MERITO
Ex-Central, Venezuelan chef Juan Luis Martínez has established Merito as one of the restaurants that count. This small, intimate restaurant, on two wooded floors, puts the open kitchen at the heart of the matter. Reserve a seat at the kitchen bar - they're the most coveted. On the menu, a fusion of Venezuelan traditions and Peruvian ingredients: fish and seafood married with chorizo or Amazonian fruits, osso buco and Andean tubers, melt-in-your-mouth desserts. An explosion of flavors. From the same chef, Clon (Grau 203A) and Demo (Domeyer 282), their bakery.
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