La Paloma has been opening its doors for 26 years and has lived all kind of experiences. Now, at the peak of this area, after having made some changes in the decoration, this restaurant faces autumn with optimism and good behaviour.

Oliver Jauregui has been the chef of La Paloma since March this year, and is responsible for giving his menu a little more national touch. The restaurant has been open for almost 30 years, and there was a transformation of its dishes and recipes since then. The menu and suggestions are based especially on Mediterranean products, local ones, and are cooked in such a way as to respect the nutritional values and textures of each ingredient.

The menu and suggestions are based especially on Mediterranean products, local ones, and are cooked in such a way as to respect the nutritional values, flavours and textures of each ingredient.

It is not a question of offering blunt dishes, but of enjoying balanced and delicious portions.

Chef's suggestions

The chef changes suggestions every month, and right now, the options he presents are the same or even better. These days you can choose between several options, either a fresh and careful octopus ceviche and scallops, or a "escalivada coca", very typical of Mallorca, with goat cheese, or a lamb cake with spices and mashed sweet potato. Three completely different delights for all tastes and palates, which stand out among Oliver Jauregui's suggestions for this month.

Three completely different delights for all tastes and palates, which stand out among Oliver Jauregui's suggestions for this month.

The dishes on the menu in autumn

In autumn, the Paloma menu has classics such as the lamb shoulder, which is cooked for twelve hours at a low temperature. Another of the traditional dishes is calf sirloin with zucchini noodles, potato gratin and port wine reduction.

Another of the traditional dishes on the menu is calf sirloin with zucchini noodles, potato gratin and port wine reduction.

In addition, less classic options are included, such as scallops with parmentiere of parmesan truffle and kale crisp, a super element that is not only delicious but also provides vitamins and fiber. Also new is the cod cooked at low temperature with pak choi and red shrimp.

Excellent service in the restaurant

The head of the main area is Sebastián Castro, another soul of this restaurant full of charm and details of elegance and sophistication. He is in charge of taking care of the clients and offering a personalized attention. He makes suggestions when required, makes sure that the service is impeccable and, in short, acts as the ideal host for all those who come to enjoy a great feast.