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Photo: Jimmy Hamelin

Instead of giving tapas an American makeover as she does at Tapeo, chef Marie-Fleur Saint-Pierre turns the tables at her new restaurant, Mesón, by adding a Spanish twist to comfort-food classics, which she serves in a friendly setting decorated in black with wood accents. Pogo Mesón (blood sausage and quince mustard), fideos con quesos (mac ’n’ cheese but with Spanish cheeses) and cocas (Catalan flatbreads topped with sardines or tomatoes) are among the tasty hybrids that emerge from her kitchen.

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