With Chef Virgilio Martinez’s altitude-based menu, Central has become famous for explored Peru’s biodiversity to its fullest. Martínez and his team forage in the jungle, desert, mountains and sea to discover diverse local ingredients found at every altitude. The result is seen in such dishes as grilled octopus scented with maiz morado (purple corn) and splashed with a sauce of botija olives. The results earned its place at No. 4 on the World’s 50 Best Restaurants for 2016.