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2012-09-07
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A cross between an Italian enoteca-style wine shop and a Spanish tapas bar, Mediteca showcases the talents of Manuel Lopez, a chef in his thirties who blends the culinary canon of his southern Spanish homeland with contemporary creativity to satisfy KL's fussy eaters. Liver lovers will know what to order: seared foie gras with caramelized figs and pureed sultanas. Folks in the mood for beef shouldn't resist Nerovivo's ravioli, stuffed with remarkably soft braised meat and soaked in a rich Barol
A cross between an Italian enoteca-style wine shop and a Spanish tapas bar, Mediteca showcases the talents of Manuel Lopez, a chef in his thirties who blends the culinary canon of his southern Spanish homeland with contemporary creativity to satisfy KL's fussy eaters.
Liver lovers will know what to order: seared foie gras with caramelized figs and pureed sultanas.
Folks in the mood for beef shouldn't resist Nerovivo's ravioli, stuffed with remarkably soft braised meat and soaked in a rich Barolo red wine sauce.
Nerovivo's kitchen-made tagliatelle with beef ragout, the most satisfying bolognese pasta we've had in a very long while.
And underneath Lid No. 2: a casserole of stewed beef cheeks and potatoes. Poetry in a pot.
Prosecco and red wine, to make the merriment merrier. We'll be back for more soon at Mediteca and Nerovivo; service at both outlets is a shining example for others. Post
