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Up to now I’ve completed my finest to not write about the identical locations twice, however writing about meals created by the identical chef is a unique matter. I cherished Urbà, Santi Taura’s restaurant on the rooftop of Resort El Llorenç in Palma, so I jumped at an opportunity to strive one other certainly one of his eating places. U Mayol is on the opposite aspect of the island and the inspiration behind the menu was fairly totally different to that of Urbà, however the high quality and the style had been once more second to none, so it positively deserves to be talked about.
I’ve by no means been to the Cala Sant Vicenç space earlier than, so – like a correct vacationer – I took one million images of the beautiful little bay and the imposing rocks beside it. Even on a gray day that place regarded beautiful, so I can solely think about what it was like when it was sunny. Earlier than sitting down for a meal, I received a fast tour of the Resort El Vicenç, and I significantly cherished the foyer, adorned in shades of blue and inexperienced and the tremendous trendy library. The spa additionally regarded very inviting, even to somebody like me who’s “not a spa individual”. Vibrant artwork and tapestries by native artists adorned the partitions, including to a home-away-from-home vibe of the place.
U Mayol is located on the bottom flooring of Resort El Vicenç. We sat at one of many entrance tables on the terrace a number of steps away from the bay and melted into our cozy chairs. Terenc, the waiter who was going to take care of us, prompt we begin with Santi’s well-known vermouths and we selected one every. They’re each made with the identical grapes, however El rojo El Llorenç is infused with crimson berries and hibiscus and served with orange foam, whereas El blanco El Vicenç was infused with honey and camomile and served with lemon foam. Each had been scrumptious and belief me that I’m not exaggerating once I say that it will be value driving from Palma only for these drinks and the views…
We began our meal with a number of small seafood dishes, all as contemporary and as tasty as one another. I significantly cherished Ceviche de corvina i.e. croaker ceriche. For the principle, Terenc prompt their Arroz seco “U Mayol” acabado a la brasa with “porcella de porc negre” and crimson shrimp. As a few of you already may know, rice dishes in Mallorca are considerably totally different to what we’re used to calling “a paella”. Rices are drier, thicker, and typically, because it’s the case right here, completed on the grill. Though pork is my favorite meat, I used to be a bit suspicious of complementing it with shrimp.
My Balkan grandmothers would in all probability be rolling their eyes at a mix of pork and seafood, had been they nonetheless alive… But it surely works brilliantly! I completely loved the mishmash of flavours! Terenc walked previous, noticed me leaving small bits of pork pores and skin to at least one aspect, and commented over his shoulder that I used to be “leaving out the very best a part of the dish”. Like a college child who was advised off, I picked a bit of crispy pork pores and skin, reluctantly started to chew it and received pleasantly stunned by how good it tasted. Thanks, Terenc!
For dessert we selected Cardenal de Lloseta with chocolate, espresso and Baileys. This was a sort of homage to Lloseta, a small “pueblo” in central Mallorca, not removed from Inca, the place it began for Santi Taura. I like these sorts of particulars, honouring your roots, no matter how far in life you go! Cardenal is mainly a typical Mallorcan dessert made with cream, eggs and sugar – candy and light-weight as a cloud. Including a sauce manufactured from not simply chocolate, however espresso and Baileys, elevated this easy dessert to new heights, including to the depth of its flavour and pleasure for our style buds!
As my good friend needed to run to her subsequent assembly, I ended up having this complete deal with to myself. I devoured it very slowly whereas having fun with the restaurant buzz round me and the beautiful surroundings in entrance of me. Oh, Mallorca, how grateful I’m for each single day of dwelling surrounded by your appeal!
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