Restaurant and cafeteria with an offer of deep roots in the Mallorcan cuisine and the region itself. Stuffed artichokes with cod, fried carrots with vegetables, partridge Es Brollador, fried piglet with garlic, entrecôte of agnus. Potato coke and ice cream, cat; of nuts with almond ice cream.
ChefRafael y María NadalHead of roomRafael y María Nadal
These days we will cook a dish that generations have eaten in Mallorca: Fava Parada.
The season of the last days (period before Shrove Thursday) was characterized by eating freely what was desired, as these are the days before Lent (time of abstinence and deprivation). So it was time to take adva...