Restaurant Mezcla
By Valérie Guerriat

Casual Aesthetics

The concept behind Mezcla is simple: to explore Nuevo Latino cuisine by working with quality seasonal Quebec products. This is the mandat that owner Gerardo Labarca has assigned to himself since opening the restaurant in 2012.

When you enter this bright Champlain Street location, your eye is immediately struck by the green expanse of microshoots under the neon lights of the rough wood bar and dozens of edible plants. The restaurant decor is warm and natural, aesthetic yet casual, in the image of its owner.

It's hard work, but extremely rewarding. - Gerardo Labarca, owner
When you enter this bright Champlain Street location, your eye is immediately struck by the green expanse of microshoots under the neon lights of the rough wood bar and dozens of edible plants.
The concept behind Mezcla is simple: to explore Nuevo Latino cuisine by working with quality seasonal Quebec products.

Latino-Quebecois

At Mezcla, which means “to mix” in Spanish, they prepare refined and original Latin-American cuisine adapted to local ingredients without compromising its authenticity. Gerardo, who is also the man behind Pintxo on the Plateau-Mont-Royal, is a skilled observer. Through his experiences, he has learned how to specifically target the desires and preferences of Quebec consumers. The proof is in his tasting menu, which consists of a range of deliciously exotic yet familiar dishes.

Gerardo has lived half his life in Quebec, having left Venezuela at the age of 22. He always feels at home here, but he also loves South America and would like to someday return to his roots. “Like many of my friends, I love traveling,” he explains. “But above all, I love that particularly nice feeling of coming home after a stay abroad. That’s kind of what I try to give as a feeling in my kitchen.”

At Mezcla, which means

Chef Conductor

Gerardo combines culinary cultures that complement each other, without being overshadowed by the confidence of someone who knows the restaurant business very well and has a boundless passion for his craft. There is no hierarchy in his restaurant between the kitchen and the dining staff. Every position, from dish washer to server, is an indispensable part of a strong team. The aim is to provide guests with the most pleasant experience possible – nothing is left to chance. “I am a perfectionist, but I always work in a good mood,” says Gerardois, who has invested his all in his business.

Gerardois ensures that everything at Mezcla runs smoothly, while at the same time maintaining a positive energy. “It’s like my perch, my umpire’s chair,” he says. “From here, I keep an eye on everything and I set the tempo of the room. The customer has to be cared for as soon as the reservation is made.”

Gerardo combines culinary cultures that complement each other.
The aim is to provide guests with the most pleasant experience possible – nothing is left to chance.

Respect and recognition

Gerardo takes pride in the team he represents at Mezcla. “I normally associate with people who have the same mentality as me,” he explains, “who want to do good, who work naturally with patience and respect for the product.”

As for the future, Gerardo would simply like things to continue as they are. Just having the privilege of coming to his restaurant every morning and turning the key in the lock is enough for him. “I love what I do and I never feel like coming to work,” he boasts. “And I want it to be like that every day for the rest of my life.” Through his work at Mezcla, he tries to pass on his passion to every person who comes through his door.

Mezcla opened its doors in 2012 on Champlain Street.
Close menu