Belmond’s Andean Explorer will offer passengers from all over the world the chance to travel across one of the highest rail routes on Earth, going right through the Peruvian Andes, in the most beautiful way possible.
Guests would be cruising past some of the most breathtaking vistas in the world, while enjoying the first luxury sleeper train in South America, a train that will go from Cusco to Lake Titicaca and Arequipa in Peru, over one or two nights journey. But first, you should know this blissful experience will only start from May 2017, and there will several options to consider.
There’s three-day, two-night ‘Peruvian Highlands’ journey, taking passengers from the capital of the ancient Inca Empire to the peaks of the Andes, with visits to the remote villages of Puno, Lake Titicaca’s floating islands, and the heart of Arequipa.
And we have to mention the incredible Colca Canyon as well, one of the world’s deepest canyons, that you’ll be able to check out from above. On the other hand, the ‘Spirit of the Andes’ will be an overnight getaway that will take you from Lake Titicaca to Cusco, right across the Altiplano, so you’re in for a treat no matter what option you choose.
With all those natural wonders, you would think that the interiors of this train would pale by comparison, but you couldn’t be more wrong. The entire ambiance inside the train is totally refined and tranquil, with plush interiors designed by Inge Moore of The Gallery HBA, featuring soft tones of Alpaca wool set against an Andean grey and textures inspired by hand-woven fabrics in Peru.
Up to 68 people can be accommodated in the Belmond Andean Explorer, with beautiful en-suite cabins on offer – 20 twin cabins, two double cabins and twelve bunk bed cabins for two. The Observation Car’s open-air deck will keep passengers excited, offering incredible views, while the Lounge Car delivers refreshing drinks and the perfect background for some storytelling.
If hunger strikes, the train’s two Dining Cars will tease your pallets with the help of local ingredients and the chefs at Belmond Hotel Monasterio, Cusco.