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Vianda

AddressSee map

1413 Ave. Ponce de León
Santurce, PR 00907

Phone

939.475.1578

Hours

WE – TH ▹ 5:30PM TO 10:00PM

FR – SA ▹ 5:30PM TO 11:00PM

SU ▹ 5:00PM TO 10:00PM

Price

$28

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Vianda

In 2017 Amelia and Francis moved to San Juan, Chef Guzmán’s hometown, to start building their first restaurant: Vianda. The Spanish language adopted the word “vianda” from the latin word “vivanda,” which means a place of living. Vianda strives to use local ingredients by supporting the agriculture and products of the island as much as possible. This enables us to create, fresh, delicious food focusing on the best that Puerto Rico has to offer. We aim to achieve this successfully by providing a small, seasonally-rotating menu, and warm hospitality.

 

With over 22 years of experience in the hospitality industry, this husband and wife duo brings a more personal dining experience to San Juan, Puerto Rico. While working in San Francisco’s popular restaurant Range in the Mission district, Amelia Dill and Francis Guzmán made a strong connection through their love of dining out. In 2011 the couple headed East to work at the celebrated Blue Hill restaurant, whose farm-to-table food and outstanding service made it one of the best restaurants in New York City. While Amelia stayed on at Blue Hill as an ambassador for the front of the house, Francis headed uptown to become a sous chef at the 2-Michelin star restaurant, The Modern.

PUERTO RICO RESTAURANT WEEK™  DINNER MENU

$28*/pp

June 1 – 10, 2018

Choose one for each course


1st COURSE

FARM SALAD

Spicy Greens / Pickled Red Beets / Juncos Goat Cheese

● 

PORK BELLY

Smashed Apio / Caramelized Onion / Maple

● 

SERENATA DE PEZ ESPADA

Tomatoes / Kalamata Olives / Egg


2nd COURSE

AGNOLOTTI DE CALABAZA

Pigeon Peas / Queso Fresco / Pumpkin Seeds

ROASTED SALMON

Zucchini / Farro / Bearnaise Sauce

HANGER STEAK

Gruyère / Potatoes / ‘French Onion’ 

{$5 Supplement}


DESSERT

MUD PIE SUNDAE

“BIEN ME SABE”

 


*Does not include tax or tip

Local ingredients: Juncos goat cheese, apio (celery root), calabaza (pumpkin), queso fresco, gandules (pigeon peas)

Farm to Table

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  1. D:

    PERFECT!

    Posted on May 15, 2018 at 8:36 pm