THIS RESTAURANT IS CLOSED Meigas

THIS RESTAURANT IS CLOSED Meigas Restaurant Review:

A colorful sorceress holding plates of food brightens up a bit the back wall of this rather bland and huge room, but there is space for everyone, which gives a sense of comfort and tranquillity. All the more, this is a busy area in the daytime (the Saatchi building is nearby). Meigas is as Spanish as it gets and offers the entire gamut of the Iberian specialties beginning, of course, with the traditional tapas. Lots of seafood: grilled or marinated octopus, prawns, anchovies, cod. Appetizers are also offered, redundant, though, with the tapas. Entrées reflect the Spanish style of cooking: stewed and grilled chicken in a garlic sauce or codfish confit in olive oil. A couple of them shift to the lighter side, meaning less sautéed or deep fried and more à la plancha (grilled), as in the salmon with gazpacho or the roasted loin of rabbit. Chef Luis Bollo, who trained at Spain’s gastronomic temple El Bulli near Barcelona, tops his dishes with foam as chef Ferran Adria does over there. An example is a rabbit that comes with a puff of porcini foam, as ethereal as it is tasty. Playful desserts include---yes---an orange foam on the chocolate cake.