Peruvian chef Virgilio Martínez has opened an ambitious new restaurant that functions as both a remote research center and a 60-seat eatery. The unique new space is called Mil and is set in the Peruvian Sacred Valley. The restaurant differs vastly from mow in several approaches, but the particular focus should be on the food and overall experience of the establishment. Instead of a single meal, the multi-course meal will unfold over the course of a day, with guests encouraged to explore the ground in between tastings. Mil is set in a gorgeous landscape, set 3,500 meters above sea level, and Martínez wants patrons explore the historic and breathtaking landscape.
The menu at Mil was conceived entirely by chef Virgilio Martínez, with inspiration and consolation from the surrounding indigenous communities. The focus is on locally grown vegetables, tubers and grains, with protein being used sparingly. Each course on the menu will be paired with an in-house distilled infusion, ranging from handcrafted coffee to beer. In this regard, Mil is almost more of a laboratory rather than a restaurant. The food is focused on exploration and heritage, and imbues the natural landscape into its flavors.
Image Credit: Mil
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