Lona Misa's Latin-Inspired Plant-Based Menu Is Fire!

What's got everyone chattering, you ask? The magic lies in the Josper Grill. This beast of a cooking device, traditionally seen searing steaks and burgers, has found a new purpose in the hands of Martinez and Tomio. They’ve cleverly harnessed its flame-grilling abilities to bring an earthy, smoky character to their vegetable-centric dishes. This twist not only opens up a universe of taste but also bridges the gap for those who might miss that familiar grilled note when opting for plant-based dining.

Their menu, brimming with Latin flair, offers an enticing mix of snacks, small plates, and heartier meals. Let’s explore some highlights:

• Tacu Tacu: Imagine a perfectly grilled eggplant, paired with queso fresco - a 'cheese' crafted entirely from coconut.
• Castanas De Agua: A vibrant dish featuring water chestnuts, fermented chilli, leche de tigre, chalaquita, and crispy fried parsnip.
• Barbacoa Tostadas: 'Lamb', braised to perfection, served with guajillo, fermented pineapple, and a kick of poblano salsa.
• Bloom Tamales: A playful blend of bloom mince and corn husk steamed masa, elegantly finished with sour cream and mojo verde.

Furthermore, Lona Misa isn't just about great tastes; they've integrated some earth-friendly practices into their operation. One prime example is their partnership with ORCA, a technology that essentially 'digests' up to one tonne of food waste per day, showcasing their commitment to minimizing their environmental impact.

The doors at Lona Misa are open for lunch on Fridays and for dinner from Monday to Saturday, beckoning everyone to dive into a world where Latin vibes and plant-based innovation come together seamlessly. Whether you're after a leisurely lunch, an indulgent dinner, or simply a unique dining experience, make sure to put Lona Misa on your list. The smoky, charred delights and lively atmosphere will leave you craving for more, one visit simply won't be enough!