With 23 years of experience in Peruvian gastronomy and after having worked in high-profile restaurants such as Mar del Sur, Machu Pichu and Fina Estampa, Chef Aristoteles Breña achieved his dream of opening his own restaurant.
After a lot of effort and saving money over 10 years, he opened Nazca 21. However, Chef Aristoteles’ original idea was to open in Bocas del Toro, but fate took him to the Casco Antiguo where the owner of the place wanted to rent it to a person who really knew how to cook. Although the final deal has one condition, cooking a meal for eight people who would evaluate his talent, ending the challenge in a standing ovation and obtaining his first restaurant.
A Journey for the Senses
If there is a country that has a close relationship with Panama in terms of culinary tastes, it is Peru. The culinary talent of this Peruvian Chef found in our country the perfect place to present his most traditional and innovative dishes to the world.
In Nazca 21 there are elements of Peru that surprise each visitor. Here music, culture and gastronomy merge, an unforgettable experience that manages to exceed all expectations. The evening in this place with South American magic begins with a Tamarindo Pisco Sour and an Imperial Seafood Jelly, prepared with chicharron de pescado and a mix of shellfish served with fried yucas bathed in Creole sauce, the Chef’s suggestion. If there is something that Chef Aristoteles loves, it is to suggest to his diners the delicacies of his restaurant, such as the Ceviche Matador with mixed seafood, leche de tigre, corn and toasted corn. Now, if you want to try a little of everything that Peru has, the Piqueo de Mariscos with various preparations of ceviche, spiders, shrimp, chicken, sea bass fingers and shrimp a la chalaca is ideal. However, the main dish that the Chef recommends on the first visit is Inca Prawns in rustic puree with crab sauce, port wine reduction and burgundy.
Creation of New Flavors
One of the first decisions that Chef Aristoteles Breña made was to adapt many flavors, as well as soften some sauces and spicy foods thinking of the local and foreign diners in Panama. An example is the traditional ceviche, based on fresh fish and cooked with lemon juice, red onion and a dose of spice. The adaptation process has facilitated the creation of new dishes such as grilled shrimp gratin in fan shells and served with patacones so that the diner can taste them as if they were sandwiches.
Flavors that Conquer the World
The aspirations of Chef Aristoteles Breña are always moving forward, for this reason he participated in international events such as the Peru Fest in Miami in 2019, winning the Peruvian Ceviche contest. Since then, more doors have opened for the Chef in the United States to promote Peruvian gastronomy internationally.
Today Nazca 21 has three locations: Casco Antiguo, Costa del Este and Coronado, always keeping the brand that distinguishes Peruvian food: gastronomic innovation.
General information
Casco Antiguo
Address: Avenida B
Tel. 3937262
Costa del Este
Address: Ocean Mall, Avenida de la Rotonda
Tel. 386-5002
Coronado
Address: Centro Comercial The Village
Tel. 344-3427
Instagram: @nazca21restaurant
Photos courtesy: Nazca 21