Nazka

Well, well, well…if you follow trends about the food scene, you probably know that Peruvian has been pretty hot lately. And when it comes to Peruvian food in Amsterdam, Nazka is a name you’ll hear about.

And for good reason. The chef, Koosh Kothari, worked at restaurants like Merito, Kjolle and Central in Lima – the latter being named the best restaurant in the world, in 2023. Nazka brings Peruvian ingredients and recipes, with a little twist, a touch of fusion; many times on the Japanese side.

Hayden and I went to Nazka for our last date night of the year. We wanted to make it special, we wanted it to be a big one. And it was, with a bill just shy of 400 EUR – but is Nazka worth it?

We had the December set 4-course menu, which you can still enjoy for a couple of weeks! Of course, this changes every month. On week days, there’s also an à la carte option.

To start with, we had a wonderful cocktail (they specialize in Pisco based drinks, of course), and an oyster each. To me, the oyster was a bit of a disappointment, just because the beets took over the taste. When I have an oyster, I expect (and want to) literally taste the ocean. Interesting combination, nevertheless.

Before the starter, you get the Pervuain version of “chips and salsa”, which were SO GOOD. For the 1st course, we enjoyed our very first salmon tiradito. Similar to a ceviche, tiradito features sliced fish (not cubed), which is raw. The acid / citrus doesn’t cook the fish, as it does with a ceviche. The sauce is added to the meat right before serving, leaving the orange-cured salmon raw, and simply adding flavor. I really enjoyed this one, even though a litttllleee bit on the “too citrusy” side. Overall, beautiful dish (visually, too).

The tiradito was paired with a salt’n’yuzu sake, which complemented the plate really well. It also made for an interesting experience – not exactly your every day drink.

Next, we had the mille-feuille vinicunca, a dish inspired by Peru’s rainbow mountain. The “base” was a tuber (forgot the name, though – but very common in Peru). The beautiful layers were made of rocoto peppers and ocopa – a sauce made of black mint huacatay, a plant originally from the city of Arequipa, Peru. The last restaurant I visited had a potato based dish, and I said that I can’t even understand how that made it to the menu. This, though, was an example of how to make a basic ingredient shine. You can notice the fusion touch, with the furikake on the side.

For the next course, we chose to have the Wagyu steak to share. This isn’t part of the set menu, and it costs an extra 60 EUR. I mean…it was pure perfection, I don’t really have anything to say. The rumors are true. My only note: don’t think the glaze on top was necessary, or could’ve done with less. This is THE steak of steaks, so no need for extra details.

Coming up: pato y maiz: a slow-cooked duck leg, with choclo (Peruvian corn) and cancha (a corn snack). This was good, but not amazing. I enjoyed the sides more than the meat, which just didn’t really do it for me. Funnily enough, Hayden and I were just saying how most of the time, when having chef’s menus, the main course is not the pièce de résistance. Would love to know a chef’s thoughts on this.

Last but not least – the dessert, torrija. A dessert with caramelized bread, tomatillo compote, and chicha de jora (corn based) ice cream. This was really good, and I loved the addition of the sour / salty compote to the sweet elements. Well-balanced, good plate.

Overall, Nazka was a good experience. Dishes were flavorful, staff was exceptional, the little extra touches (like the cards below) were appreciated, and the wine-pairing was on point pretty much at all times.

As you’ll notice, there are many ingredients that most of us aren’t familiar with. The Nazka crew added these cute little cards, that get revealed with each dish, so you always learn a bit more about what’s on your plate. Beautiful thought!

My overall minus point here: to me, all the dishes were too salty. And I eat salty – too salty, most may say. Maybe it’s a Peruvian thing (can’t say I’m an expert in it), maybe it’s…I don’t know what it is. But I always found myself saying, “this has a bit too much salt”.

Is it worth almost 400 EUR (for 2 – wine-pairing, a cocktail, and Wagyu included – it doesn’t have to be that crazy)? Not sure about that. It was a great meal, but it wasn’t the best meal I’ve had in Amsterdam in 2023.

That title stays with Fuku Ramen and their chef’s menu, which was exceptional, and on the cheaper (note: not cheap) side.

Taste: 9

Value for money: 8

Location: 9 (Van Ostadestraat 352-354)

Service: 10

Website: https://www.nazka.nu/