There are not many restaurants in Beijing that specialize in Mediterranean cuisine, such as Conrad's Twenty-Nine Pavilion and China World Hotel's Alia Western Restaurant. The Sureño at The Opposite House Sanlitun is the pinnacle of Mediterranean restaurants in Beijing.
Since 2017, the restaurant has hired award-winning Talib Hudda as the head chef, who has made a name for himself during his tenure at The Georg by Georg Jensen Hus, one of Beijing's most up-and-coming Western restaurants. Talib Hudda has seen many of the world's most famous restaurants, including The Pear Tree in Vancouver, New York City's most famous Café Boulud and Eleven Madison Park, earning the restaurant its first Michelin star while working at Marchal in Copenhagen. Talib has also represented Canada at the world's most prestigious Bocuse d'Or cooking competition, and in 2009 and 2013, he and his team won a team silver medal and a team gold medal at the British Columbia Chefs' BC Team Hot cooking competition.
The so-called Mediterranean cuisine is generally mainly derived from the Italian and Greek diet, with Italian flavors as the main ingredient, with Greek sauce characteristics, sometimes combined with some Spanish tapas, seafood is also an important part of Mediterranean cuisine. New chef Talib Hudda, who is known for his innovative approach and mastery of his culinary skills, retains the classic Mediterranean flavours in his new menu, with new dishes with more innovative interpretations.
Sureño has two menus, one for lunch and one for dinner, and the menu is very simple. The presentation of the appetizer is very exquisite, and most of the dishes only use a simple but appropriate physical superposition and the taste of the ingredients, presented in a simple and neat presentation, which looks unpretentious and unpretentious, but the fine tasting is full of tension and confidence. Raw and cold appetizers include oysters, tuna tartar, cold-marinated scallops and beef tartar, of which cold-pickled scallops are the restaurant's recommended dishes, lightly marinated Hokkaido scallops are thinly sliced and spread flat in the center of the plate, accompanied by dill and lemon garlic mayonnaise, mulberry sprouts and pistachio chopped on top, and drizzled with lime and lime juice. Hot and cold starters, smoked salmon, charcoal Caesar salad, grilled octopus, pan-fried Hokkaido scallops, foie gras pie and more are all good choices, Campari-marinated foie gras pie is smooth and creamy, the crispy graininess of chopped cashew nuts and crispy Middle Eastern millet neutralizes the smooth texture of the foie gras pie, and the thick and sweet sour horn sauce reduces the rich fat taste, and the combination of flaxseed chips is also ingenious.
The previous chef's pasta menu was drastically reduced, with the new menu consisting of chestnut dumplings, Greek black olive potato gnocchi and lamb lasagna, which can be served as a starter or as a complete main course; The pizza of yesteryear is gone. Italian chestnut dumplings are very distinctive, with five dumplings in the shape of long strips, the dumpling filling is a fine chestnut puree, with sage cream sauce, the outer layer is sprinkled with truffle powder and cheese powder, the truffle flavor is strong, the chestnut filling is sweet, and the coarse sea salt sets off the taste and taste of the dumplings.
Most of the main dishes come up with a convincing flavor. Grilled monkfish, stewed beef cheeks, slow-cooked lamb shank, Burke pork tenderloin and pork belly, pan-fried sea bass, air-dried duck breast, etc., are all very simple main dishes, but the combination of side dishes is just right, and the seasoning is also to the point, without any mud and water. The grilled monkfish is firm and has a thick seafood sauce base, and it is accompanied by salami, Middle Eastern millet, diced Italian vegetables and green asparagus. Slow-cooked lamb shank with green sweet bean barley risotto, accompanied by Parmesan cheese and lamb sauce, is soft and rich. Homemade air-dried duck breast with sugar walnuts, smoked Lebanese yoghurt and arrow cabbage, served with brown butter bruschetta and Greek yogurt dressing, is a simple home-cooked Mediterranean dish. If you're traveling with a lot of people, the 48-hour bone-chilled Angus short steak and the M7 beef loin rib are both choices that won't disappoint diners.
Frido is one of the more distinctive desserts at Sureño, with iced strawberries and flourless chocolate cake, black vinegar nut butter and fresh berries. Seasonal fruit frost is served with mint powder and chamomile syrup.
Located on the basement floor of The Opposite House, Sureño can be accessed by elevator or by walking down the stairs from Taikoo Li North Square, where the Sunken Garden, a sunken garden decorated with art installations and bamboo groves, and a stunning view of The Opposite House's green glass façade. The interior of the restaurant is decorated in wood and dark gray, understated luxury, comfortable seating, and the chefs can be seen busy working through the open bar kitchen. Although the restaurant is located on the basement level, Sureño's large windows allow in natural light, and the modern, clean décor makes the overall look not gloomy. There is no additional service charge, but the excellent service of the restaurant is satisfying, and the staff are warm and friendly, and they are attentive to customers.
