G
Gourmands
New member
- Joined
- Jul 18, 2010
- Messages
- 37
Continuing our dining experience:
Day 8: This was an early morning start for us as we joined an organised local excursion to The Hidden Corners of Mallorca. After visiting Santa Margalida and Els Calderers de Sant Joan lunch was provided in Maria de ja Salut. Lunch which was buffet style consisted of various types of meats, BBQ sausages, cheese, trampo, olives and bread. Wine, liqueurs and water were dispensed freely!!
After a much needed siesta we headed out to Nico’s where we enjoyed a shared starter of Spicy Chicken Wings followed by a Sirloin Steak and a Crazy Chicken. We like the option of a baked potato or Chips with the steak. Only one dessert again which was Apple Crumble and ice cream. Drinks were beer, water and a bottle of CAP Gaimes & Ribot tinto followed by coffee. Similar to our first visit the restaurant was very busy but Marcos and Fran still ensure that their customers are kept happy.
Day 9: La Llonja – This restaurant like others is in a wonderful setting overlooking the harbour and mountains. Although busy the staff generate a relaxed feel to an enjoyable dining experience. We were given an Amuse Bouche of Tapenade and Tomatoes. Starters were Roasted Carrot, Apricot and Cheese Salad and Prawn Tempura. Mains were Chicken Breast stuffed with Mushrooms and curry sauce with rice, and Assorted White Fish Fillets with roast potatoes. Desserts were Apple Tartin with Cinnamon ice cream and a Crème Brulee. Drinks were beer, Cava, a bottle of Ses Ferritgues (10) tinto and an Irish Coffee. A really nice evening! First class dining experience!
Day 10: Back to Cellar La Parra and we were again glad we had a reservation. A warm welcome always from Alex and the team sets the scene for the remainder of the evening. We really enjoy the walnut bread on offer here. Starters were Chicken Croquets and Prawn Cocktail. Mains were Pork Fillet and Suckling Pig, which were delicious. Again only Mr G managed a dessert of Almond Cake with ice cream. Drinks were beer, Cava, Jarra de la Casa tinto, coffee and a carajillo. We are never disappointed with the quality (or indeed quantity!) of the food in this restaurant, and it is always a fun evening.
Day 11: A return visit to Can Balache and we were pleased we had asked Maureen to reserve us a table. It was busy with diners, including a group of Americans. Kenny’s reputation must have crossed the Atlantic!! With Tony they make such a great team. We started with Fishcakes and Onion Bajhi. Mains were Chicken Curry and Fish and Chips. Desserts were Caramel Shortcake with ice cream and Rhubarb and Apple Crumble with custard. The quality of the cooking and presentation is excellent. Drinks were beer, cider, water and a bottle of El Coto tinto. Maureen is a lovely warm and welcoming hostess.
Day 12: Centric – We felt we had to return after such an enjoyable meal previously. Again we were not disappointed. An Amuse Bouche of Manchego and Tomato jam was followed with starters of King Prawn Alio and Serrano Ham and Cheese Platter.
Mains were the delicious Duck Confit and a Beef Fillet. Only one dessert again for Mr G of Almond Ice cream with Mango Crunch. Drinks were beer, Cava, and a bottle A Punt tinto. The staff work hard to ensure this is a pleasant and relaxed dinner.
Day 13: Again a warm and friendly welcome from Tony and Miguel. Starters were Anchovy Salad and Calamari. Mains were Lamb Chops in Garlic and Cod Sobrassada and Honey. Drinks were beer, water and a bottle of Ses Nines followed by a cortado. An excellent dinner!
We said our goodbyes for this year to Lyn and Colin and hope to see them in the same good health next year. Again we caught John Lynam’s set to end a great evening.
Day 14: Our final evening was a return to Iru both for the setting and the quality of the cooking. Nothing seems to be too much trouble for Carlos and his team who will take time to explain elements of the menu. An Amuse Bouche of dip with toasts. Starters were Grilled Vegetables with Goats Cheese and Prawns in Garlic. Mains were Mozzarella, Tomato, Basil and Pesto Ravioli and a Beef Fillet. Desserts were Apple Crumble and Almond and Raspberry Ice cream. Drinks were beer, water, a bottle of Mortix tinto and coffees. An excellent end to the holiday!
It is also worth a mention that we lunched at The Sparrow which was very pleasant sitting in the courtyard.
Already looking forward to next year!
Day 8: This was an early morning start for us as we joined an organised local excursion to The Hidden Corners of Mallorca. After visiting Santa Margalida and Els Calderers de Sant Joan lunch was provided in Maria de ja Salut. Lunch which was buffet style consisted of various types of meats, BBQ sausages, cheese, trampo, olives and bread. Wine, liqueurs and water were dispensed freely!!
After a much needed siesta we headed out to Nico’s where we enjoyed a shared starter of Spicy Chicken Wings followed by a Sirloin Steak and a Crazy Chicken. We like the option of a baked potato or Chips with the steak. Only one dessert again which was Apple Crumble and ice cream. Drinks were beer, water and a bottle of CAP Gaimes & Ribot tinto followed by coffee. Similar to our first visit the restaurant was very busy but Marcos and Fran still ensure that their customers are kept happy.
Day 9: La Llonja – This restaurant like others is in a wonderful setting overlooking the harbour and mountains. Although busy the staff generate a relaxed feel to an enjoyable dining experience. We were given an Amuse Bouche of Tapenade and Tomatoes. Starters were Roasted Carrot, Apricot and Cheese Salad and Prawn Tempura. Mains were Chicken Breast stuffed with Mushrooms and curry sauce with rice, and Assorted White Fish Fillets with roast potatoes. Desserts were Apple Tartin with Cinnamon ice cream and a Crème Brulee. Drinks were beer, Cava, a bottle of Ses Ferritgues (10) tinto and an Irish Coffee. A really nice evening! First class dining experience!
Day 10: Back to Cellar La Parra and we were again glad we had a reservation. A warm welcome always from Alex and the team sets the scene for the remainder of the evening. We really enjoy the walnut bread on offer here. Starters were Chicken Croquets and Prawn Cocktail. Mains were Pork Fillet and Suckling Pig, which were delicious. Again only Mr G managed a dessert of Almond Cake with ice cream. Drinks were beer, Cava, Jarra de la Casa tinto, coffee and a carajillo. We are never disappointed with the quality (or indeed quantity!) of the food in this restaurant, and it is always a fun evening.
Day 11: A return visit to Can Balache and we were pleased we had asked Maureen to reserve us a table. It was busy with diners, including a group of Americans. Kenny’s reputation must have crossed the Atlantic!! With Tony they make such a great team. We started with Fishcakes and Onion Bajhi. Mains were Chicken Curry and Fish and Chips. Desserts were Caramel Shortcake with ice cream and Rhubarb and Apple Crumble with custard. The quality of the cooking and presentation is excellent. Drinks were beer, cider, water and a bottle of El Coto tinto. Maureen is a lovely warm and welcoming hostess.
Day 12: Centric – We felt we had to return after such an enjoyable meal previously. Again we were not disappointed. An Amuse Bouche of Manchego and Tomato jam was followed with starters of King Prawn Alio and Serrano Ham and Cheese Platter.
Mains were the delicious Duck Confit and a Beef Fillet. Only one dessert again for Mr G of Almond Ice cream with Mango Crunch. Drinks were beer, Cava, and a bottle A Punt tinto. The staff work hard to ensure this is a pleasant and relaxed dinner.
Day 13: Again a warm and friendly welcome from Tony and Miguel. Starters were Anchovy Salad and Calamari. Mains were Lamb Chops in Garlic and Cod Sobrassada and Honey. Drinks were beer, water and a bottle of Ses Nines followed by a cortado. An excellent dinner!
We said our goodbyes for this year to Lyn and Colin and hope to see them in the same good health next year. Again we caught John Lynam’s set to end a great evening.
Day 14: Our final evening was a return to Iru both for the setting and the quality of the cooking. Nothing seems to be too much trouble for Carlos and his team who will take time to explain elements of the menu. An Amuse Bouche of dip with toasts. Starters were Grilled Vegetables with Goats Cheese and Prawns in Garlic. Mains were Mozzarella, Tomato, Basil and Pesto Ravioli and a Beef Fillet. Desserts were Apple Crumble and Almond and Raspberry Ice cream. Drinks were beer, water, a bottle of Mortix tinto and coffees. An excellent end to the holiday!
It is also worth a mention that we lunched at The Sparrow which was very pleasant sitting in the courtyard.
Already looking forward to next year!
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