I first went to the original Mechela in the Barrio del Museo back in 2013, and in 2017 saw that partners Álvaro Retamero (chef) and Ernesto de Anca had opened a larger, more sophisticated sibling in the Arenal and was quick to visit. Then for some reason it kind of fell off my radar (so many bars, so little time) and so when it was recently recommended to me by clients I decided it was time to go back. And I’m glad I did. First of all because it was a lovely surprise to find my old pal Yann working there, and secondly because the food was fabulous.

The discreet entrance of what used to be the original Porta Rossa opens into to a spacious and chic interior with hip art on the white washed brick walls, warm wood and leather tones throughout and attractive lighting.

There were a few dishes I remembered from before, such as the cashew ajoblanco with crispy noodle-wrapped prawn and the Ibérico rice, but the market-based menu has been expanded and there are also a few daily specials. The corvina croquetas with roasted pepper mayo were perfection and we also loved the crispy fideuá with grilled calamari and squid ink alioli. The aged presa Ibérica came with a delicious selection of sautéed mushrooms and veg and the monkfish was also lovely, with a smoked cauliflower cream and topped with bits of mojama. There’s an excellent wine list and Yann is happy to give you recommendations. Save room for dessert!

I certainly won’t leave it so long again to return. Reservations recommended.

Bread/Service Charge: 1.50€ PER PERSON (includes aperitif)

Pastor y Landero 20
Tel 955 282 566
Open 14.00 – 16.00 / 20.30 – 23.45 Tuesday – Saturday
Closed Sunday & Monday
€ € € €

Food 8 | Wine 8 | Service 8 | Ambiance 8

salmorejo aperitif

sea bass croquetas with piquillo pepper mayo

cashew ajoblanco with crispy prawn, figs, herring roe

spinach and mascarpone “strason”

grilled octopus with vichyssoise and croutons

crispy fideuá with calamares and squid ink alioli

crispy arroz de Ibéricos

monkfish with smoked cauliflower cream and mojama

grilled presa Ibérica de Bellota

cheesecake with raspberry sorbet

Yann

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Updated July 2024