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L'avis de Gault&Millau
Anãda has been operating for over 10 years, carving out a place in this vibrant and trendy neighbourhood with their high-end Spanish tapas. Head Chef Maria Kabal brings an interesting set of influences to her modern take on traditional Spanish.
The sleek restaurant offers a calm ambience with warm lighting and excellent service. The staff are very knowledgeable and may even complete the experience with an impressive Spanish accent.
The menu offers snack-sized tapas, more substantial raciones, and a few paella options. The specials may include gems like venison croquettes with sour cherry, fennel and sage. This indulgent mouthful delivers a harmonious combination of rich flavours and crisp textures. The Nassari anchovy comes on black bread – the eye-catching colour courtesy of unami-laden squid ink – and topped with goat cheese. The rabbit and tarragon canelon has an interesting twist: instead of traditional canelon pasta, the tarragon-infused rabbit is encased in lightly caramelised quince skin and topped with braised leek and crispy fried mustard greens.
PSST! Want to recreate Anãda at home? Check out the restaurant’s website, where you’ll find a few favourite recipes.
Reviewed for the 2019 Guide