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The Best Restaurant in South America 2016: Central

Carmencitta Magazine - Chef Virgilio Martínez

About The Restaurant

Having a dinner at Central Restaurant in Lima, Peru, starts at 25 meters below sea level, then soars up into the mountains, across the desert, and through the jungle. Furthermore, the experience you will get is the exploration of the diverse Peruvian territory: ingredients, colors, stories and scenarios. In other words, it’s a journey through the extreme climates, altitudes, and biodiversity of Peru. Guests come from all over the world to explore the South American country through the eyes of Chef Virgilio Martínez. He takes his guests on a culinary expedition from the Amazon to Pacific coast.

Chef Virgilio Martínez

He is a Peruvian chef. The chef of Lima restaurant Central earned the top spot at the recent Latin America’s 50 Best Restaurants awards. The chef is famed for his beautifully creative dishes that showcase the diversity of Peru’s ingredients. He works alongside with his wife, Pia Leon. In addition to their efforts through their tasting menu to introduce novel ingredients that are indigenous to Peru.

Worth Notes

In Central restaurant all what you find is special and somehow unique. They are careful to each simple detail such as:

Water:

The bottle of water filtered and purified using reverse osmosis in the restaurant.

Mater:

They connect cooking with the earth by traveling across the country in search of ingredients and stories from local producers.

Garden:

Fresh herbs and spices that accompany the food are always at hand. Their idea is not only to have a garden but also to keep in constant contact with nature.

Country Adventure in 17 Courses

Chef’s efforts at Central show that Peruvian cuisine means delicious meals. Through their courses such the edible Chaco clay of the dry Andes, and the indigenous Amazonian palm fruit called ungurahui. Moreover, you will find the amazing taste in the white freeze-dried potato known as tunta or the fermented potato called tocosh. Furthermore, they serve cooked tuber below the ground on hot stones, an inspiring the dish called ‘Tallos extremos’.

A Restaurant Inside of an airplane

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Imagine getting on a plane without going through all the paper works, and passing by security checks or even buying tickets!! And more importantly, imagine you can have a meal as an addition, and not just airplane boring food, but a fancy dinner!! All of these can happen in the A380 In-Flight Kitchen. In fact, this restaurant looks and functions like an airline in many ways, expect that it serves a regular restaurant menu of Western food, sometimes in plastic trays.

Carmencitta Magazine - A Restaurant Inside of an airplane 2A Great Experience

The restaurant is located in Taipei’s university quarter, In fact, it opened after the owner Yang Mao-hui figured that he could ride some of the Airbus A380’s recent fame in the aviation industry by offering a simulated experience. Ever since it opened, it has been packing in wannabe passengers, who sit in soft speckled blue seats with headrests covered in white napkins and under oval-shaped windows. Locked white baggage compartments hang overhead.

Carmencitta Magazine - A Restaurant Inside of an airplane 3jpgThe Interior

Once you come in, you will see waitresses who are dressed as flight attendants, and taking meal orders for filet mignon or waffles, as well as the customary fish and chicken. Moreover, once you reach the door, the staff will welcome you with a “welcome aboard”, and give you boarding passes if you must wait for a table. Moreover, the 84 seats are divided, and 20 of them are “first class” or set aside for groups with advanced bookings, and they are often overbooked.

Manager Emily Lu

In an interview, manager Emily Lu has stated the followings: “There are customers who come in and say ‘is this real airline food? Airline food doesn’t taste good,’” “The diner decor cost about T$7 million ($209,000)”.

Customers

As for customers, we have heard those comments: “The kids like flying, so coming here gives them that experience,” said regular customer Wu Shu-hua, 44. “It looks exactly like an airplane, but the food should be a bit more extensive here,” added first-time lunch customer Vivian Mo, 14, who had just ordered a soup and salad.

 

El Celler de Can Roca

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El Celler de Can Roca is a restaurant established in 1986 by the three Roca brothers: Joan, Joseph, and Jordi. When they first opened it, the restaurant was right next to the one of their parents. Later on, in 2007, the Roca brothers moved to another location – C/ de Can Sunyer, 48, Girona, Gironès – a building they designed just for the restaurant.

Carmencitta MAgazine - El Celler de Can Roca7About the restaurant

This year, El Celler de Can Roca, got the second place in “The World’s 50 Best Restaurants”. In addition. Restaurant magazine named it to be the “best restaurant in the world” in the year 2013.

El Celler de Can Roca hold 3 Michelin stars; a European hotel and restaurant reference guide.

Carmencitta MAgazine - El Celler de Can Roca 4Creativity at its best

For the Michelin guide to say about this restaurant that it is creative, it definitely is! First of all, El Celler de Can Roca has a cellar full of wine; more than 60,000 bottles!! The unusual presentation of dishes makes the traditional catalan cuisine look “eye catchingly” delicious.

Carmencitta MAgazine - El Celler de Can RocaThe Roca brothers

Three brothers have divided their responsibilities in the restaurant. The head chef is the oldest one; Joan Roca. The middle brother, Josep Roca, is the wine steward. In addition, Jordi Roca, the youngest brother, is in charge of everything that has to do with desserts.

Restaurant’s Interior Design

Carmencitta MAgazine - El Celler de Can Roca6After they moved to the new location, they designed the place to be as modern and as simple as possible. Tables, simply dressed, stand on wooden floors. On each one, the Roca brothers put 3 stones to represent each one of them. The restaurant fits 45 person and has a huge kitchen that fits for 30 chefs at the same time!

On the menu

Carmencitta MAgazine - El Celler de Can Roca 3An unusual presentation of food is always present in El Celler de Can Roca. First of all, when people arrive, the chefs give them small bites that include flavors from all over the world to give guests an idea about what they should expect. Moreover, perfumes such as Bulgari, have inspired chefs to invent some dishes.

Have a Seafood Meal in Al Mahara

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Overview

Carmencitta Magazine - Seafood at al mahara 1

Al Mahara is one the best seafood restaurants in the Middle East. Moreover, it is one of the world’s 50 best restaurants. Also, it is one of the must-sees of the Burj Al Arab. In Dubai, Burj Al Arab Jumeirah locates this themed restaurant.  It is well known for ‘The Oyster Shell’ in Arabic, tantalizing your palate giving an experience that will stimulate all your senses. It is not only superb seafood cooking but also decorated in a great way (Aquarium) that fits seafood restaurants.

Interior Decoration

Carmencitta Magazine - Seafood at al mahara 1

It is inside Dubai’s iconic 7-star hotel. In simple words, it is underwater themed restaurant. Although not actually situated under the sea, it certainly feels as if it is. The place is a large, cylindrical floor-to-ceiling aquarium, teeming with exotic fish. This acrylic glass tank holds around 990,000 liters of seawater and stands as the restaurant’s centerpiece.

The Menu

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The guests can enjoy the most succulent selection of Chinese and Western cooking style seafood. Every dish, even the bread, is like a work of sculpted art. Dover sole is delicately wrapped and the sauces are applied to the plate with flair. There is great attention to every simple detail. Actually it is not cheap, but for a one-off special occasion it is worth it. They do not serve only special seafood meals but also delicious desserts such the salted caramel mousse.

Chef Nathan Outlaw

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Al Mahara reopened a few month ago with a new look under the culinary patronage of multi award winning chef Nathan Outlaw. The famous British chef brought his style of simple, yet superb seafood cooking to the luxurious property, combining it with complex flavor blends using local, seasonal and responsibly sourced ingredients. When he asked why he chose Dubai for his first restaurant outside the UK Nathan replied: “Working with Burj Al Arab speaks for itself. It’s the most luxurious hotel in the world, and a once in a lifetime opportunity.  This is my first venture out of the UK, and what an iconic property to partner with.”

 

White Rabbit Restaurant, Fantastically Different

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Overview

It is one of the most spectacular views in Moscow, Russia. Also, it is one of the world’s 50 best restaurants. White Rabbit locates under a glass dome on a 16th floor of Smolenskiy Passage. The restaurant specializes in refined modern takes on well-known Russian dishes masterminded by young chef Vladimir Mukhin. Furthermore, a lot of flashy parties happen there. Big names in music and film attend such parties, and food is served throughout the night.

The Decoration

Carmencitta-Magazine-White-rabbit-restaurant-2From its stylish interior rooftop location, diners can experience a breathtaking full panoramic vision of the city. As the name may suggest, the restaurant whimsically embraces an Alice in Wonderland theme. There are lots of rabbits and rococo furniture. Antique wooden tables are organized with 19th Century couches. Moreover, modern upholstered pieces on herringbone hardwood floors that lend an old money feel to the glassy architectural glamour of the space. In other words, a series of interconnecting dining rooms and lounges give numerous VIP seating options.

Carmencitta Magazine - White rabbit restaurant 3The Chef

Vladimir Mukhin is a famous Russian chef. He is drawing in the brightest and best from across Moscow and the world to enjoy his special and delicious dishes. Furthermore, he is in the foreword of a new wave of young Russian culinary talents. Mukhin is making international waves by his best use of local, seasonal ingredients as for his charisma.

The Food

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The Meal begins with a well-classified raw bar with North Sea specialties. Next the cold appetizers like Blue Fin sashimi, beef tartare and terrine of rabbit with hazelnuts. After that they serve some model salads such as heirloom tomato, Caesar with chicken breast or innovative scallop salad with truffle oil. Finally, they serve the main course like classic grilled octopus, stuffed squid or smoked salmon on spinach. Moreover, they serve grill specialties including Wagyu steak, veal flown in from Italy’s Piedmont region. Not only that, but also you can order New Zealand rack of lamb with accompaniments like truffle ravioli or spaghetti with tiger prawns and asparagus.

 

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