Llama Queen
Peruvian restaurant · Govalle ·
Ceviche, lomo saltado, pollo a la brasa, cocktails
Ceviche, lomo saltado, pollo a la brasa, cocktails
"This mostly outdoor spot feels like a secret oasis tucked just off of East Cesar Chavez, complete with twinkling lights, polished picnic tables, and a casual energy that toes the line between cute date nights and relaxed evenings out with friends. The bright, punchy ceviches are a perfect prelude to roast chicken that pushes the limits of poultry juiciness, and the lomo saltado made with thick slabs of filet mignon might ruin all others for you. There’s no other Peruvian food in town quite like Llama Queen, though it’ll cost you a pretty penny to enjoy it." - nicolai mccrary, clara wang
"Llama Queen offers a few different ceviches—classic, Nikkei, and a mixed version—but they all start with a base of leche de tigre and thick-cut seafood. They’re light and refreshing, but still hefty enough to make for a satisfying meal, which is good, considering these are some of the more expensive ceviches in town. Try one, try a couple, or better yet, order the tasting where you can get miniature versions of all three varieties." - nicolai mccrary, raphael brion
"If you’ve ever found yourself caught in the Govalle vortex between the pink margaritas at De Nada Cantina and the warehouse-party vibes of Central Machine Works, wondering if there’s somewhere to get tastier drinks and even better food on a more relaxed patio, Llama Queen is your answer. This mostly outdoor Peruvian spot feels like a secret oasis tucked just off of East Cesar Chavez, with twinkling lights, polished picnic tables, and a casual energy that still feels fancy enough for cute date nights or a relaxed evening out with friends. The menu hits many Peruvian classics—anticuchos, ceviches, and lomo saltado—but it’s brief enough that you don’t have to think too hard to make a decision. The food is on the pricey end, but it’s backed with enough quality to feel like you’re eating at a place with tiled floors instead of gravel and dirt. The ceviches are bright and fresh, the meats are tender and perfectly seasoned, and the pisco sours pack just the right amount of punch. When the weather is nice, there’s not much more you could ask for in a restaurant. photo credit: Nicolai McCrary photo credit: Nicolai McCrary photo credit: Nicolai McCrary Pause Unmute Food Rundown Drinks If you're not in the market for a pisco sour, the chicha morada has all the fun of a cocktail but none of the booze. This classic Peruvian drink made from purple corn is flavored with pineapple, cinnamon, and cloves. It’s rich, slightly sweet, and very refreshing on a warm Austin evening. photo credit: Nicolai McCrary Ceviche Tasting All of Llama Queen’s ceviches start with fresh, thick-cut seafood tossed in leche de tigre. Depending on which you order—there’s a classic, a mixed, and a Nikkei version—it gets finished a little differently. If we had to pick one, we’d probably go with the Japanese-Peruvian Nikkei, but you can also order the tasting and get a small portion of all three. photo credit: Nicolai McCrary Pollo a la Brassa The roasted chicken seems to defy laws of poultry physics. It looks like it should be crispy and a bit dry, but it’s some of the juiciest chicken you’ll find in town. It’s heavily seasoned, and served with an assortment of dipping sauces that are each as good as the next. photo credit: Nicolai McCrary Lomo Saltado The filet mignon is cut thick and stir-fried in a savory mix of soy sauce, red onions, and tomatoes. It’s a simple dish with high-quality ingredients that really shine. Be warned—this might ruin future lomo saltados for you. photo credit: Nicolai McCrary" - Nicolai McCrary
"Temporarily closed as of June 26 in the Govalle neighborhood, the East Austin Peruvian restaurant Llama Kid’s owner Diego Ysrael Sanchez plans to eventually reopen with “a new experience.” The restaurant originally opened in January 2022." - Nadia Chaudhury
"Opened as a ghost kitchen before relocating to a brick-and-mortar in early December, this Govalle Peruvian spot is the project of chef Diego Ysrael Sanchez, who draws on childhood flavors from Peru, classical training, and work with notable chefs to apply a modernistic spin using local Texas ingredients. The menu centers on simple, well-executed cebiches — including a nikkei with ahi tuna, sesame and daikon, a mixto with fried calamari, fluke, shrimp and octopus, and a vegan ceviche with cauliflower, pickled mushrooms and sweet potatoes — alongside entrees like lomo saltado (beef or chicken, with a vegan iteration), pollo a la brasa (rotisserie chicken with fried potatoes) and arroz chaufa, plus sides such as fried yucca and rice. Nonalcoholic beverages include a traditional chica morada and a maracuyá sour-style passionfruit-and-agave drink, with cocktails to follow once a liquor permit is secured. The restaurant offers indoor and outdoor dining, daily service from noon to 9 p.m., takeout, third-party delivery (Uber Eats, DoorDash, Grubhub) and catering." - Nadia Chaudhury
