Steamed fresh mussels with onions and ginger sautée, coconut milk, non-spicy yellow citrus chilli and coriander.

Marinated tomatoe, nori mayonnaise and crispy panko bred

70 grams of authentic Iberian ham. Traditional hand cut and served with “Picos” bread *gluten free option

Fresh battered squid served with a soft orange-almond-garlic alioli sauce *gluten free option

Home-made octopus and Iberian ham croquettes, served with a light smoked paprika sauce

Sea bass marinated with avocado tiger’s milk, semi-dried smoked tomatoes, coconut and a kizame wasabi sauce

Marinated with garlic infused oil, salt and pepper. Served with cauliflour emulsion, watercress, celery and chives

Bloody mery with strawberry, celery and perrins sauce

Our signature style inverted frying. Lightly cooked in yuzu ponzu, sesame oil, garlic and ginger.

Green leaf mix, Agar Agar seaweed, toasted sunflower seeds, cured Menorcan cheese, onion, all served with a dried tomato dressing (vegan option with nutritional yeast)

Spring onion, pine nuts, figleaf oil dressing and cider vinegar

Potatoes, tuna in brine, tobiko roe, spicy Mallorcan Sobrasada, cured egg yolk and fresh orange.

The house “Duroc” pork ribs, slow cooked for 20 hours and glazed with our home-made coffee BBQ sauce. Served with a side of pineapple salad with “pico de gallo” and coriander

Beef burger with semi-cured cheese, Onion confit and homemade pickles. Served with our french fries

Grilled free-range chicken thigh glazed with chilli and spicy tamarind sauce. Served with roasted peppers and coriander alioli sauce

Marinated with Chinese spices, tomato vinaigrette with apple and sweet potatoe purée. Served sliced, ideal for sharing.

Fresh seaweed pesto salad, fennel cream and chicken demi glass.

Served with a toasted almond and chives marinade, roasted leek purée and Mallorcan stile spinach sauté

Potato salad with pepper vinaigrette, nori bread-crumbs and fresh fennel.

Pea and lime cream, chive emulsion, cured egg yolks, tajine spices and straw potatoes

Min. 2/3 persons. Entire fish baked in the oven. Served with coriander, tomato and fried garlic dressing, baked potato with rosemary butter and smoked lettuce hearts with Mahones cheese and crispy corn.

Cuttlefish and onion sauté, mussels, all cooked in seafood broth.

Cuttlefish in its own ink, sautéed baby squid and green asparagus. Served with saffron alioli sauce.

The shell free version of the seafood classic. Cuttlefish, mussels and shrimps.

Traditional Valencian recipe with flat green beans and fresh rosemary from Capellanes.

Sautéed traditional vegetables, roasted tomatoes and “romesco” sauce.

Stewed in its own juice with branch tomatoes, green garlic, and a touch of Spanish chili pepper *Also available in a dry rice version.

A thin-noodle paella with Iberian pig chin, crawfish, Queen Scallops and cuttlefish, cooked in black squid ink.

Queen Scallops, red prawns, crawfish, prawn tails, cuttlefish, and mussels.

Broccoli sprouts with sesame vinaigrette and tomatoes

with mahones cheese and crispy corn

Served with lime mayonnaise and chives (gluten free option)

Served with our house fries and ketchup

Grilled fish fillet served with our house fries

Home-made alioli sauce and olives

Ketchup, mayonnaise, dijon mustard and original aioli.

Almond and orange alioli, saffron alioli, smoked paprika sauce, lime mayonnaise, our coffee BBQ

Pistachio sponge cake, rosemary cream, served with Mallorcan Palo liquor reduction, and cinnamon meringue ice cream

Dark chocolate sponge cake, milk chocolate mousse, crispy white chocolate, red fruits and violet ice cream.

Chocolate

Salted caramel and cream

Pistachio

Lemon + basil

Ripe Mango