Antara was conceived as a restaurant and bakery, united by a wood oven that fuels the two. Head Chef Juan Lantadilla Tapia brings experience and instinct in cooking with fire, and dishes on the menu reference his Chilean heritage - from the emapanadas to the ceviche and wood-fired steak with chimichurri.
THE BAKERY
Inspired by the restaurant-bakery pairings in places far afield, the bakery specialises in laminated viennoiserie - croissants, choc on choc, kouign aman, savoury viennoserie and more.
Antara is open for breakfast, lunch, aperitivo and dinner.
