My mother, a native Peruvian, heard of Nauta via other expats long before I considered venturing out to Kastanienallee. My expectations were filled with anticipation at the prospect of finally sampling one of my favorite foods — Nikkei. The relaxed atmosphere — subtle lighting and a modular wood-steel interior — is enhanced by the grand hospitality of chef and owner Juan Danilo. He exudes an intoxicating pride and joy at his craft and roots; eager for every guest to taste the three influences he fuses together: traditional Peruvian, clean Japanese, and earthy Amazonian ingredients. It’s worth noting that those ingredients are the barometer of how inventive and rich the dishes become. On the menu — made up of small plates to share — I discovered Peruvian staples with beautiful tropical or spicy twists. The Scallops Tiradito (a Carpaccio-esque form of Ceviche) and the warm Pulpo Ceviche left me wanting to keep on tasting. The evening was topped off by more than one Pisco Sour (lime or mango), and the refreshing Chilcanos are a must try. (Text: Oliver Kann / Photos: Sven Hausherr)

Nauta, Kastanienallee 49, 10119 Berlin-Mitte; map

Tue-Sat 18.30-23h, Sun 10-16h

Oliver Kann, a native Berliner, lives in Kreuzberg with his Swedish wife and two kids. He runs his own creative consulting agency, 1kg, and is about to launch Sardin, an ecocentric e-commerce platform that challenges the fashion industry by pushing an eco-agenda to make sustainable products more accessible. He loves music and ceviche.

Currywurst is a freaky delicacy but that’s not to say I’m above it. That being said, the discovery of a vegetarian version was a welcome one to this lil’ carnivore. It’s a comfort to know that what lies beneath that colorful, unmistakable condiment is a trusty soy protein. Because all it’s really about is the sauce, right? At this tiny, open-faced dining room on the shaded side of Bergmannstraße, the guys at the counter are as friendly as the faux meat, which is the brainchild of Jaap Korteweg, a 9th generation Dutch farmer who spent a decade developing meat substitutes with spectacular bite and texture. Together with top global innovators such as concept designer Niko Koffeman and chef Paul Bom, The Vegetarian Butcher is quite the concept. The condiment party continues with their wide selection of sauces to go with their house or sweet potato fries (choose the aioli). The menu rotates but you’ll usually find pulled pork (vegan, wet, faultless) and chilli sin carne (dazzlingly succulent) — plus a handful of imitation chicken dishes and an array of veggie produce on sale to take home. Since January 2018, they’ve also been supplying Friedrichshain locals with their faux meat fix from their Revaler Straße outpost. (Text: Alexandra Pereira / Photos: The Vegetarian Butcher)

The Vegetarian Butcher concept store and restaurant, Bergmannstr.1 10961 Berlin-Kreuzberg, map

Mon-Sat 11.30-21h, Sun 13-20h

The Vegetarian Butcher restaurant, Revaler Str.8, 10245 Berlin; map

Wed-Sat 15.30-2h

After having moved to Berlin from the UK, Alexandra Pereirahas lived in Prenzlauer Berg, Neukölln, Schöneberg and now Kreuzberg. She is a writer/editor and quite a big fan of fresh coriander, swimming, and trams.