the democratization of haute cuisine
Market cuisine, tradition and avant-garde, together with a perfectionist aesthetic, are ‘the conjunction’ from the author's point of view, reflected in these two proposals: from Tuesday to Friday lunchtime, a 5-step urban menu, at an affordable price; in the evenings and on Saturday lunchtime a 7-step tasting, at a reasonable price.
5-step menu
Marinated corvina with glutinous rice, fermented avocado ice-cream and lychee & jalapeño ceviche style sauce
Sparkling: Cava. Brut Nature
Pekin duck orzo with pickles, biscuit of mushromms-foie and spicy cherry
Rosé: Le Bijou. Coteaux de Béziers
Turbot with seaweed carbonara, air of aged mahonés cheese and toasted almond oil
White: Barahonda. Yecla
Creamy veal with spiced tender wheat, sweet potato musslin and grapefruit (*)
Red: Supernova. Binissalem. Mallorca
Smoked peach with cocoa, tarragon cream and pistachios
Sweet wine: Enrique Mendoza. Moscatel
45€ Set Menu
25€ wine pairing
(*) Optional. Cheese plate 15€ p/p
7-step menu
Sardine with aged Mahones cheese ice-cream, “ramillete“ tomato and mallorcan olives
Sparkling: Cava. Brut Nature
Fennel with oyster Pil-Pil and “oloroso” & iberian ham consommé
Rosé: Le Bijou. Coteaux de Béziers
Sweetbread with spinach green pepper style and herring roe
White: O Luar do Sil. Valdeorras
Line caugth squid with “Bombeta“ rice of toasted almonds and wild mallorcan herbs juice
White: Barahonda. Yecla
Suckling veal sirloin with topinambour muslin, morel mushrooms – port sauce and sea buckthorn air (*)(**)
Red: Supernova. Binissalem. Mallorca
Smoked peach with cocoa, tarragon cream and pistachios
Coconut with hibiscus fower and black sesame
75€ Set menú
30€ wine pairing
(**) Optional. Pigeon 14€
(***) Optional. Cheese plate 15€ p/p
Wines
Our wine selection has been carefully crafted; promises a good accompaniment to our dishes, both in the lunch menu and in the evening tasting.