They opened Latte just three years ago on Calle 47 between 52 and 54 what I call “culinary row” because of all the great restaurants on that street.  Owners Melissa and Chef Stefano wanted to open a place where they could eat and serve the fresh bread and pastries that Oliva was producing on a daily basis, plus they really wanted to offer top-notch Italian coffee. They also serve all Mexican produced teas and tisanes. It’s a great place to stop in for a panini or avocado toast on freshly baked bread.  

It’s a casual café with a chic design and is very pleasant to the eye. It was even voted as one of Mexico’s top Instagrammable cafes in Vogue Mexico. So when you head there you might see an Instagram influencer setting up a few selfies with a pastry in hand and a dress that matches the pastel patterned throw pillows. It is the ambiance, light and delicious breakfasts and lunches, and the spectacular coffee that makes it one of my favorite places to write or reflect on life…one of my treasured pastimes.

 

Open: Monday-Friday 8-4pmSaturday 8-1pm

 

 You can check them out on their social media here:

Facebook: https://www.facebook.com/Latte-Quattro-Sette-105797209894622/

Instagram: https://www.instagram.com/lattequattrosette/

 

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Article and photos by Stephanie Carmon 

Video by Tin Castro

Latte Quatto Sette Italian Cafe

The Best Cappuccino in Town​

On my never-ending search to find great coffee in this town, Latte Quattro Sette is definitely one of our top picks.  This week we stopped by to have some incredible Illy coffee from Italy--one of the only places to serve Illy in town--and to indulge in freshly baked bread and pastries. Latte Quattro Sette is part of the Oliva group restaurants a locally owned Italian restaurant group that has three locations in town. It holds a reputation throughout the city as one of THE places to go for great authentic Italian and a nice evening out. At Oliva Enoteca Restaurant they have an incredible bakery and all of Latte Quattro Sette’s baked good come straight from Oliva’s oven every morning. The croissants and biscottis, which I use to dip into my cappuccino, are sinfully delicious, my Achilles heel. ​

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