A gastronomic refuge at 500m altitude ...
To find Mil, the new chef's table Virgilio Martínez, inaugurated last April, should "continue to rise, 500 meters above the archaeological site of Moray." And if the driver still asks, it's safe to bet that this gastronomic haven lost in nature will not remain confidential for long.
Because? Because Virgilio, is none other than the head of the Central, in Lima, and that his establishment was elected last year the 5th ranking of the 50 best restaurants in the world.
Enough to ask, what did a chef of such fame come to do in a hole like this?
To find out, we have to go back to 2009. At the Central, Virgilio's cuisine, which draws its roots and ingredients in forgotten regions of the country, is unlike any other. We could almost call it ... geological. Once the dish is served, it is the collective astonishment before, at random, the ultra-organic reproduction of the ecosystem of a Pacific cove, with its piece of rock, its crab and seaweed raised on it. For him, a dish = a landscape. Through its dishes, it is an increasingly remote place of Peru that one has the impression of discovering.