Foodie Find: Brunch at Mareva 1939

These international offerings are served against a backdrop of the National Hotel's famous pool.

Find a healthy selection of breads to top with Middle Eastern salads.

For all of Miami’s international flair, Mareva 1930 – the restaurant located inside the National Hotel – has prepared for us a brunch featuring dishes from around the world. Served buffet style – a concept that originated in Scandinavian culture – the plates, platters and enormous paella pots transport diners to kitchens afar.

Begin brunch with a cocktail, such as a sangria (made with vermouth,) a Patron with Passionfruit or a Bombay Safire specialty with cucumber.

It all starts on a patio lit with art deco sconces, terrazzo tables and oversized planters, and foliage draped from the ceiling. The banquettes are grey satin and the chairs mahogany, with the dramatic backdrop of the hotel’s famous infinity pool. At 205 feet, it’s the longest in South Beach.

That’s why you’ll start with a cocktail to cool down, as all of them are made with designer ice cubes seemingly shaved to pebbles. Both the red and the white sangria and the respective wines are mixed with the secret ingredient: Martini Riserva Speciale vermouth. Also in the glass is Cava from Spain as well as oranges, cherries and for the white, green apple, pineapple and ginger. Also consider the “Endless Passion” and be sure to request Patron tequila mixed with your passion fruit, agave, fresh lime and orange blossom. Or the “No Let’s Get Another One,” with Bombay Sapphire gin, St. Germain, cucumber, lemon and yuzu.

To nibble, start at the seafood table. Offerings include raw oysters, shrimp cocktail and a generous serving of tuna tartare. Find also sushi rolls and a smoked salmon platter. For Middle Eastern fare, you’ll find an endless selection of breads to cover with lentil salad, humus, an international egg salad and squid sliced and served cold with vegetables. There’s also a variety of cheeses served alongside honeycomb dripping directly into the serving tray and ready for spreading.

When it’s time for the main course, choose pork loin or salmon – or both! And a succotash and mashed potatoes as sides. There are two paellas and a variety of Spanish tortillas. And, in representing America, there’s scrambled eggs, breakfast potatoes, sausage and bacon. Dessert is served atop a grand piano and offers a generous selection of sweets.

A sweet selection of desserts is served atop a grand piano.

Let’s Get Another One

2 ounces of Bombay Sapphire
1/2 ounce St. Germain
1 ounce muddled cucumber
1 squeeze lemon
1 slice of yuzu fruit

Red Sangria

(750-ml.) bottle red wine
1 cup orange juice
1/2 c Martini Speciale Reserva 
1/4 c. granulated sugar
1 orange, sliced
1 apple, sliced
1 c. blueberries
1 c. sliced strawberries
12 oz of Cava wine

Endless Passion

1 ounce of Patron tequila
2 ounces Passion fruit juice
1/2 ounce agave
squeeze of fresh lime
orange blossom

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