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2012-09-07
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Here's more from the menu of Mediteca, officially opening next week (only four more days!). Can't call it a Spanish meal without some sort of ham, right? Mediteca has ruled out pork, so it's the beef version here, 120-day dry-aged and served with garlic, tomatoes and rustic bread. Fans of steak tartare might like to sample Mediteca's seabass tartare, a brilliant, briny riff on the raw classic.We're saving Mediteca's desserts (it's a fairly short list) for future visits; for now, a look at what'
Here's more from the menu of Mediteca, officially opening next week (only four more days!).
Can't call it a Spanish meal without some sort of ham, right? Mediteca has ruled out pork, so it's the beef version here, 120-day dry-aged and served with garlic, tomatoes and rustic bread.
Fans of steak tartare might like to sample Mediteca's seabass tartare, a brilliant, briny riff on the raw classic.We're saving Mediteca's desserts (it's a fairly short list) for future visits; for now, a look at what's sweetening the scene nearby at Nerovivo, managed by the company that owns Mediteca.
Nerovivo's inventive temptations include a Marsala semifreddo with caramelized pear.
Nerovivo might be KL's only place for sampling a rosemary herb-tinged creme brulee.Post
