debz1
Well-known member
I'm with Snowy Restaurant Siller ... the best steak I've ever tasted 
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marilyn
New member
Naciente's T Bone is the best for us. It arrives cut into strips on a hotplate so you can cook it how you like it. At 20 Euros it is usually enough for the two of us.
P
patc
New member
- Joined
- Feb 13, 2008
- Messages
- 22
Best steak
Must agree with snowy & debz, best steak ever. I must admit i enjoyed evening in Siller, the home made wine and getting that steak cooked at table. Counting the days.
Must agree with snowy & debz, best steak ever. I must admit i enjoyed evening in Siller, the home made wine and getting that steak cooked at table. Counting the days.
Sparky
Administrator
L'Olivera
Fabulous steak cooked on a stone at your table.Mmmmm
Fabulous steak cooked on a stone at your table.Mmmmm
L
Lala70w
New member
Like Alcanada I thought the steak at Tango was rather good. Also had nice steaks at O'Lume, Mistral (sadly no more) and the Hotel Bahia some years ago before it became a fish restaurant. (actually that was quite possibly the best steak I have ever had - choice of pepper or roquefort sauce - yum!)
The worst steak I have had in the Port was in Tiberi (chewy cheap cut akin to dog food - yet expensive and side orders extra) but - sorry Gina - El Mojito was a close second. We ate there one year and had a nice meal but the next year we discovered disgustingly dirty toilets full of mosquitos, butter with green mould on it, surly service and average food - sounds like it was maybe an off-night considering that you have always had good service but we haven't been back - was sure I had a little tummy bug after being there - not good.
Must try Siller though - looks good Snowy. Anything for veggies in my party?
Lala
The worst steak I have had in the Port was in Tiberi (chewy cheap cut akin to dog food - yet expensive and side orders extra) but - sorry Gina - El Mojito was a close second. We ate there one year and had a nice meal but the next year we discovered disgustingly dirty toilets full of mosquitos, butter with green mould on it, surly service and average food - sounds like it was maybe an off-night considering that you have always had good service but we haven't been back - was sure I had a little tummy bug after being there - not good.
Must try Siller though - looks good Snowy. Anything for veggies in my party?
Lala
G
gina39uk
New member
El Mojito
Really sorry to hear that LaLa. I can honestly say I have never had a bad meal there yet. I was out 1st week in April & had the most fabulous chateaubriand there & as I said last weekend the fillet steak was superb. You must have been very unlucky to hit on a rare 'off night'.
Maybe you should give them another try?
Really sorry to hear that LaLa. I can honestly say I have never had a bad meal there yet. I was out 1st week in April & had the most fabulous chateaubriand there & as I said last weekend the fillet steak was superb. You must have been very unlucky to hit on a rare 'off night'.
Maybe you should give them another try?
L
Lala70w
New member
Might just do so Gina - a personal recommendation is the best eh? Must say we were tempted by the live music in September.
The night in question there was a storm brewing. It was really, reall hot and the wind had got up. Think tempers were a little frayed...
The night in question there was a storm brewing. It was really, reall hot and the wind had got up. Think tempers were a little frayed...
H
Harters
New member
It doesn’t take you long to realise that the owner of the Restaurant Siller takes a real pride in the food he serves. And he’s right to be – it really is a cracker of a restaurant, serving good quality local food at reasonable prices. Every neighbourhood everywhere deserves its own version of the Siller.
Bread and Olives quickly arrive. The bread is homemade and comes as “pa amb oli”, with the tomato and olive oil both grown/produced from the owner’s finca. The bread is dense, chewy and tasty. The tomato is fresh and sweet. The oil the absolute essence of olive fruitiness. It’s one of the best things I’ve put in my mouth all year.
Vegetable soup comes in a tureen and a large bowl is served. The tureen is left in case second helpings are needed (they weren’t). It’s full of beans – obviously tinned butter, black-eye and kidney beans, mixed with fresh green and runner beans. Carrots, courgette, celery and cabbage added more textures and flavours. Absolutely superb.
A “special” starter of figs and sobrasada almost worked. Great concept and the intent was surely to have the sobrasada act as a salty, savoury contrast to the sweetness of the figs roasted with honey. But it needed much, much more to work. Even with the scattering of pine nuts, this seemed more a dessert than starter.
We both had the fillet steak which comes on a “sizzling“ plate allowing it to finish cooking as you want it. In a great act of showmanship, the meat is carved at the table, the thickness of the slices dependent on how done you want the end result to be. It’s dressed with oil, pepper and salt – too much salt, truth be told. But it is a fine piece of meat, which finishes round about medium rare and, salt aside, is delicious.
The showmanship is not restricted to serving steak. Another customer had ordered lamb chops. These are served from a wooden bowl in which a small bundle of hay was set alight. Certainly catches the attention as it’s carried through the room – even though I’m not a great fan of this sort of affectation.
A bowl of fried potatoes is served with our steaks and some green beans – both again from the owner’s finca. Spuds were particularly tasty.
No dessert but good “café solo” is served. We’d had water and my life companion had seen off most of a bottle of Macia Batle. Service had been fine, although the kitchen seemed quite slow in getting food out. Bill came to €96.
Bread and Olives quickly arrive. The bread is homemade and comes as “pa amb oli”, with the tomato and olive oil both grown/produced from the owner’s finca. The bread is dense, chewy and tasty. The tomato is fresh and sweet. The oil the absolute essence of olive fruitiness. It’s one of the best things I’ve put in my mouth all year.
Vegetable soup comes in a tureen and a large bowl is served. The tureen is left in case second helpings are needed (they weren’t). It’s full of beans – obviously tinned butter, black-eye and kidney beans, mixed with fresh green and runner beans. Carrots, courgette, celery and cabbage added more textures and flavours. Absolutely superb.
A “special” starter of figs and sobrasada almost worked. Great concept and the intent was surely to have the sobrasada act as a salty, savoury contrast to the sweetness of the figs roasted with honey. But it needed much, much more to work. Even with the scattering of pine nuts, this seemed more a dessert than starter.
We both had the fillet steak which comes on a “sizzling“ plate allowing it to finish cooking as you want it. In a great act of showmanship, the meat is carved at the table, the thickness of the slices dependent on how done you want the end result to be. It’s dressed with oil, pepper and salt – too much salt, truth be told. But it is a fine piece of meat, which finishes round about medium rare and, salt aside, is delicious.
The showmanship is not restricted to serving steak. Another customer had ordered lamb chops. These are served from a wooden bowl in which a small bundle of hay was set alight. Certainly catches the attention as it’s carried through the room – even though I’m not a great fan of this sort of affectation.
A bowl of fried potatoes is served with our steaks and some green beans – both again from the owner’s finca. Spuds were particularly tasty.
No dessert but good “café solo” is served. We’d had water and my life companion had seen off most of a bottle of Macia Batle. Service had been fine, although the kitchen seemed quite slow in getting food out. Bill came to €96.
H
Harters
New member
Your take on life will possibly determine if you’ll like the Corb Mari. Ask yourself this – when folk constantly mutter to themselves in public do you think of them as “local characters” or “local nutters”? If the former, then you’ll probably like the waiters here – even they are off-hand with you.
Corb Mari has a shortish carta of mainly grills and the like. While we were weighing it up, bread and olives arrived (neither very good) and a Lenguica sausage (very, very good – meaty, herby and with some chilli heat).
The companion in life orders a vegetable soup. A large bowl,arrives – creamy, almost certainly homemade and savoury with no single veggie standing out. Just the sort of dish that you’d really want to have on a cold and wet November night but it was still pretty good on this warm evening.
A sauté of mixed mushrooms and asparagus is normally my kind of starter – particularly as here, when there are some tasty interesting wild mushrooms in amongst the buttons and loads of garlic. Perhaps I was just jaded after two weeks of eating out virtually every night but it just didn’t cut it for. Can’t explain why or give any better reason – there was nowt actually wrong with it.
We both ordered fillet steak – asked for it to cooked medium. It arrived on the rare side of medium rare but was perfectly fine to eat. Fillet is tolerant like that. This was good quality meat – full of flavour and with a very good charring on the outside. Chef clearly knows what s/he is doing – even if s/he had cooked a “Spanish medium”, not a “British medium”.
Steaks came with a platter of chips and mixed veg – broccoli, cauliflower and carrot. It was good to have a meal without aubergine and peppers making an appearance. Oddly, they also came with a bowl of rice pilaff which was sweet with raisins. A strange thing to serve with steak – and one we left after a quick taste.
Apple pie had a 25 minute wait. I was too impatient for this so ordered ice-cream. Three blobs – chocolate, vanilla and a really tasty orange. The other dessert was “flan” – a favourite across the table. It came with some blobs of “squirty” cream from a can.
Coffee was good although could have been hotter.
We’d drunk a couple of bottles of water and a half bottle of something red from Inca. Bill came to €112
Corb Mari has a shortish carta of mainly grills and the like. While we were weighing it up, bread and olives arrived (neither very good) and a Lenguica sausage (very, very good – meaty, herby and with some chilli heat).
The companion in life orders a vegetable soup. A large bowl,arrives – creamy, almost certainly homemade and savoury with no single veggie standing out. Just the sort of dish that you’d really want to have on a cold and wet November night but it was still pretty good on this warm evening.
A sauté of mixed mushrooms and asparagus is normally my kind of starter – particularly as here, when there are some tasty interesting wild mushrooms in amongst the buttons and loads of garlic. Perhaps I was just jaded after two weeks of eating out virtually every night but it just didn’t cut it for. Can’t explain why or give any better reason – there was nowt actually wrong with it.
We both ordered fillet steak – asked for it to cooked medium. It arrived on the rare side of medium rare but was perfectly fine to eat. Fillet is tolerant like that. This was good quality meat – full of flavour and with a very good charring on the outside. Chef clearly knows what s/he is doing – even if s/he had cooked a “Spanish medium”, not a “British medium”.
Steaks came with a platter of chips and mixed veg – broccoli, cauliflower and carrot. It was good to have a meal without aubergine and peppers making an appearance. Oddly, they also came with a bowl of rice pilaff which was sweet with raisins. A strange thing to serve with steak – and one we left after a quick taste.
Apple pie had a 25 minute wait. I was too impatient for this so ordered ice-cream. Three blobs – chocolate, vanilla and a really tasty orange. The other dessert was “flan” – a favourite across the table. It came with some blobs of “squirty” cream from a can.
Coffee was good although could have been hotter.
We’d drunk a couple of bottles of water and a half bottle of something red from Inca. Bill came to €112
S
Smiddy
New member
Best Steak
Steaks are all about peoples personal opinions, you can recommend one restaurant and others won't like it! My own preference is O'Lume, he does a massive T-bone for about 17e or the half for around 10. The half is more than enough for me. Yes, Siller do a nice one too, but far too expensive, and certainly no better than O'Lume.
Steaks are all about peoples personal opinions, you can recommend one restaurant and others won't like it! My own preference is O'Lume, he does a massive T-bone for about 17e or the half for around 10. The half is more than enough for me. Yes, Siller do a nice one too, but far too expensive, and certainly no better than O'Lume.
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pescador2009
New member
- Joined
- Jun 14, 2009
- Messages
- 412
Had a meal in O'Lume only a few weeks ago. I ate Mallorcan and 'fishy'.
My wife had the said T-Bone, the full thing... only just fit on the plate but was exquisite and cooked to perfection. It also had no bone to cut around.
A good recommendation as my better half is a bit of a fussy eater!
My wife had the said T-Bone, the full thing... only just fit on the plate but was exquisite and cooked to perfection. It also had no bone to cut around.
A good recommendation as my better half is a bit of a fussy eater!
W
william
New member
thanks smiddy, i trust my fellow glaswegian will visit o'lume in fact might visit both!!
M
Mark1875
New member
Siller is very dear and the O'Lume T Bone is superb. Muggins ordered the full size one last year, it must have been a big coo!
S
Smiddy
New member
Great steaks
Mark, Jaime (O'Lume) is very knowledgeable about the steaks he serves, he will explain to you if you ask, indeed he will probably give you the name of the "coo" it came from
It always pays dividends if you speak to the owner about the food he/she serves, i have learned a lot from Jaime and Tony (El Posito), indeed many times i'm not interested in looking at the menu, i go solely on their recommendations and they have yet to fail.
Mark, Jaime (O'Lume) is very knowledgeable about the steaks he serves, he will explain to you if you ask, indeed he will probably give you the name of the "coo" it came from
It always pays dividends if you speak to the owner about the food he/she serves, i have learned a lot from Jaime and Tony (El Posito), indeed many times i'm not interested in looking at the menu, i go solely on their recommendations and they have yet to fail.
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Sparky
Administrator
You are so right Smiddy 
J
j_j
New member
Naciente steaks
My husband always loves the entrecote at the Naciente. You can have it served on a 'hot plate@ so you can cook how you like it.
We have just returned from 2 weeks very hot weather in Puerto Pollensa and return again in October.
My husband always loves the entrecote at the Naciente. You can have it served on a 'hot plate@ so you can cook how you like it.
We have just returned from 2 weeks very hot weather in Puerto Pollensa and return again in October.
L
Lala70w
New member
Steaks!
Not being a fish fan I do enjoy a steak in PP. This year I had steak in O' Lume, Hibiscus, Tango, La Font Dell Gall. Without a doubt the best was in O Lume. Cooked to perfection (I like medium without blood) and a very good cut of meat. and only 10 euro!!!! 
The poorest I am sorry to say was Tango which is a pity because I have always enjoyed the steak there in the past. It was a poor cut of meat, and completely overcooked. It was of no real difference to the "beef steak" which they have as part of the MDD but is half the price. Disappointing.
Both Hibiscus and La Font were very good.
Lala
Not being a fish fan I do enjoy a steak in PP.
This year I had steak in O' Lume, Hibiscus, Tango, La Font Dell Gall. Without a doubt the best was in O Lume. Cooked to perfection (I like medium without blood) and a very good cut of meat. and only 10 euro!!!! The poorest I am sorry to say was Tango which is a pity because I have always enjoyed the steak there in the past. It was a poor cut of meat, and completely overcooked. It was of no real difference to the "beef steak" which they have as part of the MDD but is half the price. Disappointing.
Both Hibiscus and La Font were very good.
Lala
S
Smiddy
New member
Used to always go at least once a holiday to Hibiscus, always ordered the Chatonbriand( I know thar's not how you spell it!). It was fantastic, but did rise in price quite a bit over the years, now a bit out of our budget for a night out. Don't mind paying money for good food, i always believe you get what you pay for, but there's some fine restaurants around which are far better value. I'm talking steaks only here, as their other dishes they serve were far more reasonable, a lovely restaurant.
C
Corkey
New member
- Joined
- Jun 9, 2008
- Messages
- 23
Hi,
Can someone let me know where restaurant siller is
ta
Can someone let me know where restaurant siller is
ta
