Peru Travel Restrictions Updates – COVID

Updated on May 10, 2022. The use of masks in open spaces is optional in some regions such as Lima.

New Restrictions to Enter Peru

• Peruvians, resident foreigners and non-resident foreigners over 12 years of age, regardless of their country of origin, must prove that they have completed the vaccination against Coronavirus.
• Unvaccinated individuals must present a negative PCR test taken within 48 hours.
  
• Children under the age of 12 can board the plane without a PCR test as long as they are asymptomatic.
  
• People who show symptoms when entering the country’s territory will be monitored and will be subject to mandatory 14-day isolation.
  
• Everyone entering Peru must complete the “Electronic Affidavit of Health and Geolocation Authorization” within 72 hours prior to travel.

 
Restrictions within Peru:

• Those over 12 years of age will be able to board interprovincial flights and buses only if they are fully vaccinated.
• Unvaccinated individuals must present a negative PCR test taken within 48 hours.
• Those over 18 years of age must have a booster shot to board domestic flights and ground transportation.
• Otherwise, they must submit a negative PCR test taken within 48 hours.
• Everyone must complete the “Electronic Affidavit of Health and Geolocation Authorization.”

 
Border Restrictions:
All land borders are open, travelers must be vaccinated to board.
 
Wearing a mask is mandatory in all public areas:

• In Áncash, Ica, Lima, the use of masks in open spaces is optional.
• The other regions, the use of masks is mandatory in all public places; 1 KN95 mask or 1 3-ply disposable mask + 1 reusable cloth mask is required.

Chef Virgilio Martínez and Pía León, recognized for their gastronomic exploration of Peru’s biodiversity, Central de Peru is the fourth best restaurant in the world and the first in South America in 2021. “The Central team, with the research center Mater Initiative, make up a group of expeditioners full of curiosity about Peru”, defines himself, where he signs a singular commitment to rediscover products, which go from the Coast to the Amazon, with the Andes as the axis, and to translate them into creative dishes. It is the gastronomic verticality of a chef, who prefers to take risks and move away from the most orthodox avant-garde to observe “the world from a different level” and create recipes that are accompanied by height measured in meters according to the origin of their ingredients (sometimes undocumented and cataloged by the chef and his team). Central is a restaurant with two floors, capacity for around 70 diners and a glazed kitchen overlooking the dining room, from where you can see Virgilio Martínez and Pía León finishing and checking dishes on the show.

As beverage options, the menus can be harmonized with a pairing of wines or juices (non-alcoholic), also made with Andean ingredients and under a format designed by the sommelier, coordinated with the kitchen and pastry team. “It’s about using ingredients from the same heights to complement the food.” In addition, at the entrance of the restaurant, there is a cocktail bar, an area with a bar, high stools and an informal menu of dishes, various non-alcoholic drinks and interesting cocktails, many based on a ‘made in Central’ philosophy.
 

 
More information in: www.centralrestaurante.com.pe
 
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