Cosy, comforting and offering a menu packed with some of our favourite, go-to dishes in Auckland, there are many reasons why Andiamo has been given stalwart status. Long-serving the discerning diners of Herne Bay with its contemporary, Italian-style fare and impeccable service, this relaxed but elevated bistro has never let us down and now, as we embrace the chill of winter, the team at Andiamo are giving us even more reason to book a table, recently adding three, new, utterly delicious dishes to the restaurant’s famous menu.
For those who love Andiamo for its pizza (a perfectly-flavoured line-up with toppings that hit the spot every time), there is a new iteration to sink your teeth into. Meet the new Pomodoro Pizza, boasting a charred and chewy dough base topped with juicy bits of salsiccia (Italian sausage), smoky and spicy salami picante and nduja and creamy fior di latte to balance it all out. This pizza will warm your cockles on cold winter nights and is the perfect dish to share with dinner companions.
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That said, if you’re more of a pasta fan, you’ll be hard-pressed to pass up the gnocchi (which is actually the return of an Andiamo winter classic). Here, fluffy morsels of gnocchi have been prepared in the cacio e pepe tradition (a moreish combination of salty Italian cheese and plenty of pepper) and mixed with a mouthwatering roast chicken butter sauce to deliver warming depth and unbelievable flavour. This one, we think, you’ll want to keep to yourself.
The third new addition is the Bistecca alla Fiorentina — and it’s not for the faint of hear. Meat lovers, listen up. This is essentially a T-bone steak that has been cooked to tender perfection, sliced precisely on the bone and served with rosemary, garlic and salsa verde. Simple, satiating and exactly what you need sometimes in winter, this totally indulgent option is ideal for sharing paired with some of Andiamo’s various side dishes or enjoyed as a hearty main, depending on how hungry you are.
So whether you consider yourself an Andiamo devotee or only visit occasionally, here are three very compelling reasons to book a table now.
