Olives cocktail | 3
Sa Pobla chips with “tap de cortí” paprika  | 3
Almonds with “Fleur de sel” | 3
Gilda, brochette with olive, anchovy from Santoña and pepper) | 2,8 – 12
Banderilla, brochette with majorcan black pork liver , olive and “tap de cortí” paprika | 2,5 – 12
Pickled mussels to the minute | 11
Iberian ham from Guijuelo, Castro y Gonzalez, 75% Acorn-fed | 50g – 18 | 100g –  29

Belgian endive with anchovies, capers and cheese | 13
Fresh white asparagus pickled with orange | 16
Artichoke flower with quail egg and “fuet” from BP | 9
“Rusa” Potato salad with tuna and olives | 2 – 10
Escalivada, roasted peppers, onion and aubergnie with raising olives and anchovies from Santoña |  17
Black olive hummus with pumpkin seeds | 11

“Bravas” Potatoes |13
Chicken and Iberian ham croquettes | 2,5 – 11
Cod fritters with garlic and parsley | 2,7 – 12
Brains in batter with escarole salad and romesco | 17
Grilled goat roll cheese with jam and nuts | 9
Majorcan Coca, flat bread with roasted vegetables, pickles and anchovy from Santoña | 12
Piquillo peppers stuffed with cod fish brandade | 4 – 11
Mussels with rosemary perfume | 9

Majorcan black pork meatballs with mushrooms | 11
Beef tongue stew with capers | 13
Spicy beef tripe stew with butifarrón bood sausage| 12
Casserole of snails with sauce | 13

Farm eggs from Can Costeta
Fried eggs with potatoes | 8 – 13
Fried eggs with black pork sobrasada | 10 – 18
Fried eggs with 100% acorn-fed Iberian ham from Guijuelo | 29
Creamy Tortilla with potato from Sa Pobla | 9 – 16
Fine herbs omelette | 13

We make this dish with “bombeta” grain rice growing in Sa Pobla

Ask us for the ingredients we used this week | 23

Prawns from Soller with salt or garlic and parsley | 80g – 20 | 160g – 35
Roman style squid | 23
Majorcan rock roctopus with romesco sauce | 23

Black pork sausage, dark beer and onion | 15
Tree-meat cannelloni with crepe pasta | 22
Quail in olive vinaigrette | 17
Black pork flamenquins with sobrassada and Mahón cheese | 17
Duck breast with honey and pepper| 28
Shoulder kid roasted with rosemary | 32
Roasted black pork | 28

Roasted potatoes and vegetables | 6

SLOW FERMENTATION

Xeixa eco bread with Flor de sal and extra virgin olive oil | 4
Xeixa toast with “ramallet” tomato and virgin oil | 7

Garlic bread with cheese | 6

Free gluten bread (no homemade)| 5

Frozen lemon | 8
Crème caramel with cream | 8
Cottage cheese cake | 8
Gató, majorcan almond cake, with raw almond ice cream | 10
Chocolate cake, creamy and warm | 10