Olives cocktail | 3,2
Sa Pobla potato chips  | 3,2
Almonds with “Fleur de sel” | 3,2
Gilda, brochette with olive, anchovy from Santoña and pepper) | 3,2 – 13,5
Banderilla, brochette with majorcan black pork liver , olive and “tap de cortí” paprika | 2,9 – 12,5
Sobrasada Pultrú eco 6 months of cure with honey | 17
Iberian Acorn-fed ham, Castro y Gonzalez, Salamanca  | 50g – 20 | 100g –  32,5
Pickled mussels to the minute | 12

Belgian endive with anchovies, capers and cottage cottage cheese | 14
Baked pear with Cala Blau blue cheese, wallnuts, honey and thyme | 10,5
Pink tomato dressed with Olíric extra virgin olive oil and Es Trenc sea salt flakes | 11
Potato salad with tuna and olives | 11,5
Escalivada, tradicional roasted vegetables with pickles and anchovies from Santoña |  19
Aubergine baba ganoush and olives| 12,5

Patatas Bravas | 14,5
Croquettes with chicken and iberian ham   | 2,9 – 12,5
Cod fritters with garlic and parsley | 3 – 13,5
Porc Brain fritters with escarole salad and romesco | 19
Melted Gustós goat milk cheese with rosemary | 13,5
Coca mallorquina, flat bread with roasted peppers, pickles and anchovy from Santoña | 15,5
Piquillo peppers stuffed with cod fish brandade | 12,5
Mussels with dry wine and sobrasada | 12,5

Majorcan black pork meatballs with mushrooms | 17
Beef tongue stew with capers | 17
Spicy beef tripe stew with butifarrón bood sausage| 17
Escargots casserole with ‘brava’ sauce | 17

Farm eggs from Can Costeta
Fried eggs with potatoes |  14,5
Fried eggs with black pork sobrasada | 20
Fried eggs with Iberian Acorn-fed ham, Castro y Gonzalez, Salamanca | 32
Creamy Tortilla with potato from Sa Pobla | 10 – 18
Fine herbs omelette | 14,5

We make this dish with “bombeta” grain rice growing in Sa Pobla. For 2 people min.

Ask us for the ingredients we used this week | 25

Prawns from Soller with salt or garlic and parsley | 80g – 266 | 160g – 44
Roman style squid with lemon maonesa sauce| 25
Fried octopus with romesco sauce | 25

Black pork sausage with onion | 17
Three-meat cannelloni with Mahón cheese béchamel sauce | 24
Poussin chicken cooked in bram Majorcan beer | 24
Black pork flamenquines with sobrassada and Menorcan cheese | 19
Duck breast with honey and pepper| 31
Roasted suckling lamb shoulder with rosemary | 35
Roasted majorcan black pork | 35,5

Roasted vegetables | 6

SLOW FERMENTATION
Xeixa eco bread with flor de sal and Olíric OOEV| 5,5
Xeixa bread toast with garlic and “ramallet” tomato | 7,5

Garlic bread with cheese | 7
Gluten free bread (no homemade)| 6,5

Dried fig sandwich ice cream | 9
Crème caramel with cream | 9
Cottage cheese terrine with organic honey and nuts | 10
Gató, majorcan almond cake, with raw almond ice cream | 11
Warm and creamy dark chocolate cake | 11