Thin-sliced beef heart threaded on skewers and grilled until slightly charred on the outside and tender inside. The marinade is intricate—cumin, chili, and other warming spices that make the beef heart flavor complex rather than gamey. This is the traditional Peruvian anticucho done with precision.
Tips from diners
Beef heart isn't offal to be feared—it's lean and tender when cooked right. NAZKA shows why it's a Peruvian classic.
Delicate seabream cured in a vibrant leche de tigre (the lime and fish-based dressing that's the heart of ceviche), paired with charred strawberries that add unexpected sweetness and char. The combination sounds daring but works—the acidity of the lime, the umami of the fish, and the fruit's brightness create layers. This is frequently mentioned as a favorite across reviews.
Tips from diners
This is one of the opening courses in the tasting menu. The strawberry will surprise you—trust it. It works.
Paper-thin slices of fresh fish arranged on a plate and dressed with a refined ponzu sauce (soy, citrus, and dashi), topped with puffed rice that adds textural contrast. This dish shows Chef Kothari's Japanese influence—the technique is Japanese, the presentation is modern, and the result is delicate but flavorful.
Tips from diners
This is a middle course that cleanses the palate between heavier dishes. Notice the puffed rice texture—it's a small detail that makes the difference.
Octopus grilled until the edges are slightly charred and the meat is tender (a delicate balance), then dressed with ají amarillo—a Peruvian yellow chili sauce with a warm, fruity heat. The sauce coats the octopus generously, and the char adds depth. This is among the later courses in the tasting menu.
Tips from diners
Ají amarillo is distinctive to Peruvian cooking—fruity, not too spicy. This sauce exemplifies what makes Peruvian cuisine unique.
The restaurant's tasting menu changes regularly but always features 4-6 courses built around fresh seafood and Peruvian tradition. Expect several ceviche variations, grilled items, and a carefully paced progression of flavors. Pisco-based cocktails are available to pair with each course.
Tips from diners
Book well in advance. The menu is popular and the restaurant only has about 20-30 seats.
The wine/drink pairing is worth the upcharge. The sommelier understands the food deeply.
NAZKA opened in 2019 in De Pijp, named after the Nazca lines of South Peru. Chef Koosh Kothari, who joined in 2022, brought his Indian heritage into the Peruvian framework, creating dishes that layer Japanese technique, Peruvian tradition, and unexpected spice. The restaurant operates on a four or six-course tasting menu format and has garnered Michelin recognition.
Reservations required. Book at least 1-2 weeks in advance, especially for weekends. The restaurant is small (about 20-30 seats).
This is a tasting menu only—there is no à la carte. Everyone at the table follows the same menu. Chef Kothari's changes mean every visit offers something different.
NAZKA has an excellent pisco cocktail list and wine pairings ranging from ponzu sake to cider to port. The drinks match the food carefully.
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