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First
Courses
- Faves a la catalana: Fava beans, black sausage, pork ribs, mint, spring onion, garlic, rancid wine
- Sopa de peix de roca: Rock fish, crabs, saffron, parsley and garlic
- Escalivada: Peppers and eggplant blackened on charcoal, peeled, topped with olive oil and salt
- Calcots: Large green onions blackened on open fire and served with Romesco sauce with allioli
- Amanida tebia: Escarole, spring garlic, aceite de olive oil and balsamic vinegar reduction
- Xato: Salad of salt cod, fresh tuna, escarole, black olives, anchovies, tomatoes
- Esqueixada: Cold dish of salt cod, olives, tomatoes, onions, red peppers, chopped garlic and parsley
- Musclos de la barca: Mussels cooked with whole garlic cloves and rosemary
- Truita amb suc: Omelet of cod, spinach, red peppers, white beans, paprika, parsley
- Coques de Trempo: Mallorquin "pizza" with diced green peppers, onion, tomato, "pimenton" (similar to paprika), garlic and parsley.
- Ensalada con queso de cabra y avellanas: Escarole with goat cheese and hazelnuts
- Carpaccio de gambas: Shrimp, olive oil, lemon, Fleur de Sel salt, and chive Carpaccio
- Almejas a la marinera: Clams with white wine, garlic and parsley
- Sardinas rellenas de "sobrasada": Sobrasada (a soft sausage from Mallorca) stuffed sardines
- Atun en escabeche: Tuna fish marinated with onion, aromatic herbs, garlic, vinegar, white wine, salt and pepper
- Gambas a la sal: Shrimp cooked in kosher type salt
- Trempo: Typical salad from Mallorca made with green peppers, tomatoes, onions, tuna fish, and olives
- Tumbet: Tomato sauce, garlic,eggplant, red peppers, zucchini, potatoes and cinnamon
- Samfaina: Tomato, peppers, eggplant, onion, garlic, white wine, and vegetable stock
- Espinacs amb panses i pinyons: Spinach with raisins and pine nuts
- Sopa de cebolla: Onion, chicken broth, toasted baguette slices, grated emmenthal cheese
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