It’s 100% bucketlist material and your ticket to the ride of a lifetime.

The Titicaca Train is pure undistilled fun! Surrounded by the towering Andes and vast landscapes you can just let go and focus on the journey. Delicious food, good company and impeccable service make this trip extra special.

This article explores:

• The route
• The food
• The experience as a whole

On May 11th at 7:30am we hopped aboard the Titicaca Train leaving Puno for Cusco. The total journey lasted ten hours.

In the reel below you get a great overview of what that trip was like. Let me tell you, it went by in a flash and we would do it all over again. Ten hours are nothing.

A quick word on Puno, whether you are setting off from the city or arriving I recommend to give it a day max. That place is a madhouse. It’s just wild!

Cannon salutes woke us up at 3am in the morning and continued throughout the small hours. Traffic is mental, pollution can be sliced with a knife and if (some degree of) relaxation is on the agenda, Puno does not match the equation one bit. That said, let’s board!

_{Early morning in Puno on our way to the station.}

Pulling out of the station on the dot, Luis our waiter for the day made us feel very welcome with a lovely tea and a side of warm Peruvian hospitality. We were off to a fabulous start.

The interior of the carriages are simply stunning. It reminded us a lot of a certain restaurant in London or the famous Orient Express. Seats are very comfortable and the wood panelling is beautiful. Every table is fitted with a gold lamp and decorated with flowers.

There are several dining carriages, a compartment at the back with the bar and a lounge as well as an observation deck. The latter is the best bit, aside from the seats which are so comfortable you don’t want to get up from again. With those views no one can blame you.

One of the first of many culinary delights to visit us at our table was Pisco Sour. It’s a cocktail native to Peru and Chile. It’s based on brandy and mixed with citrus and a sweetener giving you a refreshing kick around the gills. An alcohol free version is offered as well.

Lunch was served as a three course spectacle, which we selected at the start of our trip. The vegetarian options sounded sublime.

_{Sonya with Pisco Sour sans alcohol.}

Around mid-day the lunch menu was served. First course was a creamy potato soup and a selection of baked rolls. The main dish was a quinoa risotto with asparagus, mushrooms, corn and a basil reduction. Simply delicious! Our wine of choice for the meal was from Chile.

The whole experience reached its zenith with a moreish chocolate dessert. It was a 60% chocolate mousse with a crunchy base and a raspberry coulis.

Later in the day after a Peruvian music performance and fashion show, afternoon tea was served. Luis brewed us a cup of muña, which is a Peruvian mint and a happy memory that will forever remind us of Lake Titicaca. It grows in abundance and is the healthiest thing you can put in a cup with hot water.

La Raja was our half way point or at least the highest point on our journey. It is 4338 meters above sea level. The stop invites you to purchase local crafts made by the villagers or simply enjoy the breathtaking vista surrounding the train. Most of the artisanal products are based on alpaca, as livestock is the only means of subsistence in this part of Peru.

Also, you’ll be able to spot snowy Chimboya, which is part of the Andean mountain range.

As we moved closer to Cusco we passed through more and more villages. What was striking was the sheer happiness the train brought to the people. Especially children. Sonya captured some wonderful moments of happiness from the observation deck. A place we didn’t want to leave for some time.

With the setting of the sun our adventure on the railways was slowly coming to an end. Nature was replaced by concrete structures and where there was once a vast emptiness surrounding the tracks, noise and smell intensified with every turn of the wheels. Cusco was just around the next bend.

Before we said our farewells at the station, curiosity took us by the hand and into the train’s kitchen. Earlier we were promised a peek, but service was so busy there was no time for visitors. Food and chefs still excite us and we couldn’t leave without expressing our gratitude for the meal and their hard work.

The space they cooked in was no bigger than a broom cupboard. I think they could tell how we admired their ability to work in such a confined space. Plus the entire kitchen was moving the whole time. Chapeau!

_{The chefs of the Titicaca Train.}

Below you have an overview of the entire train journey from Puno to Cusco.

It’s also important to note that the train only departs every Monday, Thursday and Saturday.

I do hope that you enjoyed reading this article, got inspired to plan your Titicaca Train trip adventure and if you have been please feel free to share your experience in the comments. What made the trip special for you?

I wish you a great weekend and happy travels.

Robin