Fodor's Expert Review Nanka

At this bistro run by an Australian-Peruvian couple, the emphasis is on sustainable, locally sourced, organic ingredients. Lofty sentiments, to be sure—but it also helps that this pair can really cook. Their cebiche is a fresh take on a criollo classic, combining bonito with avocado, pickled papaya, and watermelon, while the pulpo con tacu-tacu features octopus tentacles atop a bed of pan-fried garbanzos. Vegan-friendly options abound, as do scrumptious desserts.