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“Majorica” oyster

Caviar, horseradish and pickled pearls

Marble of partridge 

Cabbage, mushrooms and foie gras

“S´Àmfora”

Paprika spiced octopus and potato veloute

The Blackegg

White onion and cuttlefish caviar

Pave of veal

Confit & glazed, warm leek & potato salad

Four Seasons…

…of a Mallorcan almond


140 € / With our sommelier’s wine paring 210 €

All menus will be served for the entire party
For information on food allergies or intolerances, please, request information to our staff.

“Majorica” oyster 

Caviar, horseradish and pickled pearls

Marble of partridge

Cabbage, mushrooms and foie gras

"S´Àmfora"

Paprika spiced octopus and potato veloute

Red Prawn from Andratx

Chard sandwich & infusion

“Aguiat” stew of conger eel 

Baby beans and potato

Onion calamari

Risotto & spring garlic alioli

Hare and truffle parmentier…

…”A la Royal” with a “coca” of his loin, onion and foiegras

Iberico Steak 

Moorish spices and honey aubergines

Four Seasons…

…of a Mallorcan almond


160 € / With our sommelier’s wine paring 240 €

All menus will be served for the entire party
For information on food allergies or intolerances, please, request information to our staff.


...Bluehole 

Sea blow from the Caribbean shores

…Madrid 2005

Marble of Partridge, cabbage and foie gras

…Carbonara, Rome

Squid ribbons, sea urchin, guanciale and pecorino

…”Fish market”, Southeast Asia

Pho Tai of crustaceans and freshly made noodles

…Mallorca under the sea

…sea cucumber and free range chicken “escaldums”

…Moment of inspiration, Mallorca 2011 

Black egg, white onion and cuttlefish caviar

…3 eels, 3 memories

Sa Pobla – Valencia - Cerdeña

…”Sa Matança”

“Porc Negre”. “Bullit”, “Cocido” o  “Escudella”

…Marrakech

Pidgeon berber, tagine, “Pastela” and moorish tea

…Caseficcio, Campania 

Sweet goat´s cheese burrata, strawberries and basil

...Déjà Vu



185 € / with our sommelier’s wine paring 275 €

All menus will be served for the entire party
For information on food allergies or intolerances, please, request information to our staff.