H
Harters
New member
The restaurant occupies an enviable position on one of the Port’s two molls. And it backs up its location with top notch service and seafood dishes that are bang-on.
Bread was served first, along with an assertively flavoured tapenade. And the wherewithal to make pa amb oli. It’s a nice touch.
“Frit” was a fishy version of the more common frito Mallorquin. There’s squid, prawns, white fish, clams, potato and vegetables. It’s a much subtler affair than the usual version. Different – but just as nice. Scallops were the essence of simplicity. Eight of them, just cooked on the half shell, with only their own juices for moistening. But they needed nothing more.
Hake always feels like the most Spanish of fish. Here, it’s a generous fillet coated in a saffron cream sauce. There’s a couple of grilled king prawns (and they thoughtfully provide you with a finger wipe, for after you’ve finished peeling them). There’s some mixed veg and delicious roast potatoes.
I ordered the tuna belly. Unusually, in my experience, I was asked how I wanted it cooked, as you would for a steak. I forgot that a Spanish “medium rare” will come a notch down from a UK “medium rare”, so what I got was “just seared”. Now, I’m fine eating tuna that is pretty much raw but others may not be. It was delicious and came with the same spuds and veg as with the hake.
Ice cream and chocolate featured in both desserts. For one of us, three scoops of vanilla, with a little jug of chocolate sauce. For the other, a chocolate fondant (served cold) with one scoop of ice cream, The coffee that followed was good and strong.
Best meal of the holiday.
Bread was served first, along with an assertively flavoured tapenade. And the wherewithal to make pa amb oli. It’s a nice touch.
“Frit” was a fishy version of the more common frito Mallorquin. There’s squid, prawns, white fish, clams, potato and vegetables. It’s a much subtler affair than the usual version. Different – but just as nice. Scallops were the essence of simplicity. Eight of them, just cooked on the half shell, with only their own juices for moistening. But they needed nothing more.
Hake always feels like the most Spanish of fish. Here, it’s a generous fillet coated in a saffron cream sauce. There’s a couple of grilled king prawns (and they thoughtfully provide you with a finger wipe, for after you’ve finished peeling them). There’s some mixed veg and delicious roast potatoes.
I ordered the tuna belly. Unusually, in my experience, I was asked how I wanted it cooked, as you would for a steak. I forgot that a Spanish “medium rare” will come a notch down from a UK “medium rare”, so what I got was “just seared”. Now, I’m fine eating tuna that is pretty much raw but others may not be. It was delicious and came with the same spuds and veg as with the hake.
Ice cream and chocolate featured in both desserts. For one of us, three scoops of vanilla, with a little jug of chocolate sauce. For the other, a chocolate fondant (served cold) with one scoop of ice cream, The coffee that followed was good and strong.
Best meal of the holiday.