As a teenager, young Virgilio was a skateboarder, but not just any skateboarder, he was one of the best in the skatepark! He had the codes, the clothes, the style,… … »Conscious of our lack of connectivity, we wish to humbly take on the great challenge of discovering and, in some cases, rediscovering this beautiful country, replete with unique ingredients, landscapes, cultures, traditions, and history. Above all we wish to connect with the individuals who live here and convey their stories. Our collaborative team works hard to create links between humans, nature and culture, and strives to highlight those elusive elements that few people see in their daily lives. The expedition we undertake has no destination or end, rather, it centers on constant movement, observation and respect for the temporality and the seasonality dictated by Earth. »… What maturity, it’s a vibrant tribute to ‘Pacha Mama’ (nurturing mother earth)! it is that of a talented chef-artist who has reached the fullness of his development.
Adolescent, le jeune Virgilio était skateur, mais pas n’importe quel skateur, c’était l’un des meilleur du skatepark ! Il avait les codes, les habits, le style,… … »Conscients de notre manque de connectivité, nous souhaitons humblement relever le grand défi de découvrir et, dans certains cas, redécouvrir ce beau pays, rempli d’ingrédients, de paysages, de cultures, de traditions et d’histoire uniques. Nous souhaitons avant tout entrer en contact avec les individus qui vivent ici et transmettre leurs histoires. Notre équipe et collaborateurs travaille pour créer des liens entre les humains, la nature et la culture, et s’efforce de mettre en valeur ces éléments insaisissables que peu de gens voient dans leur vie quotidienne. L’expédition que nous entreprenons n’a ni destination ni fin, elle se concentre plutôt sur le mouvement constant, l’observation et le respect de la temporalité et de la saisonnalité dictées par la Terre. »… Quelle maturité, c’est un vibrant hommage à la ‘Pacha Mama’ (la terre mère nourricière) ! c’est celui d’un talentueux chef-artiste qui est parvenu à la plénitude de son développement.
Light, tables, materials: marble, glass, concrete,…
the display, artisanal ceramic containers from Moray; the products of the land are displayed in the entrance
Momento Bajo el Mar, Destilado de Costa, pepino, lechuga de Mar; Black rocks, yuyo seaweed, clams, squid; Dry valley, shrimp, loche squash, avocado
High rainforest, Cocona, Papa voladora, yacon root pairing with Jardin Oculto 2021
Extreme altitude, corn, Kiwicha, sweet potato leaf pairing with Labrador o Magollo Negra criolla Cosecha 2022 Tacna Peru
Warm sea current, Murike grouper, razor clams, vongole, marinated lobster pairing with Vinhas do Tempo Brazil 2021 Chardonnay
Amazonian connection, Cecina, Arapaima (Paiché), cassava; Blue- green ocean, scallops, Yuyo seaweed, cucumber pairing with Espumoso Patrimonial brut nature Pampas de Ica
Sea brain algae, octopus, sea lettuce, codium; Mil Lab, native potato cushuro, egg Yolk beef; Amazonian water, pacu, watermelon, coca leaf pairing with Mil Centro Destilado de Sacha Culantro& Aguaymanto, Aji negro, miel
Desertic forest: goat neck, olluco, algarrobo pairing with Bodega Cerro Chapeu Gran Tradicion since 1752, Tannat, cabernet sauvignon, Arinarnoa 2016; Sacred valley: chirimoya, Andean verbena, cauliflower; Moray, cabuya, muna leaf, Qolle pairing with Guardianes del Cerro Vermut bianco estilo italiano by Durigutti family; there was also the delicious Cacao Chuncho: mucilage, seeds, shell pairing with Theobroma Destilado de Mucilago de cacao, cacao chuncho, castana Amazonica.
There is none Michelin stars restaurants in Peru, anyway Central is a Top three stars gourmet experience ! Inspiration from the land, Andean lakes and the Pacific Ocean. … »Peruvian cuisine is one of the most varied in the world »… V M. Today there are 180 ‘little-known’ ingredients on the Central menu. In the heart of the Andes, at an altitude of 3,600 meters, the chef, along with the villagers of Moray, plant rare varieties of potatoes, grown there for more than 1,000 years. The chef will serve them at his table. The earth is nourished with a fermented drink, made from corn. From the peaks of the Andes to the Amazon forest, from the desert to the shores of the Pacific, Virgilio Martinez, 46, regularly travels to the most remote regions of Peru to create unique cuisine, inspired by this biodiversity. Squid with spirulina, scallop tartare with giant seaweed, his plates are a palette from the entire country. His restaurant, Le Central, was awarded an award in June 2023 and won first place in the Fifty Best.
.
Chef Virgilio Martinez
Restaurant Central
Av. Pedro de Osma 301 Barranco
15063 Lima Peru
Tel.: +51 1 2428515
https://centralrestaurante.com.pe/en/default.html
.
.
.
Our Next Destinations 