Andina Picanteria Notting Hill Restaurants

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Andina Picanteria - Notting Hill, London

Notting Hill's hottest Peruvian 

Category : Restaurant Cuisine : Peruvian
Address : 157 Westbourne Grove , Notting Hill, London, W11 2RS, UNITED KINGDOM - Directions
Web : www.cevichefamily.com/andina/andina-notting-hill
Opening Times : Mon-Fri: 12pm-3pm, 5.30-10.30; Sat-Sun: 10am-4pm, 5.30pm-10.30pm
Closest Tube : Bayswater


  • Andina Picanteria  one of Innerplace's exclusive restaurants in London
  • Andina Picanteria  one of Innerplace's exclusive restaurants in London
  • Andina Picanteria  one of Innerplace's exclusive restaurants in London
  • Andina Picanteria  one of Innerplace's exclusive restaurants in London
  • Andina Picanteria  one of Innerplace's exclusive restaurants in London
  • Andina Picanteria  one of Innerplace's exclusive restaurants in London

Perhaps more than anyone, Martin Morales has been instrumental in bringing Peruvian food to Londoners - opening a slew of restaurants in east and central London underneath his Andina and Ceviche umbrella. However, he hasn‘t touched down in the west yet. Not until now with the launch of Andina Panaderia and Picanteria. Nestled in the north of Notting Hill on Westbourne Grove, Andina is just what the doctor ordered for the health-driven denizens of the neighbourhood.

The restaurant shares many design traits with its Shoreditch sibling. Colours are generally muted with an abundance of cream and taupe hues and natural woods interspersed with bright pops of colour from Peruvian cushions, paintings and artefacts. A trip here wouldn‘t be complete without a pisco sour - a drink the bartenders craft with aplomb. A small bowl of salty cancha - crunchy popped corn - went exceedingly well with them.

Our meal began in earnest with a couple of delicious cured fish dishes. Seabass ceviche was done beautifully, flirting with perfection, as was a yellowfin tuna tartare. A corn tamal added an earthy savour to the meal and bedded down well with the piquant plates of seafood. Grilled octopus with sweet potato was a beautiful dish, a long tendril of the cephalopod charcoal grilled to perfection with a crispy exterior and creamy, buttery meat.

A massive main of presa Iberica was served with a spicy mashed potato that did a wonderful job of absorbing all of the porky juices. We finished our meal off with a helium light papaya and coconut flan as well as a sultry Valrhona chocolate tart served with a gorgeous orb of dulce de leche ice cream. The food scene in Notting Hill is looking up - much in part to Martin Morales. 

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