B
BonysLad
New member
( The days of wine & roses :1962 Jack Lemmon/ Lee Remick )
We just had to return toSiller on our recent trip having skipped it at Easter in the spirit of research into other eateries. For those who don't know, Manuel and his wife Calatlina ( the chef) at this fine restaurant have a dual life because they run a smallholding between the Port and Pollensa. They source a lot of the produce from here which is then cooked by Catalina.
Manuel greets us by telling us how knackered he is , as it's the height of the growing season and he seems to work the fields during the day, opens the restaurant and returns in the early hours to toil somemore by torchlight.
Fortunately this peak of agricultural activity only lasts about four weeks but you have to wonder why they do it. When you have sampled a few of their dishes you'll know why.
Catalina, although she probably has never heard of him, follows Ramsey's best practice of good basic produce, keep it simple and cook it well. It's quite a simple formula and it works in Siller as well as in his finest dineries.
The night we went we enjoyed courgettes stuffed with seabass and prawns as starters. BLT had bison solomillo al sol and I had duck in a marvellous cherry coulis. Sharing a lovely basket of summerfruit with ice cream for dessert we came to the end of the meal totally satisfied and I'm on my feet to poke my head through the hatch to thank Catalina. Barred by Manual cos she's cooking still for a party of 18 I have to wait until we've had coffee and we communicate briefly , in pidgeon spanglish.
Don't expect any of you have seen any Bison roaming on the plains outside of PP ?. I haven't , but I'm sure the veg and fruit were being lovingly tendered over the previous few weeks.
To be hypercritical I really think Manual should splash out on some decanters because big tetrapaks of water on the table ain't really Claridge's ( bet Gordon would have a word for it !!!!).
Not cheap ( usually 100/110 euros per couple) but well worth a trip occasionally.
I think he took a shine to BonyLadette though, cos he presented her with a bottle of champers on leaving.( I'm totally anonymous by the way and completely impartial in this review). I then rather spoilt the effect by saying to her that he's trying to get you to help in the fields ,big strong girl that you are !!!!!!
Walked home happy even though she'd boxed my ears !!!!
The days of wine & roses indeed !!!!!
BonysLad
We just had to return toSiller on our recent trip having skipped it at Easter in the spirit of research into other eateries. For those who don't know, Manuel and his wife Calatlina ( the chef) at this fine restaurant have a dual life because they run a smallholding between the Port and Pollensa. They source a lot of the produce from here which is then cooked by Catalina.
Manuel greets us by telling us how knackered he is , as it's the height of the growing season and he seems to work the fields during the day, opens the restaurant and returns in the early hours to toil somemore by torchlight.
Fortunately this peak of agricultural activity only lasts about four weeks but you have to wonder why they do it. When you have sampled a few of their dishes you'll know why.
Catalina, although she probably has never heard of him, follows Ramsey's best practice of good basic produce, keep it simple and cook it well. It's quite a simple formula and it works in Siller as well as in his finest dineries.
The night we went we enjoyed courgettes stuffed with seabass and prawns as starters. BLT had bison solomillo al sol and I had duck in a marvellous cherry coulis. Sharing a lovely basket of summerfruit with ice cream for dessert we came to the end of the meal totally satisfied and I'm on my feet to poke my head through the hatch to thank Catalina. Barred by Manual cos she's cooking still for a party of 18 I have to wait until we've had coffee and we communicate briefly , in pidgeon spanglish.
Don't expect any of you have seen any Bison roaming on the plains outside of PP ?. I haven't , but I'm sure the veg and fruit were being lovingly tendered over the previous few weeks.
To be hypercritical I really think Manual should splash out on some decanters because big tetrapaks of water on the table ain't really Claridge's ( bet Gordon would have a word for it !!!!).
Not cheap ( usually 100/110 euros per couple) but well worth a trip occasionally.
I think he took a shine to BonyLadette though, cos he presented her with a bottle of champers on leaving.( I'm totally anonymous by the way and completely impartial in this review). I then rather spoilt the effect by saying to her that he's trying to get you to help in the fields ,big strong girl that you are !!!!!!
Walked home happy even though she'd boxed my ears !!!!
The days of wine & roses indeed !!!!!
BonysLad
