My Favorite Tables
Rustic BBQ
Charred sweet potato - Ottolenghi style
lemon yogurt, toasted almonds, fresh chili and arugula
* * *
Grilled Portobello mushrooms
stuffed with ricotta, walnuts, lemon zest, fresh thyme and wholegrain mustard
* * *
Roasted potatoes
sea salt and extra virgin olive oil
* * *
Beef entrecôte grilled over fire
* * *
Marinated chicken thighs
with rosemary, lemon, orange zest, garlic, smoked paprika and cumin
* * *
Homemade romesco sauce
* * *
... Dessert ...
Grilled pineapple with honey
lime and vanilla ice cream
Taste of Mallorca
Padrón peppers
with red wine salt
Avocado salad
with lemon-pickled red onion and pomegranate vinaigrette
Sobrasada toast
with goat cheese, honey and pine nuts
* * *
Paella (choose one)
Seafood · Mixed · Black rice · FIdeuá
* * *
... Dessert ...
Baked loquats with honey
toasted almonds and vanilla ice cream
Tramuntana Tapas
Artichoke hearts carbonara-style
Confit artichokes, cheese cream, guanciale
* * *
Gratinated scallops
On roasted eggplant cream, with panko, parmesan, lemon zest and thyme
* * *
Pumpkin & gorgonzola arancini
On truffled pumpkin cream
* * *
Burrata & Iberian Ham
Sauted peach, pistachios, basil
* * *
Mini salmon tartar
On crispy rice with avocado, cantaloupe melon and soy-lime mayo
* * *
... Dessert ...
Almond sponge torrija
With almond ice cream and blueberries
More Creations, More Stories
Here’s a deeper dive into some of the dishes I’ve created, from classic crowd-pleasers to playful experiments.
Each plate tells a little story, some simpler, some bolder — all cooked with care.
