Andina Picanteria | A Peruvian Restaurant & Bakery In One

Andina Picanteria

Andina Picanteria

Andina Picanteria | Notting Hill Peruvian Restaurant

Martin Morales must really be bringing in the dough.

Because he’s just opened a bakery and a new restaurant at the same time.

You’ll find Andina Picanteria on Notting Hill’s Westbourne Grove, with Andina Panaderia (the bakery, which is apparently the first Peruvian bakery in London) supplying its oven-fresh goods from next door.

 Want the lowdown on both places? Well you’re in the right place.


Andina Picanteria

Headed up by Chef Luca Depalo, the restaurant’s an ode to the Peruvian picanterias, (you know, those little family-run, roadside restaurants that you love to explore while meandering through the Peruvian Andes). But what does this mean? Well it means that the menu’s made up of small plates like the Sivinche – an ancient take on ceviche made up (here) with ingredients like yellow fin tuna, trout roe & popped kiwicha; or purple corn tamales with sweet kale pesto and choclo corn succotash.

And everybody knows how much you love your choclo corn succotash.

Bigger dishes, like Olluco potato locro (an authentic Andean-style stew with broad beans and roast pumpkin) take their place on the menu alongside feasting dishes like the braised adobo pork leg, and 80 day aged Hereford sirloin with red pepper and Amarillo chilli escabeche.

Of course there are cocktails too, with a pair of Pisco Sours met by originals like the Negroni-esque La Nieves, which blends pisco, rhubarb gin & rose vermouth. Then there’s the beer, which includes Andina’s very own house pale ale, brewed in collaboration with Hammerton Brewery.


Andina Panderia

And now to the sweet stuff.

Led by Head Pastry Chef Ana Velasquez, Andina Panaderia specialises in slow-ferment baking with traditional sweet & savoury pastries and breads alongside hot dishes, lunchtime salads, and all-day brunch-style dishes to eat in or take away.

Every morning they fill the shelves with Peruvian breads such as Andean black mint & sweet potato sourdough; the delicately crusted traditional pan frances roll; and the challah-like chancay bread (a cinnamon-scented take on brioche). Sweeter treats include the Pastel de Lúcuma, an Andean spin on the famed Portuguese custard tart, and the chicha morada muffin – a purple corn muffin with a sweet corn & almond centre which you’re going to eat, and you’re going to enjoy.

In addition to all that you’ll find cookies, coffees, smoothies, cocktails and even hot pork chicharrón rolls served up on the freshest buns in town.

NOTE: Andina Picanteria & Pandina are open now. You can find out more and make a booking on their website right HERE.

Andina Picanteria | 157 Westbourne Grove, W11 2RS

Want to check out some of Martin Morales’ other joints? Head over to Ceviche

Andina Picanteria

157 Westbourne Grove, Notting Hill, W11 2RS


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