According to the highly undisputed "The World's 50 Best" ranking, we're in the best restaurant in the world. Not bad, right? … and imagine how high expectations are when you walk through the door.

We've been talking about this moment from the start, which we deliberately chose to place on the last night, the grand finale of this extraordinary trip. After crossing the beautiful garden, the experience begins with the presentation of ingredients gathered from all four corners of the country by Virgilio Martìnez.

His entire menu is built around these, grouped into about fifteen ecosystems and as many dishes. From the depths of the Pacific to the Andean peaks, passing through the Altiplano plains or the meanders of the Amazon, each plate is a snapshot of a very particular microcosm, briefly named and accompanied by its altitude.

"Black Rocks, -10 meters," "Moray, 3,600 meters," … so many memories of the places we've just traveled through. The delicious moments alternate with the discovery of new flavors and a few sensory experiences.

And since we want to keep these senses on their toes, we went with the non-alcoholic pairing. In the glasses, the work proves to be equally remarkable and each beverage, truly "cooked," is designed with the dish it accompanies in mind.

The meal is fantastic, wonderfully well-constructed and perfectly balanced. We were a bit worried about the "too much," in every sense of the term, but that's not the case at all—pleasure and appetite are present right up to the last bite of the last plate.

A unique moment, of rare intelligence, and one we'll remember for a long time.

Central Restaurante