Andria

A Michelin Bib Gourmand two years running — and still one of the most practical bookings in the South West

Andria has held the Michelin Bib Gourmand in both 2024 and 2025, which for a high-street restaurant in a Devon harbour town is a meaningful credential. It signals cooking that Michelin inspectors consider worth a detour at a price that does not require a special-occasion budget. At ££, you are in a different price tier from the £££+ coastal restaurants that trade on views and occasion, that is part of the point. Andria is the kind of restaurant you book because the food will be the leading thing you eat in Dartmouth, not because the room will photograph well.

The chef-owner is Luca Berardino, whose cooking reflects both French and Italian training. That dual influence is visible across the menu: gnocchi with onion soubise on one side, Torbay scallops with roe sauce and carrot kimchi on another. Neither direction dominates, which is precisely what keeps the menu from feeling like a greatest-hits exercise. The kimchi detail on the scallop dish is a useful shorthand for the kitchen's approach — local seafood, rigorously sourced from Torbay and Brixham, prepared with techniques that do not feel obligated to stay on the same continent as the catch.

Wood-fired cooking is part of the operation, it shows up in the texture of the bigger plates. Black Angus fillet with beef fat rösti arrives with a classic red wine jus, a French-trained reflex applied to properly sourced beef. Vegetable-forward small plates hold their own alongside the protein dishes: slow-roasted cabbage with ajo blanco and Jerusalem artichoke with goat's curd in truffled vinaigrette read as considered, not token. The Sunday roast has become a regular fixture for weekenders, which tells you something about how the restaurant has embedded itself locally.

At the dessert stage, the kitchen leans back into both European traditions. Sticky toffee pudding gets an Earl Grey sauce and ginger sorbet, a British classic given just enough displacement to feel thought-through. The affogato variant, incorporating zabaglione and vanilla ice cream, is an Italian mash-up that works because the components are good individually.

The wine list: everything by the glass from £6

The wine list at Andria is structured in a way that suits how the food is designed to be eaten. Every bottle on the list is available by the glass, starting from £6, with bottles from £24. For a restaurant built around small plates and a menu that moves between Italian, French, East Asian influences, this is the right architecture. You can track the food across four or five flavour directions without committing to a single bottle that works for two of them. The Gewürztraminer that appears in the database description alongside the beetroot and Saint Agur plate is a specific example of the kitchen and wine list working together, aromatic whites from Alsace are a natural foil for dishes that carry both richness and acid.

The list is described as rough-and-ready, which in practice means approachable rather than encyclopaedic. If you are looking for a deep back-catalogue of aged Burgundy or an exhaustive New World section, this is not that. What it delivers is flexible, well-priced access to wines that match the food's range, without requiring a sommelier consultation to navigate. For explorers who want to pair by the glass across multiple courses, the £6 entry point makes experimentation easy to justify financially. Compare this to fine-dining restaurants in the region where the wine list is often the primary driver of the bill: at Andria, the wine cost is predictable and proportional.

Chef's table upstairs is the booking to request if you want to see the kitchen's process more directly. It is not positioned as a prestige tasting-menu format, more an opportunity to get closer to how the food is made, including dishes prepared on the wood-fired barbecue. For a food enthusiast who wants context alongside the meal, this is the seat to request when booking.

The room

Exterior and interior read as rustic against the precision of the cooking, a deliberate contrast that the Michelin write-up flags directly. The address is 5 Lower St, just off the quayside, which means the location is central without being on the tourist circuit's most trafficked stretch. The room is not going to be the reason you visit. The cooking is.

Know Before You Go

How Andria fits into Dartmouth's eating scene

Dartmouth has one of the stronger restaurant-to-population ratios in the South West. Seahorse is the other serious option on the seafood side, it skews more towards a direct celebration of the catch with a wine list that leans Italian, suits a different mood than Andria's cross-cultural small-plates format. If your priority is the leading local seafood with minimal interference, Seahorse is the comparison to make. If you want a kitchen that applies more technique and range to the same local supply, Andria is the better choice. For a fuller picture of what to eat and drink in the town, the Pearl Dartmouth restaurants guide covers the full range, you can also browse the Dartmouth hotels guide, bars guide, wineries guide, and experiences guide to build out a full visit.

For context beyond Dartmouth, the Devon and broader South West fine-dining tier includes Gidleigh Park in Chagford, which operates at a significantly higher price point and formality level. Andria occupies a different register entirely, it is not competing with Gidleigh Park for the same diner. Across the UK, the Bib Gourmand cohort that Andria belongs to includes restaurants like Hand and Flowers in Marlow and hide and fox in Saltwood, venues where the cooking quality significantly outpaces the price and the atmosphere is relaxed rather than ceremonial. Andria fits comfortably in that company.