Eating at Andina is a little like stepping into a Peruvian haven (minus the pricey plane ticket and souvenir selfies with llamas). Here, you’ll be feasting on a menu crafted by years of soulful cooking and recipes passed down from previous generations.
When Martin, Andina’s Founder, was a young boy, his Mamita Naty (grandma to us) would send over an encomienda – a large basket of nutritious ingredients – every month from her village in the Andes. Thanks to Mamita Naty, Martin has been cooking with Pervuian superfoods from a young age, and now you can experience a lifetime of Peruvian cooking right in front of your nose.
Say “Buenos días!” to a breakfast and brunch menu with everything you could ask for, including gluten-free, dairy-free, vegetarian and vegan dishes.
Picante de Huevos
Two eggs baked in panca, amarillo, rocoto and tomatoes with a tamal Andino