H
Harters
New member
I always look forward to trying new restaurants. And I’m always cheered up even more when I see they have a shortish menu. It usually means the kitchen wants to concentrate on doing a few things well. As we sat down, it just felt that everything was going to be an excellent experience.
There were good olives to nibble on while we looked at the menu. And good alioli as well. Tumbet was a very generous starter – almost main course size. And generosity seems to be a feature with all the dishes. There’s no miserly portion control going on. And this was excellent tumbet – packed full of flavour. The other starter was a simple salad, topped with salty anchovies. There was good olive oil to dress it with. And the ubiquitous balsamic vinegar- which may be fine in Moderna but what’s wrong with a Spanish wine or sherry vinegar.
Shoulder of lamb is almost as ubiquitous as the balsamic around Pollensa. Some are good. Some are less good. This was one of the good ones. Long braised, the meat was falling off the bone with much of the fat rendered away. It came with good chips – properly browned chips – and a little mixed veg.
Cod was another big portion – almost over-facing. It was perfectly cooked. And I mean perfect – the flesh still just a tad opaque and flaking nicely. It was topped with alioli which had was itself topped with a dice of bacon. Some real skill in the kitchen to get it this good. Spuds were a sort of Lyonnaise, with the slices inter[sersed with onion but, also, tomato. It all made for a lovely plate of food.
There were good olives to nibble on while we looked at the menu. And good alioli as well. Tumbet was a very generous starter – almost main course size. And generosity seems to be a feature with all the dishes. There’s no miserly portion control going on. And this was excellent tumbet – packed full of flavour. The other starter was a simple salad, topped with salty anchovies. There was good olive oil to dress it with. And the ubiquitous balsamic vinegar- which may be fine in Moderna but what’s wrong with a Spanish wine or sherry vinegar.
Shoulder of lamb is almost as ubiquitous as the balsamic around Pollensa. Some are good. Some are less good. This was one of the good ones. Long braised, the meat was falling off the bone with much of the fat rendered away. It came with good chips – properly browned chips – and a little mixed veg.
Cod was another big portion – almost over-facing. It was perfectly cooked. And I mean perfect – the flesh still just a tad opaque and flaking nicely. It was topped with alioli which had was itself topped with a dice of bacon. Some real skill in the kitchen to get it this good. Spuds were a sort of Lyonnaise, with the slices inter[sersed with onion but, also, tomato. It all made for a lovely plate of food.
