Pisco y Nazca Ceviche Gastrobar — Restaurant in Washington

Pisco y Nazca isn’t just a restaurant—it’s an experience. From the moment you walk in, the vibe hits you: young, hip, energetic, and unmistakably cool. Nestled in a lively downtown area, this place radiates Latin flair with a modern edge, making it perfect for date nights, group dinners, or even a solo food adventure. While parking isn’t impossible, it’s not the easiest, so plan ahead. But trust me—the food and drinks are worth the effort. Let’s start with the Pisco Sour Flight—an absolute must. The flight comes with three distinct variations: Traditional, Passion Fruit, and Chicha Morada. Each one offers a unique spin on the iconic Peruvian cocktail. The Traditional is perfectly balanced—citrusy, frothy, and strong without being overpowering. The Passion Fruit brings a tropical sweetness that’s refreshing and vibrant, while the Chicha variation, made with the purple corn drink, adds a subtle, earthy twist that’s unexpected and delicious. Altogether, it’s a masterclass in how cocktails should be done—creative, balanced, and seriously drinkable. To kick off the food, the Tostone Sampler came through with big flavors. Crispy green plantains served as the perfect base for a trio of toppings: pulled pork, shrimp, and crab salad. Each bite offered a different profile—savory, succulent pork; juicy, perfectly seasoned shrimp; and fresh, creamy crab salad. The textures and flavors worked beautifully together, and every piece felt like a little celebration of bold Peruvian-Caribbean fusion. Then came the Causas Sampler, and wow—another winner. This trio featured tuna tartare, pollo, and shrimp tempura served over the traditional chilled potato base. The tuna tartare was bright, clean, and expertly seasoned; the pollo was comforting and flavorful; and the shrimp tempura added a delightful crunch to contrast the creamy potato. It’s the kind of dish that shows off just how playful and versatile Peruvian cuisine can be. But the true star of the show? The PESCADO A LO MACHO. This dish is an absolute knockout. A bed of traditional Peruvian crispy fish is smothered in a luscious, slightly spicy, creamy sauce made from ají panca and ají amarillo peppers. It’s topped generously with shrimp, calamari, and mussels, all cooked to perfection. The flavor is rich and deep, with just the right amount of heat and smokiness. Every bite was a revelation. It’s hearty, bold, and completely unforgettable—this dish alone is worth coming back for. As great as the food was, the drinks really shine. Pisco y Nazca doesn’t just treat their bar program as an afterthought—it’s central to the experience. Whether you’re sipping a flight, a single craft cocktail, or something new off their seasonal menu, expect quality and creativity in every glass. In short, Pisco y Nazca is the total package. Incredible food that pays homage to Peruvian tradition while adding a modern twist, standout cocktails (especially the Pisco Sour flight), and an atmosphere that’s vibrant, stylish, and full of energy. Parking might require a little patience, but once you’re seated with a drink in hand, none of that will matter. Go for the drinks. Stay for the food. Come...

The wait for inside was 2-3 hours on a Thursday after rush hour. Outside was a wait of 30m-1hr. We opted to sit outside, since we had little ones in our party it ended up being more convenient. We got our table within the hour.

The staff is so friendly, everyone is really nice and they accommodate it every request we had. They disclosed the spice level of dishes I wasn’t sure about. Which was really nice.

The food was okay. I was soooo disappointed to be honest. Everyone in our party except one person is well versed in Peruvian food. Either we are Peruvian or married to one. The only person that thought the food was amazing was the one that had never had it before.

My lomo saltado had huge pieces of meat, almost way too big for the dish, although nicely seared and tender, the taste of the oyster sauce overpowered the meatiness. Fries were meh, wish they would have put them on top and not under the meat as well. The rice was perfectly cooked. The same goes with the lomo and huancaina sauce, the oyster sauce was overpowering. The Huancaina sauce was good, very creamy.

The ceviche was delish! Loved it, the best part was the leche de Tigre at the end. The sweet potatoes were a bit small for the portion. But not a big deal.

The Ají de Gallina had a very strong cumin taste, it overpowered the other flavors.

The Yuca con Huanciana was the perfect balance of fried and creamy! Delicious.. a subtle spice.

The Pescado a lo Macho was good, nothing to write about. But not usually what I’m used to, I like it drenched in sauce this one was on the dry side. I would suggest to ask for light onions or none at all.

The chicha morada was very good! Definitely recommend it if you never had it.

The Suspiro a la Limeña if not shared with others. It is extremely sweet! I would recommend it for the whole table not for one person.

Overall the experience was great, but the food could definitely improve. One reason why I rated this place so low is because I never not wanted to finish a dish, and just overall very underwhelming.

And the main reason and explanation on why this place has such great reviews, is because they ask you to leave a review in exchange for a shot. Okay, great deal right? But they will read and look at your review before they give you the shot, and if it’s anything but 5 stars they question you!

I declined the shot (obviously) and decided to leave an honest review. As a Peruvian it just makes me cringe and I get reminded of why I usually tend to stay away from Peruvian businesses. Nonetheless not everything was horrible, but it definitely left with a bad taste...

I traveled from New York to DC and stumbled upon The Peruvian Restaurant. I had heard that their fish was a must-try, so I went for it. I wasn’t sure what to order, so I followed the server’s recommendation—and wow, I ended up with the sourest fish ever! It was served in a glass, which totally caught me off guard. Super sour, but in a good way—it woke up my taste buds.

Right after that, I ordered the beef heart, and let me tell you—it was incredible. I looked around and noticed at least eight other tables had it too. It’s clearly a crowd favorite, and for good reason. It was perfectly cooked and well-paired with the sides.

Next came the braised lamb shank. The flavor was decent, nothing too surprising, but the portion was huge—definitely enough for two people to share.

Then came the real star: the Chef’s Special pork belly. It was braised and then deep-fried to crispy perfection on the outside, juicy and tender inside. That dish truly impressed me. If you’re only ordering one thing here, make it this one!

The whole vibe of the restaurant is vibrant and energetic. Between 7–8 PM it’s packed, but after 9 PM it calms down and you can usually get seated right away. I didn’t try any alcoholic drinks, but the non-alcoholic beverage I had was super refreshing and tasty.

As someone who loves food, I was happy to see an open kitchen. Watching the chefs cook and seeing the teamwork behind the scenes made the experience even better. Everyone seemed genuinely happy to work there, and that energy really added to the atmosphere.

Only one small thing to note—the restroom could definitely use more frequent cleaning. It felt a bit neglected, which stood out in an otherwise great experience. A little attention to that (maybe even adding a nice scent diffuser) would really elevate the whole visit.

I’ll...