Medi Terra

from BOCA Magazine May/June 2023

Private Education & Summer Camp Guide

301 Via de Palmas #99, Boca Raton; 561/367-9779

CHRISTIE GALEANO-DEMOTT

completely new concept is harder.

and his father Michael have done. The father-son duo bought Ristorante Sapori in Royal Palm Place last year, but after operating it through the summer they decided that a complete overhaul was necessary. Their venture together needed to reflect them

Medi Terra embraces western Mediterranean cuisine with a menu that can be thoroughly enjoyed with a small plates experience or with individual entrées.

I usually opt for tapas to savor the most out of the chef’s creations and flavors he has curated for his menu.

Our tapas selections included the grilled za’atar pita ($14), truffle burrata ($16), croquetas de jamon y Manchego ($18) and pulpo a la gallego ($20). The menu is seasonal and revolves around what the Velicus can currently source, so make sure to wait for the specials before making any final decisions.

For example, the evening I visited they had a scallop tapas special. Perfectly cooked and seared, each piece was topped with a pesto cilantro sauce that I wish they bottled. If it’s featured when you visit, order it tout de suite. The toasty pita is served with simple, not overly seasoned, thick hummus that allows the freshly pureed chickpea flavor to stand out. There are two octopus dishes on the menu; if you like paprika, order the one we tried. Slightly crispy and very tender, it’s served with hummus and a side of crispy chickpeas. As we tasted our way through the tapas, I was happy to be enjoying dishes that embody the Mediterranean way of cooking—using simple, fresh ingredients and letting those flavors be the stars. Another example is the burrata. A soft exterior gives way to a creamy interior that oozes out and is met with a delightful sweet balsamic glaze. The croquetas hit the table next with a whimsical presentation. Gooey and not overly breaded or fried, the right balance of ham and cheese was enhanced with a garlic aioli.

The Velicus use their specials as trial runs for possible new dishes, like the recently added paella Valenciana ($52), which was so well received by diners that it made it onto the menu full-time. The rice was expertly cooked, tender but not mushy, and the presentation with hearty portions of clams, calamari, shrimp, chorizo and chicken was on point. I personally would have liked the fish stock taste to be turned down and the flavor of the saffron turned up. It was a good portion for one person but also excellent to share with the table.

For dessert, classics like tiramisu and tartufo are on the menu, but there was also a ricotta pistachio torta, limoncello sorbet flute and the one we ordered: torta de la nonna ($12). The thin and not overly sweet slice of dense pastry cream topped with powdered sugar was both crunchy and soft. Daniel has perfected his housemade limoncello, a fresh, citrusy sip that’s a far cry from other sugar bombs I’ve tried, and I was happy to cap off the night with it.