Image by Agnes Rivera Lonely Planet
Part restaurant, part laboratory, Central reinvents Andean cuisine and rescues age-old Peruvian edibles you'd find nowhere else. In a new Barranco location, dining is experience, evidenced by tender native potatoes served in edible clay. Chef Virgilio Martinez wants you to taste the Andes. He paid his dues in Europe and Asia's top kitchens, but it's his work here that dazzles.
Seafood – like the charred octopus starter – is a star, but classics like suckling pig deliver, served with pickled vegetables and spiced squash. A menu supplied by sustainable fish and organic gardens enhance the ultra-fresh appeal.