What: Andina Picanteria and Panaderia
In a nutshell: Peruvian bakery and restaurant for Notting Hill
Summing it all up: This is the latest from Martin Morales, the man behind Andina and Ceviche. It sees him bringing not only another Andina restaurant to Notting Hill but is bringing London's first Peruvian bakery to the area.
Martin Morales had had success with both Ceviche and Andina restaurants - and now he's expanding west with the latter - and adding a Peruvian bakery to boot.
That bakery will be Andina Panaderia and here's what we know so far:
- It will specialise in slow-ferment baking with Peruvian breads including Andean black mint and sweet potato sourdough, the traditional pan frances roll and challah-like chancay bread which is a cinnamon-scented take on brioche.
- And pastries too - expect a version of a Portuguese custard tart and the chicha morada muffin, a purple corn muffin with a moorish corn and almond centre.
- It'll be both takeaway and eat-in, with brunch-style dishes available all day.
- And there will be a focus on the pottery showcased in the bakery, with the option to buy some too
And then there's Andina Picanteria, the Peruvian restaurant next door:
- The name comes from Peruvian picanterias - family-run, roadside restaurants
- Expect new dishes, including sivinche, which is "an ancient take on ceviche, made with yellowfin tuna, trout roe and popped kiwicha and a purple corn tamal with choclo corn succotash and sweet kale pesto."
- And there will be feasting options too - including braised adobo pork leg and 80 day aged Hereford sirloin with red pepper and Amarillo chilli escabeche.
- The restaurant will seat 40 and will be headed up by Chef Luca Depalo
More about Andina Picanteria and Panaderia
Where is it? 155-157 Westbourne Grove, London W11 2RS
When does it open? 18 May 2018
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