We started with a selection of dips “ From India to Mallorca , that included: raita with Majorcan yoghurt, apricot chutney from Porreres and spicy sauce of tomato of ramallet, cirereta (spicy paprika) and tap de cortí (a variety of pepper only grown in Mallorca). This was served with pita bread with sumac. I loved the yogurt and the apricot chutney (I really appreciated this twist on the usual mango chutney), while the tomato sauce was a tiny bit too spicy for me.
The star of the following dish was CAULIFLOWER . Tiny florets were served crude, with crunchy quinoa tabouleh, hummus and feta cheese. I enjoyed this plate a lot, I loved the mixture of flavours and textures.
Dish no. 3 featured ARTICHOKE prepared in semi-crispy Caesar style, and garnished with anchovies from l’Escala. This was quite intense, salty because of the anchovies, but very tasty nonetheless.
Star of the next dish was LEEK confit, with black truffle hollandaise, butifarron duxelles (Mallorcan sausage) and garam masala (Indian spice). This was excellent! Familiar, pretty plain plant was elevated to new levels with interesting and innovative accompaniments, again mixing Indian and Mallorcan flavours. The main dish consisted of LUMAGORRI FREE-RANGE CHICKEN , grilled and served with a Thai salad and peanut sauce.
This succulent, sweet and fresh combination was another delight. When I saw that the main ingredient of our dessert was BEETROOT , I was more than a little suspicious, but my more adventurous fri.
