A taste of Menorca has come to Mallorca this weekend, courtesy of Chefs(in) – which promotes the gastronomy of the Balearics – and  Purohotel in Palma. Menorcan chef Sílvia Anglada – whose restaurant Es Tast de na Sílvia is in Ciutadella – is cooking for a series of Chefs(in) pop-ups in Purohotel’s Private Wing.  The chef’s restaurant is the only one in the Balearics that is certified Slow Food and 0KM – which means that all the ingredients she uses are locally sourced.

Silvia Anglada at work in Purohotel Private Wing’s kitchen

A dozen of us sat down last night to eat Sílvia’s seven-course dinner of Menorcan dishes, which were accompanied by carefully-chosen wines from Mallorcan bodega Vins Nadal. Sílvia’s partner Toni Tarragó (who is front of house at their Menorca restaurant) looked after service.

As each dish was served, Sílvia came over to explain its elements and preparation. Her cuisine is inspired by dishes she ate in her childhood; her lovingly made food evokes happy memories of family meals at home.

The food

My personal highlights (quite a few) were her crispy ‘coca’ with sardine; red rock mullet with capers, ‘xeixa’ wheat flakes and a marine praline (made with ‘xeixa’ wheat and pulverised fish bones – surprisingly tasty); cabbage-wrapped pork (a simple combination, but delicious), and the three different Menorcan cheeses with their accompanying chutneys.  The dessert of warm ‘coca bamba’ with ice cream was a comfort-food treat that is something of a speciality of Sílvia’s.

‘Menjar blanc de la edad media hasta ahora’

Red rock mullet dish

Pork wrapped in cabbage with a cauliflower puree

If you’re on Mallorca this weekend and would like to enjoy a taste of Menorca, in an exclusive Palma setting, how about lunch tomorrow? As I write, there are places available for lunch at 2pm, priced at 65€, including wines. Book your place(s) here.

Text & photos Jan Edwards©2017