Virgilio chooses to approach the diversity of our 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.

In Central we celebrate the biodiversity of Peru. Fresh produce and an inexhaustible curiosity to discover and integrate new ingredients into the menu bring Peruvian cuisine to the forefront in the heart of the traditional district of Miraflores in Lima.


At Central we bottle water onsite, filtered, ozonated and purified using reverse osmosis. The reverse osmosis process traps microparticles, bacteria and heavy metals producing the purest water.


Mater is an initiative of exploration and discovery, in which a multidisciplinary team travels throughout Peru in search of new products and new stories of people. A sample of what makes Peru a diverse country.


Herbs and spices that accompany our food are always at hand.

The idea of a garden in the city, well maintained, allows us to keep in constant contact with nature.

One way to bring the countryside to Central and experiment directly with new product varieties.


We remind you to please contact us at at least 60 days in advance of your requested reservation date.

We will reply to your request within 3 working days.

Currently, we are accepting reservations up to and including 23 December 2015. On 30 November 2015 we will begin accepting reservation requests for the months of January to April 2016.

For inquiries or changes to confirmed reservations please call us at +51 1 242 8515 or 242 8575 or 241 6721, Monday to Friday, 9:00 am to 6:00 pm local time (UTC - 5:00).

Please be aware that the restaurant is closed Sundays and that only dinner service is offered Saturdays.

Please note that for dinner service we exclusively offer our tasting menus.

Our tasting menus are also available for lunch service, but please bear in mind that there are limited quantities available.

  1. MATER ELEVATIONS: a grand journey through 17 of our elevations of biodiversity.
  2. MATER ECOSYSTEMS: a trajectory that includes 11 of our territory's elevations.

For additional information about our menus please visit the menu section of our website, or send us an email.

Please make us aware of any food allergy or intolerance before your visit.

Thank you for choosing Central Restaurante.

The Reservations Team
Central Restaurante