After hotel pickup in Cusco, take a 20-minute drive to Poroy Station, where you are offered a welcome drink before boarding the train. Once on board, walk through the sparkling brass and polished-wood interior to find your elegantly upholstered seat. During the 3-hour journey to Aguas Calientes, the nearest station to Machu Picchu, explore the train’s observation platform, bar car, and two dining cars, where you will enjoy a 3-course lunch (sample menu in the itinerary below), with each course paired with wines selected by the sommelier. Sample lunch menu (subject to change): First course: • Wayllabamba trout with fava beans, Andean mint and airampo emulsion Main course: • Lamb cannelloni with spring greens, elderberry and potato pesto Dessert: • Organic cocoa with pineapple, olive oil, Maca toffee, Maras salt and lavender

On arrival at Aguas Calientes station, board a shuttle bus reserved exclusively for Hiram Bingham passengers. Explore the cloud-shrouded archaeological site on a guided tour through the ancient city’s main streets, ceremonial shrines, solar clock, and precisely carved stairways, and learn how the Incas designed this self-sufficient city with agricultural terraces fed by natural springs.

After the guided tour, walk to Belmond Sanctuary Lodge for afternoon tea. Enjoy scones and sandwiches with tea or coffee, or sample appetizers accompanied by a selection of wines. Return to Aguas Calientes to board the Hiram Bingham train back to Cusco, where you will be served a 4-course gourmet dinner (sample menu below) and may find yourself joining the onboard musicians in song and dance during the journey.