Driven by local ingredients and seasonality, chef Francis Guzman’s dishes are culinary delights (think: California cuisine with Puerto Rican and Caribbean influences). The service is fantastic, and the wine list and cocktail menu are strong—anything with mezcal is a particularly good choice. Start with the roots salad with roasted beets and horseradish or the almojábanas (a type of cheese bread) with candied papaya.

Some people say that Puerto Rico is not a vegetarian-friendly destination, but we beg to differ. More people are adopting vegetarian and vegan diets, and many of the base recipes feature viandas. A vianda platter usually includes root vegetables such as yuca (cassava), malanga (taro), yautia (a version of taro), ñame root, and yams.

Here’s a fine farm-to-table restaurant with a small, rotating menu. It’s headed by husband-and-wife team Francis Guzmán and Amelia Gill. Interiors are sleek and industrial with wood accents, polished concrete floors and hanging globe lights.

Relatively new to San Juan's fine dining scene but making a profound impact, Vianda represents the culinary vision of husband-and-wife team Francis Guzmán and Amelia Dill. Their impressive backgrounds include experience at some of the world's most acclaimed restaurants, including Blue Hill in New York, where Chef Guzmán honed his farm-to-table philosophy, and The Modern, where he served as sous chef for the 2-Michelin star establishment. Located in Santurce, Vianda offers a constantly evolving, seasonally-driven menu that celebrates Puerto Rico's agricultural richness.

After moving to Puerto Rico in 2017, husband-wife team Amelia Dill and Francis Guzmán built their first restaurant, Vianda. Showcasing the flavors of Puerto Rico with farm-to-table flair, the two earned their chops at New York City’s Blue Hill and two-Michelin-star restaurant The Modern. In 2019, Vianda was among the 20 Best New Restaurants in America selected by the James Beard Foundation with Chef Francis Guzmán chosen in 2021, 2022, and 2024 as a semifinalist for outstanding chef.

Husband-and-wife team Francis Guzmán and Amelia Dill, who met at Range in San Francisco and worked together at Blue Hill in New York before returning to Guzmán’s native Puerto Rico, opened Vianda just a few months after Maria. It already feels indispensable. Here, Guzmán puts playful twists on Puerto Rican staples, turning bacalao into aromatic tom kha, topping tender short rib encebollado with fat onion rings, and tossing local root vegetables in an herby yogurt dressing.

Recently selected as one of the 20 Best New Restaurants in America by the James Beard Foundation, Vianda has quickly made a name for itself in San Juan's culinary scene since opening in 2017. Vianda's evolving, farm-to-table menu leans on local ingredients to blend cuisines in exciting ways — like a Crispy Pork Belly Con “Arroz Kimchee” with coconut broth, mushrooms, roasted bok choy, and kimchee rice. The food is complemented by an extensive wine, beer, and cocktail list.

For a unique culinary experience, head to Vianda, where you can savor traditional Puerto Rican cuisine prepared with a modern twist. For a taste of the harmonious consolidation between Perú and Japan, reserve a table at Chef Rafael Ubior Serrati’s restaurant, Sur Barra Nikkei. This restaurant is the union of two far-apart gastronomies that merge to give life to a new cuisine; their ingredients, techniques, and flavors surely will bring you a smile.

🍴 Caribbean, Puerto Rican, Italian, Vegetarian | $$-$$$ | 📍 Google Maps | Website | 939 475 1578. Chef Francis Guzmán started his restaurant shortly after Hurricane Maria, and it didn’t take long for it to become famous. Often praised for his flavorful and magazine-worthy plates, the chef brings his experience in Michelin-starred restaurants to craft each dish with care, drawing inspiration from both local and international cuisines.

Vianda, which opened in 2017 and was recently named one of the 50 Best New Restaurants in America, has quickly made a name for itself in San Juan’s culinary scene. Vianda’s evolving farm-to-table menu combines cuisines in novel ways, such as Crispy Pork Belly Con “Arroz Kimchi” with coconut broth, mushrooms, roasted bok choy, and kimchi rice. An extensive wine, beer, and cocktail list complement the local Caribbean food.

A tourist and local favorite in San Juan, Puerto Rico, Vianda uses the freshest ingredients available to create an amazing farm-to-table menu. This charming restaurant is not only known for the delicious food but their warm and welcoming service as well. Their menu has a blend of cuisines that include favorites like their berenjena tikka masala and bacalao (cod, coconut broth, pork fried rice, and shitake mushrooms).

While many San Juan restaurants serve farm-to-table ingredients, Vianda stands apart with its own charm and minimalist vibe. Established by a husband and wife duo in 2017, Vianda has earned multiple recognitions from the James Beard Foundation in the past few years. The restaurant interiors have a modern vibe; striking the perfect balance between mid-century and contemporary decor.

Vianda: This creative, farm-to-table restaurant owned by husband and wife team Francis Guzmán and Amelia Dill will keep you coming back for their seasonally-rotating menu. Be sure to visit their bar for Happy Hour from Wednesday through Friday, 5:30 PM – 7 PM. Snack on fish tacos or pork belly sliders for $3, cocktails and wines for $7 and ice-cold Medallas for $2.

This innovative Santurce restaurant is the passion project of former NYC chef Francis Guzmán and his wife, Amelia Dill, who operate a cool front- and back-of-house dynamic. A major player in Puerto Rico’s gourmet dining scene, the sleek, minimalist space centers around a wood-paneled bar. This is one of my favorite spots in the city for an early evening cocktail.

Nestled in the heart of hip Santurce, Vianda is this enchanting farm-to-table experience. Expect laid-back charm and the sophistication reminiscent of a contemporary country house, characterised by its pristine white walls, verdant hanging plants, and a tastefully minimalist vibe. Highlights from the menu include calamares fritos and crepas de morcilla.

Chef Francis Guzmán and his wife, Amelia Dill, opened their farm-to-table restaurant, Vianda, in spring 2018. In 2019, the James Beard Foundation named Vianda a semifinalist in the Best New Restaurants in America category. The restaurant elevates Puerto Rican ingredients in recipes like the pork-belly kimchi, served with a coconut broth and bok choy.

1413 Avenida Ponce de León Santurce, PR 00907(939) 475-1578 Visit Website See Menu Open in Google Maps. Vianda, located east of Miramar, at the base of a 6-story office building, is one of the best restaurants in San Juan. It is the brainchild of Chefs Francis Guzman and Amelia Dill right here in San Juan, Puerto Rico.

The husband-and-wife team behind Vianda opened the restaurant shortly after the island was devastated by Hurricane Maria. In a bid to transform the island in the aftermath of destruction, they’ve certainly accomplished that and more. And, the menu here provides a fresh, inventive take on Puerto Rican classics.

Google map the location | Website | Price range: $$$ | Reservations highly encouraged. Vianda is one of the best restaurants in San Juan, Puerto Rico right now. Partly inspired by Spanish cuisine, the restaurant uses local Puerto Rican ingredients to blend the two cultures.

Vianda is a terrific restaurant offering some of the finest fine-dining experiences on the island. And why wouldn’t it be?. It has over 22 years of experience in the hospitality industry.

At Vianda, the focus is on fresh, locally-sourced ingredients, with a menu that shifts based on the season. It’s a dining experience that’s as thoughtful as it is delicious.