CASA ALVARO’S MENU
VEGETARIAN TAPAS
VEGETABLES OF OUR FARM
CARROTS, PEPPERS, ONIONS, BRUSSELS SPROUTS, BEETS AT LOW TEMPERATURE WITH EDIBLE SOIL
CRUNCHY VEGETARIAN
FRIED MALLORCA VEGETARIAN WIRH CHICKPEA TULIPS
SCRAMBLED MUSHROOMS AND ARTICHOKES
MUSHROOMS WITH ARTICHOKES SAUTÉED IN GARLIC AND EGG
TORRADA OF GOAT CHEESE
LOAF OF MALLORCAN BREAD TOASTED WITH TOMATO, DEHYDRATED TOMATO, CARAMELIZED ONION AND GOAT CHEESE
BRAVAS / ALI OLI / WITH MOJO POTATOES
SANDWICH TUMBET MALLORQUIN
POTATO MERINGUE WITH MALLORQUIN TUMBER, PAN CUIT FOAM AND WHITE PEARLS TOMATO
ARTICHOKE HEARTS WITH CHESTNUT
ARTICHOKE HEARTS TRUFFLED WITH CHESTNUT PUREE, CRISPY FETA CHEESE AND BLACK OLIVE
OMELETTE
FILLOA WITH SHIITAKE & SPINACH
SIMILAR TO A CREPE, BUT WITHOUT BEING A CREPE, WITH SHIITAKE, SPINACH AND KATSUOBUSHI AND YUZU
MEAT
ARRANCHERA WITH HUMMUS
STRIPS OF VEAL, WITH QUENELLES OF HUMMUS
CROCA GALICIAN
OLD COW TATAKI, WITH MAYONNAISE OF CHAR SIU CHORIZO PEPPER, CHILI THREADS
GOATLING BRINE
24 HRS VACUUM-BONED GOATLING, WITH MOTE WHEAT AND TOUCHES OF LICORICE, WITH GOAT RENNET
MEXICAN TACO OF THE WEEK
CHORIZO RED WINE
CHORIZO VACUUM COOKED WITH BREAD CRUMBS, AND RED WINE RED
OXTAIL BONELESS
PAN-BAO WITH OXTAIL AND CHICKPEA
OXTAIL SPONGE CAKE
BONELESS OXTAIL IN THE FORM OF SPONGE CAKE WITH CHESTNUT FOAM
PORK BELLY WITH FAVA PELADA
PORK BELLY WITH ACHIOTE, FAVA PELADA, TOPPED WITH WAKAME SEAWEED
FISH
TORRADA OF SARDINS
FAKE MALLORCAN TRAMPO WITH GARLIC OIL SARDINES LOINS OF ROASTED VEGETABLES: EGGPLANT, PEPPER, ONION AND TOMATO
COD IN THE STYLE OF MY MOTHER
DEALTED COD LIKE MY MOTHER TAUGHT ME, FOR THOS TIJME THAT ARE WORTH IT LIKE TODAY
GARLIC PRAWNS
PRAWNS WITH CHARCOAL
PRAWNS AROMA AND SENSATION TO CHARCOAL YUZU PEARLS, AND ALI OLI
SQUIDS AND BLACK RICE
CALAMARI WITH ITS CRUNCHY LEGS, ARICHOKE AND VENERE RICE AND PANCA CHILI
FISH OF THE WEEK
PAELLAS
BY NIGHT PAELLAS ONLY BY PRE-ORDER +34 871 70 93 15
MIXED PAELLA
RICE, SHRIMP, MEAT, CRUSTACEANS, FISH STOCK
FISH PAELLA
RICE, PRAWNS, SHRIMP, CRUSTACEANS, FISH STOCK
BLACK PAELLA
RICE, SHRIMP, BEEF, CRUSTACEANS, SQUID INK, FISH STOCK
VEGETARIAN PAELLA
RICE, PEPPERS, EGGPLANT, GARLIC, ONION, TOMATO
RICE MEAT
RICE, PORK, VEAL, BIRD, WITH MUSHROOMS
BOLETUS RICE WITH QUAIL
FIDEUAS
BY NIGHT PAELLAS ONLY BY PRE-ORDER +34 871 70 93 15
MIXED FIDEUA
VERMICELLI, SHRIMP, MEAT, CRUSTACEANS, FISH STOCK
BLACK FIDEUA
VERMICELLI, SHRIMP, CRUSTACEANS, SQUID INK, FISH STOCK
FISH FIDEUA
VERMICELLI, PRAWNS, SHRIMP, CRUSTACEANS, FISH STOCK
VEGETARIAN FIDEUA
VERMICELLI, PEPPERS, BERENGENA GARLIC, ONION, TOMATO
SPECIAL DISHES
BONELESS SUCKLING PIG
ONLY BY REQUEST / 1 DAY IN ADVANCE
LEG OF BONELESS LAMB VACUUM
ONLY BY REQUEST / 1 DAY IN ADVANCE
RACK OF LAMB
RACK OF LAMB WITH CHICKPEA PURÉE LACQUERED WITH SMOKED DEMI-GLASE
QUAIL NEST
QUAIL STUFFED WITH FOIE GRAS AND FIGS, WITH TRUMPET RISOTTO
CHEESE & COLD CUTS
HAM TABLE
HAM TABLE OF BUENO, BUT VERY GOOD HAM. I REALLY TELL YOU IT’S VERY GOOD
TABLE OF HAM & CHEESE
GOOD HAM ALSO AND WITH MANCHEGO CHEESE TOO
TABLE OF MALLORCAN CHEESE
CHEESE TABLE MANCHEGO
CHEESE BOARD
SUGGESTIONS OF THE WEEK
DUCK CONFIT CANNELLONI
CANNELLONI WITH CONFIT OF DUCK AND BECHAMEL OF FOIE AND PARMESAN TILE
TORRADA DE FOIE GRASS
FIG SPICED BREAD WITH FOIE GRAS, CARAMELIZED ONIONS AND REDUCTION OF PEDRO XIMENEZ
RABBIT WITH GARLIC
CLASSIC SPANISH STEW, BUT WITH THE CRUMBLED RABBIT AND CHIKPEA TULIP
PORK CHEEKS IN PORT WINE REDUCTION
IBERIAN PORK CHEEKS IN PORT WINE REDUCTION
OXTAIL CROQUETTE
BULL’S TAIL BALL (WE CALL IT A CROQUETTE BECAUSE IT IS BREADED ONLY BECAUSE OF THAT… A YES AND REDUCTION OF THE STEW)
MONKFISH WITH ROASTED GARLIC
FILLOA WITH ANGLER MONKFISH GUIDILLA AND SOMETHING ELSE
SUGGESTIONS OF THE WEEK
MACKEREL WITH PEPPER CREAM AND PIPARRAS
SAME AS THE MONKFISH, BUT WITH THE DIFFERENCE THAT IT HAS HORSE MACKEREL AND PEPPER
HAM CROQUETTES
THE CLASSIC BUT GOOD IBERICO HAM CROQUETTES
CHICKEN FLUTES
INGOT OF VEAL
BEEF TACO, 28 HRS OF SEALED COOKING AND SERVED WITH SWEET POTATO WITH CHORIZO PEPPER
TAMALES TYPICAL MEXICAN DISH
CORN DOUGH BASE STUFFED WITH MEATS, VEGETABLES, CHILI PEPPERS, FRUITS, SAUCES AND OTHER INGREDIENTS
HUARACHES TYPICAL MEXICAN DISH
IT IS MADE WITH CORN DOUGH, AND IS OFTEN FILLED WITH BEANS AND OTHER THINGS
CASA ALVARO
The tapas are flavourful and a constant reminder of their creator’s provenance, and hailed as the best in town using always the local products.
