Central Restaurante, Lima, Peru

I feel grateful to have had the privilege of dining at one of the best restaurants in the world, Central Restaurante last year. This restaurant has been bursting with top awards as well as holding the title of "Latin America's Best Restaurant" for the past three consecutive years. So what's it like to eat here?
Dinner at Central was more than a meal, the menu will take you to different levels and altitudes. It was an enchanting culinary journey from the Pacific Ocean to the high mountains of Andes, exploring and discovering the diversity of its ingredients. Dishes were presented like art and each one an adventure for your tastebuds. It was a tantalising world of unique flavours and every bite was heavenly.
*Central Restaurante is moving to a new location in Lima this June 2018.

the studio 

Rock Mulluscs
Sea snail. Mussel. Sargassum. Limpet (-10 M)
Under the sea we had Sargasso seaweed cracker served with dip made from sea snails, mussels and limpet.

Thick Stems
Olluco. Chincho. Onion. Field Mustard (3500 M)
We are now at a higher altitude. The soup came with a sample of Olluco (pink root vegetable).

Waters of Nanay (part one of two dish)
Piranhas. Cocona. Achiote. Huampo Bark (680 M)

Waters of Nanay (part two of two dish)
Piranhas. Cocona. Achiote. Huampo Bark (680 M)

Forest Cotton (part one of three dish)
Churo. Gamitana. Pacae. Llanten (300 M)

Forest Cotton (part two of three dish)
Churo. Gamitana. Pacae. Llanten (300 M)

Forest Cotton (part three of three dish)
Churo. Gamitana. Pacae. Llanten (300 M)

High Jungle (three part dish)
Went high up in the jungle with Macambi. Cassava. Copoazu. Air Potato (2,800 M)

Cassava (one of three part dish)

High Jungle (two of three part dish)
Macambi. Cassava. Copoazu. Air Potato (2,800 M)

Love the smokiness of the coca infused butter, it smelled and tasted wonderful.

High Jungle (three of three part dish)
Macambi. Cassava. Copoazu. Air Potato (2,800 M)

Sample of air potato.
Large but light, this air potato grows high up in a climbing plant in the jungle.

Marine Soil
Sea Urchin. Pepino Melon. Razor Clam. Seaweed (0 M)

Land of Corn
Kculli. Purple. Chulpi. Piscorunto (2010 M)

A cob of Piscorunto corn was brought to us to show us its beautiful bright red colour.

 

Sea Coral
Octopus. Crab. Squid. Sea Lettuce (-10M)

Low Andes Mountains
Pork. Black Mashwa. Panca Chili Pepper. Kiwicha (1800 M)

Amazonian White
Cacao. Chirimoya. Bahuaja Nut. Taperiba (400 M)

 

 Medicinals and Plant Dyes (one of two dish part)
Going back to higher altitude with Congona. Matico. Malva. Pilipili (3050 M)

After watching Chef Virgilio Martinez's Chef's Table episode on Netflix, it piqued my interest to travel to Peru. I just want to hop on a plane and head to his restaurant in Lima. Few months later, my dream of dining at Central came true and met the man himself, Chef Virgilio Martinez and his team of talented chefs.

Central Restaurante
Calle Santa Isabel 376, Miraflores, Lima 15074, Peru

+51 1 2428515