MIL restaurant : Peruvian fine dining au cœur des Andes
Fondé en 2023 par Virgilio Martínez, chef étoilé connu pour Central, MIL restaurant est situé à Moray, dans la région de Cusco, au Pérou. Perché à 3 600 mètres d’altitude, ce ristorante unique mêle exploration culinaire et recherche agronomique, mettant en valeur le terroir andin. Son ouverture marque une étape importante dans la scène gastronomique péruvienne, attirant l’attention internationale, notamment via le classement 50best. Le lieu incarne une démarche de fine dining, où chaque plat est une immersion dans la culture ancestrale des Andes, avec une approche respectueuse de l’environnement et des traditions locales.
Le menu de MIL se distingue par ses spécialités inspirées des cuisines ancestrales andines, utilisant des ingrédients locaux comme le quinoa, la pomme de terre, le maïs, et la viande d’alpaga. La cuisine explore des techniques traditionnelles telles que la huatia, tout en innovant avec des présentations modernes et créatives. Le restaurant propose également des cocktails infusés aux saveurs andines, renforçant l’expérience sensorielle. La philosophie de MIL repose sur une symbiose entre terroir, science et gastronomie, offrant une expérience culinaire rare et authentique, qui fait rayonner la richesse du Pérou à travers une cuisine inspirée, innovante et respectueuse de ses racines.
L’ambiance de MIL est à la fois chaleureuse et sophistiquée, avec un décor qui met en valeur la vue imprenable sur les ruines de Moray et la nature environnante. Les grandes fenêtres laissent entrer la lumière naturelle, créant une atmosphère calme et contemplative, idéale pour apprécier la beauté du paysage andin. Le design intérieur mêle éléments traditionnels et touches modernes, reflétant l’esprit d’innovation tout en honorant la culture locale. Ce lieu d’expérimentation gastronomique offre ainsi une expérience sensorielle unique, où chaque détail contribue à la magie du lieu, véritable havre pour les amateurs de cuisine péruvienne et d’aventures culinaires inédites.
Vos retours sont importants pour nous. Si vous avez remarqué une erreur concernant ce lieu, merci de nous en informer pour que nous puissions la corriger.
Nous récupérons automatiquement les informations disponibles sur votre lieu. Si jamais celles-ci ne sont pas correctes, connectez-vous gratuitement sur notre tableau de bord pour les modifier et bonus, accédez à vos statistiques détaillées.
Modifier les informations de votre lieu
Cicciolina
2nd Floor, Triunfo 393, Cusco, Pérou
Ajouté par351 utilisateurs
Crepería & Backpacker La Boheme
Carmen Alto, Cusco, Pérou
Ajouté par316 utilisateurs
Pachapapa
Carmen Bajo, Cusco, Pérou
Ajouté par303 utilisateurs
Chicha (Cusco Restaurants)
Heladeros 261, Cusco, Pérou
Ajouté par284 utilisateurs
Marché San Pedro
Cascaparo, Cusco, Pérou
Ajouté par280 utilisateurs
Organika
Resbalosa, Cusco, Pérou
Ajouté par229 utilisateurs
Cafe Morena
08000 B, Calle Plateros 348, Cusco, Pérou
Ajouté par214 utilisateurs
Moray
Maras, Pérou
Ajouté par204 utilisateurs
Limbus Restobar
Calle Pasñapakana, Cusco 084, Pérou
Ajouté par193 utilisateurs
Limo
Portal de Carnes 236, Cusco, Pérou
Ajouté par181 utilisateurs
"Virgilio Martínez knows his next restaurant isn’t for everyone. It’s a journey to get to Mil, located near the Inca ruin of Moray above Cusco, Peru, and the food will be unfamiliar to most: The kitchen’s focus turns towards its surrounding Andean landscape and the techniques of the past. “You have to be sensitive, creative, open-minded, and willing to experience something that is new,” the Chef’s Table star says of the 20 people he and his team will be serving six days a week starting on February 27. “Mil is not new like Central was. Here we talk about the unknown, in a very extreme way.” The restaurant will highlight “ancestral cuisines” of the Andes and, like Central, the breakout Lima restaurant that landed Martínez on the World’s 50 Best List and in the international spotlight, it will have a menu inspired by the altitude at which ingredients grow. But where Central takes diners through different altitudes course by course, Mil is laser-focused on what can grow at the towering height of its own setting 11,500 feet above sea level. “We are quite limited, even in a place where there’s a lot of biodiversity,” says Martínez. For example, the ocean is off-limits; instead, he and his team are sourcing fish from high-altitude lakes. Coffee, cacao, root vegetables, various meats and legumes, and Andean grains like quinoa, on the other hand, all pass muster. “We don’t just want to cook well and cook farm-to-table,” Martínez says. “It goes way beyond that.” While the multi-course meal will unfold during the day, it feels off to call it “lunch.” Starting service at 1 p.m. allows guests to explore the grounds and take in the breathtaking sight of the Moray, terraced Inca ruins where the chef was first inspired to think of cooking based on altitude. To put it simply: “At night you can’t see the crops, the fields, or the view.” Courtesy of Mil The restaurant is pictured right. The view is very much a part of the restaurant’s story. The dining room windows look directly out to the historic site, while on the plate, dishes highlight the culinary history of the mountains. “The way we’re conceptualizing the whole thing is trying to give the diner a sense of time and place and people and view and landscape and produce,” Martínez says. Mil will also reveal more about the restaurant group’s culinary research arm. Mater Iniciativa’s Cusco home base at Mil has in many ways been the catalyst for the project. The team, led by Malena Martínez, has been working with biologists, botanists, and an anthropologist to learn more about Andean food culture and science. As Mater Iniciativa continues its work, the plan is to invite students and researchers from around the world to learn alongside the team, as well as continue to host events that bring together chefs and specialists. It’s plenty to keep Virgilio Martínez busy, but that’s not all he has in store. He and Pia León, his wife and co-chef at Central, are in process of opening a new restaurant called Kjolle in Lima — and reinventing Central. Both projects are still very much in process, but Martínez thinks they’ll materialize in June. The Food “As the menu keeps changing we will be showing [more],” Martínez says of an early menu sneak peek. “But there is a lot of intuition and sense of place in the Andes regions. [We also have] a strong commitment to work with our neighbors who are the best producers for what we do.” Take a look below as Martínez walks through some early dishes: Spirits and high-altitude infusions The drink directly above is an “infusion of Andean passionfruit with big limes, and molle pink pepper, with a corn spirit,” according to Martínez. “They are part of the pairing: two cocktails; one high altitude wine; one fermented corn (chicha); two different beers made by cervecerias andinas [Andean beer makers]; and one glass of fermented oca root and some hot alcoholic drinks made with wood — that’s a bit of a surprise.” “Diversity of corn” Photo by César del Rio “We are extracting most of the taste and the textures of corn that we are growing in almost two hectares we have,” Martínez says. In this dish, “you see different textures, colors and preparations: a bit of tradition, a bit of innovation. Many of the plates depend on what we harvest that day, otherwise we will be changing preparations and produce. You see something like tamales, and some tiny and thin crisps, smoked with the husks; all the colors are coming from the natural colors in the vegetables.” Andean pork and lupinis Here, “pork belly is confited in its own fat in a wood oven,” Martínez says. “We use some petals of retama flowers and legumes, creamed with different wild plants from the mountains.” Alpaca and freeze-dried tubers In this dish, “the alpaca is braised and then seared with its own fat, we use the tuntas (freeze-dried potatoes) we get in the altiplano, the plateo, and we serve it with special quinoa taken by hand from the same plateau,” he says. “We use most of the leaves and petals that grow almost everywhere in certain seasons: wild huacatays and wild plants are easy to find, and we are working with the ones that have been approved by Mater Iniciativa.” Sweet huatia “Huatia [a traditional local oven] is a way to cook potatoes, tubers, and roots underground with ashes of the soil and the wood that heats the soil,” Martínez says. “We make an oven with soil, hot rocks, and clay a la minute, and we warm it up with wood and fire. We place the tubers and roots [inside] and we cook them, trying to get most of the flavors [and] taste of the soil. When they are cooked we take them out and serve them with sauces like coca and honey, fresh cacao, and some seeds endemic to this region. It is a traditional preparation and method that means caring and celebration, and what we do is just transform the whole ceremony into something sweet, into one of the desserts. We have two pictures: One is the sweet huatia that we serve in the dining room and the other one is the sweet huatia that we serve outdoors, just in front of the Moray ruins.”"
@
"Lieu d’expérimentation et resto gastronomique top"
@
"A 3 600 mètres d’altitude, dans la région de Cuzco, deux stars de la cuisine péruvienne et une nutritionniste ont ouvert Mil, à la fois restaurant et centre de recherche agronomique. Au menu, étude, sauvegarde et dégustation du riche terroir andin et de ses précieuses plantes aux vertus gustatives et médicinales."
@
"un énorme concept a testé absolument "
@
"2025 50Best Restaurant #75 2024 50Best Restaurant #73 (#49 LatAm) 2023 Best50 LatAm Resto #39 2022 Best50 LatAm Resto #44 2021 Best50 Resto #90 (#61 LatAm) "
@
"Le très célèbre chef Virgilio Martinez du restaurant Central, a installé son dernier restaurant Mil Centro au coeur de la Vallée Sacrée, à Moray. Le menu gastronomique dégustation est construit par étape d’acclimatation, avec des ingrédients cultivés à différentes altitudes. Pour ce restaurant gastronomique, il est nécessaire de réserver plusieurs mois à l’avance."
@
"MIL - Food Lab and Interpretation Center Very expensive (300$)"
@chloelemee
"#44 Restaurant in Latin America ‘22; T&L’s 14 of the Best Dining Experiences Around the World 5/22; "
@
"Lunch ou immersion complète "
@gab0uu
"Immersive day-long culinary experience "
@jooleeamorrison
"Mil, Cusco, Peru Chef Virgilio Martínez may be most regarded for their award-winning Central restaurant in Lima with his wife Pía León, but it's at Martínez's Mil where diners will have a true adventure. Located in Cusco just steps from the Moray Archaeological Site, it's the epitome of destination dining. In addition to an incredible backdrop, guests are invited to partake in an immersion experience where you'll tour farms and meet with artisans, affording the opportunity to connect with the local community. Your time culminates with an eight-course meal that highlights ingredients found at various altitudes, exploring the different ecosystems in the immediate surrounding area."
@
"Obs bordbestilling nødvendig"
@
"Chef Virgilio Martinez’s fancy restaurant found on Gordon Ramsay’s Uncharted. "
@
"Mil est un laboratoire aux mains de Virgilio Martinez, le jeune prodige du Central à Lima. Il s'est ouvert sous forme de visite inclusive. On commence par découvrir les cultures traditionnelles, avec en fonds le site archéologique de Moray. On continue par une route botanique et la visite de la distillerie. Et enfin, on découvre un menu dégustation en 8 étapes à travers les écosystèmes andins. C'est léger, travaillé et surprenant à chaque bouchée. Cette cuisine cérébrale n'est pas du goût de tous, mais enchante les curieux en quête de saveurs inédites et de nouveaux savoirs."
@
"Andean focused Other restaurant by Pia Leon & Virgilio Martinez (📺 Chef's Table)"
@
"https://www.latimes.com/food/story/2023-09-16/peru-chef-virgilio-martinez-number-one-worlds-best-restaurant"
@
"https://www.cntraveller.com/gallery/mil-peru"
@
"Le déjeuner uniquement : 140€ "
@estellegclto
"500m au dessus du site archéologique de Moray, que le midi. milcentro.pe "
@
"pan de tarwi, variedad de papas andinas, papa leona, maswa negra, kalhun wacachic, maswa amarilla, maíz blanco piscorucho chullpi con queso "
@
"Reco milk. Chef virgilio Martinez dont le resto de Lima a été élu 5ème meilleur resto au monde en 2017"
@