Please welcome the new Europeo. This place, which was for years under the direction of chef Carlo Meyer, now features a new face. Its chef, Francisco Mandiola, has been able to make his mark on the elegant food that Europeo is known for.
This new Europeo is now a vanguard, where we can get carried away by the creations of Mandiola.
We went to try their new tasting menu, a real feast of flavors that is not only a gastronomic experience, but also a dinner that understands the marriage of the two as a fundamental part of the visit.
| Tasting Menu
Our first trip began with the summer flavors of “Verano Frío” (Cold Summer). Large caliber fresh shrimp is marinated in a citrus sauce, and carefully spiced with a touch of yellow pepper. We followed the ocean with the “Angulas”, a small fish presented with tasty pickled shallots and a powerful hot pepper and thyme oil. This dish presented elegant spicy flavors.
These are plates of various sizes ranging from the ocean to herbal.
The surprise that followed was with “Vegetables and Plants”, a beautiful dish where a big stone serves as a support for a tasty onion Ash Puree, crowned by baby carrots, radish, and burned mushrooms. A complex recipe where first roasted flavors give way to a mild onion taste, which then has its counterpoint in fresh vegetables.
Certainly a recipe that requires applause.
The next stop was “Bows and Saffron”. A delicate green paste with a silky mascarpone and saffron sauce giving it a creamy texture. This was followed by baby onions and pearls of zucchini for crispness and a wonderful piece of lobster, probably one of the tastiest in the city.
In the previous menu we had seen the care great taken for preparing fish. Here this is repeated in the “Conger eel and Asparagus”. A stylish plate with a perfect fillet, but the real protagonist being the accompanied boiled egg. Cooked at a low temperature and buried in a sand of parsley and panko. This is a game that reaches maximum expression to mix all the ingredients in this one playful dish.
Finally when almost reaching the end, a beef dish appears. “Grilled Ribeye and Mascarpone”, an intense beef cut where you taste the maturing process. This is a plate that gives an unusual intensity and flavor.
The perfect way to close this lunch came from the dessert “Pine Tree”. An herbal deconstruction where the freshness of citrus and apple blend in total harmony with the slight sweetness of meringue and ice cream.
The Europeo tasting menu is a whole experience of taste and texture. Unlike other places, this elegant food is in full service of flavor. These are the ingredients that make visiting this place a veritable feast of elegance.
* We were invited by the chef. Text: Darío Córdova Photos: Alejandro Mery Translation: Rami Hunter