The interior is modern and neat: an open bar area, soft sofas, calm warm tones. Overall, though, the space feels fairly standard - without a strong character or memorable details.Food:-grilled king prawns in lemon, garlic & ginger sauce - soft, juicy prawns with the right texture. Definitely a yes.-tenderized grilled octopus drizzle with olive oil, balsamic - very tender. Also recommended.-grilled black cod, green asparagus & blood orange sauce - the sauce is quite spiced and heavy, completely overpowering the flavour of the fish. I had serious doubts whether it suits cod at all. The cod itself is delicate and beautifully tender, so it inevitably clashes with such a strong sauce.-lobster ravioli with bisque - almost there, but just slightly lacking juiciness. Overall a good dish, but it would benefit either from a bit more sauce or a juicier filling.The dessert - at least the one I tried - should probably be removed from the menu. Tart tatin is a traditional French dessert that should be served freshly made and hot, with cold ice cream on top to create balance. What is served at Mielo felt like a ready-made cake from M&S. I’m not a fan of that.Overall, the cuisine at Mielo leaves mixed impressions: some dishes are very good, others clearly need refinement. It’s a place you could stop by for dinner if you’re in the area, but I probably wouldn’t make a special trip for it.
Written March 17, 2026