ANDES SOUL - restaurant & cafe

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.

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.

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.

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.

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 is available. Dairy-free diners will need to speak with staff and request modifications. Advance notice is recommended for confidence.

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.

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.

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

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

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.

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.

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

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.

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.