Last week my colleague Vicki McLeod invited me to Barlovento in Puerto Andratx. I have never been and I was really looking forward to it, as much for the food as for free lessons in food photography that I inevitably get every time I do anything with Vicki. I am still pretty hopeless, but she keeps trying.
.. I was intrigued by the restaurant's name, and was surprised to find out that it hasn’t got anything to do with bars; rather it means “windward” i.
e. the side or direction from which the wind is blowing. The restaurant set up is super casual and relaxed.
Any place with the views like those that Barlovento has does not need to try hard. But they did impress me with both the style and the food. We started with some very good Beef Carpaccio , made with wafer thin beef, cherry tomatoes, plenty of parmesan shavings and a handful of rucola.
This was followed by deliciously fresh Red prawns of Puerto Andratx. I really enjoyed these simply presented, big, juicy prawns. As Vicki and I were joined by Pep, the owner of Barlovento born right here in the port, I asked what the difference between Andratx and Soller prawns was.
He revealed that these were in fact one and the same! How is that possible? Well, according to Pep, there is only one area in the Balearic Sea where you can get these very special red prawns, and that place is equidistant to Soller and Andratx. So, it’s down to clever marketing that we hear about ones rather that the others a lot more often. For the main d.