After a year that saw them relocate the award-winning Central restaurant to new premises and open restaurants Mil in Cusco and Kjolle in Lima, chefs Virgilio Martínez and Pía León are now putting their efforts into one final project – and it’s their most challenging yet. We caught up with the husband-and-wife team to hear about their plans for the Amazon rainforest.
Those who have visited Mil in the Moray ruins of Cusco, southern Peru, might have an idea of just how difficult it was to build the restaurant in the middle of the Andes. Over two years, chefs Pía León and Virgilio Martínez worked with Martínez’s sister Malena and their Mater Iniciativa research project to install a new water system, research local ingredients and – most crucially – befriend and employ members of the local community to create the restaurant that sits at an altitude of 3,500 metres above sea level. It was no easy feat.
Read the full interview with Virgilio Martínez and Pía León on The World’s 50 Best Restaurants website.