Chef Santiago Lauro De Leon

Roasted butternut squash cream, árbol chilli oil, mint, toasted seeds

Fried plantain tostón, guacamole with Mallorcan olive oil, pickled jalapeño

Mixed ceviche with catch of the day and shrimp, fried corn, avocado, sweet potato, and leche de tigre

Prawn & shrimp aguachile with achiote and coriander, pickled cucumber, cassava crisp

Crispy grilled sweetbreads, orange sauce, roasted carrot purée, herb and mint salad

Beef tenderloin with mole and mushroom sauce, served with chaifa rice and fresh jicama and cilantro salad

Grilled salmon with carrot, ginger and ají amarillo sauce, served with sautéed asparagus and broccoli with garlic, lime, jalapeño and a touch of fresh cilantro

Achiote-marinated grilled cauliflower, sweet corn cream, and red cabbage slaw with onion, cilantro, pomegranate, and mixed sprouts

Figs in syrup, red berry sauce, toasted cashews, and mascarpone ice cream

Grilled peaches marinated in lime and spices, mixed nut praline, coconut ice cream, and blueberry coulis

Heritage tomato salad with red onion, basil, fresh ricotta and toasted pumpkin seeds

Zucchini ribbon salad, roasted cherry tomatoes, micro greens, rocket and Mallorcan feta

Roasted beetroot & artichoke carpaccio, micro greens, toasted sesame, sherry vinaigrette

Smashed potatoes off the griddle, chipotle mayo, radish sprouts, sea salt flakes

Grilled asparagus, sautéed mushrooms, endive and Dijon mustard vinaigrette

Mushroom escabeche with shallots and chives, Mallorcan olive oil, toasted almonds, and radish sprouts

Open-fire T-bone with herb chimichurri

Slow-barbecued Iberian pork shoulder

Grilled black corvina with argetinian criolla salsa

Creamy Basque cheesecake with fresh strawberry ice cream

Fruit platter marinated with lime and orange, fresh mint, and caramelized mixed nuts

Mallorcan cheese board, cured meats, seasonal pickles — served with vermouth

Hand-cut beef empanada with roasted tomato and garlic salsa (yasguas)

Grilled chorizo, sweet potato purée, fennel, orange and watercress salad

Wood-fire slow-roasted beef short rib with argentinian herb chimichurri

Island potato and fresh parsley salad

Ember-roasted vegetables with criolla sauce

Dulce de leche crêpe

Dulce de leche flan with whipped cream

Mallorcan-style Andalusian gazpacho

Ajoblanco with local almonds and house-made focaccia

Baba ganoush, ember-roasted spiced carrots, fennel salad with pickled pears and radish sprouts

Watermelon, Mallorcan feta, fresh oregano and toasted almonds

Quinoa risotto with wild mushrooms and black truffle

Wild rice with dates and mixed nuts, open-fire vegetables, red onion, oregano and cherry tomato salad

Fresh pea and mint risotto, grilled king oyster mushrooms and fennel, arugula sprouts and shallot salad

Achiote-marinated grilled cauliflower, sweet corn cream, and red cabbage slaw with onion, cilantro, pomegranate, and mixed sprouts

Roasted pineapple, port-macerated strawberries, almond brittle, pistachio ice cream

King prawn skewer with guacamole and chipotle mayonnaise

Grilled scallops, silky sweet corn purée, pickled radish and red onion salad, baby mixed greens, and mustard vinaigrette

Grilled Spanish octopus with caper sauce and saffron butter potatoes

Crispy grilled sweetbreads, orange sauce, roasted carrot purée, herb and mint salad

Creamy mushroom and slow-roasted tomato rice, open-fire picanha, black truffle aioli

Flame-grilled korean marinated skirt steak, creamy roasted turnip and garlic purée, kale salad with almonds, bean sprouts, and miso vinaigrette

Grilled Mediterranean catch of the day with romesco sauce and ember-roasted marinated vegetables

Duraznos marinados en lima y especias, praline de frutos secos, helado de sabayon y coulis de arandanos

Roasted pineapple, port-macerated strawberries, almond brittle, pistachio ice cream