Central is an unmissable part of the itinerary, with its tasting menu travelling from 25 metres below to 4,200 metres above sea level. Central made its debut on The World’s 50 Best Restaurants list in 2013 at No.50 and has since rocketed to No.4. Chef Virgílio Martínez’s star has been rising rapidly for the last few years, coinciding with Lima’s ascent to become one of the world’s leading foodie destinations.
- Duration: 2 hrs
- Available Days: Mon, Tue, Wed, Thu, Fri, Sat
- Hotel Transport Included
- Mobile Ticket Included
- Offered in English, Spanish
Martínez trained in kitchens in London, New York, Bogotá and Madrid before opening Central in 2009. He cooks alongside his head chef and wife, Pía, and says their work/life relationship is “a beautiful thing”. When Central first appeared in The World’s 50 Best Restaurants list in 2013, Pía and Virgílio travelled to London for the awards ceremony just four days before returning to Lima to get married. Life has been similarly hectic ever since.
Style of food
Typical dishes Hot ceviche of langoustines and corvina fish; Mask of the Suckling Pig with black onion and sweet garlic; pseudocereals with quinoa and kañiwa. Standout dish: Marine Soil: Razor Clams, Pepino Melon, Aji Chili Pepper
Martinez also owns Lima and more casual Lima Floral in London – handy if you live on the other side of the pond.
Tasting Menu without drinks, it can be 16 or 12 courses according to your chosen selection. Transportation can be included in case is required.
Many of our tours and activities offer transportation pick up & drop off options from several locations and destinations. Options vary by tour, see “More Time and Rates” for full details.
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N° 7 as Best Latin Americas's 50 Best Restaurants in 2017. The story began in 1994. Upon finishing their culinary studies in Paris, Gastón Acurio and Astrid Gutsche founded their eponymous restaurant in a small house in the district of Miraflores. At first, the restaurant was quite French, as it was dictated by the global trend. Over time, it became decidedly Peruvian. As Gaston has described "we embraced our culture and flavors, experimenting with local ingredients and recipes with one goal in mind, to promote our cuisine around the world."
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