When you enter a food establishment whose mission is “High quality ingredients prepared and presented with total freedom and love” and you absorb this feeling from the atmosphere you kinda just feel you’re in the right place.
First thing that draws attention is Mundoaka’s minimalistic decor, pleasant but not distracting from the main star of the show – food.
Some people say that you can judge a restaurant by the toilet facilities. For me that would be like judging a book by its cover – it can say a lot, but it can also be misleading. Thus, I like to judge a restaurant by the bread they serve. In Mundoaka they make it fresh every day with their own yeast and their own flour from a local mill. Old-school hipster style – booyakasha!
The menu boasts daring imagination and unpretentious fusion of palatal creations. To get the idea, at the moment of writing this article the main dishes on the daily menu were Savoy cabbage dolmas stuffed with beef cheeks and Grana padano cheese, Braised capon and wild rabbit with root vegetables and red wine, homemade semolina gnocchi… you get the idea.
Decent selection of wines and spirits, imaginative deserts – everything leads to only one conclusion – wipe the saliva from the keyboard or smartphone screen and book a table at Mundoaka.