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10/01/2020

Essential guide 2020: S'Era de Pula

A spectacular seasonal cuisine setting


S’Era de Pula has just turned one year and continues in constant change, especially aimed at enjoying a spectacular environment, with seasonal produce and focused on what the orchard produces.

 

Manuel Iacovetti, meter, proudly states that the winery "is very attractive, and works especially with Mallorcan wines." The cocktail bar is also very prominent and, when summer arrives, an aperitif service will be offered outside, overlooking the golf courses.

A year of homemade and traditional recipes

Chefs Omar Lorca and Eduardo Gandía already have some ideas that will appear on the menu for the next twelve months. Thus, for example, they will prepare a vegetable stew with acorn-fed ham consommé, scaldums with free-range hen or grilled amberjack with lemon oil.

For the evenings, after dinner, nothing better than a walk through the garden illuminated for this purpose, to also enjoy the land from which all the food served in the restaurant comes.

For the evenings, after dinner, nothing better than a walk through the garden illuminated for this purpose

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