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Lima · Cusco · Urubamba · Machu Picchu July 4–11, 2027
Get ready to taste and experience Peru through fresh eyes and bold flavors.
Join Chef Eileen Andrade, Executive Chef and Owner of FINKA Table & Tap and Amelia’s 1931 in Miami, on an unforgettable culinary adventure through the vibrant landscapes, markets and kitchens of Peru. Known for a bold style that weaves together her Cuban heritage with Peruvian and Korean influences, Chef Eileen brings an infectious curiosity and creative perspective to every table.
Together with Chef Richard Gruica, founder of The Gourmet Vacation, this is more than a food tour. It’s a week-long exploration of flavor, heritage and the crossroads of culinary cultures.
Start your journey in Lima, where the coast brings a bounty of seafood, markets pulse with life and every meal is a masterpiece. Cook with local chefs and explore the bohemian neighborhood of Barranco, filled with street art, soulful cafés and stories waiting to be tasted.
From there, ascend into the Andes: Cusco, Chinchero and the Sacred Valley, where ancestral techniques meet epic scenery. Enjoy meals cooked in the earth, learn about ancient farming practices and discover the warmth of the Andean people through food, music and tradition.
No Peruvian adventure is complete without Machu Picchu, a wonder of the world and a place that leaves an imprint on the soul.
Expect 4+ star accommodations, all breakfasts and the equivalent of five thoughtfully curated lunches and dinners. Peru is calling, and your plate is waiting.
FINKA Table & Tap and Amelia’s 1931 · Miami, United States
Chef Eileen Andrade is the Executive Chef and Owner of FINKA Table & Tap and Amelia’s 1931 in Miami, Florida. Known for her bold culinary style that weaves together her Cuban heritage with Peruvian and Korean influences, Chef Eileen brings an infectious curiosity and creative perspective to every table.
8 days, Lima · Cusco · Urubamba · Machu Picchu. Itineraries may adjust slightly for seasons and openings.
Bienvenidos a Lima, the beating heart of South America’s culinary world. Our adventure kicks off at Cala Beach Club, a seaside gem on Lima’s Pacific coastline. As the sun sets, sip perfectly crafted cocktails and savor inventive bites that highlight Peru’s culinary heritage with a modern twist.
With the sound of the waves in the background, you’ll meet Chef Eileen Andrade, Chef Richard Gruica and your fellow travelers for the first time.
The tour officially begins on Sunday, July 4. We recommend arriving in Lima by Saturday, July 3 to allow for any travel delays.
We dive straight into one of Lima’s bustling farmers’ markets, sampling exotic tropical fruits and products from all over Peru. The highlight is the market’s famed chupe de mariscos, prepared by Claudia, who has been perfecting her seafood soup for more than 40 years.
Then it’s time for Chifa, the fusion of Chinese and Peruvian cuisine, enjoyed the way Lima families do on a Sunday. In bohemian Barranco, a pisco demonstration at the iconic Ayahuasca is followed by a pisco cocktail and free time to explore.
We finish with Peru’s beloved pollo a la brasa at Hacienda MonteRico.
We begin at Chorrillos, Lima’s energetic fish port, where the morning catch arrives still glistening from the Pacific.
In San Isidro, a hands-on ceviche and pisco sour masterclass has you slicing, mixing and shaking your way through Peru’s most iconic flavors. After lunch, the afternoon is yours.
For early risers, an optional 4:00 AM visit to the commercial fishing market and terminal offers a behind-the-scenes look at the working side of Lima’s seafood industry.
After a slow morning, we fly into the Andes. From Cusco we follow the winding roads into the Sacred Valley.
In Urubamba we are welcomed at Tierra Cocina Artesanal by Chef Rely Lazo, a longtime friend of Chef Richard’s and a cattle farmer, whose farm-to-table cooking showcases the valley’s traditional flavors.
Our home for the next two nights is Casa Eva Hotel Boutique. Settle in with a traditional cup of coca tea to help with the altitude.
From Ollantaytambo we board the iconic train along the Urubamba River to Aguas Calientes, then ride up to the ancient citadel. Lunch is an elegant buffet at the Sanctuary Lodge, steps from the ruins.
With our expert guide, we walk the stone pathways and terraces of Machu Picchu as its story comes alive. Then we return by train to Casa Eva to reflect on a day that captures the soul of Peru.
Machu Picchu limits daily visitors, so please book early and send a clear copy of your passport as soon as possible so we can secure entrance tickets for the whole group.
We explore the Maras salt mines, harvested by local families for generations, and the circular terraces of Moray. In Chinchero, master artisans show us the tradition of Andean textile weaving.
By a breathtaking lake, we help prepare a Pachamanca feast, an underground cookout under hot stones, with live Andean music. Dessert is at D’llaqta Café, a tiny bakery discovered by Chef Richard.
Our last stop is Manuel Choqque, Peru’s Potato Whisperer, who preserves thousands of heirloom potatoes, and yes, makes potato wine. We arrive in Cusco at Casa Andina Premium Cusco.
We start at Museo Inkariy, where life-sized dioramas bring the Inca, Nazca, Mochica and Chavín civilizations to life.
At Pisonay Coffee Roasters we tour the roastery and taste high-elevation Peruvian coffee. Then, at Hacienda Sarapampa, home of Peru’s prized giant white corn, choclo takes center stage in a farm-to-table lunch.
On our way back to Cusco, we pause at the massive stone walls of Saqsaywaman.
A short flight takes us from Cusco back to Lima and our 5-star hotel in Miraflores.
For our grand finale, The Nikkei Experience is an intimate demonstration, tasting and dinner created exclusively for our guests by one of Peru’s top Nikkei chefs. Born from Japanese immigration to Peru, Nikkei cuisine brings our journey full circle, from the Chinese influence of Chifa to the Japanese influence of Nikkei.
We raise our glasses with Chef Eileen and Chef Richard to a week of bold flavors and friendships forged around the table.
Based on your flight schedule, enjoy a private transfer to Lima airport, with our heartfelt gratitude for joining Chef Eileen and Chef Richard on this culinary journey through Peru.
Our Lima home base: two nights to open the journey and the final night after we return from Cusco.
An intimate boutique retreat with gardens, a pool, an Andean-inspired spa and Eva Restaurant.
A colonial mansion around a stone courtyard, a short stroll from the Plaza de Armas.
Reservations, deposits and payments are handled securely through WeTravel.
Reserve on WeTravelThe tour officially begins in Lima on Sunday, July 4. We highly recommend arriving no later than Saturday, July 3 to allow for any travel delays and to join our Meet & Greet that evening.
Pricing is per person. A private room is available as an add-on for $1,506.
Machu Picchu limits the number of visitors each day and tickets are issued for specific routes. Please book as early as possible and send a clear copy of your passport once you reserve, as it is required to buy your entrance ticket.
Yes, we accommodate various dietary preferences and ensure that your culinary experience is tailored to your specific needs. You can specify your preferences when booking the tour.
Luxury accommodations of 4 stars or higher are included on every journey.
Every journey is booked and paid securely through WeTravel. Use the Reserve button on the journey page to hold your place with a deposit.
We highly recommend obtaining insurance for a trip of this nature. It is always better to be covered.
It’s recommended to bring comfortable clothing and footwear for exploring, as well as an open mind and appetite for discovering new flavors and experiences.
