Mallorca’s latest Peccata Minuta gourmet tapas route had all the ingredients of a perfect summer’s evening: delicious food from six top chefs (two from Michelin-starred restaurants), two cocktail connoisseurs, champagne, and a glorious setting.
The fun began when we were ‘limousined’ from the car park area to the Golf de Son Vida clubhouse … on a golf buggy. At the 19th hole, the organizers Chefs(in) checked us in (this event had required advance purchase of tickets), and gave us our ‘passports’ – a booklet of tear-out tickets to exchange for the various dishes and drinks.
The eating and drinking began on the huge terrace of the clubhouse, where we gazed out over the golf course and backdrop of the Son Vida hills, dotted with luxurious mansions. As we rarely visit golf courses, the sight of green (rather than brown) grass in the heat of July was quite a novelty …
We started in fine style: a cocktail created by Rafa Martín, owner of the cosmopolitan Palma cocktail bar BrassClub.
Two of the chefs were stationed on the terrace, serving starter-style dishes. First, Juan Portillo of Blau Portopetro Hotel:
At the other end of the terrace, we found the team from the renowned Manacor restaurant Can March.
We moved downstairs to the greens, where the other chefs had set up their stalls near the attractive fountain. It was time for a visit to the Vinamica stall, where we handed over two tickets for a couple of flutes of Aubry Brut Rosé. We then visited each food stall for a portion of the dishes prepared by the respective chefs.
Tomeu, Andrés and the Bou team produced the Tomeu Caldentey classic dish Cannelloni 2001. I’ve eaten it a few times and always marvel at the depth of flavour in the dish. Highly recommended.
Tomeu produced a tender beef cheeks and foie Malaysian curry – rather different to (but every bit as tasty as) the cuisine on offer at his Palma restaurant Arume. Rafa Sánchez of Es Fum offered a fish dish:
Silvia Anglada from Es Tast de na Silvia had come over from Menorca to produce the dessert: a warm coca bamba with ice cream made from the Menorcan liqueur ratafia, based on green walnuts and aromatics. She also brought two artisan cheeses from Mahón.
Another cocktail beckoned: a refreshing blend of gin, citrus textures, mint, and ginger, created by Joan Canals.
The Marabans coffee and tea ‘truck’ is often seen at street food festivals on Mallorca and made an appearance on the course to dispense its popular Marabans Frozen Coffee. I always drink my coffee black and wouldn’t have tried this wonderful concoction ordinarily. It proved to be a revelation and could be the start of a small addiction …
We’ve been to several of these Peccata Minuta events and they are well worth attending if you are on Mallorca (or Menorca) while one is taking place. Check out the Chefs(in) website to keep up to date with these and other events they organize.
Text & images ©Jan Edwards 2016