Hotspot: NAZKA is the very best of Peru
The famous French chef Escoffier described Peruvian cuisine as ‘one of the best cuisines in the world’. We went to eat at the Peruvian restaurant NAZKA in Amsterdam and completely agree with Escoffier. This is so good!
NAZKA on NAZKA
At NAZKA, it’s all about Sabor de la Vida: the feeling of happiness that comes from enjoying delicious food with loved ones, in a warm and relaxed setting. Because eating together is living, according to the owners.
Upon arrival
NAZKA is located in the corner building that housed restaurant de Stadskantine for many years, on Van Woustraat. The entrance is on Van Ostadestraat. And there, the beautiful Peruvian mural immediately catches your eye — as do the Peruvian lamps hanging in front of it, made from recycled plastic bottles.
Beef heart
We start with two snacks. First: tequeños, Peruvian cheese sticks topped with a little honey and avocado purée — delicious! Then: traditional anticuchos, or grilled beef heart. Rarely have we eaten it so juicy and tender. We eagerly look forward to what’s next.
Ceviche
Peru’s national dish even has its own holiday: National Ceviche Day. The concept of ceviche is simple: take the freshest fish and cook it for a few minutes in a citrus-based marinade (tiger’s milk), then serve it immediately. That doesn’t mean, of course, that every ceviche is a success story. NAZKA’s ceviche classico certainly is. The different types of corn in this dish are also special (there are more than 300 (!) varieties of corn in Peru). The interplay between the freshness of the ceviche and the sweet creaminess of the sweet potato purée served alongside it is phenomenal. The Spanish Albariño we drink with it is a perfect match.
Who is the chef?
The Peruvian chef (and co-owner) Christian Motte has cooked all over the world. We’re glad he left the palm trees of Dubai (his last stop) behind and settled in Amsterdam. Here, he showcases the intensely rich flavors of the Peru of his youth with incredibly fresh and colorful ingredients. But with a modern twist.
Most striking dish
Sometimes you eat something that makes you want to start a conga line immediately. The fried eggplant is one such dish. This culinary brainwave is typical of the chef, because it isn’t a typical, existing Peruvian dish. The crispy eggplant chunks sit on a dollop of smoked Greek yogurt, which is topped with a mildly spicy sauce. On top: roasted Padron peppers, toasted peanuts and coriander. Insane — so good.
Leftovers day
Peruvian cuisine is inspired by a unique mix of Spanish, Italian, African, Japanese, Chinese, Creole and indigenous traditions. Tacu tacu is typical of cocina criolla. This fried leftover dish consists of seafood and lentils with fried rice. Compared with ceviche, it’s a heavy dish, which gets that characteristic fresh touch from the red onion topping.
Interior
Bright, stylish and homely. Typically Peruvian are the open, square windows through which you can peek into the kitchen.
What we’ll come back for
Everything — and especially the Peruvian mess. A heavenly dessert of quinoa ice cream and whipped cream made with Peruvian cacao.
Our take on NAZKA
We already knew ceviche, and yes, we love it. But NAZKA is so much more than that. Chef Christiaan makes use of all Peruvian influences and shows how diverse, rich and healthy this cuisine is. NAZKA is a wonderfully relaxed place where you can enjoy exciting and refined dishes. And don’t forget the Pisco either, the house drink.
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