Menus
“Majorica” oyster
Caviar, horseradish and pickled pearls
Cured Beef parcels
Lighly smoked, onion custard and black truffle
“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
150 € / 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.
"Majorica" oyster
Caviar, horseradish and pickled pearls
Cured Beef parcels
Lighly smoked, onion custard and black truffle
Red Prawn from Andratx
Chard sandwich & infusion
Courgette triptych
Smoked "Scamorza" cheese & summer truffle
Onion calamari
Risotto & spring garlic alioli
“Coca” of Coryphene mackerel
Light “escabache”, figs and “Oliaigua”
Iberico Steak
Moorish spices and honey aubergines
Four Seasons…
…of a Mallorcan almond
175 € / With our sommelier’s wine paring 280 €
All menus will be served for the entire party
For information on food allergies or intolerances, please, request information to our staff.
...St. Patrick’s day
Oysters, Guinness & smoked Salmon
...Bluehole
Sea blow from the Caribbean shores
…Estambul
"Kisir" parchment, cucumber and mint scented Ayran
…”Fish market”, Southeast Asia
Pho Tai of crustaceans and freshly made noodles
…Sa Calobra
Snails soup and herb broth
…Tribute to the fishermen
Traditional crispy fried razor – wrasse with peppers and garlic & parsley dressing
…Mediterranean Moray, Ibiza
Mellow and crispy skin, “Bullit” & its Paella “abanda”
…”Sa Matança”
“Porc Negre”. “Bullit”, “Cocido” o “Escudella”
…Marrakech
Pidgeon "Berber" in a prune tagine. “Pastela” and Moroccan tea
…Caseficcio, Campania
Sweet goat´s cheese burrata, strawberries and basil
…Saudí “Desert – Dessert”
Dates, pistaccio, black lemon & cardamom coffee
195 € / with our sommelier’s wine paring 310 €
All menus will be served for the entire party
For information on food allergies or intolerances, please, request information to our staff.