The food at Central never leaves guests unmoved, inviting them to experiment while exploring new flavors and ingredients, or surprising them with unusual techniques and textures in completely new presentations. Virgilio Martínez studies Peru’s biodiversity, rediscovering the wonders of papa nativa potatoes, aromatic herbs, algae and fruits and then interpreting their essence to create tasting menus that are sure to make an impression. The change in location —from the original site in Miraflores to the new locale in Barranco— and the chef’s constant investigation into the origins of the ingredients he sources from the coast, the highlands, and the jungle represent yet another innovative stage in Central’s history.