The originality and contemporaneity of our dishes, as is obvious, require constant change and experimentation in their recipes. Which is why our executive chef has come together with our team of cooking professionals in order to create the new menu at our restaurant in Palma de Mallorca, which in continuation we will be presenting in this blog article. If you don’t want to miss a single update, continue reading.
New tapas dishes at our restaurant in Palma de Mallorca
The tapas dishes at our restaurant in Palma de Mallorca are one of the biggest attractions of our establishment. Which is why we have decided to incorporate four new creations with the objective of surprising you and inviting you to savour new horizons. Our new menu begins by taking us on a trip to the seaside, we find a delicious grilled octopus, sautéed baby potatoes and green mole sauce, some red prawn dumplings with fennel sauce and Andalusian style fried calamari with a Japanese mayonnaise foam. The last one of the creations which make up the tapas menu created by the executive chef at FORN is: Red mullet in tempura, a potato foam and Iberian chorizo oil. “We make an emulsion using the Iberian chorizo and a butter made from the fish bones, it is a delicious dish” he explains. “Land and sea, the smoky flavour of the chorizo with the red mullet is a true wonder”, he concludes.
Starters and pastas at FORN
As for the starters at our restaurant in Palma de Mallorca we present a refreshing tuna tartar, guacamole and Japanese sauce or false ravioli stuffed with squid, veil of parmesan, sobrasada with honey and asparagus. And continuing with the Italian theme, we couldn’t publish this article without mentioning a significant novelty on our menu: our pastas. We have incorporated two pasta creations for those who love Italian cuisine: a linguini with herb pesto, Manchego cream and baked cherry tomatoes, as well as homemade pear ravioli, pecan nuts and a leek sauce.
Fine-tuning our main dishes
Regarding the mains at our restaurant in Palma de Mallorca, we want to highlight that they follow the same foundation and philosophy as those on the previous menu, but with small variations which completely change the end result. We begin with our marinated tuna tataki, caramelised onion, asparagus and soy sauce, we head along the coast with our utterly delicious monkfish and pear barley risotto with Gruyere cheese, tomato sauce and grilled bimi. Moving on to the meats we have a confit suckling pig, sautéed shitake, salsify puree and basil oil, lamb cooked at a low temperature, its jus, parsnip puree and pickled cauliflower and a beef tenderloin, sautéed vegetables, herb mayonnaise and foie gras sauce.
The philosophy of our new menu, explained by our chef
The executive chef of our restaurant in Palma de Mallorca states “a creative, refined, elegant, honest and simple cuisine, in which we create dishes using three or four products, where we have focused solely on the flavour and techniques used”. “Nothing is haphazard”, he adds “we prepare our own pickled products to use in our dishes in order to achieve a very specific flavour”. The cook mentions the role of FORN as the first filter of each of the creations and influences from land, sea and various other contexts: “sometimes things have nothing to do with gastronomy, the creative process like in any field, can come from any experience or vision. You have to think about things on a day to day basis, stay focused” he concludes.
Reserve your table at our restaurant in Palma de Mallorca
The finer details of each of our novelties at our restaurant in Palma de Mallorca are better understood when you taste them. Creative gastronomy is made to be savoured and appreciated by the taste buds. Do you want to live this experience? We invite you to reserve your table at our restaurant. We will take care of the rest!