Nuna Kitchen & Bar — Restaurant in Toronto

slow service, kinda short of staff, the decoration is nice and chic but it’s very hot inside and definitely needs AC. A lot of bugs flying around. The server is very sweet and nice though.

nanu ceviche (waited almost half an hour for a very simple app) not very impressed with the plating. It looks like 3 different sides and it does taste like 3 different sides. The texture does not go well together. As that chuck of sweet potato is just there hanging out, sweet and mushy. It doesn’t go well with the ceviche. And what are the corn kernels doing there on the side? It’s too hard to bite into. I have no problem with the ingredients used here, but there are so many ways to elevate traditional ingredients with different techniques and this dish did not serve what is supposed to be served. Might as well change it into something like fried fish skins or chop it into smaller pieces and mix it with the ceviche.. and the onions are not sliced very evenly, using a mandolin would help. except for 3 kinds of texture that doesn’t go together the seasoning is also very imbalanced, the flavor is very monotonous, lime juice overpowering everything and hint of heat brought by the chili is not very consistent. maybe try pickle the onions with the chili.

duck risotto Again, the plating is a big problem. It has the juice from the duck flowing around the black plate with bits of the sauces in there. Doesn’t look very appetizing, and the consistency is too runny and the choice of rice is not very wise because it tastes too loose and it’s more like a chowder rather than risotto. And the usage of pickles of onions is getting repetitive now. if you want to add more textures might as well just deep fried it. the duck is the dish’s only redeeming quality, it’s soft and tender but a little bit under seasoned and they also didn’t brown the skin so it tastes a bit boring and not crispy at all. The risotto is also too sour, and have very simple ingredients like peas and carrots which tasted soggy. Changing the name would help because the the Peruvian way of cooking duck and rice is very different from DUCK CONFIT and RISOTTO I expect.

peruvian flan I don’t know if Peruvian flan is different from other flan flans, but the texture is very firm and dense instead of silky and smooth. The caramel sauce is not bad but does not have any wow factor. In general, it’s very overpriced and the execution and design behind the menu is...

Sunday February 9th 2025 - We took advantage of Winterlicious by booking a Sunday 3pm late lunch date at the bar (no regular table seating available) with the hubby. I had made the online booking thru Open Table on the Friday Feb 7th. There was some available parking on Queen St so we arrived early to the resto. All tables were full but available seating at the bar. The greeter got us seated at the bar quickly and the bartender poured us water to start. We were there for the Winterlicious lunch so our choices were set - hubby was having the Shrimp Al Ajillo, Steak Chimichuri and Soursop Crocante. I had the Chicken Causa, Pork Chaufa and also the Soursop Crocante. The appetizers were absolutely delish! The yellow chilli pepper sauce was thoroughly soaked-up with the sourdough bread and the shrimp was tender and smokey. We each had 2 pieces of shrimp. The chicken causa plating was beautiful and bright, but the taste was nothing we’ve had before. With the high of a fabulous start to our meal, we were slightly disappointed in the main courses. The pork was overcooked and tough, and the chimichurri topping couldn’t hide the blandness of the steak (medium done). However, the fries were nicely crisp and the dipping sauce was tasty! Despite our expectations not met on the mains, can I now talk about the dessert!! OH MY GOSH! Absolutely spectacular and refreshing to the palate. Make sure to dip your spoon to the bottom to pickup the dulce de leche on each bite. The petite dollop of meringue wasn’t too sweet and complimented the small slices of fresh strawberries and blueberries. Notable mention were the wonderful offerings of non-alcoholic drinks. The hubby ordered the Black Orange and then the Strawberry Ice Tea. He said they were interesting concoctions and would order again. The bartender (lovely woman) offered a little shot of the Algarrobina Ice Latte to try, which the hubby enjoyed too! What a rollercoaster ride of an afternoon at Nuna! The music playing was mellow and wasn’t too loud that you could still hold a conversation. And despite the place being narrow and small, patron conversations were muted. Not exactly a place to bring small kids, as the clientele seems to attract couples and girlfriend outings (mimosas anyone?) A lovely afternoon overall and...

3.8/5

Having heard about the popularity of Nuna Peruvian Restaurant, I was intrigued to give it a try. To my surprise, when I visited on a Sunday, the place was completely empty. However, I later learned that the previous day had been incredibly busy, resulting in them running out of the one dish I was eager to try - the renowned ceviche, Peru's national dish.

The restaurant boasts a lovely patio, providing a pleasant outdoor dining experience. The waitress attending to our table was friendly and attentive, ensuring a positive initial impression. The food arrived at a decent pace, indicating efficient kitchen operations.

We sampled a variety of dishes, including yuca fries, oysters, tuna tartare, and octopus with cauliflower puree. Overall, the food at Nuna Peruvian Restaurant was solid, though not particularly mind-blowing.

The tuna tartare stood out with its delightful smoky spice, complemented by the creamy texture of avocados and perfectly toasted crostini. The flavors harmonized beautifully, showcasing a well-executed dish.

The oysters were fresh and accompanied by a refreshing mignonette sauce. To our surprise, we received an extra oyster by accident, a small but pleasant bonus that enhanced the dining experience.

The octopus dish featured tender pieces of octopus paired with a fresh salsa and a creamy cauliflower puree. The char on the whole cauliflower added an extra layer of depth and flavor, elevating the dish to a satisfying level.

Unfortunately, the yuca fries did not live up to expectations. They lacked flavor and were unevenly cut, resulting in inconsistent cooking. Some pieces were undercooked, which affected their overall appeal and diminished the dining experience.

Considering all aspects of the meal, I would rate Nuna Peruvian Restaurant at 3.8 out of 5. While the dishes showcased potential, particularly the well-balanced tuna tartare and flavorful octopus, some areas fell short. It is worth noting that during my visit, I observed only one cook in the kitchen, despite the restaurant being relatively empty. This may have contributed to the lack of consistency. However, I would consider returning if a craving for Peruvian cuisine arises, as Nuna Peruvian Restaurant has the potential to excel with further...