starters

  • Season salad with cuttle-fisch and orange vinaigrette
  • Salad of nuts and bacon with apple vinaigrette
  • Carpaccio of prawns from Sóller with fruits vinaigrette
  • Carpaccio of filet beef with slithers of foie and port wine sauce
  • Crepes stuffed with spinach and gruyere gratin
  • Cannelloni
  • Goat´s cheese gratin and garden-fresh vegetables
  • Terrine de foie gras with raspberry sauce
  • Jabugo ham (100gr.)
  • Snails with al-i-oli sauce
  • Fried sardines filet
  • Selection of croquettes
  • Fried Squids