More than 150 gastronomic experiences
Its cuisine, in full view of the diners, is modern and innovative, and offers seafood from different perspectives.
Until the 19th there is still the possibility to reserve menus for groups. In addition, Taller de Mar will remain open on December 24, 25 and 26.
The Christmas menu includes, among other creations by the chef and owner, Riccardo Di Loreto, red prawn from Sóller with orange, pickled beet and purple potato aioli. The meal will continue with a scallop with crunchy quail lollipop and a side of vegetables.
Also served will be turbot en papillote with Punch sauce and suckling pig ingot with truffled potato foam and crispy mushrooms.
The dessert will be frangipan, a hot chocolate and almond cake, accompanied by marzipan ice cream and Fra Angélico.
