Papa Llama : Does This Orlando Restaurant Deserve Its Michelin Star?

What We Were Served at Papa Llama Orlando

Shrimp Anticuchero and Ensalada

The meal began with two appetizers served together: the shrimp anticuchero and the ensalada. The salad was underwhelming, essentially cucumber sticks in a mild creamy dressing that lacked distinct flavor.

In contrast, the shrimp delivered a punch of smokiness and seasoning from the konro grill. It was a massive portion, easily the largest I have ever received at a Michelin restaurant. The shrimp was cooked perfectly, tender and juicy, and conveniently peeled to avoid a mess. The heads were left on, which I appreciated since they hold the richest shrimp flavor. I noticed other tables left them untouched, while mine looked like they had been run through a juicer.

My only complaint was the seasoning. The shrimp was too salty, which muted the other flavors in the marinade.

Arroz Chaufa

The main dishes, arroz chaufa and lomo saltado, arrived together. Arroz chaufa is a Peruvian take on fried rice shaped by Chinese immigrant influence. The vegetarian version here was fine but flat. Without a protein or fat source to round out the flavor, it lacked depth and umami. In most traditional versions, a bit of meat ties the dish together, and I think that would have helped here.

Lomo Saltado

The lomo saltado was better, cooked to a perfect medium rare with tender slices of beef in a soy sauce based marinade. The flavors showed obvious Chinese flare and worked well with the rice, which benefited from soaking up the sauce. It was still slightly salty but not overwhelmingly so.

Picarones

Dessert was picarones, a fried dough similar to a cross between a funnel cake and a donut. The texture was spongy and chewy with little sweetness of its own, relying instead on a syrup and blueberry compote for flavor. My wife compared it to Chinese youtiao, a breakfast dough stick usually eaten with soy milk, and I agreed with that impression.

The Verdict: Is Papa Llama Orlando Worth the Price?

My honest assessment is that Papa Llama serves good food, but it falls short of Michelin star quality. The dishes taste fine, but nothing about them feels refined or technically ambitious. I did not see the kind of craftsmanship that defines top tier kitchens such as curing, fermenting, sous vide precision, or thoughtful aging. The presentation was homey, not artistic, and the visual impression of each dish did not match the expectations for a restaurant charging more than $150 per person before mandatory gratuity.

The value is the biggest issue. Even factoring in the generous portions, a $150 tasting plus a $30 service fee per person comes out to about $72 per dish before tax. The serving size is large, but the food itself lacks the artistry and nuance that justify Michelin pricing. At this cost, the meal felt more like a hearty neighborhood dinner than a fine dining experience.

Papa Llama has charm and warmth, but Michelin recognition should represent exceptional technique, creativity, and emotional impact. If the restaurant refined its seasoning, improved presentation, and aligned its pricing with its concept, it could be a strong candidate for a Bib Gourmand. As it stands, it feels more like a good local spot that has been given expectations it has not yet met.

Tips for Visiting Papa Llama Orlando

• Budget $180+ per person after mandatory service fee and tax
• Expect family style portions meant for sharing
• Five course tasting menu is the format
• Intimate setting with minimal staff, feels very personal
• Request less salt if you’re sensitive to sodium
• Skip if you expect Michelin refinement at this price point
• Better for casual fine dining than special occasion splurge
• Generous portions so you won’t leave hungry

Have you been to Papa Llama in Orlando? How did your experience compare to other Michelin starred restaurants in the area?