How does one of the highest-altitude and most remote fine dining restaurants on Earth create a world-class tasting menu using ingredients found nowhere else? High in the Andes of Peru, Chef-Owner Virgilio Martínez has built MIL around a simple idea: every dish should tell the story of the landscape that surrounds it. Follow Virgilio and his team as they harvest rare Andean ingredients, revive ancient farming traditions, and prepare an eight-course tasting menu sourced almost entirely from the ecosystem around the restaurant.
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