ROUTES

ROUTES

3 gastronomic routes to choose from,
3 culinary journeys to enjoy.

 

THE ROUTE OF THE GRECO WIND

€65 per person-minimum two people

Menu per full table

  • START YOUR JOURNEY WITH OUR ASSORTMENT FROM INDIA TO MALLORCA

    Pita bread and sumac
    Raita with Majorcan yoghurt
    Apricot chutney from Porreres
    Spicy sauce of tomato of ramallet, cirereta and tap de cortí
  • VEGETABLE LETTUCE TACO

    With marinated Iberian pork, pineapple and onion, coriander and mint salad.
  • CAULIFLOWER

    In crunchy tabouleh with quinoa, hummus and feta cheese.
  • PUMPKIN

    Roasted in a Mexican carob mole.
  • LEEK

    Confit, with black truffle hollandaise, butifarron duxelles and garam masala.
  • MUSHROOMS

    With green pepper sauce, glazed onions and honeyed veal.
  • FROZEN AND REFRESHING FRUIT SALAD

  • BEETROOT

    Creamy pavlova, with fresh seasonal fruit and passion fruit seeds.

THE ROUTE OF THE MISTRAL WIND

€65 per person-minimum two people

Menu per full table

  • START YOUR JOURNEY WITH OUR ASSORTMENT FROM INDIA TO MALLORCA

    Pita bread and sumac
    Raita with Majorcan yoghurt
    Apricot chutney from Porreres
    Spicy sauce of tomato of ramallet, cirereta and tap de cortí
  • VEGETABLE LETTUCE TACO

    With beans and edamame, seasoned with Vietnamese sauce, pineapple and herbs.
  • CAULIFLOWER

    In crunchy tabouleh with quinoa, hummus and feta cheese.
  • PUMPKIN

    Roasted in a Mexican carob mole.
  • LEEK

    Confit, with black truffle hollandaise, mushrooms duxelle and garam masala.
  • CELERI

    Roast with Chinese five spices and mushrooms in Cantonese style.
  • FROZEN AND REFRESHING FRUIT SALAD

  • PINEAPPLE

    In carpaccio, creamy coconut rice and cocoa and carob granita.

THE ROUTE OF THE XALOC WIND

€150 per person-minimum two people

Menu per full table

  • PAIRED WITH A BOTTLE OF POL ROGER BRUT

    Pinot noir, Pinot meunier, Chardonnay.
  • START YOUR JOURNEY WITH OUR ASSORTMENT FROM INDIA TO MALLORCA

    Pita bread and sumac
    Raita with Majorcan yoghurt
    Apricot chutney from Porreres
    Spicy sauce of tomato of ramallet, cirereta and tap de cortí
  • VEGETABLE LETTUCE TACO

    With octopus, causa limeña, aji amarillo mayonnaise and pickled onions
  • CHERRY TOMATO

    On a Vietnamese pizza with fresh basil, artisan burrata and Oscietra Adamas Caviar.
  • PUMPKIN

    Roasted in a Mexican carob mole.
  • LEEK

    Confit, with black truffle hollandaise, butifarron duxelles and garam masala.
  • PAK CHOI

    In a chop-suey with red tuna.
  • MUSHROOMS

    With green pepper sauce, glazed onions and honeyed veal.
  • FROZEN AND REFRESHING FRUIT SALAD

  • Apple

    Flambéed with Amazona Rum, spice chantilly and Guanaja chocolate ice cream 70%