Andina
Peruvian restaurant · Pearl ·
Upscale Peruvian tapas & cocktails in a warm, bustling room
Upscale Peruvian tapas & cocktails in a warm, bustling room
"Though not chef-driven in the way some Portland restaurants are, Andina’s Peruvian food remains superb thanks to a tight chef team under family owners Victor and Peter Platt; the menu includes family recipes from their mother Doris and sources local, seasonal seafood for ceviche, causa, and trout, while ají peppers are sourced from Peru and a nearby hybridizing farm. Cocktails—especially the fruit-forward Sacsayhuamán with habanero vodka and passionfruit—are fantastic, and weekend live music lends a festive vibe." - Hannah Wallace
"After 22 years on NW Gilsan Street, the multi‑generational family affair has brought on a new head chef: Peter and Victor, the owners and brothers, tapped chef Robert Newton—formerly of New York City’s Seersucker and Nightingale 9. Newton has already overseen new menus and a forthcoming new brunch service; the Platt brothers will take the Southern‑raised chef to Lima this June for culinary inspiration. An April 24 correction notes the story was updated to reflect 22 years in service, the restaurant’s offerings, and its current ownership." - Paolo Bicchieri
"A high-end Peruvian restaurant in Portland that has adapted operations in response to climate-driven supply shocks: it removed salmon from the menu because of scarcity and poor-quality supply, maintains traditional ceviche despite volatile key-lime prices by absorbing margins, and sources ají chiles through a mix of vacuum-sealed Peruvian paste, imported frozen product, and a local farm partnership. Management uses bulk purchasing (50 cases of limes monthly), precontracting for shrimp, and diversified domestic sourcing to stabilize costs, and has expanded vegetarian offerings (including quinoa-based dishes and an upcoming quinoa risotto) as both a cost and climate-forward strategy." - Hannah Wallace
"Andina emerged in 2003 as a darling of the Portland food scene, and has defied all restaurant longevity odds to remain a top spot in the Pearl. Andina was serving lime-scented quinoa salad before quinoa exploded in the health food market, a nod to the native ingredients and rich food culture of founder Doris Rodriguez de Platt’s hometown in Peru. The restaurant’s longstanding hits, like its citrusy ceviches or the umami-packed hongos saltados, remain stalwarts, but no order should omit the restaurant’s anticuchos — the impossibly tender beef heart is a highlight." - Thom Hilton
"Andina emerged in 2003 as a darling of the Portland food scene, and has defied all restaurant longevity odds to remain a top spot in the Pearl. Andina was serving lime-scented quinoa salad before quinoa exploded in the health food market, a nod to the native ingredients and rich food culture of founder Doris Rodriguez de Platt’s hometown in Peru. The restaurant’s longstanding hits, like the citrusy ceviche cinco elementos or the hearty braised beef seco a la nortena, remain stalwarts, but no order should omit the restaurant’s anticuchos — the impossibly tender beef heart is a highlight." - Maya MacEvoy, Thom Hilton
