This Peruvian specialist always has some sort of ceviche on offer as well as the signature Berenjenas BBQ (barbecued aubergine with aji panca sauce, smoked yoghurt, padron peppers, and toasted peanuts). Nazka recently added a new 4-course menu featuring oysters with salsa brava, tobiko (flying fish roe) and passionfruit, pulpo with squid ink quinotto, and juicy 24-hour marinated chicken with coriander yoghurt and piquillo peppers. Don’t miss dessert: the sweet corn ice cream with salty Peruvian botija olives are a rare treat.