Mesa

We started our evening at Mesa with an unexpectedly vibrant and delicate cucumber and papaya salad made even better by the nori seaweed and cashew nuts. The secreto pata negra which followed was delicious, but what really blew us away was the monkfish with okra and Indian cress. The fish was tender and succulent and was complemented by a curry sauce that completely took our taste buds by surprise. For dessert we chose a Mesa classic, the heavenly apple pie. In short, chef Sebastian Rösch knows how to create exceptional flavours while keeping things rather simple at this stylish, yet unpretentious establishment.