We like to think of ourselves as fairly curious when it comes to gastronomy but there are still some dishes that are tough to swallow (veal tongue, anyone?) Unless, that is, they’re prepared by a bold and brilliant chef, which is the case at A Mere, an old bo bun spot that has been converted into a rock ‘n’ roll bistro by the young chef Mauricio Zillo. Though the décor is fairly standard (big wooden tables, black and white tiles, hanging lamps and a large bar), the food on the plates is something else.
The menu changes daily and features three starters, three mains, and three desserts. We fell head over heels for the veal tongue dish, called ‘Scarlet, Green, Grey’ in reference to the green Sicilian tomatoes, scarlet monkfish liver mousse, and grey shrimp sauce that accompany the thin slices of tongue, and the tender veal stew with smoked sausage. Our dessert, a surprising fusion of pears, Brocciu cheese and caramel, is less exciting but nevertheless, we’ll definitely be coming back.
TRANSLATION: MARIA THOMAS