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Your own guide, your own vehicle, and an itinerary shaped entirely around you.
A 7-day, food-focused private route from Lima's ceviche and pisco culture through the Sacred Valley's Maras salt flats and a Pachamanca lunch, to Machu Picchu and a Cusco cooking class.
A private guide, driver, and vehicle for the entire trip, with hotels pre-arranged at every overnight stop — the pace and any optional stops can still be shaped around your group.
Arrival pickup at Jorge Chávez International Airport, Lima.
Airport transfer to your hotel, with free time to explore — ocean promenade walks, museums, and sites like Huaca Pucllana in Miraflores.
A guided food tour through Barranco sampling ceviche and lomo saltado, with the afternoon free for pisco bars or a chocolate and coffee workshop.
A flight to Cusco, then Maras and Moray, with a farm-to-table lunch in a farmer's home and a visit to the Maras salt flats, with an optional downhill hike.
The Ollantaytambo archaeological site, then a traditional Andean Pachamanca lunch cooked underground, followed by the train to Aguas Calientes.
A guided tour of Machu Picchu with expert commentary, then the transfer back to Cusco with the afternoon free.
The Mercado Central de San Pedro market, then a cooking class under the guidance of an experienced chef.
Last-minute shopping for food souvenirs in Cusco, then an airport transfer for your onward flight.
The trip ends in Cusco with a private transfer to the airport for your onward or international flight.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
