Following the success of Andina and Casita Andina, we dreamt of bringing our ethos and a bunch of fantastic new ideas gathered from our research trips to the Andes together to create a new and special restaurant in an area we’ve always loved: Notting Hill.
Andina is the result, inspired by the food of the regions of Cajamarca and La Libertad in the Northern Peruvian Andes.
Our founder Martin’s grandmother was born and lived in La Libertad, and Martin’s time visiting his grandmother influenced much of his cooking.
In the last few years our team at Ceviche Family, led by Martin, Executive Chef Vitelio Reyes, Head Chef Luca Depalo and Managing Director Raquel De Oliveira, has been dedicated to researching the food and drinks of the Andes.
We quickly fell in love with a unique and ancient culture, and we hope to share it with you through our innovative dishes.
Next door, you’ll find Andina Bakery. It’s the first Peruvian bakery in London, and it’s the place to find everything from the traditional pan frances rolls to our own spin on the classics, like the incredibly moreish pastel de lúcuma – a take on the classic Portuguese custard tart.