Review: Central Restaurante – A Culinary Ascent Through Peru
When you hear that a restaurant has been ranked #1 in the world (The World’s 50 Best Restaurants, 2023), expectations naturally soar—quite literally in this case. Central Restaurante, located in Lima’s Barranco district and led by chef Virgilio Martínez, doesn’t just meet those expectations—it elevates them.
Dining at Central is more than a fine dining experience—it’s an immersive journey through Peru’s ecosystems, where each course represents a different altitude and biodiversity zone. The restaurant was even featured in Netflix’s Chef’s Table, a testament to its global culinary impact.
The Concept: Mater Elevations
Central’s tasting menu is built around an extraordinary concept: elevation. Each course is tied to a specific altitude in Peru, from 15 meters below sea level (MBSL) to 4,200 meters above (MASL), and showcases ingredients native to that elevation. As the meal unfolds, you quite literally travel through Peru’s diverse landscapes—coast, Andes, rainforest, and beyond.
The ambiance reflects this philosophy—minimalist and earthy, with natural textures and tones that create a calm, grounded atmosphere.
The Experience: 13 Stops on a Culinary Expedition
Our tasting menu from May 2025 featured thirteen remarkable courses, each tied to a location and elevation:
BLACK ROCKS • 10 MBSL – sargassum, clams, squid
DRY VALLEY • 900 MASL – shrimp, loche squash, avocado
SAVANNA • 380 MASL – aguaje, doncella fish, hibiscus
EXTREME ALTITUDE • 4200 MASL – corn, kiwicha, kunuka leaf
WARM SEA CURRENT • 15 MBSL – murike grouper, razor clams, vongole
RAINFOREST CONNECTION • 148 MASL – cecina, arapaima, mishkina
BLUE GREEN OCEAN • 0 MASL – scallops, yuyo seaweed, cucumber
SEA BRAIN ALGAE • 5 MBSL – octopus, sea lettuce, codium
AMAZONIAN WATER • 180 MASL – pacu, bahuaja nut, duck
ANDEAN FOREST • 2700 MASL – pork jowl, oca, callampa
SACRED VALLEY • 2800 MASL – chirimoya, Andean verbena, black maca root
MIL MORAY • 3600 MASL – cabuya, muña leaf, yacon
CACAO CHUNCHO • 1800 MASL – mucilage, nibs, seed husk
Each course came with a story about where ingredients originated, who harvested them, and how they reflect their environment. Our favorite dishes were Black Rocks, Extreme Altitude, and Rainforest Connection. While every course was exceptional, the dessert was our least favorite.
What Makes Central Truly Special
What distinguishes Central isn’t just its creativity—it’s its commitment to research, sustainability, and indigenous knowledge. Ingredients are not only local—they’re discovered through the restaurant’s research hub, Mater, which explores Peru’s lesser-known plants, herbs, and culinary traditions.
The result is a cuisine deeply rooted in place and purpose—one that celebrates Peru’s natural and cultural diversity while reimagining what fine dining can be.
Practical Notes
Location: Barranco, Lima – a chic, artsy neighborhood that complements the restaurant’s creative spirit.
Reservations: Essential, and often booked out months in advance. Book here.
Tasting Menu: The experience runs approximately 2.5–3 hours. Wine pairings available.
Dietary Restrictions: Central is accommodating but be sure to notify them well in advance.
Price: Expect to pay $400–500+ per person, depending on beverage pairing.
Final Verdict
Central is a fine dining experience that feels both intimate and adventurous. Every plate is a discovery into Peru’s land and legacy. Whether you’re a seasoned gastronomic traveler or simply curious about the best Peru has to offer, dining at Central is a once-in-a-lifetime experience that brings you closer to the heart of the country.
What are your thoughts about Central? Leave a comment below.