journal
03 / 05 / 2019
It’s in the Cuzco region, right in the Sacred Valley of the Incas, that we discover the latest project by Virgilio Martínez. Determined to salvage the roots and authenticity of Peruvian cuisine, after receiving awards for his Central restaurant, in Lima (already voted the best in Latin America), the young Peruvian chef surprises us once again, inviting us to take part in a unique degustation experience at high altitudes.
Attitude: What were the motives that led you to create MIL? What were you interested in working on and experimenting?
Virgilio Martínez: MIL was conceived of as a way of getting closer: to the world of the Andes and Peru, and closer to a different culture. It is an experience built based on the exchange of knowledge and the compete appreciation of the environment and tradition.
Attitude: What were the motives that led you to create MIL? What were you interested in working on and experimenting?
Virgilio Martínez: MIL was conceived of as a way of getting closer: to the world of the Andes and Peru, and closer to a different culture. It is an experience built based on the exchange of knowledge and the compete appreciation of the environment and tradition.
For more information, visit MIL Centro website.
Photography: Gustavo Vivanco Leon
Words: Joana Jervell
Photography: Gustavo Vivanco Leon
Words: Joana Jervell
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