Vianda
Restaurant · San Juan
1413 PR-25, San Juan, 00907, Puerto Rico
Highlights
Elevated dining with creative, local ingredients and global influences
Elevated dining with creative, local ingredients and global influences
"Vianda is a charming spot in Santurce we like for its friendly service and farm-to-table ingredients that match the laid-back, country-house-meets-minimalist vibe (white walls and hanging plants). As for the menu, you can’t go wrong with the calamares fritos and the crepas de morcilla, and both the bacalao fresco and berenjena empanada a caballo are solid options for your main course. There’s also a four-course tasting menu with an optional wine pairing, if you’d prefer to leave it all in the hands of the chef." - adriana silva, tiffany yannetta, mariana trabanino
"A San Juan restaurant that elevates Puerto Rican cuisine into refined but unfussy dishes made from ingredients grown nearby; exemplified by a layered carrot rillette served in a humble pastry cone, the food feels sophisticated while remaining approachable and terroir-driven." - Carrie Honaker
"Vianda, located in San Juan, is a celebrated restaurant led by renowned chef Francis Guzmán, a James Beard Award semifinalist for Outstanding Chef in 2024. Known for his innovative approach, Guzmán blends traditional Puerto Rican ingredients with global culinary techniques. His menu often features local vegetables like beets, which are showcased in dishes such as the Raíces Locales appetizer that pairs root vegetables with horseradish cream and fresh dill for a delicious balance of flavors. Vianda’s wine list is also exceptional, featuring unique selections such as a rosé Zweigelt, which complements the restaurant’s focus on local vegetables and seafood. Vianda has earned its reputation as one of the best culinary spots in Puerto Rico." - Paulina Salach Antonetti
"Vianda is a charming spot in Santurce that’s known for its warm hospitality and farm-to-table ingredients. It’s laid back and feels a bit like a modern country house, with white walls, hanging plants, and a minimalist vibe. As for the menu, you can’t go wrong with the calamares fritos and the crepas de morcilla, and both the bacalao and the berenjena empanada a caballo are solid options for your main course. There’s also a four-course tasting menu with an optional wine pairing, if you’d prefer to leave it in the hands of the chef." - Adriana Silva
"A high-end, vegetable-forward restaurant opened in 2018 whose commitment to vegetable-led cooking influenced a more casual offshoot; a pizza made for staff or family meals at this restaurant seeded later pizza projects, and key kitchen personnel from this operation helped create a successful, veg-centric pizzeria." - ByAlicia Kennedy
