Recently voted one of Latin America’s Top 50 Restaurants, Central in the Peruvian capital of Lima showcases native ingredients sourced from the mountains, sea, desert and jungle and also celebrates the country’s ancient Andean heritage. Chef Virgilio Martinez travelled the world before opening Central in 2009. He is passionate about exotic local ingredients, such as cushuro, a caviar-like bacteria, tunta, a white freeze-dried tuber, and airampo, a bright magenta member of the cactus-family. Needless to say, Martinez is constantly trying to expand the culinary horizons of his guests. Although the multiple-course tasting menu changes every six months, signature dishes at Central like corvina (Pacific whitefish), suckling pig and stewed goat are always available. Book at least two weeks in advance to secure your table.