Virgilio Martinez earned his reputation for innovative Peruvian cuisine at his restaurant Central in Lima, where each course of the tasting menu reflects a different altitude in the country, from sea level to the Andes. MIL takes things to a whole new level, both in terms of the menu – focused on roots, tubers, herbs and fruit grown by Andean communities at high altitude – and location. The restaurant is in Peru’s remote Sacred Valley, 11,706 feet (3,568m) above sea level and surrounded by farming villages.