Some creators’ brains never get a break; they imagine new food arrangements and distinct gastronomic proposals that incorporate difference. This is what happens with Vigo with Meliton Bocadillerias, the new creature made by the Rodal brothers, who are responsible for the phenomenon The Othilio Bar, a reference to the new culinary times in Galicia. Meliton was born with the vocation to elevate the concept of the sandwich, endow the nuances and flavors that the kitchen can bestow for this old invention. All of this along with the detail and attention of a restaurant, located locally on the central and precious street Luis Taboada.
The chef Carlos Rodal brings out some of his classic recipes and adapts them for convenience, putting into account the bread they use for each sandwich: fresh, warmed bread hecho en el día, bagel, brioche…
In a short yet amazing menu, he chooses delicious plates such as a salmon sandwich marinated in avocado, mizen, pickled carrots, trout eggs and cream cheese, or the very recommended cow’s tail with onions, truffle butter, cashew nuts, shiso, and foam from san Simon and fresh leaves, or a good Meliton Club made with salamella, bacon, cheddar cheese, 63º egg, york, truffle butter, lettuce, tomato, onion. All in this one menu.
All in all, there are 10 sandwiches to choose from, which are being periodically renovated, from the classic calamari or the irresistible churrasco steak. This is also a product of gallega influence perfect for the six starters that complete the menu. Other small plates from the menu include the Othilio Style salad or the rooster meatballs with noodles and San Simon.
The effectiveness of the restaurant is made [ossoble by Pablo Rodal, who knows how to mark the times like no other, to give the experienced deli a superior entity, with top restaurant status, good service, and elegance. To top it all off, Meliton’s staff work for the satisfaction of their customers: with their matching aprons and their smiling faces.
There is definitely something unique happening in Vigo.
