chefs menu

Menu created by José L Izquierdo

Squid ink gyozas, kumcuat sauce and sea plankton foam.
White wine ‘Altanza Selección’ (Sauvignon blanc) D.O La Rioja.

Rack of lamb, pickled beetroot, garlic emulsion and pomegranate sauce.
Red wine ‘Cantaliebres Selección 9 meses’ ( Tinta Fina ) D.O Ribera del Duero.

Lemon fish marinated in yuzu, cutlet and light cream of spring onions.
White wine ‘Gran Novás’ (Albariño) D.O Rias Baixas.

Rabbit caramel with onion, seasonal mushroom gel and herb liqueur room.
White wine ‘Frontaura Blanco Barrica’ (Verdejo) D.O Rueda.

Passion fruit, coconut and vanilla sponge cake.
Champagne ‘Droppier carte d’or’.

69 € per person

wine pairing +27 € per person

BOOKING CONDITIONS

The chef’s menu is only available with a 2-day advance reservation, therefore the confirmation of the reservation will be sent to you as soon as possible.

Please let us know if you have any allergies or intolerances 🙂



    I accept the privacy and booking conditions.

    CHEF - José L Izquierdo Sierra

    José Luis began his career in the kitchen more than 12 years ago, starting out by chance, although he was curious about cooking from an early age thanks to the passion that his mother passed on to him.

    -Every time my mother cooked something I was by her side asking her to explain to me how she managed to create those flavours that fascinated me…”.
    He began his training at the same time as he continued working season after season in hotels such as Eurotel, where after starting as a kitchen assistant after 2 months he was promoted to chef, thanks to his demonstrated interest and his effort to learn from every part of the kitchen, being by his own vocation in each one of them to learn as much as possible from everything that surrounded him. He is currently the Chef at the Agroturismo “Ses Cases de Fetget” in Son Servera where he is in charge of the kitchen and expresses his culinary creativity through his dishes.

    The sea inspires him and he transmits it in his dishes.

    -Fishing, the sea and everything that surrounds it gives me peace of mind and inspires me to create dishes, using seasonal produce and traditional recipes, whether they are sea or land dishes, which I work on from a modern point of view, to offer people something unique in every mouthful”.

    Gastronomic harmony defines his type of cuisine. The passion for mixing and giving the right importance to each ingredient makes the senses burst with pleasure. Innovating traditional Mallorcan recipes is a long road to travel and José is beginning to make his mark.