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The fish, made according to the signature cuisine of Francisca Caimari, and the typical Mallorcan dishes are a great attraction, but in Moments Bar, in the middle of winter, grilled meat is the protagonist of lunch and dinner.
“We have entrecote and fillet of Majorcan veal and cebón, the first one usually has between thirty and forty days of maturation, while in the cebón it is a little more” explains Antoni Florit, owner of the restaurant. "We like to make the meat exactly to the point that the diners ask us, and that is an art".
In addition, they cook feather, pork secret, Iberian prey and roasted and fried baby lamb ribs with garlic.
"We like to make meat exactly to the point that diners ask us, and that is an art"