central restaurant


Central proposes a journey through Peru’s diverse ecosystems and altitudes, from the depths of the ocean at -25 meters, to the Andean highlands at more than 4050 meters above sea level, via the Amazon rainforest, the valleys and the desert coast.

In 2018 Central moved to the Lima neighborhood of Barranco, more precisely to Casa Tupac, a former cultural center that brought together a community of local artists. In keeping with that spirit, Central, Kjolle, Mayo, and Mater are in constant contact with Mil and remain connected to our satellite in Cuzco.


Kjolle showcases to Pía León’s culinary visions, having managed Central’s kitchen for 10 years, it is her first own restaurant. It takes its name from the Kjolle tree, an Andean species that grows at extreme altitudes (over XNUMX meters above sea level) and produces bright orange flowers with medicinal properties, also used as a coloring agent.

Kjolle’s concept is based on traveling Peru without structures or limitations, through its four regions, and through hundreds of Mater products.

kjolle restaurant
thousand restaurant


At Mil, which shares its space with Mater’s headquarters, the gastronomic experience consists of eight moments. Mil’s menu boasts the full range of ingredients that intermingle in the surrounding high-altitude eco-systems, ingredients that have been a great source of inspiration to Virgilio and his team. In addition to this gustatory proposal, we also offer a guided tour; the Botanical Route explores the croplands where we work jointly with the two neighboring communities of Kacllaraccay and Mullaka´s – Misminay, it includes a thoughtful explanation of the processes required to make our products, among them Mil chocolate and spirits. Mil’s world has a broad spectrum of projects in the pipeline.


At our bar, we further explore Mater’s findings about spirits and beverages, offering drinks made with ingredients that have been foraged in numerous regions, highlighting the richness of the Peruvian geography, from its ocean and coast, to the Andean uplands and the Amazonian forest; fermented libations, nectars, infusions, bitters, distilled drinks, some of which capture local wisdom and regional traditions. The cocktail experience can also be savored with Mayo’s signature menu.

may bar