Named after Tupac Amaru, the last Inca king against the Spanish occupiers — not the US rapper, even if the wordplay lingers.
On Oranienstraße, Ariel Peralta cooks what he calls Cocina libre: traditional recipes from Peru and South America, freely interpreted, nose-to-tail, from local producers. Service is tapas-style, everything arrives ready to share. The ceviche runs as Agua Chile with sharp, fiery acidity, alongside razor clams on cassava puree and duck hearts with brined onions. Drinks lean to a Chicha Morada Sour and a Mezcal Old Fashioned with heavy smoke. Open kitchen, pretty corner of Kreuzberg, terrace for mild evenings.
