Autumn Gastronomy at Es Príncep’s Rooftop
This autumn, the Rooftop at Es Príncep offers a unique gastronomic experience that blends traditional Mallorcan cuisine with international touches and innovative culinary techniques. Their proposal is a sensory journey that takes full advantage of the season's flavors and textures.
Delicacies to Start with at the Rooftop
To begin with, guests can indulge in a selection of starters designed to whet their appetites. The toasted llonguets, a traditional oval-shaped Mallorcan bread with a crunchy crust, serve as the perfect base to accompany other dishes or to enjoy with a drizzle of extra virgin olive oil from the island.
Finely sliced Iberian acorn-fed ham offers an intense flavor and a melt-in-your-mouth texture. This delicacy, sourced from pigs raised on acorns in the Spanish dehesas, is a timeless classic that never goes out of style.
The patatas bravas are given an unexpected twist with a Japanese brava sauce, fusing Spanish tradition with the umami flavors of the Far East. This reinvention of the classic tapa surprises with its balance between the familiar and the exotic.
Main Courses of Autumn Gastronomy at Es Príncep
The veal cheek with golden curry is a dish that embraces the essence of autumn with its warmth and depth of flavors. The meat, cooked slowly to perfection, is bathed in a golden curry sauce featuring spices like turmeric, cumin, and cardamom, creating a comforting dish ideal for cooler nights.
Green asparagus in tempura offers a delightful contrast of textures, with its tender interior and crispy exterior. The light, airy tempura batter enhances the natural flavor of this autumnal vegetable without overpowering it.
Andalusian-style squid, another classic Spanish tapa, is presented with a perfect fry that achieves a golden, crunchy exterior while maintaining the seafood’s softness inside.
The Saam, inspired by Korean cuisine, invites diners to create their own bites by wrapping various ingredients in fresh lettuce leaves, allowing them to combine flavors and textures to their liking.
Beet tartare is a vegetarian option that highlights the natural sweetness of this autumnal root vegetable. Finely diced and dressed in a citrus touch and fresh herbs, it offers a refreshing and healthy alternative.
Among the main courses, the capon cannelloni offer a refined take on this traditional dish. The capon, known for its tender and juicy meat, is shredded and wrapped in fine pasta, covered in a silky béchamel sauce, and gratinated to achieve a golden, crispy exterior.
The slow-cooked Mallorcan lamb shoulder pays homage to local gastronomy. This method of slow cooking allows the meat to soak up its own juices and aromas, resulting in an incredibly tender and flavorful dish, possibly served with a reduction of its own juice, enhanced with Mediterranean herbs.
For meat lovers, the grilled beef tenderloin and Irish Angus ribeye offer two distinct, but equally satisfying, experiences. Turbot and sea bass represent the best of the Mediterranean.
The turbot, with its firm flesh and delicate flavor, is perfectly grilled, while the Mallorcan-style sea bass is oven-baked with potatoes, tomatoes, and aromatic herbs, capturing the essence of island cuisine.
Desserts at the Rooftop of Es Príncep
To conclude the experience, the Rooftop desserts offer a sweet ending with a creative touch. The crispy ensaimada reinvents the typical Mallorcan pastry, possibly filled with cream and caramelized on the outside.
The white chocolate cookie sandwich plays with textures and temperatures, while the strawberries with surprise promise an intriguing and delicious conclusion to the meal.
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