“La Xanga” Tasting menu

sobrassada (paprika-spiked sausage) and watermelon

Ray, sorrel and lemon caviar

Posidonia sea-grass and red prawn dashi

Seafood consommé made from posidonia sea grass and a katsoubasi of red prawn heads and bodies

Moray eel, local wine and tamarind

All parts of the moray eel cooked in different ways with various textures

Xeixa wheat, stuffed belly and oyster

Xeixa wheat crepes, onion confit and stuffed belly sausage, accompanied by a French oyster warmed in a porc negre sauce and the juice of the oyster itself

Sustainable fish

Fresh fish of the day, caught with respect to the marine environment

Matured meat

Warm tataki of matured meat accompanied by a demi-glace (rich brown sauce) based on Can Rich vermouth. Served with a hollandaise sauce made from aromatic herbs and candied potato

Salicornia (marsh samphire), carob and citrus

Saline and citrus pre-dessert, with an added touch of sweetness provided by carobs prepared in different ways

Ensaimada

Personal version of a traditional Balearic dessert made with black-seed squash

Small petit four land and tradition