“La Xanga” Tasting menu

Sobrasada and watermelon

Warm brioche stuffed with duck sausage and pickled watermelon.

Ray, wood sorrel and lemon caviar

Ray fritters with a wood sorrel foam and lemon pearls.

Posidonia and red-prawn dashi

Sea consommé made from Posidonia seagrass and a "katsuobushi"
made out of red-prawn bodies and heads.

Tuna and field mustard

Xeixa wheat, stuffed belly and oyster

Pressed xeixa wheat crepes, stuffed belly sausage and French
oyster warmed in a Porc Negre sauce.

Norway lobster, free-range chicken and sunflowers

Moray eel, island wine and tamarind

All parts of the moray eel in different textures and preparations.

Kid and ses cabretes goat´s cheese

Different preparations of Ibizan goat-kid.

Fermented honey and Ibizan wildflowers

Different preparations using Ibizan honey, mead and fresh
wildflowers.

Ensaimada

Pityuses, islands of pines

Dessert made with the pine tree using cones, bark, honey, pine nuts
and pine needles.

Mignardises, island traditions