H
Harters
New member
There are dos Dos Kanallas. The original one in the main square and this one on Carrer de Formentor (not connected with the first except by name – a falling out between business partners at a guess). We’d tried to book the original one – they have an online form – but never got a confirmation. Nor did they reply to my follow up email. Now, to be frank, if they can’t be bothered to acknowledge their own booking system then I can’t be bothered to spend money with them. Which is how we came to be having dinner at the newer place (which I was able to book, online, through The Fork, without any hassle).
It’s a nice space with a handful of tables inside but most in a partially covered terrace at the back. Service from the two front of house guys was spot on – knowledgeable and friendly.
They have a short carta of dishes, several seemingly the fashionable “small plates for sharing” but we opted for their well priced four course set menu. There’s bread and alioli to nibble on – the alioli enhanced with the sweetness of carob, not entirely an improvement on normal alioli.
The first dish was a potato “foam” – the consistency of lightly whipped cream. Sitting in the middle was a perfectly poached egg, adding richness. Duck ham provides a salty savouriness. It’s a belter of a dish. Pasta comes next, dressed in a creamy sauce, topped with a thick slice of burrata. There’s a light grating of truffle and a scattering of toasted sweetcorn. The cream and burrata made it a really rich dish – the sort that my diabetes nurse warns me against and which I always ignore.
Pork cheeks had been long cooked so they fell apart at the touch of a fork. They sat in a delicious sauce, along with slices of raw pear for crunch and gnocchi as a carb. I’m going to try and cook this at home - another belter of a dish.
Dessert was an apple cake, topped with vanilla ice cream and a white chocolate foam . Sweet, but not overly so, and really nice.
There’s an effort being made here to be a bit different from the usual tourist restaurants. Kanallas (or canallas) roughly translates as rogue or scoundrel but our server, Sam, said it didn’t have quite the same negative connotation in Spanish. It’s more to do with being edgy and unconventional. And that’s a pretty accurate description of what they are trying to do. They deserve every success.
It’s a nice space with a handful of tables inside but most in a partially covered terrace at the back. Service from the two front of house guys was spot on – knowledgeable and friendly.
They have a short carta of dishes, several seemingly the fashionable “small plates for sharing” but we opted for their well priced four course set menu. There’s bread and alioli to nibble on – the alioli enhanced with the sweetness of carob, not entirely an improvement on normal alioli.
The first dish was a potato “foam” – the consistency of lightly whipped cream. Sitting in the middle was a perfectly poached egg, adding richness. Duck ham provides a salty savouriness. It’s a belter of a dish. Pasta comes next, dressed in a creamy sauce, topped with a thick slice of burrata. There’s a light grating of truffle and a scattering of toasted sweetcorn. The cream and burrata made it a really rich dish – the sort that my diabetes nurse warns me against and which I always ignore.
Pork cheeks had been long cooked so they fell apart at the touch of a fork. They sat in a delicious sauce, along with slices of raw pear for crunch and gnocchi as a carb. I’m going to try and cook this at home - another belter of a dish.
Dessert was an apple cake, topped with vanilla ice cream and a white chocolate foam . Sweet, but not overly so, and really nice.
There’s an effort being made here to be a bit different from the usual tourist restaurants. Kanallas (or canallas) roughly translates as rogue or scoundrel but our server, Sam, said it didn’t have quite the same negative connotation in Spanish. It’s more to do with being edgy and unconventional. And that’s a pretty accurate description of what they are trying to do. They deserve every success.