City Guide

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In a low-lit bistro space that’s not afraid of a nice tablecloth, Peruvian chef Marcel Larrea pays homage to his home continent with Nuevo Latino cuisine. French technique is in evidence in dishes like beef-cheek bourguignon, but a slate of thin-sliced octopus beneath a dramatic drizzle of black-olive emulsion keeps Mezcla rooted firmly in the land of pisco sours. The South American wines on the list share space in the cellar with a strong contingent of their Spanish ancestors, like a red-grape Graciano from Finca Los Alijares in Castilla.


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