Right at the start, my breath was taken away by the set up! A beautifully decorated long table with space for about 25 guests was set under the trees and overlooking the valley below. It was clear that a lot of thought went into this, yet it felt warm and welcoming , as if some extended family was about to have their Sunday lunch at the grandparents’ house, hiding from the summer heat under the shade of a century old tree or two..
. Before we even sat down, we started with a cocktail made with lavender syrup , made from their own lavender from the fields below the property, lemon juice and local gin. This was fresh and tasty, a brilliant introduction into what was about to come.
While we mingled and got to know other guests, we were treated to some lovely canapés, including Gilda Mallorquina with sobrasada, pepper, anchovy, figs, and olive – a simple yet effective way to show off a few local treasures skewered onto a little green twig. Coca de tumbet with sardina escabechada (sardine in vinegar) and some Red Prawns from Soller were also delicious nods to local ingredients. The themes of “local” and “cooking over fire” continued throughout the meal.
.. The “entrantes” consisted of Sea salt from Es Trenc, Black pig sobrasada, Smoked butter, Olive oil galletas (bite sized savoury biscuits) and home baked Llonguet (mallorcan bread roll.
These simple, yet absolutely delicious bites set the tone of the day: simple food elevated to another level thanks to the highest.
