The story
At Amalia in Caen, Venezuelan chef David Mavare channels three generations of female cooks into a vibrant Latin kitchen that earned a spot on the Le Fooding guide for 2026. Mavare met his partner Lisa Duval in Australia before the couple returned to her hometown to open the bistro in January 2024. He grounds his menu in the recipes passed down by his mother, grandmother, and great-grandmother. His cooking honors the women who shaped his palate while bringing fresh energy to Caen's Latin dining scene.
The menu features light guacamole spiked with heat, served alongside red onions and plantain chips. Empanadas rotate between fillings of shredded beef and octopus depending on the day. A choripán combines barbecued chorizo with halloumi, pico de gallo, chimichurri, and crisp cassava chips. Boneless chicken thighs undergo a sous vide roast, resting on asparagus, peas, and a turmeric purée.
Sweet finales draw on classic Venezuelan traditions. A tres leches cake soaks up whole, condensed, and evaporated milk before receiving a swirl of dulce de leche and mango. Visitors can also choose a chocolate tart topped with mango whipped cream. These finishes round out the Latin cuisine with rich textures and fruit-forward notes.
Lisa Duval guides guests with a friendly presence that complements the wood-clad walls and green tones of the dining room. The space encourages both intimate dinners and relaxed evenings with friends. Service carries the same generous spirit as the food, creating an environment where visitors feel instantly at ease.
Recognition
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