Attachments
11 Dec 2020
Andanza (andanza.co.uk) a new Spanish restaurant with Basque flair, has opened on Weston Street in Bermondsey, London SE1. Opposite, and under the same ownership as, popular gastropub The Rose, Andanza's name, which means 'fortune' or 'fate' in Spanish, playfully references the site having previously been a bookmaker's, now lovingly converted into a 30-cover restaurant.
Designed in-house by co-owner Danny Kwiatkowski, Andanza's interior – flooded with natural light by day, candlelit by night – features salvaged, richly-detailed carved oak panels and doors, a mix of high-top tables and window-side counter seating, and an open kitchen.
Paulina Irzyk joins Andanza as head chef from Basque restaurant Lurra in Marylebone, where she was senior sous chef for six years. Her menu features dishes ranging in size from Pequeño – small bites – to Grande, larger main courses for one or two people, via Pintxos – Basque-style snacks served on bread – Tapas, and Platos, plates of charcuterie, cheese and Iberico ham, including prized Joselito, prepared to order by master carver Javier Cerro.
Menu highlights include:
Designed in-house by co-owner Danny Kwiatkowski, Andanza's interior – flooded with natural light by day, candlelit by night – features salvaged, richly-detailed carved oak panels and doors, a mix of high-top tables and window-side counter seating, and an open kitchen.
Paulina Irzyk joins Andanza as head chef from Basque restaurant Lurra in Marylebone, where she was senior sous chef for six years. Her menu features dishes ranging in size from Pequeño – small bites – to Grande, larger main courses for one or two people, via Pintxos – Basque-style snacks served on bread – Tapas, and Platos, plates of charcuterie, cheese and Iberico ham, including prized Joselito, prepared to order by master carver Javier Cerro.
Menu highlights include:
- Crab with lemon alioli pintxo (£4)
- Mixed cheese & honey salad (£5)
- Aged Basque steak tartare, quail egg, foie gras shavings (£15)
- Galician octopus, confit potatoes (£24 for two people)
- Feather-cut pluma iberico pork loin in a mushroom & truffle sauce (£24)
- Slow-cooked goat, thyme & garlic (£32 for two people)
- Txuleta rib-eye steak for two, by weight (£10 per 100g)
- Joselito Gran Reserva Iberico Pata Negra (100g, £38)
- Basque cheesecake (£6)
To drink, there is a concise all-Spanish winelist, featuring several organic varieties including sparkling Llopart, as well as vermouth, sherries and Mahou beer on draught.
Say co-owners Danny Kwiatkowski and Carl Botwright, who have owned and worked in hospitality venues in and around Bermondsey for over ten years, of opening the restaurant in such an uncertain period:
“Despite the times, our little corner of Bermondsey, where we've enjoyed years of success with The Rose, continues to thrive and we thought it was sad that the fantastic site on which we've built Andanza was just standing empty. Given that it was a William Hill we know there'll be lots of jokes about the gamble we're taking, but they say fortune - andanza - favours the brave, so bring it on!”
Say co-owners Danny Kwiatkowski and Carl Botwright, who have owned and worked in hospitality venues in and around Bermondsey for over ten years, of opening the restaurant in such an uncertain period:
“Despite the times, our little corner of Bermondsey, where we've enjoyed years of success with The Rose, continues to thrive and we thought it was sad that the fantastic site on which we've built Andanza was just standing empty. Given that it was a William Hill we know there'll be lots of jokes about the gamble we're taking, but they say fortune - andanza - favours the brave, so bring it on!”
Andanza 66 Weston Street, London SE1 3QJ W: andanza.co.uk
E: info@andanza.co.uk Instagram: @andanza.se1
E: info@andanza.co.uk Instagram: @andanza.se1
