Peruvian chef Virgilio Martínez received the best position in the world.

The famous Peruvian chef, Virgilio Martínez, won the prestigious award of the Chief Chefs. The title is awarded on the basis of a vote of the chefs of the 50 best restaurants in the world. Restaran Virgilio Martínez Central in Peru received the title of " Best restaurant in South America " for the third time in a row! As part of the permanent search, conducting real scientific experiments with ingredients, constantly addressing the history of the Peruvian cuisine, its origins, Virgilio undoubtedly made a tremendous contribution to the fact that Peru has become one of the best gastronomical directions of the world. In South America, there are five restaurants on the top 50 list.

Last year Maido Total Lime I got a prize for the most powerful breakthrough, and he went to the top of the list. And this year, the restaurant's rating reverted to five points, from 13 to 8. The winners of this year ' s nominee, the " Best restaurants " , were named at the award ceremony held at the historic Royal Exhibition Centre at the Melbourne♪

At the end of this year, famous restaurant Central Changes the address and moves to the Barranco region, known as the artistic area where many art galleries, museums, fashion and cult sites are located. In addition, Virgilio Martínez plans to open a new restaurant. His new creation will open 40 kilometres away. Cousco♪ Holy Valleyin the town of Maurai, known mystery ink terrace. Many tourists come to Moray every year to see them, and now we can enjoy and find the highest kitchen of the world.

The restaurant will be located at the site of the old factory and will connect three separate rooms: Main restaurant; Mater Iniciativa research team site to directly demonstrate the gastronomical novels of restaurant guests; a simpler day-to-day restaurant. Virgilio is proud to note that the new restaurant will not look like everything that was created earlier. Over a year

The research team works in the Holy Valley, studying in detail the new ingredients for the dishes and the natural conditions in which they grow. The chef is confident that even a trip from Cousco to a new restaurant will be part of a hystronomical journey by building guests for a certain kind.

To conclude with all the achievements, Virgilio founded A festival called Momento Andes, I'm going to be in the Holy Valley every year. As part of the three-day programme, the festival will have a series of workshops and seminars with the best chefs of the world. The purpose of the festival is to share unique knowledge of Peruvian products and ingredients, culture and traditions Peru♪

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