Chef Paul Bertholle Soler
Chef Privado En Palma
Conóceme mejor
Passionate about cooking, detailed, innovative. I like to merge flavors and create magic in my preparations, creating fascinating and delicious dishes
CHEF PROFILE
For as long as I can remember, my mother transmitted to me the love for cooking, enjoying her passion for it, mainly mallorcan, as well as the culinary side instilled by my father, with his French touch inherited from his family. This fusion transmitted by my parents generated not only the love and passion I have today for cooking, but also helped me develop a more sophisticated palate and a broader vision for gastronomy.
This led me to the conviction at the age of 17 to dedicate myself to this fascinating world in order to expand my knowledge and my culinary experience.
The passion for cooking led me to want to expand professionally, internationally, achieving with my young age to work as a chef in various countries such as Spain, England, Austria, Thailand, Argentina and Uruguay.
As well as being able to achieve personal goals such as working as an executive chef in the renowned restaurant specialized in Asian food "Arume", as well as being able to fulfill some of my proposed dreams, to be a chef in two Michelin-starred restaurants, the renowned restaurant "Xoriguer" with more than 40 years old, a benchmark in Basque food. As well as being executive chef in the sophisticated haute cuisine restaurant, specializing in Peruvian food, "Sumaq". Both awarded with a Michelin star.
Desde que tengo uso de razón mi madre me trasmitió el amor por la cocina, disfrutando de su pasión por la misma, principalmente la mallorquina, así como también el lado culinario inculcado por mi padre, con su toque francés heredado de su familia. Esta fusión trasmitida por mis padres generaron no solo el amor y pasión que hoy día tengo por la cocina, sino que también me ayudó a desarrollar un paladar más sofisticado y una visión más amplia en la gastronomía.
Esto me llevó a que con tan solo 17 años tuviera la convicción de dedicarme a este fascinante mundo, con el fin de expandir mis conocimientos y mi experiencia culinaria.
La pasión por la cocina me llevó a querer ampliar mi perspectiva en lo profesional, lo que me impulso a expandirme internacionalmente, logrando a mi corta edad poder ejercer como chef en diversos continentes y países como España. Inglaterra, Austria, Tailandia, Argentina y Uruguay.
Así como también poder lograr objetivos personales como trabajar de chef ejecutivo en el reconocido y prestigioso restaurant especializado en comida asiática “Arume”, y poder cumplir algunos de mis sueños propuestos, lograr ser chef en dos restaurantes premiados con estrella Michelin, el renombrado restaurante “Xoriguer” con más de 40 años de antigüedad, referente en comida vasca. Así como también ser chef ejecutivo en el sofisticado restaurante de alta cocina, especializado en comida peruana, “Sumaq”. Ambos galardonados con una estrella Michelin.
Más sobre mí
Para mi la cocina es...
A way to make people happy through the palate. Una manera de hacer feliz a las personas a través del paladar.
Aprendí a cocinar en...
UIB Gastronomic University of the Balearic Islands. Paul Bocuse Institute Just as I also learned working in restaurants: Arume, Xoriguer, Sumaq.
Un secreto...
The best ingredient in the kitchen is love and passion for it. El mejor ingrediente en la cocina es el amor y la pasión por la misma.
Mis menús
Canapé de foie – Tomate caramelizado
Tortilla española
Tártaro de atún rojo – Kimchi
Tártaro de salmón – Perlas de wasabi y miso dulce
Gazpacho – Tomate, mango o remolacha
Chipirones rebozados
Tosta de anguila asada y ahumada – Tuétano y cebollino
Calamar a la andaluza
Steak tartar "estilo" francés – Chutney de mango
Vieiras Batasoyu – Setas Shimeji
Croquetas caseras – Jamón ibérico, setas con salsa de trufa, espinaca y queso
Queso camembert rebozado – Mermelada casera de frambuesa
Gambas al ajillo
Alcachofas con virutas de jamón
Ensalada de pera con foie – Confitura de arándanos con aroma de chocolate
Risotto de setas de estación
Carpaccio de calabacín – Tomate rosa y pesto de almendras
Pan bao relleno de costilla de cerdo – Cinco especias, salsa de cacahuete picante
Carpaccio de gambas frescas de Soller – Vinagreta de yuzu y virutas de macadamia
Risotto de espárragos – Esencia de trufa
Dim sum variado – Rabo de toro, gambas con setas japonesas, pato crujiente, gallo de San Pedro
Sam de langostino – Panko japonés, cebolla crujiente, pepinillo, mango, menta, cilantro, mayonesa picante
Tostada de pan artesanal – Cuatro quesos franceses y cebolla caramelizada
Calamar salteado en su tinta
Ceviche oriental – Chips de boniato
Mini hamburguesa de wagyu – Salsa picante de cacahuete
Corazón de alcachofa – Yema de codorniz y huevas de salmón
Brocheta de pulpo
Ensalada César especial
Ensalada de algas – Gambas y guacamole oriental
Mollejas con salsa de maracuyá
Secreto ibérico – Salsa agridulce, puré de guisantes y champiñones
Ratatouille – Hierbas provenzales y huevo escalfado
Cochinillo crujiente – Patatas al ajo y romero, zanahorias glaseadas
Solomillo de ternera – Salsa Pedro Ximénez, gratén de patata y boniato
Pescado de mercado – Marinado con salsa de guiso de minishitake
Dorada a la parrilla – Salsa Thai con verduras baby
Paella – Mariscos, mixta o negra
Chuletitas de cordero – Adobadas con romero y ajo, flambeadas al coñac, patatas fritas mega crujientes
Barbacoa completa – Patatas al horno y vegetales a la parrilla
Pasta artesanal – Salsa del chef
Sushi del chef – Foie y membrillo, bacalao ahumado con aguacate, menta y trufa, salmón con aguacate, espárrago y miso dulce, atún rojo con kimchi
Cocktail de frutas
Tarta de limón
Mousse de limón
Mousse de limón con crocante de jengibre
Tarta de cerezas
Crema catalana
Cheesecake – Frutos rojos o fruta de la pasión
Brownie de chocolate – Nueces, ganache de chocolate, helado de crema
Tarta húmeda de nueces (Dacquoise francés) – Dulce de leche, nata, praliné de nueces
Mousse de chocolate blanco y coco – Estilo "Rafaelo", frambuesas frescas
Tarta tibia de pera – Flor de Sichuan y almendras laminadas
Crumble de manzana – Helado de crema
Tiramisú clásico
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest
Ver el menú completo
Cocktail from heaven: Gin and tonic with seaweed and rice vinegar
Vegetarian ceviche with rocoto foam
Pink tomato with tuna and horseradish sashimi
Zenithal steak, with truffle and basil oil
Pork gyosa with Soller shrimp and edamame cream
“Chameleon” Smoked herring with eggplant and melon gel
Sirloin tataki with pistachio crust, Thai vegetables and sweet potato puree
Dulce de leche volcano with banana ice cream and sechuan flower
Chin lemon: lemon cream with meringue and pistachio
Ver el menú completo
Homemade ham croquette with Iberian tartar (2 Per person)
Mushroom croquettes with a touch of truffle sauce (2 per person - vegetarian)
Creamy Spanish omelette with caramelized onions served with homemade tomato bread (gluten free-vegetarian)
Mallorcan sobrasada omelette with honey
Spiced red tuna tartare with kimchi and tortilla chips
Fresh salmon tartare with sweet miso sauce decorated with fish roe and accompanied by tortilla chips (gluten free)
Andalusian squid with lime and sweet chili sauce
Crispy and creamy panko-coated Camembert cheese served with homemade raspberry jam (Vegetarian)
Beef tartare accompanied by homemade bread toasts and mango chutney (Gluten free)
Bravas potatoes (gluten free-vegetarian)
Roasted and smoked eel toast with bone marrow and chives
Delicious and fresh tomato gazpacho (Gluten free- vegetarian)
Scallop batasoyu and shimeji mushrooms(gluten free)
Portobello mushroom carpaccio, parmesan cheese, balsamic vinegar, toasted pine nuts, and a touch of honey (gluten-free, vegetarian)
Zucchini carpaccio with pink tomato, parmesan cheese, and toasted pine nuts (gluten-free - vegetarian)
Soller red shrimp carpaccio with yuzu, plum tomato, and macadamia nuts (gluten-free)
Creamy asparagus risotto with Italian truffle shavings (vegetarian-gluten-free)
Crispy panko-coated shrimp sam, wrapped in a taco-style butter lettuce leaf, with pickles, mango, mint and fresh cilantro, crispy onions and kimchi sauce (vegetarian option)
Homemade duck gyosa with foie gras and crispy duck (2 per person)
Homemade beef gyosa with shitake (2 per person)
Homemade "gallo San Pedro" fish gyosa with saffron aioli (2 per person)
Homemade mushroom gyosa with coconut and truffle sauce (vegetarian)
Local fish ceviche, sweet potato, crispy corn, and homemade guacamole accompanied by tortilla chips (gluten-free)
Galician octopus (gluten free)
Pan bao with low tempura ribs seasoned with 5 Chinese spice and yakiniku sauce (vegetarian option)
Mini Angus burger with brioche bun, bacon, cheese, pickle and chef's special sauce
Toasted country bread with caramelized onions, 4 French cheeses, and fresh thyme (Vegetarian)
Chefs mediterranean salad
BEEF TENDERLOIN with a “Pedro Ximenez” wine reduction accompanied by creamy Mallorcan mashed potatoes and glazed carrots (gluten free)
MARKET FISH marinated in minishitake stew caramelized cherry tomato and asparagus with saffron and black garlic aioli (gluten free)
PAELLA Seafood, mixed (seafood and Iberian pork or chicken), meat, or vegetarian (gluten-free-vegetarian)
COMPLETE BARBECUE Beef, pork, and chicken served with Basque-style potatoes and grilled vegetables (zucchini, eggplant, corn, and peppers) with chimichurri sauce (option vegetarian)
GRILLED DORADA on Thai sauce with vegetables
LAMB CHOPS with rosemary and garlic with potatoes and glazed sweet potatoes
IBERIAN SECRETO with sweet and sour sauce, pea and mushroom purée (gluten free)
CRISPY SUCKLING PIG accompanied garlic and rosemaru potatoes and glazed carrots (gluten free)
CREAMY MUSHROOM RISOTTO (gluten-free-vegetarian)
CHEF'S SUSHI
ALL DESSERTS ARE HOMEMADE BY ME
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest (option gluten free)
Dulce de leche volcano accompanied by flambéed bananas with a mandarin reduction and creamy vanilla ice cream (gluten-free option)
Cheesecake with fresh strawberry and blueberry topping (option gluten free)
Lemon pie (option gluten free)
Moist chocolate brownie with nuts decorated with chocolate ganache and vanilla ice cream
Walnut daqouise with dulce de leche and walnut pre-line (gluten-free)
Warm pear and almond tart with a crunchy crumble topping, served with vanilla ice cream
Fluffy tiramisu with pistachio crunch
Crème brûlée (Gluten free)
Apple and walnut crumble served with vanilla ice cream
Homemade flan with caramel and dulce de leche (Gluten free)
Delicious white chocolate mousse accompanied by fresh raspberries and white chocolate shavings (Gluten free)
Ver el menú completo
Homemade ham croquette with Iberian tartar (2 Per person)
Mushroom croquettes with a touch of truffle sauce (2 per person - vegetarian)
Creamy Spanish omelette with caramelized onions accompanied by rustic bread with tomato (gluten-free-vegetarian)
Spanish omelet with Mallorcan sobrasada and honey
Spiced red tuna tartare with kimchi and tortilla chips (gluten free)
Fresh salmon tartare with sweet miso sauce decorated with fish roe and accompanied by tortilla chips (gluten free)
Scallop batasoyu and shimeji mushrooms(gluten free)
Andalusian squid with lime and sweet chili sauce
Delicious and fresh tomato gazpacho (Gluten free- vegetarian)
Crispy and creamy panko-coated Camembert cheese served with homemade raspberry jam (Vegetarian)
Roasted and smoked eel toast with bone marrow and chives
Beef tartare accompanied by homemade bread toasts and mango chutney (Gluten free)
Bravas potatoes (gluten free-vegetarian)
Zucchini carpaccio with pink tomato, parmesan cheese, and toasted pine nuts (gluten-free - vegetarian)
Portobello mushroom carpaccio, parmesan cheese, balsamic vinegar, toasted pine nuts, and a touch of honey (gluten-free, vegetarian)
Soller red shrimp carpaccio with yuzu, plum tomato, and macadamia nuts (gluten-free)
Creamy asparagus, mushroom, and grated truffle risotto (gluten-free-vegetarian)
Crispy panko-coated shrimp sam, wrapped in a taco-style butter lettuce leaf, with pickles, mango, mint and fresh cilantro, crispy onions and kimchi sauce (vegetarian option)
Pan bao with low tempura ribs seasoned with 5 Chinese spice and yakiniku sauce (vegetarian option)
Local fish ceviche, sweet potato, crispy corn, and homemade guacamole accompanied by tortilla chips (gluten-free)
Galician octopus (gluten free)
Mini Angus burger with brioche bun, bacon, cheese, pickle and chef's special sauce
Toasted country bread with caramelized onions, 4 French cheeses, and fresh thyme (Vegetarian)
Homemade duck gyosa with foie gras and crispy duck (2 per person)
Homemade beef gyosa with shitake (2 per person)
Homemade "gallo San Pedro" fish gyosa with saffron aioli (2 per person)
Homemade mushroom gyosa with coconut and truffle sauce (vegetarian)
Chef's Mediterranean Salad
BEEF TENDERLOIN with a “Pedro Ximenez” wine reduction accompanied by creamy Mallorcan mashed potatoes and glazed carrots (gluten free)
MARKET FISH marinated in minishitake stew caramelized cherry tomato and asparagus with saffron and black garlic aioli (gluten free)
PAELLA Seafood, mixed (seafood and Iberian pork or chicken), meat, or vegetarian (gluten-free-vegetarian)
COMPLETE BARBECUE Beef, pork, and chicken served with Basque-style potatoes and grilled vegetables (zucchini, eggplant, corn, and peppers) with chimichurri sauce (option vegetarian)
LAMB CHOPS with rosemary and garlic with potatoes and glazed sweet potatoes
IBERIAN SECRETO with sweet and sour sauce, pea and mushroom purée (gluten free)
CRISPY SUCKLING PIG accompanied garlic and rosemaru potatoes and glazed carrots (gluten free)
CHEF SUSHI
ALL DESSERTS ARE HOMEMADE BY ME
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest (option gluten free)
Dulce de leche volcano accompanied by flambéed bananas with a mandarin reduction and creamy vanilla ice cream (gluten-free option)
Cheesecake with fresh strawberry and blueberry topping (option gluten free)
Lemon pie (option gluten free)
Moist chocolate brownie with nuts decorated with chocolate ganache and vanilla ice cream
Walnut daqouise with dulce de leche and walnut pre-line (gluten-free)
Warm pear and almond tart with a crunchy crumble topping, served with vanilla ice cream
Fluffy tiramisu with pistachio crunch
Apple and walnut crumble served with vanilla ice cream
Homemade flan with caramel and dulce de leche (Gluten free)
Delicious white chocolate mousse accompanied by fresh raspberries and white chocolate shavings (Gluten free)
Ver el menú completo
Homemade ham croquette with Iberian tartar (2 Per person)
Mushroom croquettes with a touch of truffle sauce (2 per person - vegetarian)
Creamy Spanish omelette with caramelized onions accompanied by rustic bread with tomato
Spanish omelet with Mallorcan sobrasada and honey
Spiced red tuna tartare with kimchi and tortilla chips (gluten free)
Fresh salmon tartare with sweet miso sauce decorated with fish roe and accompanied by tortilla chips (gluten free)
Andalusian squid with lime and sweet chili sauce
Delicious and fresh tomato gazpacho (Gluten free- vegetarian)
Crispy and creamy panko-coated Camembert cheese served with homemade raspberry jam (Vegetarian)
Roasted and smoked eel toast with bone marrow and chives
Beef tartare accompanied by homemade bread toasts and mango chutney (Gluten free)
Bravas potatoes (gluten free)
Scallop batasoyu and shimeji mushrooms
Zucchini carpaccio with pink tomato, parmesan cheese, and toasted pine nuts (gluten-free - vegetarian)
Portobello mushroom carpaccio, parmesan cheese, balsamic vinegar, toasted pine nuts, and a touch of honey (gluten-free, vegetarian)
Soller red shrimp carpaccio with yuzu, plum tomato, and macadamia nuts (gluten-free)
Creamy asparagus, mushroom, and grated truffle risotto (gluten-free-vegetarian)
Crispy panko-coated shrimp sam, wrapped in a taco-style butter lettuce leaf, with pickles, mango, mint and fresh cilantro, crispy onions and kimchi sauce (vegetarian option)
Pan bao con costillas a baja temperatura aderezado con 5 chiesse especia y salsa yakiniku
Homemade "gallo San Pedro" fish gyosa with saffron aioli (2 per person)
Homemade beef gyosa with shitake (2 per person)
Homemade duck gyosa with foie gras and crispy duck (2 per person)
Homemade mushroom gyosa with coconut and truffle sauce (vegetarian)
Galician octopus (gluten free)
Local fish ceviche, sweet potato, crispy corn, and homemade guacamole accompanied by tortilla chips (gluten-free)
Mini Angus burger with brioche bun, bacon, cheese, pickle and chef's special sauce
Toasted country bread with caramelized onions, 4 French cheeses, and fresh thyme (Vegetarian)
Chef's Mediterranean Salad
BEEF TENDERLOIN with a “Pedro Ximenez” wine reduction accompanied by creamy Mallorcan mashed potatoes and glazed carrots (gluten free)
MARKET FISH marinated in minishitake stew caramelized cherry tomato and asparagus with saffron and black garlic aioli (gluten free)
PAELLA Seafood, mixed (seafood and Iberian pork or chicken), meat, or vegetarian (gluten-free-vegetarian)
COMPLETE BARBECUE Beef, pork, and chicken served with Basque-style potatoes and grilled vegetables (zucchini, eggplant, corn, and peppers) with chimichurri sauce (option vegetarian)
GRILLED DORADA on Thai sauce with vegetables
LAMB CHOPS with rosemary and garlic with potatoes and glazed sweet potatoes
IBERIAM SECRET with sweet and sour sauce, pea and mushroom purée
CREAMY MUSHROOM RISOTTO (gluten-free-vegetarian)
CHEF'S SUSHI
CRISPY SUCKLING PIG accompanied garlic and rosemaru potatoes and glazed carrots (gluten free)
ALL DESSERTS ARE HOMEMADE BY ME
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest (option gluten free)
Dulce de leche volcano accompanied by flambéed bananas with a mandarin reduction and creamy vanilla ice cream (gluten-free option)
Cheesecake with fresh strawberry and blueberry topping (option gluten free)
Lemon pie (option gluten free)
Moist chocolate brownie with nuts decorated with chocolate ganache and vanilla ice cream
Walnut daqouise with dulce de leche and walnut pre-line (gluten-free)
Warm pear and almond tart with a crunchy crumble topping, served with vanilla ice cream
Fluffy tiramisu with pistachio crunch
Crème brûlée (Gluten free)
Apple and walnut crumble served with vanilla ice cream
Delicious white chocolate mousse accompanied by fresh raspberries and white chocolate shavings (Gluten free)
Homemade flan with caramel and dulce de leche (Gluten free)
Ver el menú completo
Fresh salmon tartare with sweet miso sauce decorated with fish roe and accompanied by tortilla chips (gluten free)
Roasted and smoked eel toast with bone marrow and chives
Scallop batasoyu and shimeji mushrooms(gluten free)
Andalusian squid with lime and sweet chili sauce
Beef tartare accompanied by homemade bread toasts and mango chutney (Gluten free)
Soller red shrimp carpaccio with yuzu, plum tomato, and macadamia nuts (gluten-free)
Portobello mushroom carpaccio, parmesan cheese, balsamic vinegar, toasted pine nuts, and a touch of honey (gluten-free, vegetarian)
Creamy asparagus, mushroom, and grated truffle risotto (gluten-free-vegetarian)
Local fish ceviche, sweet potato, crispy corn, and homemade guacamole accompanied by tortilla chips (gluten-free)
Homemade duck gyosa with foie gras and crispy duck (2 per person)
Homemade beef gyosa with shitake (2 per person)
Homemade "gallo San Pedro" fish gyosa with saffron aioli (2 per person)
Homemade mushroom gyosa with coconut and truffle sauce (vegetarian)
Pan bao with low tempura ribs seasoned with 5 Chinese spice and yakiniku sauce (vegetarian option)
Crispy panko-coated shrimp sam, wrapped in a taco-style butter lettuce leaf, with pickles, mango, mint and fresh cilantro, crispy onions and kimchi sauce (vegetarian option)
Wagyu mini burger with spicy peanut sauce
Nigiri sequence (tuna, salmon, eel and whitefish)
Sea bass tataki with tomatoes and peppers
Beef tataki with pistachio crust
Assorted mixed sushi (8 pieces per person, vegetarian option for diners who do not eat meat)
Market fish marinated in minishitake Stew
Grilled octopus
Spiced red tuna tartar with kimchie
BEEF TENDERLOIN with a “Pedro Ximenez” wine reduction accompanied by creamy Mallorcan mashed potatoes and glazed carrots (gluten free)
PAELLA Seafood, mixed (seafood and Iberian pork or chicken), meat, or vegetarian (gluten-free-vegetarian)
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest (option gluten free)
Dulce de leche volcano accompanied by flambéed bananas with a mandarin reduction and creamy vanilla ice cream (gluten-free option)
Lemon pie (option gluten free)
Gourmet cheesecake: blue cheese, brie cheese, and cream cheese with red berry coulis
Warm pear and almond tart with a crunchy crumble topping, served with vanilla ice cream
Cheesecake with maracuyá (option gluten free)
Apple and walnut crumble served with vanilla ice cream
Delicious white chocolate mousse accompanied by fresh raspberries and white chocolate shavings (Gluten free)
Walnut daqouise with dulce de leche and walnut pre-line (gluten-free)
Ver el menú completo
Tartar de atún rojo con kimchi y cerezas
Steak tartar a la francesa con chutney de mango
Vieiras,batasoyu y setas shimenji
Ostras con diferentes sabores y texturas
Tosta de anguila asada y ahumada con tuétano y cebollino
Queso camembert rebozado con mermelada de frambuesa casera
Secuencia de croquetas, consultar al chef
Carpaccio de gambas frescas de Sóller con vinagreta de yuzu y virutas de nueces de macadamia
Carpaccio de calabacín con pesto de tomate rosa y almendras y parmeggiano reggiano (vegetariano
Pan bao con costillas a baja temperatura aderezado con 5 chiesse especia y salsa yakiniku
Calamares salteados en su tinta con alcachofas y ajos tiernos
Tosta de pan artesanal con 4 quesos mallorquines y cebolla caramelizada
Sam de gambas en tempura con cebolla crujiente de mango, hierbabuena, cilantro y mahonesa picante
Ceviche oriental con chip de boniato (sin gluten)
Secuencia de dim sums, pregunte al chef
Mini hamburguesa waygu con salsa de maní picante y cilantro
Solomillo de ternera con patata gratinada sobre salsa de Pedro Jiménez (sin gluten)
Pescado de lonja marinado en guiso de minishitake
Cochinillo crujiente acompañado de patatas al ajo y romero y zanahorias glaseadas
Paaella, a elección mixta, mariscos, carne o vegetariana
Dorada a la plancha sobre salsa tailandesa con verdura (sin gluten)
Chuletas de cordero al romero y ajo con patatas y boniatos glaseados
Ratatouille con hierbas provenzales y huevo escalfado (vegetariano)
Chefs shusi mix de españa y japon
Tarta de limón (especialidad del chef)
Cheesecake de frutos rojos o maracuyá
Brownie de chocolate con nueces y ganache de chocolate blanco
Tarta templada de pera con helado de nata y láminas de almendra
Prelineado de helado casero de pistacho
Mousse de chocolate blanco y coco al estilo rafaelo con frambuesas
Crema catalana
Dacquoise de nuez pecana francesa con prelinea de frutos secos (sin gluten)
Ver el menú completo
Canapé de foie con tomate caramelizado
Tortilla española
Tártaro de atún rojo con kimchie
Tártaro de salmón con perlas de wasabi y miso dulce
Gazpacho de tomate, mango o remolacha
Chipirones rebozados
Tosta de anguila asada y Ahumada con tuétano y cebollino
Calamar a la andaluza
Steak tartar “estilo” francés con chutney de mango
Vieiras batasoyu con flechas shimeji
Croquetas caseras: jamón ibérico; setas con salsa de trufa; espinaca y queso
Queso camembert rebozado con mermelada casera de frambuesa
Gambas al ajillo
Alcachofas con virutas de jamón
Ensalada de pera con foie, confitura de arándanos con aroma de chocolate
Risotto de setas de estación
Carpaccio de calabacín con tomate rosa y pesto de almendras
Pan bao relleno de costilla de cerdo a las 5 especies cocinada a baja temperatura acompañada de salsa de cacahuete picante
Carpaccio de gambas frescas de Soller con vinagreta de yuzu y virutas de nuez de macadamia
Risotto de espárragos con esencia de trufa
Dim sum: *Rabo de toro con yakitori y mermelada de manzana. *gambas con setas japonesas y jengibre caramelizado. * Pato crujiente con chutney de piña. * Gallo de San Pedro con aioli de azafrán
Sam de langostino rebozado en panko japonés con cebolla crujiente, pepinillo, mango, menta, cilantro y mayonesa picante
Tostada de pan artesanal con 4 tipo de quesos franceses con cebolla caramelizada
Calamar salteado en su tinta
Ceviche oriental con chips de boniato
Mini hamburguesa de wagyu con salsa picante de cacahuete
Corazón de alcachofa con yema de codorniz y huevas de salmón
Brocheta de pulpo
Ensalada César especial
Ensalada de algas con gambas y guacamole oriental
Mollejas con salsa de maracuyá (fruta de l al pasión)
Secreto ibérico con salsa agridulce, puré de guisantes y champiñones
Ratatouille con hierbas provenzales y huevo escalfado
Cochinillo crujiente acompañado de patatas al ajo y romero con zanahorias glaseadas
Solomillo de ternera con salsa de “Pedro Ximénez” acompañado de graten de patata y boniato
Pescado de Mercado marinado con salsa de guiso de minishitake
Dorada a la parrilla sobre salsa Thai con verduras baby
Paella de mariscos, mixta o negra
Chuletitas de cordero adobadas con romero y ajo, flambeadas al cogñac, acompañadas de patatas fritas mega crujientes
Barbacoa completa acompañada de patatas al horno y vegetales a la parrilla
Pasta artesanal con salsa del chef
Sushi del chef: *Foie y membrillo. *Bacalao ahumado con aguacate, menta y trufa. * Salmón con aguacate, espárrago y miso dulce. * Atún rojo, aguacate y kimchie
Cocktail de frutas
Tarta de limón
Mousse de limón
Mousse de limón con crocante de jengibre
Tarta de cerezas
Crema catalana
Chessecake de frutos rojos o fruta de la pasión
Brownie de chocolate con nueces y ganache de chocolate acompañado de helado de crema
Tarta húmeda de nueces (dacquoise francés) con dulce de leche, nata y preliné de nueces
Mousse de chocolate blanco y coco, estilo “Rafaelo” acompañado de frambuesas frescas
Tarta tibia de pera con flor de sichuan y almendras laminadas
Crumble de manzana con helado de crema
Tiramisú clásico
Helado artesanal de pistacho con preliné de pistachos
Tarta de crema pastelera con frutas de estación
Pinchos de fruta con fondue de chocolate
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Canapé de foie – Tomate caramelizado
Tortilla española
Tártaro de atún rojo – Kimchi
Tártaro de salmón – Perlas de wasabi y miso dulce
Gazpacho – Tomate, mango o remolacha
Chipirones rebozados
Tosta de anguila asada y ahumada – Tuétano y cebollino
Calamar a la andaluza
Steak tartar "estilo" francés – Chutney de mango
Vieiras Batasoyu – Setas Shimeji
Croquetas caseras – Jamón ibérico, setas con salsa de trufa, espinaca y queso
Queso camembert rebozado – Mermelada casera de frambuesa
Gambas al ajillo
Alcachofas con virutas de jamón
Ensalada de pera con foie – Confitura de arándanos con aroma de chocolate
Risotto de setas de estación
Carpaccio de calabacín – Tomate rosa y pesto de almendras
Pan bao relleno de costilla de cerdo – Cinco especias, salsa de cacahuete picante
Carpaccio de gambas frescas de Soller – Vinagreta de yuzu y virutas de macadamia
Risotto de espárragos – Esencia de trufa
Dim sum variado – Rabo de toro, gambas con setas japonesas, pato crujiente, gallo de San Pedro
Sam de langostino – Panko japonés, cebolla crujiente, pepinillo, mango, menta, cilantro, mayonesa picante
Tostada de pan artesanal – Cuatro quesos franceses y cebolla caramelizada
Calamar salteado en su tinta
Ceviche oriental – Chips de boniato
Mini hamburguesa de wagyu – Salsa picante de cacahuete
Corazón de alcachofa – Yema de codorniz y huevas de salmón
Brocheta de pulpo
Ensalada César especial
Ensalada de algas – Gambas y guacamole oriental
Mollejas con salsa de maracuyá
Secreto ibérico – Salsa agridulce, puré de guisantes y champiñones
Ratatouille – Hierbas provenzales y huevo escalfado
Cochinillo crujiente – Patatas al ajo y romero, zanahorias glaseadas
Solomillo de ternera – Salsa Pedro Ximénez, gratén de patata y boniato
Pescado de mercado – Marinado con salsa de guiso de minishitake
Dorada a la parrilla – Salsa Thai con verduras baby
Paella – Mariscos, mixta o negra
Chuletitas de cordero – Adobadas con romero y ajo, flambeadas al coñac, patatas fritas mega crujientes
Barbacoa completa – Patatas al horno y vegetales a la parrilla
Pasta artesanal – Salsa del chef
Sushi del chef – Foie y membrillo, bacalao ahumado con aguacate, menta y trufa, salmón con aguacate, espárrago y miso dulce, atún rojo con kimchi
Cocktail de frutas
Tarta de limón
Mousse de limón
Mousse de limón con crocante de jengibre
Tarta de cerezas
Crema catalana
Cheesecake – Frutos rojos o fruta de la pasión
Brownie de chocolate – Nueces, ganache de chocolate, helado de crema
Tarta húmeda de nueces (Dacquoise francés) – Dulce de leche, nata, praliné de nueces
Mousse de chocolate blanco y coco – Estilo "Rafaelo", frambuesas frescas
Tarta tibia de pera – Flor de Sichuan y almendras laminadas
Crumble de manzana – Helado de crema
Tiramisú clásico
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest
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Cocktail from heaven: Gin and tonic with seaweed and rice vinegar
Vegetarian ceviche with rocoto foam
Pink tomato with tuna and horseradish sashimi
Zenithal steak, with truffle and basil oil
Pork gyosa with Soller shrimp and edamame cream
“Chameleon” Smoked herring with eggplant and melon gel
Sirloin tataki with pistachio crust, Thai vegetables and sweet potato puree
Dulce de leche volcano with banana ice cream and sechuan flower
Chin lemon: lemon cream with meringue and pistachio
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Homemade ham croquette with Iberian tartar (2 Per person)
Mushroom croquettes with a touch of truffle sauce (2 per person - vegetarian)
Creamy Spanish omelette with caramelized onions served with homemade tomato bread (gluten free-vegetarian)
Mallorcan sobrasada omelette with honey
Spiced red tuna tartare with kimchi and tortilla chips
Fresh salmon tartare with sweet miso sauce decorated with fish roe and accompanied by tortilla chips (gluten free)
Andalusian squid with lime and sweet chili sauce
Crispy and creamy panko-coated Camembert cheese served with homemade raspberry jam (Vegetarian)
Beef tartare accompanied by homemade bread toasts and mango chutney (Gluten free)
Bravas potatoes (gluten free-vegetarian)
Roasted and smoked eel toast with bone marrow and chives
Delicious and fresh tomato gazpacho (Gluten free- vegetarian)
Scallop batasoyu and shimeji mushrooms(gluten free)
Portobello mushroom carpaccio, parmesan cheese, balsamic vinegar, toasted pine nuts, and a touch of honey (gluten-free, vegetarian)
Zucchini carpaccio with pink tomato, parmesan cheese, and toasted pine nuts (gluten-free - vegetarian)
Soller red shrimp carpaccio with yuzu, plum tomato, and macadamia nuts (gluten-free)
Creamy asparagus risotto with Italian truffle shavings (vegetarian-gluten-free)
Crispy panko-coated shrimp sam, wrapped in a taco-style butter lettuce leaf, with pickles, mango, mint and fresh cilantro, crispy onions and kimchi sauce (vegetarian option)
Homemade duck gyosa with foie gras and crispy duck (2 per person)
Homemade beef gyosa with shitake (2 per person)
Homemade "gallo San Pedro" fish gyosa with saffron aioli (2 per person)
Homemade mushroom gyosa with coconut and truffle sauce (vegetarian)
Local fish ceviche, sweet potato, crispy corn, and homemade guacamole accompanied by tortilla chips (gluten-free)
Galician octopus (gluten free)
Pan bao with low tempura ribs seasoned with 5 Chinese spice and yakiniku sauce (vegetarian option)
Mini Angus burger with brioche bun, bacon, cheese, pickle and chef's special sauce
Toasted country bread with caramelized onions, 4 French cheeses, and fresh thyme (Vegetarian)
Chefs mediterranean salad
BEEF TENDERLOIN with a “Pedro Ximenez” wine reduction accompanied by creamy Mallorcan mashed potatoes and glazed carrots (gluten free)
MARKET FISH marinated in minishitake stew caramelized cherry tomato and asparagus with saffron and black garlic aioli (gluten free)
PAELLA Seafood, mixed (seafood and Iberian pork or chicken), meat, or vegetarian (gluten-free-vegetarian)
COMPLETE BARBECUE Beef, pork, and chicken served with Basque-style potatoes and grilled vegetables (zucchini, eggplant, corn, and peppers) with chimichurri sauce (option vegetarian)
GRILLED DORADA on Thai sauce with vegetables
LAMB CHOPS with rosemary and garlic with potatoes and glazed sweet potatoes
IBERIAN SECRETO with sweet and sour sauce, pea and mushroom purée (gluten free)
CRISPY SUCKLING PIG accompanied garlic and rosemaru potatoes and glazed carrots (gluten free)
CREAMY MUSHROOM RISOTTO (gluten-free-vegetarian)
CHEF'S SUSHI
ALL DESSERTS ARE HOMEMADE BY ME
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest (option gluten free)
Dulce de leche volcano accompanied by flambéed bananas with a mandarin reduction and creamy vanilla ice cream (gluten-free option)
Cheesecake with fresh strawberry and blueberry topping (option gluten free)
Lemon pie (option gluten free)
Moist chocolate brownie with nuts decorated with chocolate ganache and vanilla ice cream
Walnut daqouise with dulce de leche and walnut pre-line (gluten-free)
Warm pear and almond tart with a crunchy crumble topping, served with vanilla ice cream
Fluffy tiramisu with pistachio crunch
Crème brûlée (Gluten free)
Apple and walnut crumble served with vanilla ice cream
Homemade flan with caramel and dulce de leche (Gluten free)
Delicious white chocolate mousse accompanied by fresh raspberries and white chocolate shavings (Gluten free)
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Homemade ham croquette with Iberian tartar (2 Per person)
Mushroom croquettes with a touch of truffle sauce (2 per person - vegetarian)
Creamy Spanish omelette with caramelized onions accompanied by rustic bread with tomato (gluten-free-vegetarian)
Spanish omelet with Mallorcan sobrasada and honey
Spiced red tuna tartare with kimchi and tortilla chips (gluten free)
Fresh salmon tartare with sweet miso sauce decorated with fish roe and accompanied by tortilla chips (gluten free)
Scallop batasoyu and shimeji mushrooms(gluten free)
Andalusian squid with lime and sweet chili sauce
Delicious and fresh tomato gazpacho (Gluten free- vegetarian)
Crispy and creamy panko-coated Camembert cheese served with homemade raspberry jam (Vegetarian)
Roasted and smoked eel toast with bone marrow and chives
Beef tartare accompanied by homemade bread toasts and mango chutney (Gluten free)
Bravas potatoes (gluten free-vegetarian)
Zucchini carpaccio with pink tomato, parmesan cheese, and toasted pine nuts (gluten-free - vegetarian)
Portobello mushroom carpaccio, parmesan cheese, balsamic vinegar, toasted pine nuts, and a touch of honey (gluten-free, vegetarian)
Soller red shrimp carpaccio with yuzu, plum tomato, and macadamia nuts (gluten-free)
Creamy asparagus, mushroom, and grated truffle risotto (gluten-free-vegetarian)
Crispy panko-coated shrimp sam, wrapped in a taco-style butter lettuce leaf, with pickles, mango, mint and fresh cilantro, crispy onions and kimchi sauce (vegetarian option)
Pan bao with low tempura ribs seasoned with 5 Chinese spice and yakiniku sauce (vegetarian option)
Local fish ceviche, sweet potato, crispy corn, and homemade guacamole accompanied by tortilla chips (gluten-free)
Galician octopus (gluten free)
Mini Angus burger with brioche bun, bacon, cheese, pickle and chef's special sauce
Toasted country bread with caramelized onions, 4 French cheeses, and fresh thyme (Vegetarian)
Homemade duck gyosa with foie gras and crispy duck (2 per person)
Homemade beef gyosa with shitake (2 per person)
Homemade "gallo San Pedro" fish gyosa with saffron aioli (2 per person)
Homemade mushroom gyosa with coconut and truffle sauce (vegetarian)
Chef's Mediterranean Salad
BEEF TENDERLOIN with a “Pedro Ximenez” wine reduction accompanied by creamy Mallorcan mashed potatoes and glazed carrots (gluten free)
MARKET FISH marinated in minishitake stew caramelized cherry tomato and asparagus with saffron and black garlic aioli (gluten free)
PAELLA Seafood, mixed (seafood and Iberian pork or chicken), meat, or vegetarian (gluten-free-vegetarian)
COMPLETE BARBECUE Beef, pork, and chicken served with Basque-style potatoes and grilled vegetables (zucchini, eggplant, corn, and peppers) with chimichurri sauce (option vegetarian)
LAMB CHOPS with rosemary and garlic with potatoes and glazed sweet potatoes
IBERIAN SECRETO with sweet and sour sauce, pea and mushroom purée (gluten free)
CRISPY SUCKLING PIG accompanied garlic and rosemaru potatoes and glazed carrots (gluten free)
CHEF SUSHI
ALL DESSERTS ARE HOMEMADE BY ME
70% dark chocolate belga mousse with miso, on a crispy biscuit, olive oil, salt flakes, and orange zest (option gluten free)
Dulce de leche volcano accompanied by flambéed bananas with a mandarin reduction and creamy vanilla ice cream (gluten-free option)
Cheesecake with fresh strawberry and blueberry topping (option gluten free)
Lemon pie (option gluten free)
Moist chocolate brownie with nuts decorated with chocolate ganache and vanilla ice cream
Walnut daqouise with dulce de leche and walnut pre-line (gluten-free)
Warm pear and almond tart with a crunchy crumble topping, served with vanilla ice cream
Fluffy tiramisu with pistachio crunch
Apple and walnut crumble served with vanilla ice cream
Homemade flan with caramel and dulce de leche (Gluten free)
Delicious white chocolate mousse accompanied by fresh raspberries and white chocolate shavings (Gluten free)
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