Peru for Food Lovers: Machu Picchu, Cusco & the Gastronomic Trail

Peru pulls off a double act few countries can match: Machu Picchu, one of the world’s great archaeological sites, and Lima, home of The World’s Best Restaurant. Maido took the No.1 spot in The World’s 50 Best Restaurants 2025 — the second Peruvian restaurant to reach the top in three years — and in November 2026 the awards themselves come to Lima, the first time the ceremony has been held in South America. Our gastronomic Peru itineraries treat both halves as headline acts, because arriving in Lima hungry matters as much as arriving at Machu Picchu early.

Lima: eat first, sightsee later

Lima is one of the culinary capitals of the Americas — the city where ceviche is a civic religion and tasting menus reinterpret ingredients from sea level to 4,000 metres, an idea Central built an entire restaurant around. The approachable version matters as much as the famous rooms: a proper cevichéria lunch, anticuchos from a Miraflores grill at dusk, pisco sours in the bars that claim the cocktail’s origin. Two nights minimum, appetite mandatory.

Cusco and the Sacred Valley: altitude with flavour

Cusco’s San Pedro market is the best introduction to Andean produce — an extraordinary variety of native potatoes, giant choclo corn, and fruit you won’t find an English name for — and the city’s picanterías serve the food Peruvians actually eat. The Sacred Valley between Cusco and Machu Picchu is where itineraries earn their keep: Pisac’s terraces, Ollantaytambo’s living Inca town, a pachamanca earth-oven lunch, and — crucially — two nights spent lower than Cusco while your body adjusts to the altitude.

Machu Picchu, done right

Timed entry tickets, the scenic rail from Ollantaytambo, a guide who turns stones back into a city — and ideally a night in Aguas Calientes, which makes it far easier to take an early entry slot before the busiest part of the day. Trekkers can approach on foot: the classic Inca Trail, where daily capacity is regulated and the popular dry-season dates are taken many months ahead, or the generally quieter Salkantay and Lares routes. The trail is a magnificent way to arrive; it is not compulsory. The train is not cheating.

When to go

Dry season, May to October — crisp mornings, generally clearer skies and better trail conditions. July and August are peak demand; May, June and September are the connoisseur’s months. Book well ahead for dry-season travel, and much further ahead again if the Inca Trail is non-negotiable — that is the piece where early booking genuinely decides your dates. Note the trail closes each February for maintenance.

Your questions answered

Do I need to book Machu Picchu tickets ahead?

Yes — entry is capped, timed and circuit-based, and popular slots in peak season can go weeks to months ahead. Machu Picchu entry and rail seats are separate bookings; on a package we coordinate the entry, the train and the transfers together, so the pieces that matter are secured before you fly.

How do you handle Cusco’s altitude?

Sleep low in the Sacred Valley for the first nights, climb slowly, stay well hydrated and keep the first two days gentle — the itinerary gives your body a better chance to acclimatise. Coca tea is offered everywhere and is part of the culture; plenty of travellers like it, though it is a local custom rather than a remedy. Anyone with a heart or lung condition should speak to their doctor before booking.

Is Peru good for non-adventurous eaters?

Completely — grilled meats, remarkable soups, and Peru’s extraordinary native potatoes. The adventurous just get a longer menu (yes, cuy is on it).

Explore our South America collection or ask the Pack Ya Bags team about Peru with the food dialled up.

Image: Aarom Ore / Unsplash