What was the Best Culinary Destination of 2017? Peru—and it still rides well

If you’re looking for a motorcycle trip that feeds more than your appetite for curves and altitude, Peru is hard to beat. In 2017, the World Travel Awards once again named it World’s Leading Culinary Destination—a title it had already held for several years. Beyond the headline, what matters is how naturally food and road culture overlap here: a capital that sets the bar, regions with distinct culinary identities, and an easy rhythm of riding, stopping, tasting, and riding again. Below is a compact, rider-friendly selection of what makes Peru’s food scene worth building a route around.

Peru, crowned “World’s Leading Culinary Destination 2017”

Each year, an international tourism jury highlights standout destinations through the World Travel Awards—often described as the “Oscars” of travel. In 2017, Peru took the culinary crown again.

For riders, that matters because Peru isn’t just a place where you “eat well” in a few addresses. It’s a country where culinary traditions shift with the terrain—coast, Andes, Amazon—so the best meals tend to be the ones you earn between two long riding days.

Five culinary traditions to build your roadtrip around

1) Coastal Creole cuisine (Spanish roots, Pacific freshness)

What it is: A coastal tradition shaped by Spanish influences, with a love for fish and mariscos (seafood).
Why it matters: It’s where Peru’s “clean, bright” flavors shine—perfect after a day riding in warm, salty air.
Where/when to stop: Plan a coastal day where you can park early and eat before the afternoon heat peaks. In cities, aim for lunch rather than late dinner—kitchens are at their best mid-day.

2) Andean cuisine (broths, soups, and potatoes—lots of them)

What it is: A highland table built for altitude: hearty bouillons and soups, fish and meat, and an extraordinary potato culture (often cited as thousands of varieties). Quinoa has been a backbone food for Andean farmers for millennia.
Why it matters: This is “fuel food” for a motorcycle trip: warm, restorative, and ideal when evenings get cold above the valleys.
Where/when to stop: After a long pass day, choose a town stop where you can walk to dinner—cold hands plus night riding is a bad combo.

3) Amazonian cuisine (wrapped fish, cassava, plantain)

What it is: Often surprising, frequently centered on fish cooked and wrapped in a biajo leaf, with cassava and plantains on the side.
Why it matters: The Amazon feels like a different country—humidity, storms, dense green—and the plate follows that shift. It breaks the “mountain routine” on a longer Peru route.
Where/when to stop: Ride shorter stages here. Heat and moisture can drain you faster than you expect; plan extra water and stop early if storms build.

4) Afro-Peruvian cuisine (offal, fire, and the story behind anticuchos)

What it is: Built from ingredients historically given to enslaved people—beef heart and other offal—grilled or simmered, sometimes with peanut-based sauces. One emblematic result: anticuchos (grilled skewers).
Why it matters: It’s one of those street-to-table traditions that makes a destination feel alive after dark—without needing a “fine dining” budget.
Where/when to stop: Choose busy stalls where the grill never cools down (fast turnover is your friend). On a motorcycle trip, keep it simple: eat, hydrate, and leave the heavy alcohol for a rest day.

5) Chinese-Peruvian cuisine (late 19th-century arrival, now its own thing)

What it is: Chinese culinary influence arrived in Peru in the late 19th century and evolved into something distinct from what many riders know in Europe.
Why it matters: It’s a reminder that Peru’s food isn’t a museum—it’s a living mix shaped by migrations and cities.
Where/when to stop: In larger towns and especially the capital, this is an easy “recovery meal” option when you want something familiar-but-different between two demanding riding days.

Lima: the culinary capital that anchors the route

Lima is widely considered the culinary heavyweight of the continent. For a motorcycle trip, it works best as a bookend: arrive, reset, eat well, then head out. City riding can be intense, so treat Lima as a rest-and-taste hub rather than a place to rack up miles.

Roadtrip idea: combine riding pleasure and Peru on a plate

Peru rewards riders who respect its pacing. Distances may look short on a map, but mountain roads can be slow: expect real driving times to stretch, especially when you add market stops and viewpoints. A good professional rule is to keep the day’s ride “comfortable enough to arrive hungry, not exhausted”—because the best meals happen when you’re present, not just refueling.

And yes: a Peru motorcycle trip can pair the pure joy of riding with a country that treats food as culture, ritual, and pride—offerings to Pachamama included.

FAQ (Peru motorcycle trip, food-focused)

Do I need to book restaurants in advance in Peru?

In Lima and in very popular addresses, booking ahead is common practice. In smaller towns, spontaneity works better—arrive earlier in the evening and follow local flow.

What’s the best season to combine riding and food stops?

Plan around stable road conditions and your tolerance for heat or cold: coastal days can be warm, while high Andean evenings can be chilly. Build shorter stages when heading into humid Amazon zones.

Is street food safe on a motorcycle trip?

Choose places with high turnover, grilled items served hot, and drink sealed beverages. Avoid “last stall still open” late at night before a long ride day.

À savoir aujourd’hui

Peru’s culinary diversity—and Lima’s role as a flagship—remains a strong reason to ride there. What should always be checked before departure: current access rules for major sites, road conditions by region and season, and any local regulations that can affect your route planning.