More than 150 gastronomic experiences
Christmas Eve will welcome diners with an original foie lollipop, although one of the highlights on the menu is the northern goat lacquered in juice with Andean potato infused with beef. A brilliant creation of chef Maurizio Di Munno. For Christmas, in addition to a seafood cream, the highlight will be the roasted Majorcan suckling pig with potatoes and sweet potato, or the grilled turbot with saffron sauce.
The strong point will be in the roasted Majorcan suckling pig with potatoes and sweet potato, or in the grilled turbot
For this special night, the gala menu includes red prawn from Sóller wrapped in acorn-fed ham, lobster on mango chutney, or a spectacular veal turntable with funghiporcini sauce, among other viands that will be tasted that night. As always, the hotel offers those who wish, a vegetarian menu option.