The soul of cooking with coals and flame.
Antara was conceived as a restaurant and bakery, united by a wood oven that would fuel the two. In Head Chef Juan Lantadilla Tapia, we have found a kindred match - experience and instinct in cooking with fire, and an approach focusing on seasonality and beauty. In this confluence of cultures, you'll find nods to Juan's Chilean heritage and dishes created around the produce - without rules, and unbound by expectations. We simply want to cook food with soul, food that is fun, and food that is aesthetically beautiful.
The Bakery
Inspired by the restaurant-bakery pairings in places far afield, our bakery is where we bring the playfulness. We bake the milk buns and bread basket for the restaurant, but also bread and viennoiserie with ingenious flavours. Our specialties are danishes, kouign-amanns, croissants and flaky pastries that fall - like our name 'in between' - into East meets West.