There are plenty of great restaurants in the world, but a husband-wife team runs the newly anointed official best.
organization—an authoritative body of 1,080 culinary experts. What put it at the top? Its 17-course tasting menu focused on indigenous ingredients sourced from the Amazon rainforest, the Andean Highlands, and the Peruvian coastline.
Dishes at Central can feature everything from native staple crops like corn and sweet potato, to tropical fruits liketo sometimes even piranha fish. “We worked hard to create our own interpretations of the ecosystems of Peru,” chef Virgilio Martínez says, who runs Central along with his wife, Pía Leon.
Their food is, yes, delicious, but also pushes the boundaries of the culinary arts. First, in its use of high-altitude cooking: “We offer dishes from the extreme altitudes of Peru, dishes we prepare at 3,650 meters above sea level,” Martínez explains. “For these dishes, we gather ingredients that we harvest from our farms at this altitude, and that we forage from areas above the 4,000 meters above sea level, to create our interpretation of those places.
When Central opened in 2013, it found quick critical acclaim and was ranked as the best restaurant in Latin America by The 50 Best the following year. Now, however, its status is officially cemented as the greatest across all continents. It also shines a spotlight on Lima’s reputation as a gastronomic hotspot. Three restaurants from the Peruvian capital—Central, Maido, and Kjolle —made the World’s 50 Best list. Meanwhile, Carnaval was named one of the top 50 bars in the world by the same organization. So, for any foodies seeking a culinary-centered vacation? Time to book a flight to Lima.
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