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.
Vianda was recently selected among the 20 Best New Restaurants in America by the James Beard Foundation.
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
Choose one for each course
Roasted beets / Shaved Roots / Horseradish / Dill
TOSTADA DE CALABACÍN
Housemade Ricotta / Basil Pesto / Sourdough Toast
SERENATA DE PEZ ESPADA
Tomatoes / Kalamata Olives / Egg
AGNOLOTTI DE CALABAZA
Roasted Shiitake Mushrooms / Parmesan
‘TOM KHA’ BACALAO
Coconut Broth / Chili Oil / Crispy Rice
LA CEBA PORK SHOULDER
Guava Glaze / Sweet potato
BROOKLYN BLACKOUT CAKE
“BIEN ME SABE”
*Does not include tax or tip
Local ingredients: pez espada (sword fish), La Ceba pork, root vegetables (viandas), sourdough bread, calabacín (zucchini), tomatoes, calabaza (pumpkin), guava