Virgilio chooses to approach the diversity of Central’s ingredients in a manner similar to that used by the peoples of the Andes in pre-Hispanic times: through vertical ecological monitoring. According to this alternative way of understanding the geography, land is perceived not as a horizontal plane but rather vertically, so that it takes advantage of all that the flora and fauna are able to deliver according to the particularities of each ecological system.
As a result of the dramatic fluctuations in the Andean terrain in a relatively small radius of 100 kilometers (for many farmers this is not a difficult hike), there is direct access to the country’s products from various altitudes ranging from the coast to the Amazon.
Motivated by an insatiable curiosity and interest in conveying the complexity of their land, Virgilio is passionate about traveling and investigating ingredients that can bring undocumented and yet even more wealth to the local cuisine. To do so, through a number of areas: ocean, lower Andes, extreme altitude, and high and low jungles.
He also has an interdisciplinary team that complements each new “discovery” in a necessary context that seeks to transcend the strictly culinary and penetrate nutritional, biological, anthropological aspects.
The experience that Central promises to offer you is the exploration of the diverse Peruvian territory: ingredients, colors, stories and scenarios. To transport yourselves together to different elevations and connect to the Peruvian environment in a special way.
At Central Restaurante reservations are taken for four-month periods. Each reservation period becomes available approximately 30 days before the beginning of said period. For example, reservations for the period January – April 2018 become available on November 27th 2017.
Central, Lima, Peru www.centralrestaurante.com.pe