Making their way atop Beijing’s uber-trendy Nali Patio, guests arrive to Migas and into a dining room lined in polished concrete floors and walls trimmed in modern graffiti artwork. Deconstructed dining comes at spare tables with exposed grain-top surrounded in a mix-and-match of mid-century chairs where a juxtaposition of Beijing’s media artists and business brass learn t love Barcelona-style Spanish cuisine in the coolest of settings. Outside, a rooftop terrace overlooks the Beijing skyline, when it’s clear enough to see much of it, with futuristic arrangement of pod-shape cabanas and sectional seating surrounded in desert landscaping.
The Food
Spanish chef Aitor Olabegoya, who worked under 3-star Michelin chef Ferran Adria at Spain’s former-El Bulli, leads a lunch and dinner menu of Barcelona-minded specialties with an international twist. Meals begin with tapas-style cured Manchego cheese in olive oil, garlic crunchy prawns and pumpkin ginger carpaccio with white truffle oil. Salads include a delicious squid and spinach with lighter selection of omelets topped with chorizo or crispy baby fish. Mains include classic paella rice dishes with duck or ox-tail risotto variation as well as a charcoal grill with wagyu beef and rack of lamb.
Last Word
Former-Ferran Adria protégée leads trendy Beijing tapas eatery atop the Nali Patio.
