Background:
Central opened in 2008 in Miraflores, Lima and quickly rose to being ranked as the best restaurant in Peru. By 2014, it was named Best Restaurant in Latin America and remains number one today. Central currently ranks as the 5th best restaurant in the world. Virgilio Martinez also won International Chef of the Year in 2017. And lastly, Central is featured on Season Three of Netflix's, "Chef's Table." In the words of Ron Burgundy:
Central is run by Virgilio Martínez and his wife Pía León. Central serves a menu of items only found in Peru, and its goal is to show off the country's unique biodiversity. Peru experiences 30 of the 32 climates found on earth, and therefore boasts a wide variety of flora and fauna. Virgilio and his team travel the country looking for new ingredients he can bring back to Central.
Eat This:
You have two different tasting menus you can choose from--an 11 course menu and a 17 course menu. If are you are in Lima and have managed to get a reservation, you need to just go all out and get the 17 course menu, k? The 17 course menu is called Mater Elevations, and each course is based on a certain ecosystem and elevation unique to Peru. The menu takes you on a wild ride through the biodiversity of Peru, and a lot of this biodiversity includes some obscure ingredients us Gringos had never heard of. Don't fret if you have never heard of some of these items, just sit back and enjoy the adventure of Virgilio's unique take on Peruvian cuisine.
Drink:
Central offers two drink pairings--one wine pairing and one juice pairing. We tried the juice pairing, because what other restaurant in the world offers a juice pairing? The juices ranged from random Amazon fruits like granadia, to lettuce and lime juice, to beetroot and muna mint. For Jason, who doesn't really enjoy drinking, this was his dream pairing. The table next to us got the wine pairing, which consisted of not just wine, but also a beer made especially for Central and a lot of fun liquors; however, we're not sure how you can walk out of a restaurant after drinking 10 glasses of anything.
Atmosphere:
As soon as you walked into Central the energy is palpable. It almost feels like the base camp of an expedition to an exotic locale. There are jars of all ingredients, flow charts, maps, and white boards filled with graphs. You are literally in a Peruvian culinary laboratory. There is an open kitchen, where guests can see what's being prepared. There is also a rooftop garden where a lot of the flowers and herbs are grown for the restaurant.
Peruvian Hospitality:
The waiters were exceptional, always answering our questions (and believe me, we had questions!) and getting us whatever we needed at all times. At the end we asked for a tour of the restaurant, which the Maitre D' gladly provided, taking us through the kitchen, the garden, wine room, and of course the laboratory where they test out new ingredients.
Frankie's Notes:
Literally knowing only 4% of the ingredients on the menu makes us feel cool; eating lunch at 1:30 and having the fortitude to not eat anything before that deserves an olympic medal; Yvonne can now officially consider corn as a friend, and not as a face-eating zombie enemy; Frankie would come down to South America, but he does not like that the toilets flush the opposite way; Eating at three of the top 30 restaurants in one week is pretty incredible, but something only professional eaters should try.