Andria

Named after the Puglian town of chef‑owner Luca Berardino’s ancestors, Andria is where the talented chef draws on his memories, heritage and experience to create unconventional tasting menus and a daily line‑up of small plates.

The restaurant is driven by a team intent on offering something distinctive, with dishes that balance European influences and bold flavours. Combinations include line-caught pollock with salsa verde, white balsamic and fennel salami, or short-rib ragu ravioli with bolognese jus and aged-parmesan espuma.

For a more immersive experience, the chef’s table above the restaurant seats just eight guests. Here, diners spend the evening in Luca’s company, watching as he prepares and serves a tasting menu from an open kitchen. The focus is on connection and conversation, with menus often featuring foraged ingredients from the coast and countryside. For a more casual visit, the lunchtime set menu offers excellent value.

Andria’s food is matched by a lively playlist, relaxed atmosphere and thoughtfully chosen wine list including a strong selection by the glass.