This Is What It's Like to Eat at The Best Restaurant in The World

Gourmandize

HOW DOES IT WORK?

There's a lot of competition for such a prestigious title! Chosen by an expert panel, 50 restaurants from around the world make it into the reputable "Top 50" list. These restaurants are judged not only on taste and presentation, but craftmanship and the stories behind each plate.

Previous winners are not allowed to be featured on the list, in order to make room for up and coming talent. Those restaurants who have already been graced with the title are however granted the opportunity to make it onto the "Best of the Best" list, which includes last year's winner, Geranium in Copenhagen, Eleven Madison Park in New York, and The Fat Duck in Bray, the U.K.

WHAT MAKES CENTRAL IN LIMA the best in the world currently?

Lima's Central was congratulated for its unique and experimental way of taking the taster on a journey. Each dish invites you to explore the various ecosystems of Peru, and they're all inspired by the seasons that occur within the country's different habitats - particularly interesting due to the many different altitude's within Peru. This, combined with the range of local and organic ingredients used within each dish, convinced the experts, and now we want to go!

Founded by Virgilio Martínez in 2008, Pía León joined a year later. The pair embarked on a mission to create an exquisite dining experience utilizing traditional Peruvian ingredients and cooking techniques.

Their ideas turned into reality not long after, as guests began to be offered a journey through 15 different Peruvian ecosystems categorized by elevation - from 15 meters under the Pacific Ocean to 4,200 meters in the Andes. Every dish on the menu reflects the origin of its ingredients, from Dry Valley (featuring shrimp, loche squash, and avocado) to Amazonian Water (which includes pacu fish, watermelon, and coca leaves). Yum!

Essen wie im besten Restaurant der Welt?

If flying to Lima is a bit difficult right now, why not try and recreate one of their dishes at home? It might not taste exactly the same, and will likely not match the authentic experience, but you might just awaken your tastebuds with a slice of authentic Peruvian cuisine.

Peruanisches Ceviche:

Peruvian ceviche (or cebiche), combines local ingredients, such as sweet potatoes or cancha (thick boiled or roasted corn), with marinated, raw fish. The special thing about it however, is its unique dressing; leche de tigre, a broth made from fish heads that gives it an extraordinary flavor.

Ingredients (for 4 people):

• 1/2 sweet potato (diced)
• 1 red onion
• 2 fresh chilis 
• 1 cup lemon juice 
• 3 sprigs of fresh cillantro 
• Boiled or roast corn
• Salt and pepper (for seasoning)

For the Leche de Tigre:

• 4-5 fish heads
• 1 white onion
• 2 sticks of celery
  

Instructions:

1. For the Leche de Tigre: Put the water in a saucepan and bring to a boil. Add the fish heads, peeled onion, celery sticks, and a pinch of salt and pepper. Cover and cook for an hour over medium-heat. Strain the broth and let it cool.
2. For the rest: Boil the diced sweet potato. Cut the red onion into strips, as well as the chili peppers - remember to remove the seeds.
3. Cut the fish into cubes and bathe in the lemon juice. Leave to stand for 15 mins.
4. Add the onion, chilis, chopped cilantro, and a pinch of salt and pepper to the bowl with the fish. Pour over half of the leche de tigre and chill in the fridge for 15 mins.
5. Serve on a plate with the remaining leche de tigre, corn, and extra sweet potatoes. 

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