Dining at Central was one of the most memorable culinary experiences we’ve ever had. The tasting menu was incredibly creative and beautifully executed, but what really elevated the evening was the wine and spirits pairing. Every course felt thoughtfully connected to a different region, altitude, and ingredient profile of Peru, and the pairings added another layer of storytelling to the experience.
The service was warm, knowledgeable, and never pretentious — the team genuinely seemed passionate about what they were presenting. Some dishes challenged our expectations in the best way possible, while others were simply unforgettable for their flavor and presentation.
Central is much more than just a dinner reservation; it feels like an exploration of Peru through food, culture, and creativity. Absolutely worth the experience and easily one of the best meals we’ve had anywhere in the world.
Not sure much more can be said about Central that hasn't been said already, but it lands as one of my favorite meals ever. It's really much more than that; the artisty, creative use of ingredients and techniques, serene atmosphere and warm and knowledgeable staff. Central is so much more than just a "tasting." It's a journey, challenging at times, but ultimately you're left feeling like it was worth every moment.
On our trip to South America for an Antarctica cruise, we made a stop over in Lima just to try out Central, which has been on our wish list for quite a long time. And what an amazing experience it was! Food was delicious as expected but what really impressed me was the creativity with which the ingredients were transformed from it's original state into something extremely unexpected. It was a journey through Peru, with unique ingredients chosen for each dish based on the altitude. My favorite was an item with a bread like consistency that was made completely from different kinds of sea weed (including a sweet glaze that went on top!). Truly incredible! The dinner was thoughtfully curated and attention to details was fantastic. The drink pairing had a mix of unique aperitifs/digestive they create in their lab and South American wines. We also got a quick tour of their lab where they work through these transformations and got to meet the chef and his culinary team. I am pescarian with allergies to some specific mollusks, which they handled extremely well. I did not feel like I missed out on any experience due to my food allergies. Place books out pretty quickly as soon as they open up reservations (I think around 3 months in advance).
Central in Lima was absolutely spectacular — one of those meals that stays in your head long after the last bite.
This is not just a restaurant. It’s a journey through Peru. Every dish feels like a different landscape: the coast, the Andes, the Amazon, the high altitude, the deep flavors, the colors, the textures — everything is so thoughtful, so creative, and still so delicious.
Now I understand why Central was named No. 1 in The World’s 50 Best Restaurants. It doesn’t feel like hype. It feels earned. The whole experience is elegant, emotional, surprising, and full of soul.
And honestly, it was so good that it basically forced us to visit Mil, their restaurant near Cusco. After Central, we had no choice. We needed to see where this whole universe continues — closer to the land, the altitude, and the ingredients that inspire it all.
A truly amazing experience. Peru should be very proud of this place.
I had the privilege of dining at Central, and I can honestly say it became my favorite restaurant experience in the world.
For years, Eleven Madison Park held that place for me. But after this experience, Central has taken it.
This wasn’t just a meal. It was a journey through Peru’s ecosystems, culture, and spirit. Every dish felt deeply researched and intentionally designed using local ingredients in ways I had never seen before. Each course felt like a story almost like walking through a living museum of Peru’s natural world.
But what made the experience truly unforgettable wasn’t only the food.
It was the people.
I unfortunately forgot the names of our servers, but I will never forget how they made me feel. Their storytelling, authenticity, and warmth transformed the experience into something deeply human. It didn’t feel like restaurant service. It felt like being invited to a special family dinner in someone’s home.
That energy changes everything.
Great restaurants can serve incredible food. But when a team brings genuine connection and authenticity, the experience moves to another level entirely.
One detail that absolutely fascinated me was their obsession with the plates and presentation. Every plate felt like a piece of art carefully chosen for the story of that dish. The ceramics, textures, colors, and shapes perfectly reflected the ecosystem or concept behind the course. It felt like the chefs weren’t only thinking about flavor they were thinking about the entire sensory experience. It’s rare to see that level of intentionality.
You can feel the passion and obsession behind everything they do.
The cacao research was another moment that stayed with me. Listening to their deep research about cacao was mind-blowing. The level of curiosity, respect for nature, and dedication to understanding ingredients is extraordinary. This is not just cooking this is exploration.
It’s passion.
It’s purpose.
It’s obsession in the best possible way.
I even wanted to support their cacao research lab and buy their chocolate afterward. The only reason I didn’t was simply that the price was difficult for me to justify in the moment but the fact that I truly wanted to contribute says everything about how inspired I felt.
Experiences like this remind you what hospitality can be when it is done with soul.
Central isn’t just serving food.
They are sharing a vision of Peru, of nature, and of human creativity.
And that is something I will never forget.
