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, who was mentored by Michelin-starred Chef Sergi Arola at Restaurant La Broche in Madrid.
Berganza came up through the ranks at La Broche and when promoted to executive chef, maintained the restaurant’s
two-star Michelin rating. He left La Broche to help Arola open his eponymous Restaurant Sergi Arola Gastro, serving
under Arola as executive chef. Gastro won two Michelin stars in its first year.
Though he spent much of his career in Madrid, Berganza’s influences come from all over Spain: He was born in Asturias, but his family moved frequently. Growing up, cooking with his mother and grandmother, he always knew he wanted to be a chef. He lived in Cataluña and the Basque country—he attended culinary school in Leioa, near Bilbao and in Madrid, and his first experience in the U.S. was a stage at Alinea in Chicago.