Flavors of Peru
Peru is deliciously varied, deep, and mysterious in its flavors and history—a true anchor of South American cuisine. The country’s culinary identity reflects a rich blend of civilizations, cultures, altitudes, immigration, and diverse landscapes and is so much more than just Machu PIcchu and Cuzco. On this new version of Flavors of Peru, come with us to zoom in on the culinary culture of Peru through a more authentic, less transited path in the south of the country, considered by many chefs to be the ‘cradle’ of Peruvian cuisine.
Start the journey in Lima, a world-class foodie capital and home to many of South America’s top restaurants. From the indigenous foods of the Amazon to the flavors of the northern coast, and the unique marriage of Japanese and Peruvian cultures, explore local markets and get to know the guardians of Peruvian cuisine—the chefs, food artisans, chocolatiers pioneering the country’s best cacao, coffee masters, and, of course, the ceviche connoisseurs. All this woven into the tapestry of history and art in the Peruvian capital.
Then head south to Arequipa, Peru’s “white city” and culinary heartland, framed by volcanic peaks and bathed in a warm Mediterranean-like climate. Known for its colonial charm, Arequipa’s streets are lined with stunning white-stone architecture. Stay at an exquisite Relais & Châteaux property, a thoughtfully restored, stylish historical convent. Immerse yourself in Arequipa’s rich (and spicy) heritage and dive into its celebrated gastronomy, which proudly spotlights Peruvian rocoto peppers, chupe de camarones, and a range of regional specialties. In an age of overtourism, this trip seeks out the delicious next frontier of what’s emerging in Peru in culinary travel.
