Central Restaurante
| Central Restaurante | |
|---|---|
 |
|
| Restaurant information | |
| Established | 2008 |
| Current owner(s) | Virgilio Martínez Véliz |
| Head chef | Virgilio Martínez Véliz |
| Food type | Contemporary Peruvian |
| Dress code | None |
| Rating | Nº4 (2015) The World's 50 Best Restaurants; Nº1 (2015) Latin America's 50 Best Restaurants |
| Street address | Calle Santa Isabel 376 – Miraflores |
| City | Lima |
| Postal/ZIP code | 18 |
| Country | Peru |
| Coordinates | 12°07′57″S 77°01′40″W / 12.1325713°S 77.0278678°WCoordinates: 12°07′57″S 77°01′40″W / 12.1325713°S 77.0278678°W |
| Website | centralrestaurante.com.pe |
Central Restaurante is a restaurant located in the Miraflores District, Lima, Peru. Central Restaurante is the flagship restaurant of Peruvian chef, Virgilio Martínez Véliz, and serves as his workshop in the investigation and integration of indigenous Peruvian ingredients into the restaurant's menu. The restaurant is known for its contemporary interpretation and presentation of Peruvian cuisine. GQ Latinoamérica calls Central Restaurante "the heart of his [Virgilio Martínez Véliz] gastronomic philosophy." In 2012, Central Restaurante was named Best Restaurant of Peru by the Peruvian dining guide, SUMMUM. In 2013, Central Restaurante entered as number 50 in The World's 50 Best Restaurants as awarded by the British magazine Restaurant., and in 2014 jumped 35 places receiving "Highest Climber" recognition and ranking as number 15 in the world. On August 21, 2014, Central Restaurante for the third consecutive year was awarded Best Restaurant of Peru by the Peruvian Dining Guide, SUMMUM, and additionally received awards for Best Contemporary Peruvian cuisine and Best Sommelier.
Central has been named the best restaurant in Latin America for 4 consecutive years (2014, 2015, 2016 and 2017), and the 4th ranked restaurant in the world in 2015 and 2016.
The cuisine at Central Restaurante is Contemporary Peruvian, and founder Virgilio Martínez Véliz has attempted to redefine Peruvian cuisine by introducing little-known indigenous ingredients from Peru's coastal region, the Andes highlands, and the Amazon rainforest. Examples of such ingredients include kushuru (cushuro), an edible cyanobacteria harvested in high-altitude wetlands; arracacha, a root vegetable from the Andes; and arapaima, a freshwater fish found in the Amazon River. Chef and restaurant commentator Geeta Bansal describes the cuisine as "fresh, and contemporary with beautiful plates."
...
Wikipedia