more; if you plan to stay in Lima before the trip and would like to book one of these top restaurants, then we recommend doing this in advance. If you don't have any additional nights booked in Lima, you could make a reservation for this evening and catch up on the welcome meeting later, or book for the evening of Day 3. Stay: Exe Miraflores (Comfortable)

We'll dive straight into Peru's award-winning culinary scene today, starting with an explosion of sights, smells and tastes at the Surquillo Market. This wonderland of foodstuffs is where your everyday Limeno does their weekly shopping; from tropical fruits such as chirimoya and lucuma to piles of purple corn and an abundance of seafood, we'll be introduced first-hand to the fresh ingredients that go into creating Lima's excellent and diverse cuisine. Of course, during our visit we'll have the chance to taste some of the produce.

Following our trip to the market, we'll visit a local Lima restaurant, where a chef will show us how two of Peru's most iconic dishes are prepared; pisco sours and ceviche. We'll find out how zesty lime juice, sweet onions and chilli heat combine to 'cook' raw fish and give it a delicious flavour (limes only appeared in Peru after the Spanish conquest, but there is some evidence to suggest that ceviche was being created in other ways by pre-hispanic societies). Across the city you can find different versions, from rustic spots with bowls piled high, to high-end restaurants serving delicately presented portions. We'll stay here in the restaurant for lunch, eating ceviche as well as other traditional Peruvian dishes.

In the afternoon, we head to artistic Barranco for a walking tour. This neighbourhood has a reputation for creativity, with some of the best street art in the city. As well as beautiful architecture and a seafront walk, we'll visit the workshop of Victor Delfin (a renowned Peruvian artist), which will give you a sense of Barranco's bohemian beginnings (note that the artist isn't always in residence). During our walk, we'll also take a break to enjoy a Peruvian coffee at a specialty coffee and chocolate shop. Stay: Exe Miraflores (Comfortable) (B/L)

We'll explore both the modern and the historic Lima today, beginning at commercial Miraflores with its pretty 'malecon' (seafront), and heading into the historic centre. We'll explore the centre on foot, walking along some of the most historically important streets of the city to the Plaza de Armas, which is surrounded by Lima's most impressive colonial architecture, and visit the Convent of Santo Domingo, just one of the centre's many spectacular 16th-century churches. Before lunch, we will spend some time in the Larco Museum, which houses the incomparable Treasures of Ancient Peru private collection - one of the most superb exhibits of Peruvian artefacts in the world, which traces over three thousand years of Peruvian history. The museum itself is housed in an 18th-century mansion, built on the ruins of a 7th-century pyramid.

After a time-travelling tour through Peru's significant indigenous history, we'll visit the traditional Antigua Taberna Queirolo for lunch and a pisco tasting. The taverna was founded in 1880 by the Queirolo family, and is still run by them today - in fact, a collection of old photographs dating back 130 years adorns the walls. The family is also one of the oldest pisco makers in the country, with vineyards south of Lima that grow Peru's finest export. Lunch here will depend on the day, but we'll be sure to taste some of Peru's most home-grown cooking. Perhaps a delicious 'causa' - a traditional layering of potato, avocado, chicken or tuna and mayonnaise, usually arranged in a neat cylinder - or a 'lomo saltado' - quite literally 'jumped beef'. This restaurant predominantly sells the kind of food that Limenos have been eating for decades, and still attracts a local clientele who want authentic, traditional meals.

After lunch we'll explore the particularities of the Queirolo's pisco blends in a tasting session. We'll have the remainder of the afternoon free - choose to revisit the churches and narrow streets of the historic city, or take the sea air in Miraflores. Stay: Exe Miraflores (Comfortable) (B/L)

We fly this morning into Cusco, landing at 3,300 metres of altitude, and transferring directly into the Sacred Valley, the ancient heartland of the Incas. We're travelling to the Piuray Lagoon, one of the many spectacular lakes in the valley (and this one has particular importance, supplying over 40% of Cusco's drinking water). Surrounded by the high peaks of the Andes, its an awe-inspiring location for our special lunch.

We'll be taking part in an ancient cooking ritual known as 'pachamanca' this afternoon, which dates back to Inca times. After an explanation of the tradition behind the meal, we'll be invited to help bury the food in a huatia (an earth oven formed of hot stones). Spiced meats, potatoes, unusual Andean roots such as oca and uncucha, corn, pineapples and even cheese gratin, are all buried underground and slow cooked. After around 45 minutes, we will dig up and eat. We'll also have a cold starter dish of quinoa, avocado and trout from the lake. Quinoa is the Andean grain of choice, famously making it's way onto the superfood list in western countries, while the Peruvian's have been eating it for years.

In the afternoon we have some free time - SUP and Kayak are both available on the lake's still waters for those who wish, or a walk around the lakeshore is another beautiful option. We'll travel to our Sacred Valley hotel in the late afternoon. Stay: Inti Punku Valle (Simple) (B)

Potatoes are the name of the game today. With over 4,000 different varieties, Peru really is the home of the potato, and it wasn't until the Spanish conquistadores brought some back with them in the 16th century that we first had the plants in Europe. We'll see these indigenous vegetables brought into the modern day, with a visit to the home and farm of Manuel Choqque, an agricultural engineer-turned-potato farmer. With over 370 varieties in his potato bank, Manuel experiments on the colouring and nutritional value of native potatoes to create new, colourful and nutritionally-improved roots. After a fascinating visit, we'll get to sample some of his work, along with a traditional 'uchucuta' (hot pepper) sauce. Manuel is also innovating with Andean tuber wines (made of ocas and mashwas), and a tasting of these will see us on our way.

We'll continue to the complex of Inca ruins at Moray - huge semi-circular agricultural terraces that were used as a botanical laboratory by the Incas, an ancient experiment that shows how in tune the civilisation was with agriculture and Mother Earth. We'll also take in a panoramic view of Maras; enormous terraced salt pans that are a shock of white in the green valley.

Lunch today is at an exclusive restaurant that offers not only incredible views of the landscapes, but also a 'behind doors' concept that is totally private. The family-run house only opens for one booking at a time on an 'on request' basis, and their local, seasonal ingredients come from their own organic garden and fields, ensuring a unique, fresh and delicious experience. The food is distinctly Peruvian, but with a chic, modern presentation.

After lunch we'll head back to our hotel in the valley. This evening we may have the opportunity (time permitting) to visit the Cerveceria del Valle - the Sacred Valley's very own brewery - where you can try some of Peru's craft beers. Stay: Inti Punku Valle (Simple) (B/L)

It's an early departure today, as we drive to the train station at Ollantaytambo for our visit to Peru's most impressive and famous landmarks: the ancient Inca citadel of Machu Picchu. We'll board a Vistadome train to Aguas Calientes - the massive panoramic windows of this train mark it out from other services, and we'll have a little snack on board as we admire the views of the Urubamba valley as we ride.

On arrival into Aguas Calientes, we start our ascent to Machu Picchu by bus. Accompanied by an expert guide on arrival, we'll explore what is probably the most astounding feat of engineering in all of ancient America. Temples, stairways, palaces and gabled stone dwellings are scattered everywhere, testifying to the energy and ingenuity of the builders. It really is one of the New Seven Wonders of the World.

We'll be guided around the site with some free time to appreciate the ancient wonder, before descending to Aguas Calientes, where a celebratory lunch and Peruvian wine tasting awaits at the Sumaq Hotel - the best restaurant in town. We'll try two different grape varieties during our meal, which offers quite a high-end twist on traditional Peruvian dishes.

After lunch we'll take a late afternoon train back to Ollantaytambo, and a private bus to our Cusco hotel. Stay: Hacienda Cusco Hotel (Comfortable) (B/L)

We'll take an immersive walking tour of the captivating city this morning, kicking things off in the colossal archeological site of Sacsayhuaman, a stone fortress still at the core of Cusco's traditions. Winding our way along an old Incan trail, we head down to the colonial neighborhood of San Cristobal, where the plaza will surprise us with sweeping view over the city's roof tops. Navigating the narrow streets of the old city we reach the aqueduct of Sapantiana, a hidden engineering marvel only known by locals. This aqueduct directs us to arty San Blas, where coffee shops converge with traditional artisan's workshops. We explore the cobbled 'calles' (streets), venturing inside the studios to marvel at the local craftsmanship.

Entering the main Plaza de Armas of Cusco, the focal point of the city, we are welcomed by the baristas of Three Monkeys Coffee who serve us up the finest Peruvian beans. Revived, we continue walking, gazing upon the Qoricancha complex, once the Inca's most sacred site dedicated to the Sun God. Our final destination is Mercado de Wanchaq, a truly local affair jammed with rows of colourful stalls and filled with the aromas of seasonal fruit. Slurping freshly pressed juice we witness the sellers hawking their wares before returning to the hotel.

The afternoon is at leisure to rest and take in the atmosphere of the city. There are plenty of museums to discover, or markets to wander. A hot chocolate at one of the coffee shops surrounding the Plaza de Armas is also a lovely way to watch the rhythm of city life. Stay: Hacienda Cusco Hotel (Comfortable) (B)

The iconic Inca capital of Cusco is no bad place to spend the last day of our trip, and we have the full day free to absorb some of this magical city. There is the chance to take part in a pisco sour making class here, or you could simply go to one of the many bars in the city and enjoy one without the effort!

In the evening we will visit the Pachapapa restaurant together for an included final meal, where we'll savour our final Peruvian dish. Most likely we'll be trying a Cusquena specialty: Adobo de Chancho Cusqueño, which is a hearty, spicy stew marinated with chicha de jora (corn beer) and chili pepper. Stay: Hacienda Cusco Hotel (Comfortable) (B/D)

The trip ends after breakfast at our hotel in Cusco.

There are no activities planned today, so you are free to depart from Cusco at any time. If your flight is departing later in the day, luggage storage facilities are available at our hotel. If you would like an airport transfer today, you need to depart from Alejandro Velasco Astete International Airport (CUZ).

We highly recommend extending your trip with a three-night stay in the Amazon (trip code AMZ). If you are travelling onto the Amazon, you will be transferred to Alejandro Velasco Astete International Airport this morning for your flight to Puerto Maldonado. (B)