About the restaurant

Andanada refers to the highest seating area in the bullfighting arena. It is known for attracting the liveliest, most enthusiastic bullfighting fans. It provides a true Spanish experience to one of Spain's most famed events - and a birds-eye view of all the action.

When dining at Andanada, you have the best seat possible from which to enjoy a unique Spanish dining experience - and also watch the bullfight taking place in our famous mural. Our Chef takes traditional Spanish cuisine and turns it into a mouthwatering modern masterpiece that remains true to the flavors of Spain.

Our name and our logo design play homage to the delicious cuisine and the captivating bullfights of Spain. The first and last letter A of the name represent the horns of a bull, while the two concentric circles containing our address create an abstract bullfighting arena as well as a dinner plate -- signifying two locations where excitement and drama unfold.

Welcome to Andanada, where you will be transported to a true Spanish dining experience from the best seat in the house.

About the chef

Chef Manuel Berganza is the first chef in Spain to earn a first-time, two-star Michelin rating as the head chef of Restaurant Sergi Arola Gastro in Madrid.

Born in Gijón, Spain, Chef Berganza fell in love with the kitchen as a child, learning how to cook from his mother and grandmother. He began his career at the Citadel, one of the best restaurants in his hometown. He moved to Madrid shortly after and began working as the pastry chef at Restaurant La Broche, moving up to chef de partie and then head chef. As the head chef at La Broche, he maintained the restaurant's two-star Michelin rating in 2007. In January of 2008, he opened Gastro as the head chef, earning his two- star Michelin rating. In addition to his star-status, Chef Berganza has trained the chefs and staff at the Royal House in Spain and organized dinners for celebrities. He was also the head chef and partner with Chef Sergi Arola at Vi-Cool, a tapas restaurant also in Madrid.

Prior to joining Andanada, he worked at the three-star Michelin rated restaurant Alinea in Chicago, where he got his first taste of the American culinary scene.