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.
In Central restaurant all what you find is special and somehow unique. They are careful to each simple detail such as:
The bottle of water filtered and purified using reverse osmosis in the restaurant.
They connect cooking with the earth by traveling across the country in search of ingredients and stories from local producers.
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’.