Central embodies a truly fascinating concept—it was more like dining in an ecological museum attached to a herbal garden.
Everything was creative and carefully thought out, from the well-curated samples of ingredients to the design of the space. It felt like stepping into a nature documentary that gradually materializes into food, both visually and on the palate (e.g., the shrimp "fossil" crackers).
Ironically, the flavors were not top-notch, and I can recall very few actual dishes without checking my photos. What sticks with me are the multi-sensory elements (e.g., the smells of algae or Amazonian fish on display) and the full bag of beautifully designed reading materials handed out along the way.
Dined there as a couple during our anniversary week. Service was on point and the cocktails were solid, though nothing exceptional.
Overall: a spectacular experience, but not a standout in terms of flavors. We would’ve definitely regretted missing it, but probably wouldn’t rush to go back.
by mkhlyz
6 Comments
Crazy what’s it become
First kitchen I worked in
And it had fettuccini on the menu then !
Had a similar experience when I visited the previous location. Felt more educational than enjoyable. Nothing particularly memorable. Having travelled around Peru for almost a month beforehand, none of the flavors felt remotely new either.
I had regret not dining there recently, but have to say I’m thrilled I chose MIL. That had multiple memorable and truly delicious dishes while also being somewhat academic about the origin of all the food.
Thanks for sharing.
Is Central the Noma of South America? I respect the craft but after seeing photos from both, I have no desire to go to either.
Nice post. Central has been on my list forever. One day!
Saw Central on Alexander the Guest and loved the concept. Sad to hear it wasn’t mind blowing, but I still love what they are trying to accomplish.