4 posts tagged Virgilio Martinez

Central: building for the future

The future, Mater Iniciativa and Pia. These 3 words sum up the reason for Central moving from their old location in Miraflores to Barranco.   The old Restaurant Central was located in a residential building in Miraflores with buildings surrounding it completely and the restaurants ambitions had outgrown the space a long time ago and the “cramped building” left little room for inspiration or to be creative. The new building houses 3 different facilities. Restaurant Central, ... Continue Reading

A restaurant with a greater purpose – The Mil experience

When you open a gourmet restaurant that seats just 20 people at a site located at 3400m above the sea level an hour flight from a big city followed by more than an hour drive out of which a big part is in dirt roads there must be a greater meaning to it all. For chef Virgilio Martinez there is a greater purpose to opening Restaurant Mil at Moray. The restaurant is located overlooking the ruins of Moray which is the site where the incas experimented with the effect of different altitudes on ... Continue Reading

Virgilio continues to perform magic at Central

With only 4 weeks in Peru I had to make the best of the time. After my first visit I simply couldn't bear the idea of not returning for another 6 months, especially not with Virgilio offered to create a new menu.   Rock tongues -5m A very sweet uni without a heavy taste iron served with a sea lettuce. Light and delicious. Smoked Lettuce juice was a great match. Desert plants 180m A Sweet potato served on thorn. Difficult to eat but off course very beautiful. Served ... Continue Reading

A display of technical perfection at Central (Lima, Peru)

This was without of doubt one of the dinners I had looked forward to most in my “foodie” time, well Central was the primary reason for coming to Peru. I have always appreciated restaurants that bring something special that you can only experience in that one place. Virginilio … Mater Elevations is taking the terroir cooking to a new level and combining it with a very high technical level. To make it a complete experience the presentation of the dishes was a integrated part of the experi... Continue Reading