In May 2009, chef George Mendes opened Aldea in Manhattan’s Flatiron neighbourhood, and soon the highly-esteemed nine-course tasting menu earned it a Michelin star.

Named after the Spanish word for village, the technically sophisticated dishes are inspired by the Iberian peninsula and Mendes’ heritage, marrying rustic fare and refinement. A first-generation American born to Portuguese parents,  Mendes always had fond memories of the elaborate, festive meals his family would prepare while he was growing up in Danbury, Connecticut, where salt cod would lie soaking in the garage. His own training and experience is drawn from the US, France and Spain too, including Alain Passard’s Arpege in Paris and Martin Berasategui’s restaurant in San Sebastian.

For a restaurant with such a big reputation, the space is calm and unassuming, small yet stylish with luminous lighting and an open kitchen to watch Mendes and his accomplished team at work. 

Ideal For

Impressive dates; gastronauts; tasting menus; best of New York.

Favorite Room

The Chef's Area

Signature Dishes

Sea-urchin toast, foie gras terrine with figs, arroz de pato, and cinnamon rice-pudding.