The award-winning restaurant is taking diners to Spain with its latest small plates menu.

Merienda has launched a “Taste of Barcelona” menu, featuring small plates from the popular Spanish city.

In preparation for opening next month, Merienda is moving away from full sized dishes available from the popular social distanced delivery service, which launched at the start of lockdown, to focus on its award-winning small plates menu.

This week sees Merienda take its customers to Barcelona for its first outing with the ‘Taste of Barcelona’ menu.

This new concept features an 8-course tapas menu for 2 at £55 and will be delivered around Edinburgh and outlying areas on Friday 10 and Saturday 11 July.

As an extra bonus for those looking to complete the Spanish experience, Cava Sangria is priced at £25 – normally £35.

The Scottish Government announces its social distancing guidelines for restaurants on 9th July and Campbell Mickel, chef proprietor of Merienda restaurant is excited and keen to get back to what he enjoys the most – cooking and serving customers.

Speaking of the new menu, Campbell said: “We want to go on holiday. We often can only manage a couple days flying visit close by, where we can experience food, wine, ambience and re-charge a little.

“There’s no place we love more than Barcelona. Since there’s no way to get there right now, we thought we’d put together a menu of the dishes we would be enjoying if we were there now.

“Throw in some cava sangria and eat these in your garden – the perfect outdoor dining (or indoors – it is Scotland after all). This destination-inspired tasting menu is an indication of what you can expect when Merienda re-launches in August.”

Taste of Barcelona Delivery Menu is available to book online here.

The menu

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In preparation for re-opening next month, Merienda is stepping away from its Social Distancing concept of full-sized portions and returning to Small Plate Dining which earned it a Michelin Bib Award for 2020. This week sees Merienda take its customers to Barcelona for its first outing. Campbell Mickel, Chef/Proprietor of Michelin Bib Gourmand-awarded Merienda Restaurant & Exec Chef Cuisine catering @edinburgh_chef says, "We want to go on holiday. We often can only manage a couple days flying visit close by, where we can experience food, wine, ambience and re-charge a little. There's no place we love more than Barcelona. Since there's no way to get there right now, we thought we'd put together a menu of the dishes we would be enjoying if we were there now. Throw in some cava sangria and eat these in your garden – the perfect outdoor dining (or indoors – it is Scotland after all). This destination-inspired tasting menu is an indication of what you can expect when Merienda re-launches in August.” Email orders to info@exec-chef.co.uk with Name, Delivery Address & Contact Number. We aim to get the deliveries out in the afternoon of your delivery day. This is a curbside drop; no buildings are entered to keep you and our staff safe. The menu is for deliveries on 10th & 11th July. Orders have to be placed by Thursday afternoon to guarantee delivery on Friday & Saturday.

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8-course Tapas Menu to be shared by 2 people

£55 for 2 people
£25 Cava Sangria (normally £35.00)

Boquerones en Vinagre
Fresh Anchovies marinated in Vinegar

British Asparagus wrapped in 24-month aged Serrano Ham, dressed with Olive Oil & Rock Salt

Escalivada & Fresh Goats Curd

Catalan Roasted Vegetables

Patatas Bravas

La Bomba de la Barceloneta

Crispy Potato Balls with Minced Beef, Aioli & Tomato Sauce

Espinacas con Garbanzos
Spinach & Chickpeas

Gambas al Ajillo
Garlic Shrimp

Churros with Salted Caramel Dip & Belgian Chocolate Dip

Merienda at home

Campbell Mickel was one of the very first hospitality operators to launch a social distanced delivery service on the day the UK government lockdown was announced.

Because of this and the press coverage that followed, Campbell lent his cooking and catering expertise to fellow restaurateurs and caterers
around the globe and helped them change to this new business model all while keeping Edinburgh residents well fed in lockdown.

Scotland’s leading restaurateurs share their experience of lockdown as they prepare to reopen

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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