Mercato (Guangzhou)

Full marks for drinks, full marks for free appetizers (pre-meal bread), 4 marks for the starter (since the ham is quite salty, it is recommended to add more blue cheese to neutralize the saltiness), 3 marks for the main course pasta (too much oil affects the taste, but the prawns are fine), 3.5 marks for pizza (main reason: the crust is not crispy enough), 4.5 marks for dessert (except that it is too sweet, the taste is fine, it feels like the cloying sweetness of foreigners, as sweet as macarons, so friends who are not used to it should be careful), the low score is mainly due to the high price, which is basically the same as the Renaissance Italian restaurant in Ersha Island, and the price is much more expensive. The per capita price is more than 300 yuan after ordering the cheaper dishes... Since the drinks were given full marks, I feel that this restaurant is more suitable to be visited as a dining bar, not a restaurant~

The black truffle pizza is well made, with a strong black truffle aroma; the crispy beef ribs are crispy on the outside, and the beef inside is so tender that you can eat it even if you don’t have teeth; the porcini wrapped salmon has a fragrant porcini on the salmon noodles, and the fish underneath is cooked to perfection, not dry, and paired with a rich juice, it is also a brilliant dish.

I have heard a metaphor before, saying that French cuisine is Sichuan cuisine in Western cuisine, and Italian cuisine is Chaozhou cuisine in Western cuisine. I agree with this. I fell madly in love with Chaozhou cuisine after I turned 30. To understand the essence of Chaozhou cuisine, you really need some experience and accumulation, otherwise you will be obsessed with the taste pleasure brought by direct stimulation. My fate with Italian cuisine is roughly similar. My previous Western food experience was mainly American fast food and French cuisine. When I first came into contact with Italian cuisine, I just felt that it was outrageously simple. But over time, I ate a kind of confidence and reserve under this seemingly simple form. It is relatively easy to find good Chaozhou cuisine in Guangzhou, but it is a bit troublesome to find good Italian cuisine. I have patronized some small restaurants through the introduction of the Trade Commission, but later they either died or the quality degenerated. There are also some Italian restaurants in the hotel Western restaurant. But one is that the price is expensive, and the other is that with the personnel changes of the chef, the style of the restaurant has also changed suddenly. So this Mocardo in Guangzhou K11 is an Italian restaurant that I often recommend to my friends. When I invite people to dinner, it is at least Michelin. I can't guarantee other things, but I especially like the salads here. Invite friends to get together, a bottle of iced white wine, two or three salads per person, it is a light Italian ecstasy night. Gathering with several gourmet friends in the city at Mocardo, everyone's topic is flying with the wind, and the final tangle is how many similarities are there between Italian cuisine and Chaozhou cuisine? Teacher Chen Li once said that one of the basic colors of Chaozhou cuisine is gold, and Italians are merciless when using basil. People in both places like to taste sea fish with light and simple flavors, which is something that people like me who come from the mountainous areas of the mainland envy. After all, only fresh enough sea fish can be treated so plainly. People in these two places are good at creating high-end ingredients. The bird's nest, fin and abalone of Chaoshan people are self-evident. Old goose head and big conch are also new and aggressively priced. The high-end ingredients that Italy has made popular on the table are also a star-studded gathering, from truffles to ham to cheese and so on. Of course, when it comes to ham, the Spanish are not convinced, and when it comes to cheese, the French are not convinced, but the Italians always think that their things are the most expensive and the best. According to them, the menu design and winemaking technology of the Gauls were taught by the Romans. In my opinion, as a melon-eating crowd, Italian cuisine and Chaozhou cuisine do not like the kind of chaotic and unclear complex flavors, highlighting the characteristics of the main ingredients, and are the preferred cuisines for food tasting. If we continue to analyze, there will be more gossip. For example, people in southern Italy think that Milan does not belong to Italy, and Milanese also think that their food is better than Rome. Chaozhou and Shantou are secretly competing, so I am not convenient to expand on it. Mokado is in a great location, with one of the few large terraces in K11. You can enjoy a lazy time in the core location of Guangzhou's golden area. This kind of calm atmosphere is probably only dared by Chaozhou restaurants. You can exchange a cold meal for a happy night. I ordered a few more salads, which naturally made me feel cool.

On Mother's Day, my son carefully selected Mocardo in K11, an Italian restaurant with a large terrace. I have to say that my son has a good taste. Every dish at Mocardo is exquisite and delicious. The black truffle pizza is very special. The three kinds of cheese with eggs are crispy and soft, which is very special. The half-cooked porcini salmon is served with yellow sauce and vanilla, which is delicious. From the terrace of the restaurant, the night view of Zhujiang New Town is unobstructed, and it is no wonder that my son booked a seat a week in advance.

This Italian restaurant with overseas roots pays attention to the design spirit of farm fashion, without unnecessary decorations. I slowly sat down at the wooden table and ordered a glass of iced San Pellegrino soda. After bathing my stomach, I began to peel myself off layer by layer like a loose spring. I wanted to try the sweetness of figs and Parma ham with white wine. The rocket salad covered with parmesan cheese has some adolescent willfulness, which opens a lush green on people's taste buds. Unlike the Japanese sashimi that sits upright, olive oil and dill are enough to make the emperor fish sashimi have a silky and gorgeous texture. After the charcoal-grilled octopus is served with green olives and fennel, it is like a gangster tycoon in his twilight years on Sicily, and every bite is such a profound past.

[Environment] Located in Zhujiang New Town in the center of Guangzhou, this Italian restaurant has a large terrace. The night view of Zhujiang New Town can be seen at a glance! [Taste] Every dish of Mocardo is exquisite and delicious. The black truffle pizza is very special. The three kinds of cheese are paired with eggs, which are crispy and soft. The half-cooked porcini salmon is paired with yellow sauce and vanilla, which is delicious! Worth recommending!

It's a great honor to have dinner with all the big names again after more than half a year. I rarely go back to CBD since I started my own business, but fortunately the way is imprinted in my mind, so I came to the high-end Mokado smoothly. (Coordinates) The location of Mokado is quite easy to find. It is on the eighth floor of K11, the landmark shopping mall in Guangzhou. It should be the highest floor in the mall. This is really the first time I have come to the eighth floor. Before shopping, I only went to the fifth floor at most. The most convenient way is of course to press the direct elevator, because if you take the escalator, you have to transfer to the elevator. (Environment) Although I came here at noon, the environment is still quite good. The most distinctive feature is of course her terrace, which can have a 180-degree view of CBD. The view is quite good, especially the weather was still very good the day before yesterday. It must be more beautiful after turning on the lights at night. The indoor space is also very diverse. The place is quite large. The tableware on the dining table is neatly arranged. The water bar and the oven are open and clean. (Service) This time I am honored to have the beautiful Livia introduce the origin and culture of the restaurant and Ben Leng Qu. I always thought that Ben Leng Qu originated from France, but it turned out to be from Britain because of hunting and eating brunch together. It is really a feast for the eyes and a great experience. (Appetizers) There are three types of bread, one with figs, one with black pepper, and one with original flavor, which can be added at any time. There are also sour sauce balls, which are appetizing. (Appetizers) There are four choices for appetizers. I chose avocado and salmon, a healthy combination. There are two servings in total. The avocado is basically one and a half, and the size is large. The bread below is mainly used to neutralize the avocado and salmon, so it is not particularly greasy to eat together. (Main course) For the main course, I chose Bennett eggs. I have always loved this dish. I used to eat six eggs a day for breakfast in the United States. It was great. The Bennett eggs here can be paired with salmon or bacon. The egg yolk is well controlled and the surface can be cut with a knife. The potato wedges are satisfactory, crispy on the outside and tender on the inside. (Tiramisu) For dessert, I chose tiramisu. The bottom layer melts in the mouth. It is top quality. (Drinks) Passion fruit sparkling water, a little too much ice, it is quite refreshing. Of course, you can also choose Bloody Mary, but I didn't try it at noon. (Others) In addition, I saw other people ordering pizza, which is quite good. They are all freshly baked and have a great fragrance when they come out of the oven. In addition, the cheese sauce bread ordered by my friend is also delicious, and the sea salt ice cream is also worth recommending.