At the restaurant S'Era de Pula, Omar Lorca and Eduardo Gandía propose a high quality product cuisine, worked with care and a lot of foundation, to create surprising and delicious dishes.
The vegetables of their own orchard increase the organoleptic characteristics of their creations, for example, they now have tomatoes "cor de bou", "pink" and "san Marzano", at their exact point of maturity. Extraordinary and very suitable for these heats, the "Carabinero with eggs and potatoes" and the "Bogavante en salmorejo".
