Premier Hospitality

Andina Pandaeria and Andina Picanteria

Written by Roma Publications

New arrivals for Notting Hill: Andina Pandaeria and Andina Picanteria

Pioneer of Peruvian cooking, Martin Morals, has launched London’s first Peruvian bakery, Andina Panaderia on Westbourne Grove, alongside brand new restaurant Andina Picanteria. Located side by side the two sites pay homage to the female Andean Chefs who have inspired Martin and his team since opening in Ceviche.

Led by Head Pastry Chef Ana Velasquez, Andina Pandaeria specialises in slow-ferment baking with traditional sweet and savoury pastries and breads alongside hot dishes, lunchtime salads and all-day brunch-style dishes to eat in or take away.

Designed alongside Barcelona’s award-winning El Equipo Creativo and final touches directed by London based interior design and architecture practice Studio Goldy, the open plan space is a contemporary take on an Andina bakery with eucalyptus wood tables accentuated by mustard yellow seating, breads and pastries on display, clay quarts counters and terracotta and porcelain pendant lights designed by Hand & Eye. Oiled oak shelves feature pieces from London-based potters while the poured cement floor leads guests from the front café space through to the open bakery at the back.

Oliver Franz Schmidt from El Equipo Creativo said: “It is always very exciting to see our design evolve and become a three dimensional space. There has been a very close and friendly relationship with the client’s from the beginning and this has been helpful and encouraging. We travelled to Peru with the client to better understand the vision and these are memories we will never forget. This helped us to get under the skin of the project, achieve a unique design and create space that will be completely original and stylish for London.”

Next door to Andina Pandaeria is the forty cover Andina Picanteria. Headed up by Chef Luca Depalo, the restaurant is an ode to the Peruvian Picanterias, the family-run roadside restaurants that form the culinary hub of the community across the eleven regions of the Peruvian Andes. The brand new menu comprises small plates such as the Sivinche, an ancient take on ceviche, made with yellow fin tuna, trout roe and popped kiwicha and a purple corn tamal with choclo corn succotash and sweet kale pesto. Bigger dishes taking their place on the menu include Olluco potato locro, an authentic Andean style stew with broad beans and roast pumpkin, alongside feasting dishes like the braised adobo pork leg and 8- day aged Hereford sirloin with red pepper and Amarillo chilli escabeche.

Echoing the traditional Picanteria, the space has an open kitchen lined with rough granite stone surfaces and a home style chefs table putting the chefs in the limelight. Specially commissioned contemporary and mid-century rustic oak chairs and tables are finished with soft velvet sheen lounge banquettes in garden green and cherry. Walls are lined with bespoke, light oak lattices, a common feature in Picanterias across the Andes, whilst Peruvian contemporary art fills the restaurant with vibrant colour to complement the bright dishes and drinks.

The sites opened to the public on Tuesday 15th May.

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Roma Publications

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