Since it began, many things have happened in Central’s lifespan. Today it is the first Latin-American restaurant reaching No. 1 on The World’s 50 Best List. Virgilio Martínez‘s life has also changed from a Young cook willing to open their place to a married man, father of a hilarious Cristobal, and the Leader of a group that has created several concepts in Lima, Cusco, Mexico, Tokyo, Singapur, and Rusia.
It looks like a dream come true, but it’s been through a lot of research, constant evolution, and work that comes in and out of the kitchen around the culinary universe.
Central’s menú is based in altitudes, and as the concept is the same, it varies with the seasons and the Mater team research led by Martínez curiosity.
How is the experience?
Central’s food is one that worldwide meets traditional Peruvian techniques, where produce represented on each of the fourteen-course Mater experience menu talks by themselves.
- If you go under the sea, there’s crab pulp, spirulina-colored scallops, and a sea foam that takes you to that place
- On the foothills moment, the Loche, a low water-activity and nutty flavored squash, mixes with Andean herbs, amaranth, and corn to cuddle you.
- When you climb to the 3600 masl course, the experience includes a huatía. In this traditional Andean cooking technique, potatoes are prepared on clay, in this case, native varieties that are portrayed with an Uchucuta, a cream that is done with herbs under a mortar rock with chili and Andean herbs.
- One of the dessert experiences is dedicated to cacao, which is presented at every stage, from baby 3-month fermented cacao fruits to a chocolate paste. All the cacao is processed in-house, and the Mater team has a lab dedicated to the subject.
The Central cellar has some of the best wines available in the country and special editions designed by or for them by national or international wineries like Bodega Murga or Zuccardi from Argentina. The liquid experience includes alcoholic and non-alcoholic spirits made in collaboration with country-wide producers, an apple cider, hydro honey, and fruits and herbs drinks.
Everything is ready to go, but it isn’t. The service, cutlery, water, plates, and paring are ever-changing and constantly evolving. Whenever we come to Casa Tupaq, there’s something new, a new spirit, or a chocolate bar to try. Creative work and curiosity are never-ending.
We recently interviewed chef Virgilio Martinez please read the Interview Here
IN THE KNOW: Central is not only food is a mix of disciplines with food and political discourse on the eyes of an artist. It’s located at 253 Jirón Dos de Mayo, in Barranco. Please reserve two months in advance, Avrg Price USD 315 14th
