More than 150 gastronomic experiences
Quality Italian food, with lifelong recipes and the category that corresponds to an authentic inn.
Ostería de Plaça Sant Francesc opened its doors in October 2018. After fourteen years of leading Italian restaurants in Plaça d'en Coll in Palma, Edoardo Burroni found the opportunity to open this restaurant and put a small terrace in front of it. "On one side is the San Francisco church, in front, the school, and when cars can not park here this square will demonstrate the great potential it has.
The cuisine of the Ostería de Plaça Sant Francesc is classic Italian of good level. The dishes have a very fine aesthetic and are defined as "informal, but with a touch of elegance, simple, but taking care of the small details". A style that is reflected in the decoration, marked by the exposed stone walls, the original beams, where they have been maintained, and the white and old windows, which allow you to enjoy the green and fresh views of a delicious interior garden.
The Osobuco is the traditional one that is made in Italy and needs many hours of preparation. This slice of the veal leg is marinated for a whole day in wine with vegetables and cooked for at least three hours on a low heat. It is served with gremolada, which is grated lemon, parsley and chopped garlic, which gives it a touch of freshness, and is accompanied by Milanese risotto, with saffron. "Italians like to take the marrow with a spoon" explains Edoardo Burroni.
The Osobuco is served with gremolada, which is grated lemon, parsley and chopped garlic, which gives it a touch of freshness.
Pasta is another of its specialities, whether fresh and homemade or dry, as there are dishes and ingredients that require one type or another. Chef Modou Anta Dieng Diop, who has been working with Edoardo for ten years, prepares all kinds of pasta sauces, from authentic bolognese to "real" carbonara. They explain to us that an authentic one has to have guanchale, which is a pickled pork cheek. "You have to make a sauce with onion, add the guanchale until it is crispy and then put the pasta and sauté it. It is completed with beaten egg yolk, pecorino cheese and parmesan, the heat of the pasta will make the yolk is at its point.
An authentic Carbonara has to have guanchale, which is a pickled pork cheek
Among the most popular desserts are, of course, the panacota, and the tiramisu prepared in the most traditional way. There is also apple pie and other varieties, depending on the day to day.
Although they are still setting up a winery, they have more than fifty wine references, some Spanish, but mostly Italian. These include Buonora Etna Blanco, Barolo 2014 and Amarone della Valpolicella 2013.
