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Our review of myristic, Piporiana .... In short, Miro guide, then! CULTURE GRILLING

There are things that surprise, is encouraged to keep working and believing in what you do as if occasionally receive accolades such as the Miro Guide for this review we Popic edition. In a country full of sorrow and negativity, there is still hope and confidence.

Miro and his great team, now the hand of his daughter Veronica, come from almost 20 years ago exposing the culinary and gastronomic commercial activities of this city. Obviously not always welcome, but no denying the profound passion and commitment they have brought to our market.

am getting to know other chefs always those who served and I thank my training, but now it has touched my own review ... or review of the site that was part and share with a beautiful group of daily work loads of encouragement and obstacles facing those who normally does the work in the Caracas charged with anything but good news.

A nice way of thinking that things are done well and want to continue ...

Thanks Miro, Veronica and end what he called the family Popic!

I leave the review that alluded to in the guide but should like to buy it to keep track of the good move Caracas regarding kitchen is already in bookstores, so "buy it now"

"More here French cooking French cuisine we talk about Venezuela, because this is This is what the chef Federico Tischler prepared daily, with dedication and care is surprising at first sight. This is a small bistro with modern decoration, all white and glass, with a room downstairs with the kitchen in the background and superior room with a six small tables. The menu is varied and very attractive, with basic French proposals, but with a touch of Creole ingredients and a very Venezuelan flavor, made with flavor market. To begin with various inputs, such as spinach salad, du puy lentil salad with ham and sweet pepper powder, an attractive steak tartare steak with boiled egg, duck breast carpaccio with coconut sorbet and anise, onion soup updated , classic bouillabaisse with a Caribbean twist, etc. In the main courses there is always a meat, a fish and a bird, all with various toppings and even a burger on brioche attractive to local and foreign escorts. There is a small section of small plates to nibble and a selection of desserts and teas, all selected exclusive restaurant. Impeccable presentation, creative combinations and flavors intense where trouble deciding because everything is an attraction. One option to exit ever met. "