Nutritious and healthy are not words usually associated with dining out, but Martin Morales is hoping to buck the trend at Andina. The menu focuses on indigenous Peruvian ingredients, in particular super-foods born out of the Peruvian Andes and pre-Inca cultures. More than 50% of the menu is vegetarian, and many dishes are gluten-free and suitable for celiacs. Breakfast and brunch are particularly interesting: from 8 AM, you can try Peruvian porridge (made from quinoa and amaranth) or a Pig Butty - a traditional chicharrón sandwich eaten throughout the Andes. Standout dishes for lunch and dinner include the quinoa burger, made from super-foods maca and amaranth alongside red and white quinoa; Solterito, a super-food salad influenced by the Andean city of Arequipa; and Tamalitos made with coriander, fresco cheese and quinoa.