Nanka: the renovated restaurant that offers a sustainable experience in San Isidro

“Our love, our cuisine” is a powerful phrase that defined the work that Lorena Valdivia and Jason Nanka began in 2011 when they opened the doors of Nanka. Their relationship became a space to explore Peruvian gastronomy, its potential and richness, which they knew how to put in Nanka. This restaurant, now run by Lorena’s parents, Juan Carlos and Pebbles Valdivia, recently renovated its San Isidro location and Provecho had the pleasure of visiting it and tasting some options on the menu.

As we mentioned, Nanka opened its doors on December 15, 2011, as a bet by the couple Lorena Valdivia and Jason Nanka. She was Peruvian and he was Australian, they decided to venture into talking about sustainable foods at a time when that concept was not well known. With great skill, passion and creativity, they achieved an interesting gastronomic proposal, where they could experiment with ingredients and flavors, but where attention was always paid to the products and how they were obtained.

Unfortunately, Nanka could not continue with its founders, due to a sad loss. Both, along with chef Iván Kisic and cook María Huamán, lost their lives in a road accident in Ayacucho. But that dream did not end and it was his family who assumed the responsibility of continuing with this restaurant.

Currently, Lorena’s parents, Juan Carlos and Pebbles Valdivia, along with their daughter Lucía, are in charge of this restaurant, which continues with an interesting but renewed proposal after the pandemic. “Although we left the La Molina location, which was full of memories, love and good cuisine, here in San Isidro we have interesting plans and we are committed to sustainable cuisine,” Lucía Valdivia tells us.

Its signature cuisine combines the use and celebration of diverse Peruvian ingredients with cooking techniques and flavors from different cuisines around the world. “We seek to work with producers directly, to know where what we use comes from and ensure traceability,” adds Valdivia.

Our experience

In a comfortable, cool and perfect place for this summer, they welcomed us with delicious homemade sourdough bread. The focaccia was crispy on the outside, with a soft and generous crumb and served with a good quality extra virgin olive oil.

We continue the experience with the tickets. The Vietnamese roll, filled with vegetables and prawns, is a creation by Jason Nanka, which continues to this day. Although it is fried, it is fresh thanks to the lettuce and sauce with which it is served.

Another delight that surprised us was the sausage sandwich. The pork is replaced with alpaca and served with a tonnato sauce on French bread and with onion sauce. A delicious, creamy bite with the strong flavor of the meat that is balanced.

The base was a hearty breaded trout (to perfection), served with quinoa tabbouleh. This preparation combines two types of quinoa, red onion, tomato and pecans. A fresh and ideal combination for summer.

Other dishes that are also recommended are the lomo saltado, accompanied with rice with corn and huamantanga potatoes, and rice with Nanka olive-dried duck, a long-time favorite of diners. The green sticky rice is served with boneless duck leg in a stout, coriander and spinach sauce.

Dessert was a succulent tres leches of corn and lucuma, a dessert that has changed over time and offers a new and interesting presentation. Creamy, sweet and smooth, it is almost addictive and is a firm recommendation.

Another peculiarity of Nanka is that its menu indicates dishes that are (or can be) vegetarian, vegan, gluten-free or ideal for people with allergies. In general, this restaurant opts for a menu that can be adapted to the dietary restrictions or preferences of customers.

After our visit we can come to the conclusion that this well-thought-out and executed proposal has enormous possibilities to continue growing, inventing and conquering new clients. Surely, it is a Nanka that its founders would be proud of.