Central: The Peruvian Restaurant That Conquered the World
Central: The Peruvian restaurant at the Top of the Culinary World
Central, a restaurant located in Lima, Peru, is now a global benchmark of haute cuisine and holds a privileged place on the “Best of the Best” list by the prestigious London-based publication The World’s 50 Best Restaurants. This list includes past winners, and Central achieved the top honor as the best restaurant in the world in 2023, crowning an impressive trajectory that began in 2013 when it first entered the ranking at number 50.
Since then, Central has consistently climbed the ranks: reaching number 15 in 2014, entering the top 5 in 2015, and being named fourth in 2021—solidifying its status as a global culinary powerhouse.
Recognition in Latin America and Beyond
In Latin America, Central has been named the region’s best restaurant four times, and in 2022 it secured the top spot on the Latin America’s 50 Best Restaurants list. That same year, it also placed in the top three of the Summum awards, reaffirming its influence and excellence in Peruvian cuisine.
A Tribute to Peruvian Biodiversity
Central is located in the Barranco district at Avenida Pedro de Osma No. 301 in Lima. Its chef and owner, Virgilio Martínez, runs the space alongside his wife, the renowned chef Pía León. Central’s culinary proposal is a true journey through Peru’s biological and cultural diversity, reflecting the richness of its ecosystems in every dish.
The restaurant offers several themed tasting menus that explore Peruvian flavors and geography:
MUNDO EN DESNIVEL (Approx. 3 hours) – A 13-course tasting menu with 32 preparations, traveling across the diverse and ever-changing Peru: coast, Andes, and Amazon. Each course explores a different ecosystem, connecting ingredients, seasons, and landscapes.
INMERSIÓN CENTRAL (Approx. 6 hours) – Exclusive access to Central’s creative process through a guided experience across its different spaces, culminating with the 13-course tasting menu (32 preparations) and wine pairing.
THEOBROMAS LAB (Approx. 2 hours) – From fruit to bar, this experience unveils the chocolate-making process behind the creations for Central, Kjolle, and Mil. At the on-site lab, guided by the team who researches and produces in-house, visitors explore native varieties of Theobromas such as copoazú, macambo, and wild cacao. Guests analyze, experiment, and finally, taste.
Dishes like Valle Sagrado and Aguas de Amazonía stand out, showcasing rare and unique ingredients such as cushuro (an Andean algae), airampo juice, and other native delicacies little known outside Peru.
Beyond Central: Virgilio Martínez’s Global Vision
In addition to Central, Virgilio Martínez also owns Senzo, located at the Palacio Nazarenas Hotel in Cusco, where diners can admire the traditional Incan terraces of Moray at over 3,500 meters above sea level, as well as Lima in London, which brings Peruvian cuisine to an international audience.
His professional training began at the prestigious Le Cordon Bleu, first in Ottawa, Canada, and later in London, where he also gained kitchen experience. After a period living in New York, he returned to Peru to explore its diverse regions—the Andes, the Amazon, and the coast—discovering and experimenting with native ingredients and ancestral techniques that he later incorporated into Central, which opened in 2008 in Miraflores.
Pía León, trained at Le Cordon Bleu Lima, has been recognized as the Best Female Chef in Latin America, contributing creativity and excellence to their joint culinary projects.
My Experience at Central: A Unique Culinary Journey
Visiting Central in December 2024 was, without a doubt, an unforgettable experience—but also a realistic one: this is not a restaurant for everyday dining, as its high-end culinary proposal comes with a high price tag and requires booking well in advance. However, the wait and the cost are absolutely worth it.
From the moment we entered, we felt like we were not just visiting a restaurant, but a true gastronomic museum. Each dish came with a detailed explanation filled with history, culture, and insights about the Peruvian ingredients and ecosystems that inspired it. The servers, deeply knowledgeable about every detail, made the experience even more enriching and personal.
During our visit, we opted for the international wine pairing, which perfectly complemented each stage of the menu and elevated the flavors of every dish. When we left, we were more than satisfied—not just by the quality of the food, but by everything we learned and experienced.
Central is, without question, a must-visit culinary destination for anyone seeking to immerse themselves in the biodiversity and creativity of Peruvian cuisine at its finest. While not for frequent visits, each time you go will take you on a unique journey you’ll never forget.
SOURCES
Fine Dining Lovers
The World’s 50 Best Restaurants
Le Cordon Bleu