Aug 27, 2025 - Food and Drink

At Andina, brunch classics get a Peruvian twist

Meira Gebel

Two hands exchanging a bowl of orange, green, and yellow vegetable dish over a table with pancakes, berry-topped granola, fried egg, chocolate dessert, and a sesame bagel. — Sharing is caring when it comes to brunch. Photo: Courtesy of Andina

Crispy potato pancakes topped with smoked salmon roe and boule toast with macerated cherry and stracciatella are just a few of the standout dishes on Pacific-Northwest Peruvian restaurant Andina's new brunch menu.

Dig in: Since opening in 2003, the Pearl District hot spot has been serving an ever-evolving offering of tapas to the carnivorous, fine-dining crowd.

Its newly launched brunch menu is a play on classic brunch items, but through a South American lens.
For example, the beef empanada comes with Botija olives, raisins and egg and is dusted with powdered sugar. The crowd-favorite, open-face croque madame features an aji panca pepper béchamel sauce, which gives it a smokey bite.

Plus: Kiwicha flower pancakes are smothered in Vermont maple syrup and Oregon blueberries, while the pork belly sandwich gets its heat from a red onion salsa.

The cocktail menu features a riff on Andina's hojicha piso sour by adding cold brew and coffee liqueur.

If you go: Andina (1314 NW Glisan St.) is open for brunch Saturday and Sunday from 10am to 2pm. Reservations are available here.

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At Andina, brunch classics get a Peruvian twist

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