Virgilio Martínez and Pía León
Octopus in purple coal
Ca. Santa Isabel 376, Miraflores, Lima
+51 1 242 8515
Everything changed for Virgilio Martínez when he discovered Cusco and its surroundings. It was close to the Incas’ capital city that the chef realised how rich and stimulating Peruvian biodiversity was. Martínez trained in kitchens around the globe - London, Bogotá, New York and Madrid - before launching his own place in Lima in 2009. Since then Central has been one of the most celebrated restaurants in Peru. But it was only two years ago that the kitchen defined what now is considered its audacious style.
Martínez’s unique take on Peruvian food includes using cushuro, an edible cyanobacteria harvested in Andean wetlands, or frozen potato, an ancient conservation method that brings out unexpected flavour from the most famous Peruvian crop, to create elegant but down-to-earth dishes that leave a lasting memory.
Such a forward-thinking nature drives a true culinary excellence that sees Central named The S.Pellegrino Best Restaurant in Latin America.