Prawn and tropical pineapple skewer
An exotic and crispy combination: fresh prawns and tropical pineapple wrapped in a tempura of leeks and carrots, served with a delicate sweet and sour sauce and soy sauce infused with citrus and sesame aromas.
Ravioli with sobrasada and prawn
Homemade ravioli filled with the iconic mallorcan sobrasada and succulent prawns, sauteed in a silky seafood cream sauce and topped with finely grated aged mahón cheese - a perfect balance between sea and land.
Wild hake with black garlic aioli
Lightly breaded wild hake loin, enhanced with a creamy black garlic aioli, served over a traditional seafood fideuà made with homemade fish broth - a harmonious blend of textures and marine flavors.
Mallorcan milk-fed lamb shoulder
Slow-cooked mallorcan milk-fed lamb, infused with the aromas of merlot wine and caramelized pears, accompanied by traditionally prepared tumbet and mallorcan patato with rosemary - a truly unforgettable culinary experience.
Almond dessert with sóller orange
A tribute to mallorcan pastrysmooth almond mousse over a moist "Gato mallorquin" sponge cake, accompanied by muscatel-sautéed strawberries and a refreshing handcrafted soller orange sorbet.
