On 2nd May, all’onda – a new fine dining destination – will open its doors on Fitzrovia’s Charlotte Street. An Italian phrase meaning ‘on the wave’, all’onda refers to the risotto-making technique which sees rice gently tossed in the pan to create a smooth, flowing texture reminiscent of waves.
The restaurant will draw on its namesake to showcase a series of refined risottos, using the classic Italian dish as a springboard to explore seasonal flavours and textures.
all’onda stems from founder Cordula Schulz’s passion for risotto, which she’s been serving in various forms to friends and family for many years, still inspired by its versatility. Head Chef Andrea Granzarolo will lead the kitchen – bringing with him an elevated, ingredient-centric precise approach, honed at fine dining 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.
Of the opening, Schulz says: “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 risotti, but to create memorable dishes in their own right”.
Raised in Lombardy, Italy, Granzarolo will combine his technical knowledge of the traditional risotto with a contemporary twist at all’onda, in order to showcase the finest seasonal ingredients from the abundant British larder.
Reflecting the meticulous process of making risotto for a loved one, the 42-cover restaurant will be refined yet uniquely laid-back, with an emphasis on true hospitality. Guests will be welcomed into an inviting space, pairing dark wood surfaces with elegant detailing and warm lighting. Subtle curved touches will also run throughout the restaurant in a nod to all’onda’s name.
