More than 150 gastronomic experiences
Erik Eckfelder is the creator of this space located in a corner of Santanyí. This German chef who was clear that he did not want to work in Germany, loves combining ingredients and experiences learned so that his dishes do not necessarily have to carry a label.
The preparation of homemade pasta has no secrets ... for the chef. It ensures that you only have to mix flour, wheat semolina, eggs, a little vinegar, a little oil and a little mushroom powder. This is how the pasta already acquires the characteristic flavor of this recipe.
The chef at Es Cantonet explains that to make the filling he uses a small onion, a little garlic and a variety of mushrooms that are currently on the market. He cuts them into cubes and makes a sauce with a little butter, salt, pepper and parsley.
It comes to the table exquisitely accompanied by a selection of mushrooms and the chef advises pairing it with a Ribas wine made in Consell.