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. In this video, follow Virgilio and his team as they prepare rare Andean ingredients and prepare an eight-course tasting menu sourced almost entirely from the ecosystem around the restaurant.
