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Pa amb oli

PA AMB OLI TOMATO AND GARLIC

Traditional Mallorcan Pa Amb Oli, toasted mallorcan bread, rubbed with tomato and garlic spread, served with, pickled chillis, pickled rock samphire, caper berries and raw garlic

Recipe

Blitz fresh tomato with a little garlic, olive oil, salt and pepper
Toast some bread with a little olive oil and salt, or chargrill
Spread the tomato mixture over the toast and serve with the following:
Pickled green chillies
Pickled rock samphire
Raw garlic clove
Caper berries

 3,50€

Pa amb oli with Serrano ham

 

 4,50€

Pa amb oli with Mallorquin cheese

Traditional Mallorcan Pa Amb Oli, toasted mallorcan bread, rubbed with tomato and garlic spread, served with Sarrano ham, pickled chillis, pickled rock samphire, caper berries and raw garlic

Recipe

Blitz fresh tomato with a little garlic, olive oil, salt and pepper
Toast some bread with a little olive oil and salt, or chargrill
Spread the tomato mixture over the toast and serve with the following:
Pickled green chillies
Pickled rock samphire
Raw garlic clove
Caper berries
Thinly sliced Serrano ham

 4,50€

Pa Amb Oli with Serrano ham and Mallorquin cheese

Traditional Mallorcan Pa Amb Oli, toasted mallorcan bread, rubbed with tomato and garlic spread, served with Sarrano ham, Malorquin cheese, pickled chillis, pickled rock samphire, caper berries and raw garlic

Recipe

Blitz fresh tomato with a little garlic, olive oil, salt and pepper
Toast some bread with a little olive oil and salt, or chargrill
Spread the tomato mixture over the toast and serve with the following:
Pickled green chillies
Pickled rock samphire
Raw garlic clove
Caper berries
Thinly sliced Serrano ham
Slices of cheese of choice

 5,00€

PA AMB OLI mixed Majorquin sausages

Traditional Mallorcan Pa Amb Oli, toasted mallorcan bread, rubbed with tomato and garlic spread, served with grilled butiffaron (black pudding), chorizo ​​and sobresada, pickled chillis, pickled rock samphire, caper berries and raw garlic

Recipe

Blitz fresh tomato with a little garlic, olive oil, salt and pepper
Toast some bread with a little olive oil and salt, or chargrill
Spread the tomato mixture over the toast and serve with the following:
Pickled green chillies
Pickled rock samphire
Raw garlic clove
Caper berries
Grilled meats:
Mallorcan butiffaron (black pudding),
Chorizo
Sobresada

 5,50€

PA AMB OLI FRITO MALLORQUÍN

Traditional Mallorcan Pa Amb Oli, toasted mallorcan bread, rubbed with tomato and garlic spread, served with pickled chillis, pickled rock samphire, caper berries and raw garlic, topped with Frito Mallorquin with meat or Vegan version

Recipe

Blitz fresh tomato with a little garlic, olive oil, salt and pepper
Toast some bread with a little olive oil and salt, or chargrill
Spread the tomato mixture over the toast and serve with the following:
Pickled green chillies
Pickled rock samphire
Raw garlic clove
Caper berries
Top with pan fried, Fritto Mallorquin

Fritto Mallorquin recipe

Traditional Frito Mallorquin, of fried offal (Mainly liver) and vegetables, peppers, potato, onion, peas and fennel, perfect for breakfast, lunch or dinner (For vegan, leave out the meat)

Ingredients:

Potatoes
Artichoke
Flat green beans
Peas
Liver (Can also use heart, stomach)
Red peppers
Onion
Fennel
Dill
Tomatoes
Salt
Pepper

Wash the vegetables, and cut the vegetables into small cubes, then fry separately
Do the same thing with the meat
Mix everything, season and serve hot

 4,70€

Starters

CRISPY CHICKEN WINGS WITH MALLOCAN HONEY, CORIANDER, GARLIC AND GINGER


Crispy and sticky chicken wings in Mallorquin honey, coriander, ginger and garlic

Makes 6 portions

Recipe:

1kg chicken wings, cut the wings in 2, marinade wings with some blitzed paste of ginger, garlic, coriander and olive oil

Marinate the wings for at least 6 hours and then roast at 160c for 18 min.

When ready to serve, place in the fryer to crisp up.

Plate up and drizzle some honey and toasted sesame seeds over the chicken finish with some fresh coriander and sliced red peppers

 5,20€

Seasonal hummus with veg dips and pitta bread

 

Seasonal hummus with veg dips and pitta bread, with spiced nuts and seeds
(Hummus changes with the seasons, so could be carrot, beetroot, chickpea hummus etc.)

Carrot hummus recipe

1kg carrots, peeled
6 large cloves of garlic, chopped
2 tsp. ground cumin
2 tsp. coriander seeds
100ml of olive oil
2 tbsp. honey
1 lemon juiced
1 orange juiced
3 tbsp. tahini
Sea salt and pepper

Pre heat the oven to 180c
In a large stainless steel bowl whisk the oil, dried spices and honey together
Cut the carrots into 5cm chunks and add to the dressing with the garlic
Toss in the bowl to coats and season with salt and pepper
Place in a roasting tray, put into the oven, cook until tender and golden in colour. 30-35 minutes approximately
Remove from the oven and cool slightly
Place into a food processor with the tahini, juices and remaining oil and pulse to a puree.
Check and adjust seasoning if necessary

Dukkah (Spiced nuts and seeds)

100g, blanched hazelnuts
2 tablespoon cumin seeds
2 tablespoon coriander seeds
5 tablespoons sesame seeds
A good sprig of mint, leaves only, chopped
1 teaspoon dried chilli flakes
1 teaspoon flaky sea salt

Preheat the oven to 180°c. Scatter the hazelnuts on a baking tray and roast in the oven for about 5 minutes, until just starting to turn golden. Cool, then chop them roughly.

In a small pan over a medium heat, warm the cumin and coriander seeds until they begin to release their aroma. Transfer to a mortar and bash with the pestle until broken up, but not too fine.

In the same pan, lightly toast the sesame seeds. Add the roughly chopped nuts to the mortar, and bash until they are broken up into smallish pieces. Stir in the sesame seeds, mint if using, chilli flakes and salt

 4,60€

Frito Mallorquín

Traditional Frito Mallorquin, of fried offal (Mainly liver) and vegetables, peppers, potato, onion, peas and fennel, perfect for breakfast, lunch or dinner (we also serve a vegan version)

Ingredients:

Potatoes
Artichoke
Flat green beans
Peas
Liver (Can also use heart, stomach)
Red peppers
Onion
Fennel
Dill
Tomatoes
Salt
Pepper

Wash the vegetables, and cut the vegetables into small cubes, then fry separately
Do the same thing with the meat
Mix everything, season and serve hot

 4,70€

TOMATO GAZPACHO WITH GARLIC BREAD

Tomato Gazpacho, refreshing chilled soup, served with garlic bread on the side

Ingredients

Fresh tomatoes
Cucumber
Red pepper
Red onion
Garlic
Yellow pepper
Bread
Sherry vinegar
Olive oil
Salt and pepper

Blitz all the ingredients together to make it smooth, and chill in the fridge. Serve with some garlic toast

 3,90€

HOME SMOKED FISH PATE WITH DILL AND LIME, TOASTED BREAD

Home smoked fish pate, cured and smoked in our own smoker using sustainably sourced fish. Served with toasted brown bread

Fish pate recipe

Smoked fish
Red onion
Dill
Coconut milk
Olive oil
Garlic
Parsley

We smoke our own fish, but you can buy ready smoked fish from the shop, like smoked mackerel.

Make sure all the bones are removed, then mix together with all the ingredients, then season to taste.

Best served with some toast and fresh herb salad

 5,50€

Salads

MIXED SALAD/Green Salad with balsamic dressing

Fresh green salad leaves tossed with carrot, tomatoes, cucumbers and black olives a little balsamic dressing (ingredients may change with what’s seasonal at the time)

Balsamic dressing

50ml olive oil
30ml balsamic
Pinch salt
Pinch sugar

 4,50€

 

COUSCOUS SALAD WITH GRILLED VEGETABLES, MINT AND SOLLER MANDARIN DRESSING

Couscous salad with grilled vegetables, fresh mint and local Soller mandarin dressing

Makes 4

Ingredients:

200g couscous
1tsp paprika
1tsp ground coriander
1tsp ground cumin
50ml olive oil
Salt
Pepper
400ml hot water
2 mandarins, juice and zest

2 red peppers
2 yellow peppers
2 courgettes, washed, cut large chunks
2 red onion, peeled, wedges
25g fresh mint leaves
50g Black olives

Mandarin dressing (Emulsify some mandarin juice, olive oil, mustard and salt and pepper)

Mix the couscous with the spices, olive oil and pinch of salt and pepper. Pour over the boiling water, mix and cover. Leave for at least 30min, then fluff up and season with the mandarin juice and zest and more salt if needed

Roast the courgette and red onion in the oven until cooked, with a little oil and seasoning

Roast the peppers on the grill, when cooked peel off the skin and cut into large chunks

Mix the vegetables into the couscous with the fresh mint and olives, divide into bowls, and drizzle with the mandarin dressing

 3,50€/6,90€

BEETROOT SALAD WITH GOAT’S CHEESE, DATES WALNUTS AND REDUCED BALSAMIC

Beetroot salad with goat’s cheese, dates, toasted walnuts and balsamic dressing

Makes 4

Ingredients:

500g cooked beetroot, diced, marinated in a little oil, thyme, salt & pepper
200g goat’s cheese, cut, marinated in a little olive oil and thyme
80g toasted walnuts
80g dates, chopped
100g salad leaves, washed

Balsamic dressing (50ml olive oil, 30ml balsamic, pinch salt, pinch sugar whisk together)

Reduced balsamic (100ml balsamic, 1 tbsp. sugar, reduce to syrup)

Toss all the ingredients together with a little balsamic dressing and flaked sea salt. Divide between 4 bowls, drizzle a little balsamic reduction and serve

 4,50€/8,50€

WARM ROASTED SWEET POTATOES, FRESH FIG, CHILLIES AND SPRING ONION SALAD

 

Warm roasted sweet potatoes with fresh figs, chillies and spring onion salad with green sauce dressing

Makes 4

Ingredients:

3 sweet potatoes, washed and cut into large chunks
5 fresh figs, cut into wedges
1 bunch spring onions, washed, sliced
2 red chillies, deseed, finely slice
100g fresh rocket, washed
few sprigs of chives, chopped

Green sauce (Some chopped fresh herbs parsley, mint & basil, chopped capers, mustard, vinegar, olive oil, pinch of salt)

Wash the sweet potatoes and cut them with the skin on, season with a little olive oil and salt & pepper, sprig of rosemary, roast in oven at 180c for 12-15 min (you can re-heat these when making the salad

Toss the hot sweet potatoes with the salad ingredients and a spoon of the green sauce and a pinch of flaked sea salt, dived into 4 bowls and drizzle with a little more green sauce, serve

 5,10€/8,90€

Paellas

MEAT PAELLA

Our Paellas are cooked in front of you at our Paella stations. It’s a minimum of 6 people, and needs to be pre booked

We start by frying the finely chopped onion in the hot oil, then add the meat. We stir the onion & meat with a wooden spoon frequently, so it does not burn, and once it begins to take colour, add the finely chopped garlic, stir for 2 minutes, before it begins to take colour, add the chopped tomatoes, pepper paste and vegetables
Add the sugar (to neutralize the acidity of the tomato), good pinch of salt, the paprika and some pinch of saffron. Stir all the ingredients and let them sauté until the tomatoes are reduced and start to sizzle.
We incorporate the rice and distribute it throughout the paella so that the grains adhere to the ingredients. We heat the broth/stock together with the wine in a separate saucepan, and when it is hot we pour it into the paella.
We increase the temperature and add more salt. Again stir everything so that the rice is well covered by the broth, and when it reaches a boil, lower the temperature and let it cook over low heat for 18 to 20 minutes.
It is important that during cooking we move the paella pan over the entire cooking surface, so that the rice is cooked evenly.

Paella ingredients

6 people

6 fresh tomatoes, chopped
1 red pepper, diced
75g piquillo red peppers, blitz into paste
660gr of risotto rice
4 garlic cloves, chopped
2 artichokes
150gr Onion, diced
150gr green beans
100g peas
100g maung tout
1 pinch saffron
1 tsp. sugar
500ml white wine
750ml meat stock
1.5lt chicken broth
600g chicken diced with bone
400g pork tenderloin, diced

11,50€

PAELLA FISH

Our Paellas are cooked in front of you at our Paella stations. It’s a minimum of 6 people, and needs to be pre booked

We start by frying the finely chopped onion in the hot oil, then stir the onion with a wooden spoon frequently, so it does not burn, and once it begins to take colour, add the finely chopped garlic, stir for 2 minutes, before it begins to take colour, add the chopped tomatoes, pepper paste and vegetables
Add the sugar (to neutralize the acidity of the tomato), good pinch of salt, the paprika and some pinch of saffron. Stir all the ingredients and let them sauté until the tomatoes are reduced and start to sizzle.
We incorporate the rice and distribute it throughout the paella so that the grains adhere to the ingredients. We heat the broth/stock together with the wine in a separate saucepan, and when it is hot we pour it into the paella, along with the fish
We increase the temperature and add more salt. Again stir everything so that the rice is well covered by the broth, and when it reaches a boil, lower the temperature and let it cook over low heat for 18 to 20 minutes.
It is important that during cooking we move the paella pan over the entire cooking surface, so that the rice is cooked evenly.

Paella ingredients

6 people

6 fresh tomatoes, chopped
1 red pepper, diced
75g piquillo red peppers, blitz into paste
660gr of risotto rice
4 garlic cloves, chopped
2 artichokes
150gr Onion, diced
150gr green beans
100g peas
100g maung tout
1 pinch saffron
1 tsp. sugar
500ml white wine
750ml veg stock
1.5lt fish stock
600g home smoked fish

 12,50€

MIXED PAELLA

Our Paellas are cooked in front of you at our Paella stations. It’s a minimum of 6 people, and needs to be pre booked

We start by frying the finely chopped onion in the hot oil, then add the meat. We stir the onion & meat with a wooden spoon frequently, so it does not burn, and once it begins to take colour, add the finely chopped garlic, stir for 2 minutes, before it begins to take colour, add the chopped tomatoes, pepper paste and vegetables
Add the sugar (to neutralize the acidity of the tomato), good pinch of salt, the paprika and some pinch of saffron. Stir all the ingredients and let them sauté until the tomatoes are reduced and start to sizzle.
We incorporate the rice and distribute it throughout the paella so that the grains adhere to the ingredients. We heat the broth/stock together with the wine in a separate saucepan, and when it is hot we pour it into the paella, along with the fish
We increase the temperature and add more salt. Again stir everything so that the rice is well covered by the broth, and when it reaches a boil, lower the temperature and let it cook over low heat for 18 to 20 minutes.
It is important that during cooking we move the paella pan over the entire cooking surface, so that the rice is cooked evenly.

Paella ingredients

6 people

6 fresh tomatoes, chopped
1 red pepper, diced
75g piquillo red peppers, blitz into paste
660gr of risotto rice
4 garlic cloves, chopped
2 artichokes
150gr Onion, diced
150gr green beans
100g peas
100g maung tout
1 pinch saffron
1 tsp. sugar
500ml white wine
750ml fish stock
1.5lt meat stock
300g smoked fish
300g chicken diced with bone
200g pork tenderloin, diced

 12,50€

PAELLA OF VEGETABLES

Our Paellas are cooked in front of you at our Paella stations. It’s a minimum of 6 people, and needs to be pre booked

We start by frying the finely chopped onion in the hot oil, stir the onion & meat with a wooden spoon frequently, so it does not burn, and once it begins to take colour, add the finely chopped garlic, stir for 2 minutes, before it begins to take colour, add the chopped tomatoes, pepper paste and vegetables
Add the sugar (to neutralize the acidity of the tomato), good pinch of salt, the paprika and some pinch of saffron. Stir all the ingredients and let them sauté until the tomatoes are reduced and start to sizzle.
We incorporate the rice and distribute it throughout the paella so that the grains adhere to the ingredients. We heat the veg stock together with the wine in a separate saucepan, and when it is hot we pour it into the paella.
We increase the temperature and add more salt. Again stir everything so that the rice is well covered by the broth, and when it reaches a boil, lower the temperature and let it cook over low heat for 18 to 20 minutes.
It is important that during cooking we move the paella pan over the entire cooking surface, so that the rice is cooked evenly.

Paella ingredients

6 people

6 fresh tomatoes, chopped
1 red pepper, diced
75g piquillo red peppers, blitz into paste
660gr of risotto rice
4 garlic cloves, chopped
2 artichokes
½ courgette
150g snow peas
150gr Onion, diced
150gr green beans
100g peas
100g maung tout
100g mushrooms
100g asparagus
½ broccoli
1 pinch saffron
1 tsp. sugar
500ml white wine
2.25lt veg stock

 8,50€

CarbOn grill

ASTURIAN Fillet Steak 200gr.

We use quality grass-fed local beef, with high welfare standards

Seasoned with sea salt and cracked black pepper. Cooked on the charcoal grill and served with jacket potato, roasted tomato, watercress and sauce of your choice

Clean the fillet steak from the fat and cut into 220g portions, season with salt and pepper, drizzle in olive oil and cook on the grill, until your desired temperature

Serve with Jacket potato or chips, roasted tomatoes, watercress and a sauce of your choice

23,50€

ASTURIAN SIRLOIN STEAK “ENTRECOT” 250gr.

We use quality grass-fed local beef, with high welfare standards

Seasoned with sea salt and cracked black pepper. Cooked on the charcoal grill and served with jacket potato, roasted tomato, watercress and sauce of your choice

Cut the sirloin steak into 250g portions, season with salt and pepper, drizzle in olive oil and cook on the grill, until your desired temperature

Serve with Jacket potato or chips, roasted tomatoes, watercress and a sauce of your choice

16,90€

PORK TENDERLOIN 200gr.

We use quality local free-range pork, with high welfare standards

Seasoned with sea salt and cracked black pepper. Cooked on the charcoal grill and served with jacket potato, roasted tomato, watercress and sauce of your choice

Cut the pork tenderloin into 200g portions, season with salt and pepper, drizzle in olive oil and cook on the grill

Serve with Jacket potato or chips, roasted tomatoes, watercress and a sauce of your choice

13,90€

PORK RIBS WITH BBQ SAUCE "EL CASTILLO"

We use quality local free-range pork, with high welfare standards

Slow cooked pork ribs in bbq sauce, served with jacket potato, roasted tomato, watercress and BBQ sauce

Lay the pork ribs on a tray, season with a little salt and pepper, just cover with water, and add some bbq sauce

Cover with foil and bake at 140C for 2H30

Remove the ribs from the dish and reduce the sauce to the perfect texture

12,70€

CHICKEN BREAST MARINATED WITH ORANGES AND HERBS OF SON AMAR

 

We use quality local free-range chicken, with high welfare standards

Marinated chicken breast in Son Amar oranges and herbs, chargrilled over coal and served with jacket potato, roasted tomato, watercress and sauce of your choice

Clean the meat from the fat and butterfly open the chicken breasts in 2.
Marinate for 24 hours in a little olive oil, fresh orange juice, orange zest, rosemary, thyme and marjoram.

When ready to cook, season with sea salt and pepper. Cook on the BBQ or grill

Serve with Jacket potato or chips, roasted tomatoes, watercress and a sauce of your choice

 11,90€

"4H" BRAISED LAMB SHOULDER IN HONEY FROM MALLORCA AND CUMIN

We use quality local free-range lamb, with high welfare standards from Mallorca

Slow roasted lamb shoulder over 4 hours in Mallorca honey and cumin, served with jacket potato, roasted tomato, watercress and sauce of your choice

Ingredients:

1 x Lamb shoulder
2 x carrots chopped
1 x leek chopped
2 onions, peeled, diced
4 cloves garlic, peeled
4 tbsp. honey
2 tbsp. cumin
1 tbsp. cinnamon
salt & pepper

Season the lamb with sea salt and pepper, place in the oven at 180c for 25min to get some colour

Then add all the ingredients and just cover with water, then cover with tin foil

Roast in oven for 4 hours at 180c, until the bone pulls out easily. When ready remove the bones, and reduce the sauce to a thick consistency

Serve with Jacket potato or a couscous salad, roasted tomatoes, watercress and the lamb sauce

19,50€

San Sebastià Mixed Grill

San Sebastian Mallorca mixed grill, with Butifarron (black pudding) Sobresada, bacon and chorizo cooked on our charcoal grill, served with jacket potato, roasted tomato, watercress and sauce of your choice

12,50€

FISH OF THE DAY "EL CASTILLO" WITH GREEN SAUCE ... P.S.M

We use sustainably sourced and locally caught fish, if we are unable to source sustainably that day, then there will be no fish on the menu

Pan roasted fish of the day, served with jacket potato, roasted tomato, watercress and green sauce (Also maybe grilled or roasted In the wood oven, depending on the type of fish)

The best way to cook a fillet of fish:

Use a non-stick frying pan, and make sure it is hot. Season the fish with a little salt and pepper, add a small amount of oil to the pan, then place the fish skin side down, and apply a little pressure to the fish to keep it flat until it starts to relax. Turn down the heat, and allow to cook almost all the way on the skin. Then flip over, add a little lemon, and baste the juices over the fish, turn off the heat and allow to rest for a minute.

Green sauce (Some chopped fresh herbs parsley, mint & basil, chopped capers, mustard, vinegar, olive oil, pinch of salt)

P.S.M

CHARRED CAULIFLOWER STEAK WITH CHIMICHURRI

Charcoal grilled cauliflower with chimichurri sauce, served with jacket potato, roasted tomato, watercress and chimichurri sauce

For the cauliflower, take off any loose leaves, leaving some of the small tender ones on, make a whole in the bottom taking out some of the core. Season with some sea salt and pepper and a little olive oil, roast in oven at 170c for approx. 15min. its ready when a knife goes through with little resistance. Cut into quarters. When ready to eat, add a drizzle more olive oil and re heat on BBQ or grill

Chimichurri Sauce recipe

Ingredients:

100ml olive oil
2 tbsp. red wine vinegar
30g chopped parsley
30g coriander, chopper
1 clove of garlic, chopped
2 red chillies, deseeded, chopped
2 tbsp. dried oregano
1tsp sea salt
black pepper

Mix all the ingredients together, and allow to sit for at least 15min, ideally 2 hours or more before using

 10,50€

Pizzas

PIZZA DOUGH RECIPE

Pizza dough (Sour dough)

The Levain

The Levain Starter (Wild yeast culture) needs to be looked after, and fed every day with equal amounts of warm water and bread flour, from what’s taken out. So if you take out 1 kg for making dough, replace with 500g bread flour and 500g warm water, mix by hand and leave out in a tight-lidded container. If you are not using for a while, then you can store in fridge, but will still need a feed a least every 7days.

The Levain should be bubbly and have a sweet and sour pong to it

Over night Dough recipe x 24 dough balls

Levain Starter

400g Levain
800g Bread Flour
800g Warm water

Mix together, cover and leave to ferment at room temperature overnight – (if its summer and really hot, use cold water instead)

Final dough

3.7kg Bread flour
1.6kg Warm water
80g Fine sea salt
Levain starter (above recipe)(Or 2kg if you have made a large batch of starter)

Kneed the mixture together in the dough machine for 4 minuets, leave the mixture for 20mins, then kneed again for 2 mins.

The dough needs to be left for 3 hours covered to rise, after the first 1.5 hours kneed in the machine for 2 minuets, and allow to rise again for the remainder 1.5 hours. You can leave the dough in the Dough machine bowl, or place in container during this time if you need to get another batch on the go.

After 3 hours, tip the dough onto a lightly semolina dusted surface and divide into 280g-300g balls.

Stretch each ball back onto itself by tucking the edges of the dough into the middle and turning and repeating till you have a nice round form, finish by cupping the ball, this stretches the top till smooth.

Dust the forms lightly with semolina and tray up into plastic containers with a lid. Leave out for 5 hours, then they are ready to use

If you are using later or the next day, you can refrigerate after 4 hours, just take out of fridge 1 hour before use

PIZZA MARGARITA

Wood fired Hand stretched sour dough pizza, with a base of our tomato sauce and topped with mozzarella

Ingredients:

280g dough ball
Tomato sauce
½ Mozzarella ball

Hand stretch / Spread the 280g dough ball with wheat flour or fine semolina, make a disc, slightly thicker around the edge, approx. 30cm wide

Spread the tomato sauce and sprinkle over the mozzarella

Bake in a pre-heated oven at 300c on a pizza stone, for approx. 4 min, until golden brown

 10.50€

Pizza Marinera

Wood fired Hand stretched sour dough pizza, with a base of our tomato sauce, anchovies, capers, black olives and topped with mozzarella

Ingredients:

280g dough ball
Tomato sauce
½ Mozzarella ball
Anchovies in oil
Black olives
Capers

Hand stretch / Spread the 280g dough ball with wheat flour or fine semolina, make a disc, slightly thicker around the edge, approx. 30cm wide

Spread the tomato sauce, scatter the anchovies, black olives, capers and sprinkle over the mozzarella

Bake in a pre-heated oven at 300c on a pizza stone, for approx. 4 min, until golden brown

 11,50€

PIZZA vegetarian “EXCALIBUR”

Wood fired Hand stretched sour dough pizza, with a base of our tomato sauce, mushrooms, peppers, artichokes, black olives and topped with mozzarella

Ingredients:

280g dough ball
Tomato sauce
½ Mozzarella ball
Mushrooms sliced
Black olives
Artichokes in oil, cut
Peppers, sliced

Hand stretch / Spread the 280g dough ball with wheat flour or fine semolina, make a disc, slightly thicker around the edge, approx. 30cm wide

Spread the tomato sauce, scatter the mushrooms, olives, artichoke, peppers and sprinkle over the mozzarella

Bake in a pre heated oven at 300c on a pizza stone, for approx. 4 min, until golden brown

 11,00€

PIZZA four cheese “QUESO LOCO”

 

Wood fired Hand stretched sour dough pizza, with a base of our tomato sauce, topped with mozzarella, goat’s cheese, manchego, and Mallorquin cheese

Ingredients:

280g dough ball
Tomato sauce
½ Mozzarella ball
Goat’s cheese
Manchego cheese
Mallocan cheese
(Or your 4 favourite cheeses)

Hand stretch / Spread the 280g dough ball with wheat flour or fine semolina, make a disc, slightly thicker around the edge, approx. 30cm wide

Spread the tomato sauce, and sprinkle over the 4 cheeses

Bake in a pre heated oven at 300c on a pizza stone, for approx. 4 min, until golden brown

 11,50€

PIZZA serrano ham “RÚSTICA”

 

Wood fired Hand stretched sour dough pizza, with a base of our tomato sauce, spring onions, mozzarella and topped with thinly sliced Serrano ham and fresh rocket salad

Ingredients:

280g dough ball
Tomato sauce
½ Mozzarella ball
Spring onions, sliced
Serrano ham, thinly sliced
Rocket leaves

Hand stretch / Spread the 280g dough ball with wheat flour or fine semolina, make a disc, slightly thicker around the edge, approx. 30cm wide

Spread the tomato sauce, scatter spring onions and sprinkle over the mozzarella

Bake in a pre heated oven at 300c on a pizza stone, for approx. 4 min, until golden brown

Once out, lay over the Serrano ham and rocket

 11,50€

PIZZA "EL CASTILLO"

Wood fired Hand stretched sour dough pizza, with a base of our tomato sauce, roasted quince, bacon, potato, garlic oil and topped with Mahon cheese and finished with crème fraîche

Ingredients:

280g dough ball
Tomato sauce
100g Mahon cheese/ or Mozzarella
Roasted quince
Bacon, pieces
Potato, boiled, cut
Garlic oil
Crème fraîche

Hand stretch / Spread the 280g dough ball with wheat flour or fine semolina, make a disc, slightly thicker around the edge, approx. 30cm wide

Spread the tomato sauce, scatter the quince, bacon, potato and sprinkle over the Mahon cheese, and drizzle with garlic oil

Bake in a pre heated oven at 300c on a pizza stone, for approx. 4 min, until golden brown

Finnish with a drizzle of crème fraîche

 11,50€

PIZZA Middle eastern “XOT”

Wood fired Hand stretched sour dough pizza, with a base of our green sauce (salsa Verde), braised lamb, pickled red onions and topped with goat’s cheese and spicy harrisa yoghurt

Ingredients:

280g dough ball
Green sauce (Chopped fresh herbs parsley, mint & basil, chopped capers, mustard, vinegar, olive oil, pinch of salt)
Goat’s cheese 100g
Pickled red onion (Sliced red onions, pickled in vinegar and sugar)
Harrisa yoghurt (Harrisa paste mixed with natural yoghurt)

Hand stretch / Spread the 280g dough ball with wheat flour or fine semolina, make a disc, slightly thicker around the edge, approx. 30cm wide

Spread the green sauce, scatter the lamb, pickled onions and sprinkle over the goat’s cheese

Bake in a pre heated oven at 300c on a pizza stone, for approx. 4 min, until golden brown

Drizzle over the Harrisa yoghurt before serving

 11,50€

PIZZA meat feast Calzone “MALLORQUIN”

Wood fired Hand stretched sour dough pizza, with a base of our tomato sauce, Mallorquin sausage (black pudding), chorizo, Sobresada, and topped with Mallorquin Cheese, folded over and baked in wood oven

Ingredients:

280g dough ball
Tomato sauce
Mallorquin cheese (or Mozzarella)
Black pudding
Chorizo
Sobresada (Or sausage)

Hand stretch / Spread the 280g dough ball with wheat flour or fine semolina, make a disc, slightly thicker around the edge, approx. 30cm wide

Spread the tomato sauce, scatter the black pudding, chorizo, sobresada and sprinkle over the cheese, just on one side of the pizza, fold over to a halve moon and crimp the edges

Bake in a pre heated oven at 300c on a pizza stone, for approx. 4-5min, until golden brown

 12,50€

PIZZA vegan “SON AMAR"

 

Wood fired Hand stretched sour dough pizza, with a base of our tomato sauce, vegan salami and sausage and topped with vegan mozzarella and fresh rocket

Ingredients:

280g dough ball
Tomato sauce
Vegan mozzarella
Vegan salami
Vegan sausage
Fresh rocket

Hand stretch / Spread the 280g dough ball with wheat flour or fine semolina, make a disc, slightly thicker around the edge, approx. 30cm wide

Spread the tomato sauce, scatter the salami, sausage and sprinkle over the mozzarella substitute

Bake in a pre heated oven at 300c on a pizza stone, for approx. 4 min, until golden brown

Finish with a scattering of rocket salad

 11,00€

Hamburguers

Hamburger "EL CASTILLO"

 

Prime grass fed charcoal grilled beef burger in toasted bun with El Castillo BBQ sauce, sliced tomato, shredded lettuce, slices of majorquin cheese, and grilled sobresada.

Ingredients:

Prime beef burger 200g
Rustic burger bun
BBQ sauce
Sliced fresh tomato
Shredded lettuce
Sliced red onion
Grilled sobresada 40g
Mallorquin cheese slices

 11,90€

Hamburger “PURA VIDA”

Prime charcoal grilled beef burger in toasted bun with El Castillo BBQ sauce, sliced tomato and shredded lettuce.

Ingredients:

Prime beef burger 200g
Rustic burger bun
BBQ sauce
Sliced fresh tomato
Shredded lettuce
Sliced red onion

 9,50€

Chicken Burger “POLLO LOCO”

 

Charcoal grilled free-range chicken breast in a toasted bun with El Castillo BBQ sauce, sliced tomato, shredded lettuce and crispy onions.

Ingredients:

Free range chicken breast, grilled
Rustic burger bun
BBQ sauce
Sliced fresh tomato
Shredded lettuce
Sliced red onion
Crispy onions

 9,00€

VEGAN BURGER “SON AMAR GREEN”

 

Homemade vegan lentil & bean burger in a bap with El Castillo BBQ sauce, sliced tomato, shredded lettuce, and vegetables.

Vegan burger recipe

Ingredients

1kg cooked lentils
1kg cooked red kidney beans
300g cooked basmati rice
1 x tin piquillo peppers, chopped
4 white onions, diced
150ml BBQ sauce
1tbsp paprika
1tsp ground coriander
1tbsp ground cumin
50g chopped parsley
50g chopped coriander
Salt and pepper
100g Chickpea flower

Sweat the onion in a little oil on a low heat, until soft and no colour. Mix all the ingredients together, season to taste, and add a little more chickpea flour to help bind it if needed.

Shape into burgers and leave in fridge for a good few hours before using

 8,90€

Desserts

ALMOND SPONGE WITH POACHED FIGS IN RED WINE

Pached ofigs recipe

3 bottles red wine, good to use a light red like Beaujolais or similar
2 oranges finely pared strips of orange zest (no pith)
2 lemons finely pared strips of lemon zest (no pith)
200g sugar
2 vanilla pods, split open lengthwise
8 cloves
6 star anise
35 fresh figs, stalks removed

Put the wine, citrus zests, honey, vanilla pod, cloves and star anise into a saucepan. Place over a medium heat and bring to a simmer, stirring to dissolve the honey.

Pierce the figs a few times with a cocktail stick or thin skewer, to help the liquid penetrate the fruit, then carefully place them in the simmering poaching liquid. Cook, partially covered, for about 20 minutes, gently turning them over once or twice, until the skins are tender.

Remove the figs with a slotted spoon and transfer them to a bowl. Increase the heat under the pan until the syrup is boiling, then boil it for 10-15 minutes until reduced by about two thirds, until nice and syrupy, then pour back over the figs. Serve the figs warm or at room temperature, with the syrupy juice spooned over the top

Almond cake (Vegan) Makes x 2 cakes

600g margarine (Vegan butter)
600g ground almonds
600g Castor sugar
400g Plain flour
15g baking powder
1 tbsp. almond essence
350ml soya milk
2 tbsp. cider vinegar or lemon juice

Pre heat oven to 180c

Grease the spring moulds and set aside

Melt the margarine, and add to mixing bowl with sugar, and beat with paddle for 5min (until well mixed)

Add almond essence and ground almonds and continue to mix

Sift the flour and baking powder together, then add this to the mix and continue beating. Then slowly add the soya milk and the cider vinegar at the end

Pour into cake tins and bake for 20 mins, then cover and continue baking for a further 15mins (so not to burn the top)

Allow to cool on rack

 5,20€

APPLE AND PISTACHIO CRUMBLE WITH M’GIN

 

Recipe for Pistachio crumble

Ingredients

150g Almond powder
100g margarine
200g Brown sugar
150g flour
60g pistachio’s, slightly crushed

Rub all the ingredients together, spread out on tray and bake in oven at 170c for 6-10mins, stiring now and again. When golden, take out and allow to cool

For the apple, peel and dice into cubes, roast in a hot pan with a little sugar and a good swig of Gin, finish with a little chopped mint

 4,90€

Coconut and lime mousse with chocolate chip cookie and lime zest

Ingredients Makes 8

3 ripe avocados
150g coconut milk
100g agave
3 ripe bananas
4 limes juiced
1 tsp. vanilla extract
Pinch of salt

Desiccated coconut and lime zest to garnish

Method

Peel and de-stone the avocado and place into a food processor or blender along with all the over ingredients, blitz together for 5min to a really smooth and silky paste. Place into ramekins and sprinkle on top some desiccated coconut and lime zest. Ready to serve or can be kept in fridge up to 2 days.

Serve with chocolate chip cookie

  4,90€

CHOCOLATE CAKE WITH ICE CREAM

 

Vegan chocolate cake recipe

250g flour
60g cocoa
230g sugar
2 tablespoons baking powder
1 pinch of Salt
320ml of soy milk
110ml olive oil

Sift cocoa and flour,
Put everything in the kitchen mixer (Or whisk by hand in a bowl) until smooth

Line the cake tins with baking parchment

Bake at 170c for 22 min

 5,20€

WARM ROASTED PEACHES IN ORANGE WITH CRUMBLE AND VANILLA ICE CREAM

Warm roasted peaches in Soller oranges and brown sugar, served with pistachio crumble and vanilla ice cream

For the peaches, cut in half and take out the stone, place in roasting tray, sprinkle over some brown sugar and plenty of freshly squeezed orange juice. Roast in oven at 180c for approx.. 10min until just soft

 5,50€