Migas
三里屯北街81号那里花园6层
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- Has Outdoor Seats
Located at the top of Nali Patio, this chic restaurant boasts stunning design and a menu that focuses mainly on small dishes, with more generously portioned main courses. The food, created seasonally by Spanish chef Aitor Olabegoya, has strong Spanish influences but veers away from the traditional. The rooftop lounge also serves as a very popular Sanlitun nightspot.
Migas Restaurant Lounge is a great new place to dine, drink and, well... to lounge. Its creative Mediterranean menu, both stylish and healthy, offers something for everybody. The chic and unusual design of the rooftop terrace is an urban oasis in the Beijing dustbowl; its unique ambience comes largely from the excellent music and great cocktail and wine list.
Egg-citing Newcomer
4.5/5 Stars
There seems to be a trend in Sanlitun towards restaurants that emphasize smaller portions and good drinking options—think TERRA and Modo. Migas, too, offers lots of tapas and small plates, with a very affordable wine list and delicious cocktails. But despite any similarities with other Sanlitun newcomers, Migas is unique, and distinctively Spanish.
The food is less traditional than Niajo and more creative and upscale than Carmen. We adore the “pregnant tomato” (¥38), a fresh, tangy tomato stuffed with smoky eggplant, sweet candied nuts and savory cubes of cheese. The menu in general is currently very autumnal. The wholesome, filling “Italian apple risotto” (¥68) is another hit, although the portion is small for the price tag. The “salmon burgers” (¥48) are actually two pieces of crispy toast topped with chunks of beautifully grilled salmon, slices of pickle and a balsamic sauce. The “fried quail egg with ratatouille and ‘jamon’ chip” (¥52) is another variety of tapas, with crisp bread, a thick spread of soft potatoes with ham, and a drizzle of quail egg yolk. The combination of textures and smoky, earthy tastes are nice, but a bit salty. The main courses are more generously portioned. The lamb shoulder (¥98) is rich and succulent, with a great carrot sauce. Desserts are also very good, with a standout lava cake (“chocolate coulant,” ¥48) and fun, light “liquid bombons” (¥32).
The décor is absolutely stunning, with a ridiculously chic design concept based around Spanish artist Sixeart’s paintings of chickens. Chandeliers of glowing egg-like orbs hang over an assortment of multicolored chairs. And the rooftop deck, boasting unrivaled views, is already Sanlitun’s hottest new nightspot.
Sienna Parulis-Cook
