Discover the local ingredients that elevate the menu at Central, renowned as the world's top restaurant

At Central, each mouthful is like a journey for your senses, embracing the vibrant essence of Peruvian culture.

Situated in the charming Barranco district of Lima, in 2023, Central restaurant reached the top of gastronomy, being chosen as the best restaurant in the world according to 'The World's 50 Best Restaurants'. This recognition is not only an achievement for its talented chefs, Virgilio Martinez and Pia Leon, but a tribute to Peru's culinary and cultural richness.

Central stands out because of its unique approach that honors the rich variety of Peruvian biodiversity. Virgilio Martinez and Pia Leon have crafted a genuine culinary haven that provides a one-of-a-kind dining adventure. By delving into the farthest corners of Peru during a careful research journey, Virgilio uncovered native ingredients and elevated them to the forefront of haute cuisine. It is a nod to Peru's flavorful culinary heritage.

Let's discover some of the Peruvian ingredients that spice up the menu at Central.

Pulpo con maíz morado 

At Central, the Pulpo con maiz morado dish is a symphony of Peruvian flavors. The soft, smoky octopus blends with the sweet purple corn, making a special mix. Corn, a traditional part of Peruvian cooking, brings texture and richness to this dish. The way it is served is like a masterpiece, with lively colors mirroring the variety of the Peruvian land. Every mouthful is a journey, taking diners to the Andes' mountains and the Pacific Ocean's depths.

Photography: Pao Flores

Tubers variety

Regular potatoes, ocas, mashua, maca, arracacha, yacon, pituca, sweet potato. These are just some of the tubers Peru has to offer. At Central, Virgilio Martinez impresses with dishes that explore the variety of these earthy treasures.

The potato, the undisputed star, shares the spotlight with the flexible oca. This culinary treasure, appreciated for its flavor and nutritional value, becomes the heart of innovative creations. From soups to stews. In Martinez's hands, the oca comes to life in dishes that celebrate Peru's culinary diversity and heritage.

Photography: César del Río / PROMPERÚ

Paiche

In the cuisine of the Amazon, paiche is loved for its flexibility and unmatched taste. In restaurants, paiche skin is turned into a fine layer that boosts the dish's appearance, while its belly takes the spotlight as the main attraction. Served with crunchy mishquina and jerky, every mouthful is a flavorful expedition that truly encapsulates the spirit of the Amazon.

Photography: Pao Flores

Arcilla Chaco (Chaco clay): an ancestral ingredient

In Central's food offerings, Virgilio Martinez celebrates the ancient Andean heritage by using Chaco clay. This material, valued for its purity and quality, has been a fundamental aspect of Peruvian cooking since before the Inka era. In Andean societies, Chaco was not just a material for kitchen tools but also a crucial part of traditional dishes like mazamorras and drinks. In Martinez's recipes, Chaco clay transforms into an unexpected ingredient that contributes texture and a distinctive taste to his dishes.

Photography: César del Río / PROMPERÚ

Seaweed: from the sea to the table

In his innovative style, our chef has started using seaweed in his cooking, particularly the "pata de gallo" seaweed found along the coasts of Peru, Bolivia, and Chile. This ingredient not only enhances the appearance of the dishes but also brings distinct flavors and textures that perfectly match Central's culinary concept. Seaweed contributes a fresh and distinct taste, along with essential nutrients. In a nation known for its seafood-centric cuisine, adding seaweed to Central's menu celebrates both diversity and sustainability.

Photography: Juan Puelles

A sensory journey through Peru

Central's tasting menu for ages 16 and up takes diners on a culinary journey through the varied landscapes and cultures of Peru. Every dish is a masterpiece, blending inventive methods with unusual ingredients, many of which may be unfamiliar to the average person.

Beyond culinary excellence, Virgilio Martinez sees his restaurant in a bigger picture. He knows how much his business can affect the communities nearby. That's why Central is not just about making tasty food; it is also about supporting sustainability and honoring the Peruvian culture.