More than 150 gastronomic experiences
The "risky" blue velvet that dresses the sofas and armchairs of the restaurant contrasts with the checkerboard tiles on the floor, offering an evocative environment where you can taste the delicacies that come out of the kitchen; although, whenever the weather allows it, enjoying its charming terrace is almost a must.
The quality, sustainable and local product nourishes a pantry from which the chef makes the best of, offering an unforgettable gastronomic journey in which each stage seduces all the senses of the diner, thus multiplying the delight of each dish.
The Balearic Gastronomy and Culture Club enjoyed such a tempting proposal during its visit to Salt Bistró, where its members had the pleasure of sharing a table with Juan Carlos Padilla, delegate of Bodegas Mastinell, who presented the excellent Brut Real 2011 Reserva (91 points in the Peñín guide). The award-winning cava captivated everyone present, dispelling the doubts of the most reticent about a single-color pairing with a sparkling wine as the protagonist. A cava that, with its elegance and balance, made it clear that it is not only ideal for toasting, but that it can also successfully accompany any meal.
The gastronomy was at the level of the winery offering us an extraordinary tasting menu that we started with a delicious tartare of dried tomato with parmesan and pine nuts that, together with the crunchy rosemary bread, fully immersed us in the Mediterranean aromas.
Salt's commitment to light food was exemplified with a refreshing salmon ceviche which, masterfully personalized with mango milk of tiger and sweet potato crisp, was an unbeatable business card for the creative chef.
The attractive plating of the shrimp wrapped in “kaitf” pasta with basil and pineapple carpaccio endorsed the love that Luis puts in each of his creations, while his tasting made clear his mastery of techniques and the care with which he treats the product.
The weight of the sea in the bistro's stoves was evident with the lobster cannelloni au gratin with grana padano and seafood sauce. An elaboration full of flavor in which the tasty sauce only reinforced the intense flavor of the lobster.
The juicy appearance of the taco of sea bass confit in Iberico, with mashed peas and air of squid ink, spoke for itself. The slight sweetness of the puree and the strong flavor of the squid ink highlighted the delicate flavor of the fish, making it a true delicacy.
An original cheek with truffle oil caviar ended the salty part of the menu. The tasty meat was presented to us in a crispy little bag on parmentier cream and with a nice smoked touch.
The exquisite banana parfait with dulce de leche, chocolate shavings and olive oil was the sweet farewell of the young chef, who won over the club members with his light, fun and imaginative cuisine.
Many thanks to Juan Carlos Padilla for his masterful presentation of Brut Real, the most “modest” cava from Bodegas Mastinell, which left us wanting to meet his “older brothers”. Our thanks also to Emanuel, magnificent room manager, and his entire team for taking care of even the smallest detail with success, making us feel at home. And of course, our sincere congratulations to Luis and the kitchen staff for their exceptional work.
