At a glance
- Ideal for:
- Un date íntimo frente al mar; una celebración viendo el atardecer o para quienes quieren probar nuevos vinos y comida mediterránea.
- Accessibility:
- Ubicado en un primer piso, el hotel cuenta con parking y es accesible para sillas de ruedas.
- Prices:
- Los aperitivos van de $12-$27, los platos principales entre $18 y $66.
- Atmosphere:
- Íntimo y romántico, con una vista impresionante hacia la playa de Isla Verde.
- Hours:
- Lunes a domingo, de 6:00 p.m. a 11:00 p.m.
- Address:
- 7012 C. Avenida Boca de Cangrejos, Carolina, 00979
The afternoon begins with a sparkling wine or a refreshing drink while watching the sunset on the Isla Verde beach, and continues with a culinary experience that blends Mediterranean cuisine with Puerto Rican touches. The night wraps up with a bottle of wine chosen to match your taste from a cellar of more than 1,600 bottles across 220 labels. And there may even be room for a short nighttime walk on the sand.
This is the experience that Meso promises, the new oceanfront restaurant at the Marriott Isla Verde Beach Resort, in Carolina, one of the offerings that elevated the hotel's product from select to premium as part of an overall $38 million investment.
"Meso is ideal for all those couples or guests who are looking for a very good menu combining Mediterranean and Caribbean flavors, paired with exquisite wines selected by our sommelier Ish Rivera. And who come to celebrate in a comfortable, relaxed, romantic setting by the sea," Natalia Luna, the hotel's director of Sales and Marketing, told Platea.
The restaurant has a team of 34 employees led in the kitchen by executive chef David Serrano, who created the menu.
The menu: Mediterranean with Puerto Rican touches
Serrano created the menu inspired by his travels through the Mediterranean and with the idea of "elevating the gastronomic experience of Isla Verde without losing the Puerto Rican soul that defines us."
The Puerto Rican touches "are the herbs we use, the cooking techniques we work with," explained sous chef Ángel Santiago, who was Serrano's student 30 years ago at the restaurant of The Ritz Carlton hotel and today focuses on "carrying forward what the executive chef created" at Meso.
Suggested experience. Platea took part in a tasting at Meso of several dishes with pairings by sommelier Ish Rivera, which included:
[Platea pick] Shrimp & Artichoke Fondue: A creamy dip of cheese, shrimp and artichokes served with toasted bread, a good way to open the appetite. Pairing: Martín Berdugo Verdejo (Spain), a white wine that complemented the creaminess of the dish.
Watermelon, Tomato & Feta Salad with champagne vinaigrette: The classic watermelon, tomato and feta salad from Greece and the eastern Mediterranean, with a vinaigrette that adds a sweet note. The salad was served as a second course to cleanse the palate before the main dish. Pairing: Garzón Rosé (Uruguay), a refreshing rosé.
Fresh Branzino Fillet Almandine: This European white fish was served with toasted almonds, carrots and asparagus, over a bed of mashed potato (the mash varies daily). Pairing: Garzón, Reserva Albariño (Uruguay), a white wine that brought citrus and aromatic profiles that complemented the fish.
Red wine flan: A twist on the classic Puerto Rican dessert that added fruity notes to the sweet.
El Shrimp & Artichoke Fondue es la combinación perfecta entre queso, camarones y alcachofas, ideal para abrir el apetito. (Cindy Burgos | PlateaPR)
La clásica ensalada de sandía, tomates y queso feta, con un toque de dulzor con una vinagreta de champaña. (Cindy Burgos | PlateaPR)
Para los amantes del pescado, el branzino se sirve con almendras tostadas y majado. (Cindy Burgos | PlateaPR)
Uno de los postres de Meso es el flan de vino tinto, un clásico boricua con un toque frutal. (Cindy Burgos | PlateaPR)
Las costillas sobre ñoquis es uno de los platos favoritos del sous chef Ángel Santiago. (Cindy Burgos | PlateaPR)
Si buscas nuevos sabores, el dulce de tomate con queso te sorprenderá. Es similar al típico dulce de lechosa boricua. (Cindy Burgos | PlateaPR)
Conoce parte del menú mediterráneo de Meso en Isla Verde.
The sous chef's favorites. Among Santiago's favorites:
Pappardelle with Wild Boar Ragú: pasta with a wild boar Bolognese. "Spectacular," he said.
Lamb Shank Over Wild Mushroom Risotto: lamb served with a mushroom risotto that adds creaminess to the meat.
Short Ribs over Gnocchi Cuatro Formaggio: ribs over four-cheese gnocchi, a combination that pairs perfectly with a Malbec from Mendoza, Argentina.
For dessert, tomato sweet with cheese: "It's very similar to a dulce de lechosa. It blows anyone's mind," Santiago said.
The pairing. Sommelier Ish Rivera, who worked at Marmalade and returned to Puerto Rico after 18 years in the Napa Valley, California's well-known wine region, analyzed each dish created by chef Serrano and recommended a specific wine to produce "an explosive combination on the palate."
"I designed a pairing for the dishes, but my job is to reach your palate, what you like, so you can enjoy the dish you ordered," Rivera told Platea.
His mission is to give each diner the wine style they prefer, one that complements the flavors. "I am your guide to where you wanna go," he said.
La playa de Isla Verde es una de las protagonistas de Meso, con el spot perfecto para ver el atardecer. (Cindy Burgos | PlateaPR)
Meso ubica al interior del Marriott Isla Verde Beach Resort, en Carolina. (Cindy Burgos | PlateaPR)
El concepto de Meso es una experiencia de comida mediterránea con toques boricuas. (Cindy Burgos | PlateaPR)
Meso cuenta con una cava con más de 1,600 botellas de 220 etiquetas. (Cindy Burgos | PlateaPR)
El sommelier Ish Rivera es el encargado del maridaje, así como el gerente del restaurante. (Cindy Burgos | PlateaPR)
El interior de Meso fue ideado por la diseñadora Beatriz Tamayo y el arquitecto Rogelio Marzán. (Cindy Burgos | PlateaPR)
The experience: the sea as the main attraction
The restaurant has a privileged view of the Atlantic Ocean, steps from the beach, and seats up to 50 diners in its interior dining room and around 60 on its outdoor terrace facing the sea.
Atmosphere. "The atmosphere at Meso is unique, elevated, homey because you feel like you're in this grand house by the sea, romantic and special," said Luna. "This is the spot for sunset."
Sit on the terrace for a more relaxed experience close to the sea. If you prefer a more elevated setting, opt for a table inside, with air conditioning and decor by designer Beatriz Tamayo and architect Rogelio Marzán, who handled the full hotel renovation.
Accessibility. The restaurant is on the first floor, making it easy to access for all guests. It is steps from the beach and has paid parking as part of the hotel.
This content was translated with the assistance of Artificial Intelligence (AI).
