Peru is well known as one of the gastronomical capitals in Las Americas. Unfortunately when I was in Peru, we really were travelling on the cheap and ate some really bad and cheap food in some bad restaurants. A real shame.
When we were in Bogotá we visited Lina’s cousin, and he recommended we go to a Peruvian restaurant called Nazca for some brunch.
My recollection of Nazca in Peru left sour notes in my mouth, as we were nearly robbed in that unfortunate town. Only famous because of the ancient culture who resided there many many years ago. It’s not a town I will return to.
Fortunately this Nazca in La Zona Gourmet of North Bogotá is a place where I would return in an instant.
The décor is slick and modern, upstairs in the front are some very comfortable sofas where you can and we did spend a few hours chatting and eating some delicious food. Downstairs you can sit either in the garden or inside. All quite formal, we preferred the sofas.
As we were new to the restaurant and in the hands of a regular diner we let Alonso order for us. He came up trumps.
We were treated to four sharing plates, each with four samplers on. Two of which were fish, one fried and one cold plate, and one hot meat plate which had a great piece of ox heart. I love offal. Of course we had a desert plate. All were fantastic, except I cannot bring myself to eat fish with Parmesan cheese. Not very Peruvian I know.
The fish was really fresh and the sauces they were coated in were a perfect match. Unfortunately I cannot remember all what we had as after 5 quiet strong Pisco Sours my memory is kinda patchy. The Peruvian’s like their Pisco blended with egg whites, lemon juice and topped off with some sugar syrup. Which is in stark contrast to the Chilean way of only mixing it with lemon juice and sugar to taste. I have to admit the Peruvian way is more delicate and a lot tastier. That is why 5 went down so easily.
All in all it was a fun afternoon with some great conversation, good food in good surroundings. What more can you ask for in life.
Calle 74, No. 5-28