The story
Nauta brings Nikkei cuisine to Berlin's Prenzlauer Berg, blending Japanese techniques with Peruvian flavors along the lines of a culinary tradition developed over more than a century. The restaurant draws its name from a small location in the Amazon River basin, signaling a focus on fresh ingredients where the quality of the fish dictates the standard. Recognition follows this approach; the Schlemmer Atlas awarded Nauta two spoons for 2026, citing precise preparations like ceviche variations alongside duck breast and beef heart served with corn. The dining room features kitchen counters, allowing guests to watch the preparation of these cross-cultural dishes while they eat.
The menu anchors itself in raw preparations that highlight ingredient integrity. The Ceviche Clasico pairs sea bass with sweet potato and crispy corn, while the salmon tiradito introduces a green tiger milk sauce and avocado to thin slices of carpaccio. Heavier mains offer distinct regional flavors, such as Aji de Gallina, a chicken curry enriched with yellow chili, quail egg, and Parmesan. Guests can also order baked celery artichoke cream with cassia and panko for a vegetable-focused option, or finish with Picarones, fried dough fritters glazed with fig syrup and paired with sour cream ice cream.
The beverage program complements the food with a strong emphasis on Peruvian spirits and botanical infusions. The Pisco Sour remains a staple, built with quebranta pisco, lime, egg white, and Angostura, while the Vetiver Garden combines mezcal with Pinot Gris and bergamot water. Non-alcoholic options include Chicha Morada, a purple corn drink flavored with pineapple rind, cinnamon, cloves, orange, and lime. The bar area stays active into the night, serving cocktails until midnight on weekdays and slightly later on weekends, maintaining the venue's reputation as a stylish evening destination in the district.
Recognition
Ambience
Location