Central: how to get reservations? Restaurant announces these dates after being chosen the best in the world

After being chosen the best restaurant in the world in The World’s 50 Best 2013, reservation requests at the Peruvian restaurant Central began to increase. However, the possibility of getting a table for this year did not appear on its website and the message read: “We are currently taking reservations until September 30, 2023.”

In an official press release, the restaurant spoke about the achievement obtained and also gave news about the dates on which they will begin to take reservations again. What did they say?

In the aforementioned statement, Central stressed that the recognition of its restaurant is also a “milestone” for Latin American gastronomy. “It is the first time that a restaurant outside of Europe and the United States has received this distinguished honor,” reads the statement, which also highlights that “it is the first time that a female chef is in charge of a restaurant awarded at this level. ”, in relation to Pía León, who is at the head of the establishment together with Virgilio Martínez.

“The recognition we have received not only fills us with emotion, but also serves as a testament to the incredibly talented and dedicated interdisciplinary team that Central embodies. For years, we have sought to understand and preserve the ancient culture of Peru and its heritage. The country that was once one of the most important bases for the origin of agriculture and biodiversity today, harbors an immense knowledge that has never been as relevant as it is today for our global society. The certainties and truths that we are finding are just scratches of this ancient knowledge, ”says the statement.

In the official statement, the restaurant also gave new dates for taking reservations.

In this way, reservations for the months of October, November and December 2023 will be open from August 15 at 00:00 (Peruvian time).

This is the official website for reservations.

For reservations of 5 or more people, it is suggested to contact [email protected].

The restaurant offers experiences, unlike other restaurants that have a menu with dishes that diners can choose from, as well as drinks.

These are the experiences and prices of Central:

• Uneven territory experience:

It is described as a journey through 12 ecosystems of our territory.

The price is S/. 1045 soles per person

• Creative menu of the day

It is described as a new trip, the trip of the day. 12 heights.

The price is S/. 1045 soles per person

Explore 14 ecosystems of the Mater world.

The price is S/. 1250 soles per person

It is described as a new trip, the trip of the day. 14 heights.

The price is S/. 1250 soles per person

These dining experiences do not include the price of drinks. This is the price for the pairing:

Recommended to accompany the Uneven Territory experience: S/. 424 soles.

To accompany Mundo Mater experience: S/. 488 soles.

• MATERIAL BALANCE. FERMENTS, DISTILLATES AND WINES FROM SOUTH AMERICA

To accompany the Uneven Territory experience: S/. 454 soles.

To accompany Mundo Mater experience: S/. 518 soles.

• EXPERIENCE AND SENSES (WITHOUT ALCOHOL). NECTARS, INFUSION AND EXTRACTS WITH MATER PRODUCTS

To accompany the Uneven Territory experience: S/. 222 soles.

To accompany Mundo Mater experience: S/. 278 soles.

In the statement cited at the beginning of this article, the Central team also thanks the “World’s 50 Best Restaurants panel of gastronomic experts” for the recognition.

Finally, they emphasize their vision for the future while maintaining the essence and principles of the team.

“This achievement is not about competing, but about fostering a positive environment that encourages diverse offerings and ensures an integrated and meaningful culinary journey. We believe in promoting the existence of diverse culinary voices, each with their own relevance and contribution to the global gastronomic scene. This spotlight now shines in our region, presenting a powerful Latin America that will continue to offer compelling reasons for a new gastronomic paradigm,” the statement said.