It was less than a year ago when we last visited Mundaka, a small plates restaurant nestled in the heart of downtown Carmel. Since then, the restaurant has continued to thrive and recently celebrated its 5th anniversary!
During our recent stay at The Vendange Carmel Inn and Suites Andy and I were honored to be invited back to Mundaka for dinner to try some new items on the menu, as well as some of our favorites from last time.
Please excuse the photos in this post. They are rather dark as was the room in which we were seated. 😉
We began the meal by ordering the Bravas: Fried potatoes, brava sauce, aioli. It happens to be one of the most classic tapas in Spain, and a must try at Mundaka.
Of course the Bravas were excellent, but I think the Crudo was the first new thing on the menu that caught my eye. When the plate came out, I was surprised to see such a beautiful presentation of multi-colored julienned vegetables: Carrots, Brussels sprouts, beet purée, candied walnuts.
The juxtaposition to the Crudo dish was the Charcuteria! Time to get our fat on! The plate was composed of Serrano ham, Iberico sausages, house cured lomo. Slice upon slice of meaty goodness. And there was more to come!
I guess you could say our main event was the Carne: Hanger steak, truffle fries, free foie butter. The hangar steak was tender and flavorful, and cooked a perfect medium-rare. The fries were the very skinny variety–like matchsticks, if you will–they soaked up the foie butter that had melted onto the plate from the steak.
Next up: A pan fried sole, salad of baby poached potatoes, grapefruit, arugula, saffron vinaigrette. This was probably my least favorite dish of all, but I still liked it, so that’s not much of a complaint. I just felt like the potatoes were a little clunky and didn’t belong on the plate with the fish.
Dessert #1: Huevo: Fried duck egg, crispy Iberico bits, toast. It was such a simple dish, but the quality of the ingredients and the richness of the duck egg combined with the Iberico was very rich and indulgent. Highly recommended as a starter dish or for a grand finalé!
Dessert #2! Again with the eggs, ha! Tortilla: Potato, egg, onion, sea salt.
So maybe we worked backwards, but my one of my favorite foods is egg, so these plates were like dessert to me. If you’re more into sweets and coffee for your finalé, Mundaka has a dessert, coffee, and digestives menu, pictured below:
What to drink? Mundaka serves a “Party Wine” house wine (red blend) poured from a giant bottle for $5 a glass (if you don’t ask what is in the blend). We enjoyed 2 different cavas (one, a rosé) and switched over to the Party Wine later in the meal. (Below is a photo of the bottle of sparkling rosé that Andy ordered and the glass of cava that I ordered).
Mundaka uses organic, local, free-range, line-caught, sustainable, fair-trade ingredients, and DOESN’T use ingredients containing hormones, pesticides, high fructose corn syrup, or anything artificial. That’s so Paleo!
Mundaka is located on San Carlos Street between Ocean and 7th Ave and open daily from 11am-5pm for coffee/lunch/pintxos and open daily at 5:30pm for Tapas/pintxos. You can download a sample menu here. You can find Mundaka on Facebook here. You can make a reservation at Mundaka via Open Table here.
A big thanks to Mundaka for their hospitality during our second visit. Always a delicious and memorable meal! 🙂