For the ones that dont know much about the Peruvian culinary tradition, we have loads of cultural influences. One of the best outcomes of it, is the Japanese influence. What brings us Nikkei, a combination of Japanese and Peruvian cuisine that has become new trend amongst Europe.
I mean, Sushi mixes perfectly with ceviche if you think about it. Combining Japanese dishes with Peruvian flavors and techniques has a remarkable effect. The minimalism and delicacy of Japanese food meets the rough freshness and spiciness of Peru. a deadly combination for every foodie around!
In Peru, Chicha is a kind of music or a purple corn lemonade. In Berlin, is one of the best peruvian restaurants in Europe. The newly open Chicha restaurant in Kreuzköln is already in my "faves list", not only because I can eat my favorite snack in the world, but the food and cocktails are amazing and well done.
Andrea's dad, Pepe, recently opened a restaurant in the Black Forest in Germany called Colibri. It is mainly a traditional Peruvian restaurant, but it also serves some German dishes. Pepe says: "I will serve them a bit of German food until they learn to love Peruvian cuisine.”
The name Colibri comes from the Nazca lines in Peru. One of them is called Colibri because it resembles the bird. It was actually a German woman named Maria Reich who discovered the lines. Thus, the name is a fusion between Peruvian and German, just like the concept of the restaurant.
Last November Pepe was here with us cooking at Smalhans. We made Ají de Gallina and Suspiro a la Limeña. Last week he surprised us with loads of traditional Peruvian dishes. We made some pictures to show you how food from the Peruvian coast looks like. Believe us, they taste even better than they look!
In the next days we will be making Arroz Con Pato. Which other of these recipes would you like us to post on the blog? Drop us a comment below.
I was born and raised in Peru, a great culinary country that also happens to have the biggest Japanese community in Latin America. If you grew up in Peru you would know the term "Nikkei". It is the Japanese immigrants and their descendants. This meeting of cultures in Peru resulted in the wonderful "Nikkei cuisine" - a fusion of Japanese and Peruvian food. The dishes and ingredients of Peru are combined with those of Japan and prepared in accordance with the methods of both kitchens.
Last November it was the Mexican kitchen which opened two new restaurants in Oslo - Taco Republica and Tijuana. The first being quite hyped, and the latter almost anonymous in comparison. However, Tijuana became my favorite because of the food, concept and prices, although I can still enjoy Taco Republica as well.
Smalhans at St. Hanshaugen. The mission: To take over the intensive two hour daily lunch/dinner service between 4pm and 6pm.
The Latin American restaurant boom in Oslo, as the newspaper Aftenposten called it, begins withAymara opening it’s doors yesterday – Tuesday the 4th of November in Parkveien 64 near Solli. Piscoteket is to follow on Thursday the 20th of November. Table is booked for that too, and we are excited to compare the two places.
It’s Delicatessen’s Rodrigo Belda which now opens Oslo’s first Peruvian restaurant. Rodrigo explains that they are importing a lot of ingredients from Peru, as well as Peruvian beer and Pisco.
Here you can find all the restaurants I visit and frequent. From Berlin to Helsinki and from Oslo to Lima.