H
Harters
New member
The restaurant specialises in seafood with about twice as many of those dishes than meat dishes. We’d booked and had hoped to eat on their smallish terrace but our table was inside. The room inside has had a makeover in the years since we were last in the area and is now a bright, modern space. Service proved to be absolutely on the ball.
There was bread, olives and a very garlicky alioli to nibble on. And the one of us who drinks alcohol was pleased to see half bottles of wine on offer – Vina Sol did very nicely. It went particularly well with a starter of sautéed prawns from Soller. Dead simple. Dead tasty. They just needed peeling.
I thought I knew exactly what I was ordering for my starter. “Broken eggs” with Pollensa sobrasada. That’s going to be revueltos, innit? Scrambled eggs mixed with the sobrasada. Even if the menu in Spanish didn’t call it that, what else was “broken eggs” going to mean? Well, it meant a layer of absolutely delicious crisp, thin slices of fried potato, with a layer of sobrasada and topped with two fried eggs. No, it wasn’t revueltos but it was one of the delicious things I put in my mouth during our stay in the Port.
We both went with sole as a main course. One served classically with a meuniere sauce. The other topped with king prawns and thin slices of garlic. They both came with new potatoes and mixed vegetables. Both were perfectly cooked with the flesh just sliding off the bone.
We’d planned an after dinner paseo, involving ice cream so, for now, finished with good café solo. Thoroughly recommended.
There was bread, olives and a very garlicky alioli to nibble on. And the one of us who drinks alcohol was pleased to see half bottles of wine on offer – Vina Sol did very nicely. It went particularly well with a starter of sautéed prawns from Soller. Dead simple. Dead tasty. They just needed peeling.
I thought I knew exactly what I was ordering for my starter. “Broken eggs” with Pollensa sobrasada. That’s going to be revueltos, innit? Scrambled eggs mixed with the sobrasada. Even if the menu in Spanish didn’t call it that, what else was “broken eggs” going to mean? Well, it meant a layer of absolutely delicious crisp, thin slices of fried potato, with a layer of sobrasada and topped with two fried eggs. No, it wasn’t revueltos but it was one of the delicious things I put in my mouth during our stay in the Port.
We both went with sole as a main course. One served classically with a meuniere sauce. The other topped with king prawns and thin slices of garlic. They both came with new potatoes and mixed vegetables. Both were perfectly cooked with the flesh just sliding off the bone.
We’d planned an after dinner paseo, involving ice cream so, for now, finished with good café solo. Thoroughly recommended.
