ANDES SOUL - restaurant & cafe

confidence 70% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

A substantial number of starters, sides, mains (roasted cauliflower, mushroom skewer), and desserts are vegetarian by default. The menu marks VG and GF items clearly. The shared kitchen does cook meat and seafood, but vegetarian options are plentiful and the marked dishes (arepas, halloumi, tortillas, cauliflower) are straightforward. No documented cross-contamination incidents. Reliable for vegetarians who are comfortable with a shared kitchen.

Honest caveat: Shared kitchen with meat and seafood; no dedicated vegetarian prep area.

confidence 70% ·

Reliable, Allergen-marked menu with aware staff, served from a shared kitchen. Cross-contamination risk is acknowledged but the venue has clear options.

The menu offers several pescatarian-friendly items: prawn cocktail, king prawn skewers, tiradito (market fish), tuna ceviche, and corn ribs. Vegetable sides and vegetarian mains are also available. The kitchen serves beef, chicken, and pork so the shared grill is a consideration but fish/shellfish dishes are clearly listed. Reliable for pescatarians.

Honest caveat: Shared kitchen and grill with meat dishes.

confidence 55% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu marks several items GF (Empanadas, Cheesy Arepa) and VG (Cheesy Arepa, Andean Carrots, Roasted Cauliflower, Portobello Mushroom skewer), but the kitchen is a standard shared setup cooking open-fire meats, ceviches, and gluten-containing items like schnitzel, pasta, and beer. No dedicated fryer, no dedicated gluten-free kitchen, and no accreditation from Coeliac Australia is evident in the sources. Staff awareness has not been documented in any review or venue material. The GF marking is a useful starting point, but coeliac diners should call ahead and speak directly with head chef Eddy Araque to discuss cross-contamination protocols before visiting.

Honest caveat: No dedicated fryer or gluten-free kitchen; shared open-flame grill and fryer risk cross-contact; no documented staff coeliac training.

confidence 60% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

Several menu items are labelled VG (Cheesy Arepa, Andean Carrots, Roasted Cauliflower, Portobello Mushroom skewer), but the kitchen serves meat, seafood, dairy (halloumi, cheese arepas, tres leches cake, flan), and eggs (Pisco sour, brunch eggs). Vegan options exist for starters and sides but the cooking surface and fryer are shared with non-vegan ingredients. Best-effort accommodation likely; confirm with staff before ordering.

Honest caveat: Shared kitchen and open grill with meat and dairy; no dedicated vegan preparation area documented.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

A few menu items are labelled VG (Cheesy Arepa, Andean Carrots, Roasted Cauliflower, Portobello Mushroom skewer) which are dairy-free, but the kitchen extensively uses cheese, butter, cream, and milk (halloumi, cheese arepas, tres leches cake, flan, sauces, milkshakes). No dedicated fryer or prep area. Dairy-free diners will need to speak with staff and request modifications. Advance notice recommended for confidence.

Honest caveat: Shared kitchen with dairy-heavy menu; no dedicated dairy-free area documented.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The brunch menu features eggs prominently (big breakki, eggs benedict, steak and eggs, Lomo saltado with fried eggs, farmer's soul). Desserts include flan and tres leches cake. Pisco sour uses egg white. Some VG-labelled items (Cheesy Arepa, Andean Carrots, Roasted Cauliflower, Portobello Mushroom skewer) are likely egg-free. No dedicated fryer or prep area. Egg-allergic diners should confirm modifications with staff.

Honest caveat: Shared kitchen with extensive egg use; no dedicated egg-free area documented.

confidence 50% ·

Best effort, No marked menu but staff will accommodate when asked. Quality varies by who's working that shift; safer to call ahead and confirm.

The menu includes prawn cocktail, king prawn skewers, and tiradito (market fish). No dedicated fryer for shellfish-free items. The VG-labelled items are shellfish-free. Shared fryer and grill with shellfish. Shellfish-allergic diners should confirm with staff.

Honest caveat: Shared kitchen and grill with shellfish dishes.

confidence 30% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

Sources mention nut-containing ingredients (almond, pistachio, pine nuts in sauces and desserts) but do not document any nut-free options or kitchen protocols. The VG-labelled items do not guarantee nut-free. Call ahead to discuss nut-free needs.

confidence 30% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

Soy sauce appears in some dishes (Lomo saltado, tiradito dressing). No dedicated soy-free options or kitchen protocols documented. Call ahead to discuss soy-free needs.

confidence 20% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

No source mentions halal certification or practices. The menu includes bacon, pork neck skewers, chorizo, alcohol (cocktails, wine, beer). Not certified halal. Call ahead for dietary discussions.

confidence 20% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

No source mentions kosher certification or practices. The menu mixes meat and dairy, and includes shellfish and pork. Not certified kosher. Call ahead for dietary discussions.

confidence 20% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

No source discusses low-FODMAP options. The menu contains onion, garlic, wheat (empanadas, tortillas, bread), dairy, and high-FODMAP fruits. Not recommended without advance consultation with the chef.

confidence 20% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

No source discusses sugar-free options. The menu includes desserts (tres leches cake, flan, alfajores), cocktails, and milkshakes. Not recommended for sugar-free without advance consultation.

confidence 20% ·

Limited information, Thin positive signal only: a stray menu callout, a single passing review mention, or generic dietary marketing without specifics. Not enough to assess kitchen practice. Call ahead and confirm before relying on it.

No source discusses keto-friendly options. The menu features grilled proteins (steak, chicken skewers, prawn skewers) that could suit keto, but many come with carb-heavy sides (potatoes, chips, arepas, tortillas). Not suitable without modification; call ahead.