Pía León and Virgilio Martínez
Reaching Mil, which is situated in Moray’s breath-taking Sacred Valley, requires a 70-minute flight from Lima to Cusco, then a 45-minute winding drive up to an elevation of 3,500 metres above sea level. Chef Virgilio Martínez oversees the restaurant with his wife Pía León and his sister Malena, head of the Mater Iniciativa research project, which sources ingredients for Mil, Central and Kjolle.
A meal at Mil consists of eight courses that explore local ingredients from ecosystems at different altitudes. From the central Andes, there are potatoes, stems, chaco clay and wild chincho; from the Andean forest there is pork belly, avocado and lupinus legume; and from extreme altitude there is alpaca, black quinoa and tree tomato. The menu is dominated by grains, with protein represented in lamb, llama and alpaca. This is the epitome of destination dining.