Earth & Embers
Charred Artichoke
€22Directly from the valley's red soil, kissed by almond-wood fire. Served with hand-pressed wild herb emulsion and flakes of flor de sal.
Smoked Fig & Goat Curd
€19Slow-roasted Black Mission figs, whipped local curd, honeycomb from the north coast, and a whisper of rosemary smoke.
The Texture
"The alchemy of fire transforms the humble harvest into something ethereal."
Tides & Tradition
Salt-Baked Catch
Market PriceWild-caught Balearic fish, encased in a crust of Ses Salines salt and lemon zest. Cracked table-side, served with clarified sea-weed butter.
Octopus in the Ash
€34Slow-braised then finished in the embers. Saffron potato silk, charred scallion, and a pimentón reduction that tastes of the Balearic sun.
"The most sophisticated flavor is the one that tastes only of itself."
— Chef's Philosophy
The Sweet Decay
Burnt Honey Parfait
€16Wild thyme honey caramelised to the edge of bitterness. Toasted pine nuts, carob dust, and sea salt flakes.
Orange Groves in Winter
€14Blood orange sorbet, olive oil cake, crystallised basil, and a drizzle of the first press from our own groves.
