All'onda to open in Fitzrovia in May

A new fine dining restaurant is set to open its doors on Fitzrovia's Charlotte Street next month. 

All'onda, an Italian phrase meaning 'on the wave', refers to the risotto-making technique that sees rice gently tossed in the pan to create a smooth, flowing texture reminiscent of waves. The venue will draw on its namesake to showcase a series of risottos, using the classic Italian dish as a springboard to explore seasonal flavours and textures. 

The concept stems from founder Cordula Schulz's passion for risotto. Head chef Andrea Granzarolo will lead the kitchen, bringing with him an elevated and precise approach honed at premium restaurants, including a six-year tenure with Hélène Darroze, as well as The Greenhouse and The Square. General manager Marco Montalbano joins from Muse by Tom Aikens and will oversee the front-of-house.

'Memorable dishes in their own right'

Schulz says of the upcoming opening: "We are excited to showcase the versatility and the sophistication of this great dish by giving it centre stage on the menu – a menu which strives not only to complement the risotto, but to create memorable dishes in their own right."

Together with Schulz, Granzarolo has developed a menu that features several variations of the classic risotto, drawing on both customary flavour combinations in a spring green risotto primavera, squid ink risotto or risotto alla Milanese, as well as more playful pairings such as pumpkin and shiso; seaweed, bottarga and white asparagus; and sweetbread and artichoke. 

Starters will include red bream crudo with fennel, radish, citrus and yuzu kosho and beef tartaccio (a tartare-carpaccio crossover) with smoked soy, parmesan and parsley. Other, regularly-changing mains that sit alongside the risottos include duck with carrot, tamarind and plum and Cornish turbot with verbena, matcha and green asparagus. House-made tarts such as apricot, rosemary and honey tarte, seasonal sorbets and a selection of artisan cheeses round off the meal. 

The 42-cover restaurant will be refined yet uniquely laid-back. Guests will enter an inviting space, pairing dark wood surfaces with elegant detailing and warm lighting. 

Image: Anton Rodriguez

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