Pollensa

[amanda0774]

Just got back from Pollensa and it was wonderful, I would however check meat as most restaurants cook it rather rare. All the bars are friendly but I would avoid "bar bondia" (opp Pollensa park) NOT AT ALL CHILD FRIENDLY!! Apart from this Pollensa is thoroughly recommended and 13 of us loved it. Same time next year

 

[Harters]

I'd always send back chicken and pork that's rare. But beef, lamb and just about all game meats can be so rare as to be still twitching for me.

 

[kate1]

Amanda, my husband likes his steaks cooked 'medium' in the UK - which in Mallorca usually means they are medium-rare. He now asks for them 'medio sin sangre' (without blood) which seems to do the trick.

 

[mwc]

Yes, I too ask for my steak well done so it always comes back medium.

 

[russets]

It is ok to eat pork that is slightly pink as long as it has reached an internal temp of 160 degrees. There used to be a problem with a parasitic worm (Trichinosis) but this has been all but eradicated in europe. Iberico pork should always be served pink.

As for medium no blood. The stuff you see coming out of your steak onto the plate is not blood but water. If the meat has been hung well and then rested after cooking then nothing should be coming out of it.