Taking the train to Machu Picchu is one of the most efficient ways to reach the ancient Incan site if you prefer not to hike—and if you can snag a ticket onboard Belmond’s Hiram Bingham train, it’s also the most glamorous.
Machu Picchu is Peru’s number one tourist trail stop-off and undoubtedly one of the world’s most beautiful places to visit—there’s a reason it’s one of the new seven wonders, after all. But getting there and booking tickets isn’t as straightforward as one might hope. Tickets must be purchased at least 30 days in advance in peak season, and getting there involves at least three modes of transport.
Of course, the site is accessible on foot via the Salkantay Trail for keen hikers—but the route involves a 46-mile trek over four to five days through the mountains and jungle terrain, finishing with a 3 a.m. wake-up call on the final day to descend into Machu Picchu for sunrise.
Enter Hiram Bingham, A Belmond Train, an unforgettable train journey that starts at Poroy station in Cusco and delivers you to the 15th-century Inca citadel. The Hiram Bingham (named after the former US senator and explorer who widely publicized Machu Picchu’s existence to the Western world in the early 20th century), comprises several ornate carriages. It includes two dining carts that hold up to 84 passengers, a bar cart where Pisco Sours flow, and an open-air viewing cart for soaking in the scenic views.
Here’s how the day goes.
We arrive at Poroy station (a 20-minute drive from central Cusco) at 8:30 a.m. to live music and a performance from dancers dressed in traditional Incan clothing. We’re handed a welcome drink of Prosecco with Pisco and gooseberry, which we swiftly drink before being shown to our dining booth for a 9 a.m. prompt departure.
Guests fit one of two categories: half are ready for a catwalk, and the other half are ready to explore the jungle terrain. We fit comfortably into the hiking crew with our trainers and leggings but fancier guests don Chanel pumps, sun hats, and designer bags.
Our captain, Martin, lays out the journey ahead as we start chugging along—it will last two and a half hours, descending from 3,000 meters (9842.52 feet) above sea level to 2,400 meters (7874 feet). The drop in altitude is very welcome.
We start the journey on relatively flat ground. Corn and potato crop fields whizz past. And at 10:30 a.m., we enter the iconic cloud forest of the Sacred Valley, a region in Peru’s Andean highlands.
We make a quick stop in Ollantaytambo to pick up more passengers before brunch service kicks off. The three-course meal starts with warm bread and a crispy corn tartlet followed by Angus beef skewers with native potato, and ends with a delicious sweet banana and passion fruit mousse. Then, it’s all about the views.
The scenery outside turns to rocky mountains as we follow the roaring Urubamba River, which feeds into the mighty Amazon. The observation cart is the place to spend most of the trip, soaking in the unparalleled landscapes.
