Olives cocktail | 3
Sa Pobla potato chips  | 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 Acorn-fed ham, Castro y Gonzalez, Salamanca  | 50g – 18 | 100g –  29

Belgian endive with capers, cottage cheese and anchovies vinaigrette | 13
“Rusa” Potato salad with tuna and olives | 2 – 10
Escalivada, roasted peppers, onion and aubergnie with raising olives and anchovies from Santoña |  17
Aubergine Baba Ghanoush with olives and gomasio | 11
Conference pear with gorgonzola, walnuts and honey | 9

“Bravas” Potatoes |13
Croquettes | 2,5 – 11
Cod fritters with garlic and parsley | 2,7 – 12
Brains in batter with escarole salad and romesco | 17
Artisanal raw goat milk cheese melted in the oven | 12,5
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 | 15
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 Iberian Acorn-fed ham, Castro y Gonzalez, Salamanca | 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 – 22 | 160g – 37
Roman style squid | 23
Majorcan rock roctopus with romesco sauce | 23
Fried anchovy in the Andalusian style | 9

Black pork sausage, dark beer and onion | 15
Three-meat cannelloni with crepe pasta | 22
Quail in olive vinaigrette | 17
Black pork flamenquins with sobrassada and Menorcan cheese | 17
Duck breast with honey and pepper| 28
Roasted lamb shoulder with rosemary | 32
Roasted majorcan black pork | 28

Roasted vegetables | 6

SLOW FERMENTATION

Basket with our homemade xeixa eco bread with Flor de sal and extra virgin olive oil | 5
Xeixa toast with “ramallet” tomato and virgin oil | 7

Garlic bread with cheese | 6
Free gluten bread (no homemade)| 5

Dried fig sandwich ice cream | 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