Share S'Era de Pula, more than 50 years of history
S'Era de Pula, more than 50 years of history
Now rewritten
Rafel Calle
It's been more than 50 years since S'Era of Pula opened for the first time.
At first it was a gastronomic reference: here there were talks and events with famous people.
Over time the restaurant has given way to the entire complex that surrounds it, and it has been completed with the gastronomy of S'Era de Pula.
"The restaurant is more modern and updated" explains Arnau Sala, the CEO, "but we have never wanted to forget our roots, so everything has a rustic and Mallorcan touch".
In addition, "we have our own orchard, we produce our own oil, we have our wine and we make our bread".
SEASONAL CUISINE BASED ON THE PRODUCT.
Eduardo Gandía and Omar Lorca, the chefs of S'Era de Pula, explain that their cuisine is based on the seasonal product and the local market.
"It's a sensible cuisine that respects the ingredients a lot, we don't want people to get lost in our dishes, we want it to be special, simple and understandable."
