Cafe Medina: waffle central

I blogged earlier about Patisserie LeBeau’s Liege waffles, and how I don’t really like them. I find that the Liege waffles at Cafe Medina are far superior.

Actually, I prefer Cafe Medina for a number of reasons. In addition to waffles, they now have a full kitchen that serves amazing breakfast (after 9am – you’ve been warned) and lunch. The space is beautiful and tastefully decorated, and the European-accented staff really make you feel like you’ve travelled across the Atlantic.

Alas, I was there before the full kitchen was open, and had to settle (ha) for two Liege waffles with berry compote. The waffles are just crispy enough on the outside while still being moist and fluffy on the inside. Every once in a while you get a chunk of sugar, which is just awesome. The berry compote is made in-house from wild blueberries, cherries and strawberries. It has a great balance between tart and sweet.

Luisa had waffles with raspberry caramel, which is also lovely. It has that great, dark caramel taste without being cloying. They used to do a rosemary caramel, which was also great. I’ve also tried the lavender milk chocolate, which is a very luxurious way to start your day off.

Kelly managed to sweet-talk the kitchen into serving her a fruit salad and house focaccia. The focaccia came with a side dish of the most potent balsamic vinegar I’ve encountered in a long time.

They make a mean espresso, too. It’s very tempting to drink copious amounts of it, but I’d think twice next time. I was buzzing for the rest of the morning, all wide-eyed on caffeine and waffles.

Cafe Medina
556 Beatty Street
Vancouver, BC
Cafe Medina on Urbanspoon

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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