NAZKA

Looking at the map, you see a country the size of Western Europe minus the Iberian peninsula, harboring the highest peaks after the Himalaya, the biggest rain forest and the driest desert. This explains its extreme biodiversity, which is reflected in its amazing cuisine. Try it at NAZKA

Have you tried our delicious CARRILLERA NITSUKE? It is a slow-cooked ox cheek with salsa nitsuke, sh*take chimichurri and pak choy! Keep in mind that the CARRILLERA NITSUKE is only available Thursday to Saturday Have you tried our delicious CARRILLERA NITSUKE? It is a slow-cooked ox cheek with salsa nitsuke, sh*take chimichurri and pak choy! Keep in mind that the CARRILLERA NITSUKE is only available Thursday to Saturday

Almost weekend! What better way to kick off the weekend at NAKZA with a Pisco Sour, the irresistible lime cocktail of Peru!

MEET THE STAFF OF NAZKA:
Meet Cesar Cne

Cesar, our supervisor from Valencia, has hospitality in his blood. As a child, he worked in his parents' restaurant and later he worked at the best hotels and restaurants in Valencia. Last year he had dinner with friends at NAZKA, and decided there and then he wanted to work at our place. Three weeks later, he joined the team..

A guest favorite...PESCADO DEL NORTE.

Yes, we heard you! We are bringing back our famous chicken as a February weekday special, in a 2.0 version by our new chef. We daresay: slightly improved…

Believe or not, Pisco Sour has its own National Day in Peru. And why not? Pisco Sour is an incredibly tasty cocktail, with its fluffy cream, lemony tinge and a pungent Pisco bite. Friday 4 February is Pisco Sour Day and we'd love to offer you a special Sour on this day - come and experience it!

is our new sommelier!! Stefano is an Italian national with extensive experience, having worked in the UK, Spain, Italy and Dubai. We are very happy to have him on board!!!

Our name and logo are inspired by the precolumbian Nazca lines drawn in the desert sand of the coastal Nazca region. To this day, its meaning remains obscure. Probably the figures had a religious and cosmological purpose. The humming bird is our favorite figure..

This is our DE LA HUERTA menu, meaning: 'from our orchard'. It includes the Aubergine Nitsuke, with roasted eggplant, salsa nitsuke, sh*take chimichurri and pak choy. Buen Provecho!

This is our DE LA HUERTA menu, meaning: 'from our orchard'. It includes the Aubergine Nitsuke, with roasted eggplant, salsa nitsuke, sh*take chimichurri and pak choy. Buen Provecho!

After our Jan break our team is ready to bring you the NAZKA experience again. Want to kick off the year right? Book a seat and enjoy what NAZKA has to offer.

Dry January? Really? Better enjoy a crisp & refreshing Yuzu Sake to go with our scallops... We are open again from Wednesday 18 January. Book here or on our website

From December 31 to January 16 we are closed for a well-deserved recess. After our break, we are happy to welcome you back!

Feliz Navidad, Merry Christmas & Vrolijk Kerstfeest to our guests, our present and former colleagues, our families and everyone else who has encouraged and supported NAZKA this year!

Tekst:

Our beloved sommelier Antonello is leaving NAZKA. ..He has built Nazka”s reputation as a to-go wine-dining restaurant and has been a great colleague and example for us all. We are sorry to him go but wish him the best at Flore**. Coming week last week to see him in action!

Enjoying a flight of memorable Tondonia vintages at NAZKA, in collaboration with Le Vineur

NAZKA is open on Christmas Eve, Boxing Day and the last week of December, with the exception of New Year's Eve, when we will enjoy the year's end ourselves!

Try NAZKA's sazón! Sazón means literally seasoning, but the word has a deeper meaning than just adding flavors: it is about the magic of unlocking the intrinsic beauty of the ingredients. When people say something has sazon, it means it is near perfect.

Our Pescado del Norte is a dish from Northern Peru. It has Creole and NIkkei influences, so expect beautiful depth and freshness

We are extremely happy to welcome our new chef Koosh Kothari. Koosh is a disciple of Virgilio Martinez, the famous chef of Central (no 2. World's 50Best). Stay tuned for more news!

Our chef de partie Italo del Valle is Venezuelan, but lucky enough to have an Italian passport. Venezuela used to be the most affluent and most democratic country in Latin America. Decades of rampant corruption and polarization have ruined the country - stirring a mass exodus of Venezuelans. This is the biggest human tragedy in Latin America and not many people are aware of this. Italo has found a home at NAZKA and every now and cooks his beloved Pabellon Criollo, the national Venezuelan dish, for his colleagues.

Setting up for tonight. Will we see you?