More than 150 gastronomic experiences
The menu is changing and varied, depending on the season and the products that come out of the orchad. In fact, Omar Lorca and Eduardo Gandía, the two chefs at the S’Era de Pula restaurant, are including new dishes. The lobster salad and the tumbet give way to the llampuga and the verderol, the Mallorcan cocas change and they are now not with onion and sobrasada but with other products more typical of autumn. In addition, new specialties such as burballes with rabbit will be introduced.
S’Era de Pula already has everything ready for the celebration of Christmas company lunches and dinners. For those occasions she has prepared three menus with different options.
S’Era de Pula already has everything ready for the celebration of Christmas company lunches and dinners
The first one costs 25 euros and consists of starters with andalusian squid and various croquettes, some very majorcan broken eggs because they are made with sobrasada and a seafood fideua. For dessert there will be gató with ice cream.
The second menu combines the broken eggs with the varied croquettes and allows the choice between majorcan hake or veal cheek with parmentier. As dessert in this case, creamy cream ensaimada is served. It has a price of 35 euros.
The third menu serves as a snack assorted cheeses and sausages and as a starter a salad with cheese and aromatic seeds. Then comes the majorcan hake and a prey rice and vegetables from the garden. The dessert is gató with ice cream and, all together, it has a price of 35 euros.
S’Era de Pula is prepared to cover all kinds of events, but also to organize tasting menus for groups. Both the kitchen and the service are prepared for this type of demand, both at lunch and dinner. The objective, according to the CEO Arnau Salas, is "to have the best possible price and quality ratio, and very good products."
S’Era de Pula is prepared to cover all kinds of events, but also to organize tasting menus for groups