Olives cocktail | 3
Sa Pobla potato chips  | 3
Almonds with “Fleur de sel” | 3
Gilda, brochette with olive, anchovy from Santoña and pepper) | 3 – 13
Banderilla, brochette with majorcan black pork liver , olive and “tap de cortí” paprika | 2,7 – 12
Sobrasada Pultrú eco 6 months of cure with honey | 16
Iberian Acorn-fed ham, Castro y Gonzalez, Salamanca  | 50g – 19 | 100g –  31
Pickled mussels to the minute | 11,5

Belgian endive with anchovies, capers and cottage cottage cheese | 14
Pickled calçots with plums and hazelnuts |14
Baked pear with Cala Blau blue cheese, thyme and honey | 10
Artichokes confit with EVOO, quail eggs and PN fuet | 14
Potato salad with tuna and olives | 11
Roasted peppers with pickles and anchovies from Santoña |  18
Aubergine baba ganoush and olives| 12

Patatas Bravas |14
Croquettes with chicken and iberian ham   | 2,7 – 12
Cod fritters with garlic and parsley | 2,8 – 13
Porc Brain fritters with escarole salad and romesco | 18
Melted Gustós goat milk cheese with rosemary | 13
Coca mallorquina, flat bread with roasted peppers, pickles and anchovy from Santoña | 15
Piquillo peppers stuffed with cod fish brandade | 12
Mussels with dry wine and sobrasada | 12

Majorcan black pork meatballs with mushrooms | 16
Beef tongue stew with capers | 16
Spicy beef tripe stew with butifarrón bood sausage| 16
Escargots casserole with ‘brava’ sauce | 16

Farm eggs from Can Costeta
Fried eggs with potatoes |  14
Fried eggs with black pork sobrasada | 19
Fried eggs with Iberian Acorn-fed ham, Castro y Gonzalez, Salamanca | 30,5
Creamy Tortilla with potato from Sa Pobla | 9,4 – 17
Fine herbs omelette | 14

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 | 24

Prawns from Soller with salt or garlic and parsley | 80g – 23 | 160g – 38
Roman style squid with lemon maonesa sauce| 24
Fried octopus with romesco sauce | 24

Black pork sausage with onion | 16
Three-meat cannelloni with Mahón cheese béchamel sauce | 23
Poussin chicken cooked in bram Majorcan beer | 21
Black pork flamenquines with sobrassada and Menorcan cheese | 18
Duck breast with honey and pepper| 29,5
Roasted suckling lamb shoulder with rosemary | 33,5
Roasted majorcan black pork | 32

Roasted vegetables | 6

SLOW FERMENTATION
Xeixa eco bread with flor de sal and Olíric OOEV| 5
Xeixa bread toast with garlic and “ramallet” tomato | 7
Garlic bread with cheese | 6,5
Gluten free bread (no homemade)| 6

Dried fig sandwich ice cream | 8
Chestnuts crème brule | 8
Cottage cheese terrine with organic honey and nuts | 9
Gató, majorcan almond cake, with raw almond ice cream | 10
Warm and creamy dark chocolate cake | 10