Nazka

Owned by Raul Lansink, who has Peruvian blood running through his veins, Nazka has brought South American cuisine to the heart of the Pijp neighborhood, and it hasn't gone unnoticed. Reserving a table well in advance is an absolute must here. The interior is modern and vibrant, featuring an ingenious 3D-printed wall made from bio-based materials as its centerpiece, which separates the kitchen from the dining area. Don't expect much privacy, as the small tables with benches and chairs are placed quite close together. Yet you come here for a truly special culinary experience, as young chef Koosh Kothari—born in India and raised in Lima—delights his guests with a fine-dining cuisine that consistently surprises and awakens the palate. Accompanied by a refreshing, tangy pisco sour, we are welcomed with paper-thin, crispy curry-flavored pani puri filled with avocado mousse and a mango-infused leche de tigre. Easily one of the best I've ever had. Next, we dive into a rustic tartare of ultra-fresh wild sea bass, paired with grilled strawberries, a nori and seaweed "tiger milk," strawberry sauce, and yuzu. An absolute flavor bomb at its finest. The 2022 Alma Negra from Mendoza, expertly recommended by our knowledgeable maître and sommelier Alessandro Tondini, holds its own brilliantly. The second course features a refined potato millefeuille drizzled with a vibrant, spicy yet lightly sweet and creamy sauce made from Peruvian chili peppers, inspired by Peru's iconic Vinicunca mountain. This information comes on one of the beautifully designed cards provided at the table, detailing the inspiration behind each dish and the ingredients used. Such a lovely touch! The corvina is presented in an Indian-English style, a signature of the chef. It's finished with a fenugreek sauce, smoked eel, and young peas, all crowned with a crispy tapioca ring garnished with fresh herbs and spring onions. Absolutely delicious. We will definitely be back!

It is now widely known that Peruvian cuisine is on the rise worldwide. At Nazka, a contemporary version awaits us, featuring meticulously balanced flavors, yet expressive and bold. Ceviche is a classic, this c...

Peruvian cuisine is beloved by Nazka’s founder, Raul Lansink. And not just by him. His sister, Katinka Lansink, has even written two cookbooks about it. During his younger years in Venezuela, he regularly visited family in Peru. These visits were accompanied by the most fragrant dishes bursting with flavor. Years later, this inspired him to open a Peruvian fine-dining restaurant in Amsterdam’s Pijp neighborhood. We can safely say that Nazka has been an overwhelming success from day one. From the moment you walk in, you already know: things are (literally and figuratively) right here. The interior is carefully curated, the lighting is pleasant, and the cutlery and glassware are just right. Everything is spot on. Even the music. Young chef Koosh Kothari, who grew up in Peru with Indian roots, cooks at a high level, serving a modernized Peruvian “plant-focused” cuisine. Alongside meat and fish, there is also a fully vegan menu available. Vegetables take center stage. Most ingredients are sourced locally, but authentic Peruvian flavorings come directly from Peru. The wine list is impressive, which is hardly surprising given a talented sommelier like the Italian Alessandro Tondini, who provides excellent pairing advice for the complex flavors of the Peruvian dishes. Among other things, we taste a variation on the well-known ceviche: sea bass sliced like sashimi, served with seaweed crackers and Brazilian potatoes, accompanied by a sauce of blended Brazilian potatoes mixed with leek oil. As a side dish, a small bowl of paper-thin sliced tomatoes with red chili peppers. The presentation is magnificent, just like the flavors. The nut sauce is creamy, rich, slightly spicy with a fine tang, and the fish practically melts in your mouth. We pair it with a 2017 Spätlese from Tschida in Austria. A sweet wine, but what an incredible combination. Crispy pan-fried hake arrives with teriyaki sauce, smoked eel, and a lightly spicy mousse of pepián de rocoto. Another top-notch flavor bomb. In the glass, a white Rioja from Alegre Valgañon. The atmosphere is cheerful, the service is exceptionally attentive, and the bill is steep. But everything is worth every penny. Welcome to Lekker.