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10/10/2019

Tan a gustito tapas

Much more than "tapas"


The restaurant Tan a Gustito Tapas will be open all winter to offer new and classic recipes from its menu. As Fanny Fiolleau, one of the people who manages it, explains, "this is not a normal tapas restaurant, Tan a gustito is called that especially because the dishes are meant to be shared".

 

Tan a Gustito Tapas begins autumn with some new dishes and others that are already classic on the menu because of how representative and appreciated they are. The homemade ravioli of sea bass and marjoram, shrimp ceviche or creamy risotto, smoked Iberian feather with rosemary and accompanied by banana cream, panela and vanilla remain during the winter, as the restaurant is open all year round.

 

New dishes to share

One of the novelties of the season is the beef tongue in red wine sauce, which is accompanied by carrots, asparagus and portobello mushrooms and seasoned with spices from Ecuador. David Hidalgo Cholota, chef and owner of Tan a Gustito Tapas was inspired by a recipe from his aunt Marta Cholota, to recover the flavors of Ecuador's childhood, but mix them, as usual in his kitchen, with traditional French dishes. Italy and Majorca itself are very present in all the recipes that are made.

 

One of the novelties of the season is the beef tongue in red wine sauce, which is accompanied by carrots, asparagus and portobello mushrooms and seasoned with spices from Ecuador.

 

The island's bean salad with smoked cod, truffle oil, sofrito and avocado will soon be added to the menu as new dishes. Scallops with cream of topinambour-pataca in Castilian- and sobrasada will also be tasted.

 

Bouchot mussels time

At this time of the year a type of mussel proliferates in Normandy, France called les moules de Bouchot. They come from the city of Cranville and have a spectacular taste. In this case the memory that evokes this dish is from the childhood of Fanny Fiolleau, owner and director of the restaurant. "I remember going with my family to the island of Noirmoutier, more precisely at the end of the island, where we would go fishing for mussels in the rocks, unique molluscs that could be caught from September to the end of February".

In that case the chef prepares them with white wine, garlic, parsley, tomato, and they are accompanied by toasts with garlic, oregano and oil.

 

"I remember going with my family to the island of Noirmoutier, more precisely at the end of the island, where we would go fishing for mussels in the rocks, unique molluscs that could be caught from September to the end of February".

 

New wines and some surprises

Following the same spirit of renewal, David and Fanny are working on the new wine list in which they will include small winegrowers and expand the international and Mallorcan range "with surprises", they say, but without anticipating anything.

Tan a Gustito Tapas will be open all year round, in October from 13:30 to 22:30, and from 1 November it will be closed only on Mondays and Tuesdays. The rest of the days will continue with the usual schedule.

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