World’s 50 Best Restaurants : Latin America at the pinnacle of world gastronomy

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Peru has made a remarkable entry on the world gastronomic scene, with 4 restaurants in the ranking of the 50 best restaurants in the World.

The Central restaurant in Lima, run by chefs Virgilio Martinez and Pia Leon, has been named the best restaurant in the world in 2023. Central is known for its innovative dishes and the ingredients that go into them, half of which are unknown outside Peru. The restaurant “takes diners through 15 different Peruvian ecosystems, classified by altitude – from 15 metres under the Pacific Ocean to 4,200 metres in the Andes”.

Central is not the only Peruvian restaurant to feature on the prestigious list of the 50 best restaurants in the world. Maido, which offers Nikkei (Japanese and Peruvian fusion) cuisine, also in Lima, came sixth, while Kjolle and Mayta ranked 28th and 47th respectively. Kiolle is run by chef Pia Leon, who was already in first place. These distinctions underline the growing importance of Peruvian cuisine on the world gastronomic scene.

In addition to Peru, Latin America was also well represented. The A Casa do Porco restaurant in São Paulo, Brazil, came 12th, while the Don Julio restaurant in Buenos Aires, Argentina, came 19th. In addition, two Colombian restaurants in Bogota, El Chato and Leo, came 33rd and 43rd respectively.

Mexico was also in the spotlight with Quintonil, Pujol and Rosetta, all three located in Mexico City, in 9th, 13th and 49th place. These restaurants are recognised for their modern interpretation of traditional Mexican cuisine, with an emphasis on local ingredients and ancestral cooking techniques.

These distinctions highlight the diversity and richness of Latin American cuisine, which goes far beyond the usual stereotypes. The chefs of these restaurants are recognised for their commitment to local ingredients and their desire to innovate while respecting the culinary traditions of their countries.

Latin America, and Peru in particular, has become a major player in world gastronomy. The region’s chefs continue to push the boundaries of cuisine, creating dishes that celebrate the region’s unique biodiversity and offering their guests unforgettable culinary experiences.