MIL Centro

Altitude-Based Peruvian · Cusco · Chef Luis Valderrama

Research-driven restaurant at 3,600m above sea level near Moray ruins, Sacred Valley. Concept by Virgilio Martínez and Pía León of Central. Chef Luis Valderrama. Mater Iniciativa research lab on-site led by Malena Martínez.

Moray, Sacred Valley, Cusco, Peru, Cusco

• #49 Latin America's 50 Best 2025
• #75 World's 50 Best Restaurants 2025

Menu

Dishes

• Andean Rainforest — Pork belly, avocado and lupinus legume from the cloud forest transition zone
• Herbal Infusion — Closing drink of foraged high-altitude herbs and flowers
• Frozen Cordillera — High-altitude herbs, ice crystals and extreme-altitude ingredients
• Extreme Altitude — High-altitude tubers, native grasses and Andean roots from above 4,000m
• Preservation — Freeze-dried potato chuno, corn, wild uchucuta and oca using ancient preservation techniques
• Plateau — Cabuya nectar, lamb, kanihua grain and white quinoa from the high plateau
• Corn — Native corn varieties presented in multiple preparations and textures
• Central Andes — Potatoes, stems, chaco clay and wild chincho aromatic herb
• Diversity — Final course celebrating Peru's biodiversity with cacao, fruits and native plants
• Chicha Morada — Traditional purple corn drink infused with cinnamon and clove

Tasting Menu

• 8-Course Altitude Tasting (360) — Altitude-based Peruvian tasting — Chef Virgilio Martínez, 3,568m elevation, Moray
• 8-Course Tasting Menu (Lunch only) (360)
• MIL Immersion (Full-day experience + tasting menu) (620)
• Altitude-Based Tasting Experience — Multi-course journey exploring Andean ecosystems at different altitudes

Cocktails

• 8-Course Tasting Menu (Lunch) (360)
• Full Immersion Experience (620)
• 8-Course Tasting Menu (Lunch) (360)

Phone: +51 84 774 999

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Related restaurants

• Award-winning restaurants in Cusco
• More from chef Luis Valderrama
• Central — Lima
• MAZ — Tokyo (2 Michelin stars)
• Mérito — Lima
• Rafael — Lima
• Maido — Lima