Our gastronomic proposal is based on seasonal products from the markets in La Lonja district in the heart of Palma. Enjoy a romantic dinner or with friends, business or group dinners in our private salons or try our lunch menu.
LUNCH MENU OFFER
09/03/2020 to 13/03/2020
(1:00pm to 4:00pm)
Starters
| Tuna tartar, guacamole and Japanese sauce |
| “Patatas Bravas” with chipotle mayonnaise and charcoal aioli |
Main courses
| Thai gnocchi with langoustines and fresh herbs or with shiitake and bimi |
| Grilled Iberian pork, mushrooms and orange-ginger reduction |
Desserts
| Ice cream |
| ORIENTAL FLAVOURS (+3€) |
| Coconut mousse, tangerine sorbet and tandoori spices |
(water and coffee included)
19,50€
19,50€
Vegetarian menu
Starters
| Toasted crispy bread with tomato and olive oil |
| Beet salad with roasted peppers, tomatoes, strawberries and dried fruits |
| “Patatas Bravas” with chipotle mayonnaise and charcoal aioli |
| Penne with truffle & parmesan cheese and egg tempura |
Main courses
| Linguine, herbs pesto, Manchego cream and bakedcherry tomatoes |
| Homemade pear ravioli, pecan nuts and leek sauce |
Tasting Menu
1
Foie gras cappuccino with wild mushroom and lavender tartar
Gessami - Sauvignon blanc y moscatel - Penedés
2
Rigatoni, Barolo wine sauce with truffle, wild boletus andcaramelized onion
Austum - Sauvignon Blanc - Rueda
3
Grilled sea bass, celeriac purée and pea cream with iberian pork
Val de Nora - Albariño - Rias Baixas
4
Lamb cooked at low temperature, lamb jus and smoked mashed potatoes
Lestón Reserva - Tempranillo - Ca. Rioja
5
CREMA CATALANA FORN: Crème brulée foam with apple and cinnamon ice cream
Sweet wine
Water and Coffee
40 € WITHOUT WINES VAT INCLUDED
55 € WITH WINES VAT INCLUDED
Foie gras cappuccino with wild mushroom and lavender tartar
Gessami - Sauvignon blanc y moscatel - Penedés
2
Rigatoni, Barolo wine sauce with truffle, wild boletus andcaramelized onion
Austum - Sauvignon Blanc - Rueda
3
Grilled sea bass, celeriac purée and pea cream with iberian pork
Val de Nora - Albariño - Rias Baixas
4
Lamb cooked at low temperature, lamb jus and smoked mashed potatoes
Lestón Reserva - Tempranillo - Ca. Rioja
5
CREMA CATALANA FORN: Crème brulée foam with apple and cinnamon ice cream
Sweet wine
Water and Coffee
40 € WITHOUT WINES VAT INCLUDED
55 € WITH WINES VAT INCLUDED
Tapas
| Oyster with cold almond soup and salmon roe |
| Mini cornet filled with sea bass and langoustine ceviche and coconut foam |
| Toasted crispy bread with tomato and olive oil (VV) |
| Iberian ham |
| Cold slices of foie gras with PX reduction and crunchy toasts |
| “Patatas Bravas” with chili mayonnaise and charcoal aioli (V) |
| Truffled open omelette, porcini and sunroot chips |
| FORN tuna tartare |
| Andalusian squid with saffron mayonnaise, ink emulsion and lime aroma |
| Grilled octopus, potato parmentier and sobrasada oil |
| Battered langoustines with parmesan cream |
| Mini beef burger, smoked cheese, caramelized onion and shiso leaf |
| Roasted chicken and curry cannelloni, lemon-thyme béchamel and mushroom carpaccio |
| Seared scallops with smoked cauliflower puree and warm bacon and date vinaigrette |
| Grilled Iberian pork skewer with paprika marinade, pickled onion and confit potatoes |
| Creamy cod croquette and horseradish sauce |
| Nordic beef tartare |
(V): Vegetarian
(V) (V): Vegan
(V) (V): Vegan
STARTERS
| Organic tomato and burrata salad, pickled fruit, spring onion and basil oil (V) |
| Sautéed zucchini and asparagus, egg cooked at 63°C and pangrattato (V) |
| Roasted pumpkin, smoked feta cream, onion confit and balsamic gastrique (V) |
(V): Vegetarian
(V) (V): Vegan
(V) (V): Vegan
PASTAS
| Pear and celery agnolotti, light parmesan cream and salted hazelnut praline (V) |
| Potato gnocchi with lemon butter and sautéed mushrooms (VV) |
(V): Vegetarian
(V) (V): Vegan
(V) (V): Vegan
MAIN COURSES
| Baked turbot with peperonata and capers on potato parmentier |
| Baked salmon fillet, hollandaise sauce, salmon roe, dill and sautéed spinach |
| Lamb terrine with chanterelles and parsnip purée |
| Beef tenderloin, demi-glace sauce, sweet potato in textures and caper jam |
SWEET TEMPTATIONS
PASSION PAVLOVA Mango and passion fruit Pavlova, toffee and corn ice cream Contains: eggs, milk - |
BACCIO DI DAMA Lightly caramelised strawberries filled with crème brulée Contains: eggs, milk - |
BLACK AND WHITE Chocolate mousse (70%), vanilla dried meringues, vanilla ice cream and chocolate milkshake Contains: gluten, eggs, milk, nuts - |
FRESH BREEZE Cinnamon-almond-ice cream with lemon, pineapple compote with celery and fennel and candied cashew nuts Contains: nuts, celery - |
New Year's Eve Menu 2018
1
Appetizier assortment
André Clouet Grande Réserve Grand Cru Pinot noir
(A.O.C Champagne)
2
Boletus ravioli, meat broth and white truffle
Sa Fita
Prensal blanc, muscat y chardonnay (D.O. Pla i Llevant - Mallorca)
3
Grilled lobster, seafood sauce, ajoblanco foam and
spiced mango spaghetti
Miquel Gelabert Chardonnay Chardonnay
(D.O. Pla i Llevant - Mallorca)
4
Suckling lamb, Palo and black garlic sauce, lemon
and peppermint gelée, sauteed artichokes and Mahon cheese
Elements Bio
Cabernet sauvignon, callet y manto negro (D.O. Pla i Llevant - Mallorca)
5
Apple slush with Calvados
6
Lemon mousse, almond cream and rosemary crumble
Jose Luis Veritas Dolç Moscatel
(D.O. Binissalem – Mallorca)
Petit Fours
Party bag
12 Grapes of good luck
195,00 €
(VAT included)
Appetizier assortment
André Clouet Grande Réserve Grand Cru Pinot noir
(A.O.C Champagne)
2
Boletus ravioli, meat broth and white truffle
Sa Fita
Prensal blanc, muscat y chardonnay (D.O. Pla i Llevant - Mallorca)
3
Grilled lobster, seafood sauce, ajoblanco foam and
spiced mango spaghetti
Miquel Gelabert Chardonnay Chardonnay
(D.O. Pla i Llevant - Mallorca)
4
Suckling lamb, Palo and black garlic sauce, lemon
and peppermint gelée, sauteed artichokes and Mahon cheese
Elements Bio
Cabernet sauvignon, callet y manto negro (D.O. Pla i Llevant - Mallorca)
5
Apple slush with Calvados
6
Lemon mousse, almond cream and rosemary crumble
Jose Luis Veritas Dolç Moscatel
(D.O. Binissalem – Mallorca)
Petit Fours
Party bag
12 Grapes of good luck
195,00 €
(VAT included)
Group menus
MENU 1
TAPAS TO SHARE
Iberian pork cheek croquettes and orange cream
-
Tuna tartar, guacamole and Japanese sauce
-
“Patatas bravas” FORN style
-
Grilled octopus, truffled parmentier and olive aioli
-
Potato, apple and celery salad with grilled langoustines, cured salmon,
Thai mayonnaise and crispy corn
-
Forn-style fried squid with Japanese mayonnaise
-
Grilled lamb tenderloin, hummus, mint pesto and caramel-coated seeds
-
Marinated Black Angus entrecôte, rocket, parmesan shavings
and Modena reduction
-
Grilled Iberian Presa, dried apricot cream, sobrasada sauce
and apricot marmalade
-
Cantonese-style Kangaroo, grilled lettuce hearts and carrot purée with lime
THE SWEET KITCHEN TO CHOOSE
SWEET GARDEN
Crema de fresa y ruibarbo, sorbete de ruibarbo, cerezas confitadas y gelatina de hibiscus
-
CREMA CATALANA “FORN”
Espuma de crema catalana con helado de manzana y canela
WINES
1 Terrible - Red wine
(D.O. Ribera del Duero)
-
1 Terrible Verdejo - White wine
(D.O. Rueda)
Water
_________________________________
MENU 2
TAPAS TO SHARE
Slices of foie gras, Pedro Ximénez caramel and toasted crispy bread
-
Battered langoustines and peanut-tamarind sauce
-
“Patatas bravas” FORN style
-
Mix of tomatoes, burrata foam, pine nuts, shiso leaves and ponzu sauce
-
Grilled octopus, truffled parmentier and olive aioli
-
Forn-style fried squid with Japanese mayonnaise
-
Tuna Tataki (nearly raw), sautéed onions with asparagus and Tonkatsuo sauce
-
Grilled Iberian Presa, dried apricot cream, sobrasada sauce and apricot marmalade
-
Grilled lamb tenderloin, hummus, mint pesto and caramel-coated seeds
-
Beef cannelloni with parmesan-truffle sauce and shimeji
THE SWEET KITCHEN TO CHOOSE
CHILDHOOD MEMORY
Cereal-Milk Panna Cotta, toasted corn ice cream and thyme honey
-
BACCIO DI DAMA
Lightly caramelised strawberries filled with crème brulée
WINES
Leston Reserva 2013 - Red wine
(D.O.ca Rioja)
-
Fillaboa Albariño - White wine
(D.O. Rías Baixas)
Water
_________________________________
MENU 3
STARTERS TO SHARE
Tuna tartar, guacamole and Japanese sauce
-
“Patatas bravas” FORN style
-
Forn-style fried squid with Japanese mayonnaise
-
Beef cannelloni with parmesan-truffle sauce and shimeji
MAIN COURSES TO CHOOSE
Tuna Tataki (nearly raw), sautéed onions with asparagus and Tonkatsuo sauce
-
Grilled monkfish with noisette butter, white asparagus, broccoli sauce and vegetable agar
-
Roasted suckling pig, roasted sweet potato with orange, garlic gelee, quince and carob balsamic sauce
-
Beef tenderloin, glazed vegetables, herbs emulsion, crispy potatoes and foie gras sauce
THE SWEET KITCHEN TO CHOOSE
Baccio Di Dama
Lightly caramelised strawberries filled with crème brulée
-
Citrus
Steamed vanilla sponge cake, macadamia and white chocolate mousse,
yuzu cream and yuzu sorbet
WINES
Leston Reserva 2013 - Red wine
(D.O.ca Rioja)
-
Fillaboa Albariño - White wine
(D.O. Rías Baixas)
Water
________________________________
TAPAS TO SHARE
Iberian pork cheek croquettes and orange cream
-
Tuna tartar, guacamole and Japanese sauce
-
“Patatas bravas” FORN style
-
Grilled octopus, truffled parmentier and olive aioli
-
Potato, apple and celery salad with grilled langoustines, cured salmon,
Thai mayonnaise and crispy corn
-
Forn-style fried squid with Japanese mayonnaise
-
Grilled lamb tenderloin, hummus, mint pesto and caramel-coated seeds
-
Marinated Black Angus entrecôte, rocket, parmesan shavings
and Modena reduction
-
Grilled Iberian Presa, dried apricot cream, sobrasada sauce
and apricot marmalade
-
Cantonese-style Kangaroo, grilled lettuce hearts and carrot purée with lime
THE SWEET KITCHEN TO CHOOSE
SWEET GARDEN
Crema de fresa y ruibarbo, sorbete de ruibarbo, cerezas confitadas y gelatina de hibiscus
-
CREMA CATALANA “FORN”
Espuma de crema catalana con helado de manzana y canela
WINES
1 Terrible - Red wine
(D.O. Ribera del Duero)
-
1 Terrible Verdejo - White wine
(D.O. Rueda)
Water
_________________________________
MENU 2
TAPAS TO SHARE
Slices of foie gras, Pedro Ximénez caramel and toasted crispy bread
-
Battered langoustines and peanut-tamarind sauce
-
“Patatas bravas” FORN style
-
Mix of tomatoes, burrata foam, pine nuts, shiso leaves and ponzu sauce
-
Grilled octopus, truffled parmentier and olive aioli
-
Forn-style fried squid with Japanese mayonnaise
-
Tuna Tataki (nearly raw), sautéed onions with asparagus and Tonkatsuo sauce
-
Grilled Iberian Presa, dried apricot cream, sobrasada sauce and apricot marmalade
-
Grilled lamb tenderloin, hummus, mint pesto and caramel-coated seeds
-
Beef cannelloni with parmesan-truffle sauce and shimeji
THE SWEET KITCHEN TO CHOOSE
CHILDHOOD MEMORY
Cereal-Milk Panna Cotta, toasted corn ice cream and thyme honey
-
BACCIO DI DAMA
Lightly caramelised strawberries filled with crème brulée
WINES
Leston Reserva 2013 - Red wine
(D.O.ca Rioja)
-
Fillaboa Albariño - White wine
(D.O. Rías Baixas)
Water
_________________________________
MENU 3
STARTERS TO SHARE
Tuna tartar, guacamole and Japanese sauce
-
“Patatas bravas” FORN style
-
Forn-style fried squid with Japanese mayonnaise
-
Beef cannelloni with parmesan-truffle sauce and shimeji
MAIN COURSES TO CHOOSE
Tuna Tataki (nearly raw), sautéed onions with asparagus and Tonkatsuo sauce
-
Grilled monkfish with noisette butter, white asparagus, broccoli sauce and vegetable agar
-
Roasted suckling pig, roasted sweet potato with orange, garlic gelee, quince and carob balsamic sauce
-
Beef tenderloin, glazed vegetables, herbs emulsion, crispy potatoes and foie gras sauce
THE SWEET KITCHEN TO CHOOSE
Baccio Di Dama
Lightly caramelised strawberries filled with crème brulée
-
Citrus
Steamed vanilla sponge cake, macadamia and white chocolate mousse,
yuzu cream and yuzu sorbet
WINES
Leston Reserva 2013 - Red wine
(D.O.ca Rioja)
-
Fillaboa Albariño - White wine
(D.O. Rías Baixas)
Water
________________________________
Christmas company dinner
MENU A
TAPAS TO SHARE
“Patatas bravas” FORN style
Iberian pork cheek croquettes and orange sauce
Grilled octopus, creamy mashed potatoes and kimchie aioli
Grilled lamb tenderloin, hummus, mint pesto and caramel-coated seeds
MAIN COURSES TO CHOOSE
Rigatoni, Barolo wine sauce with truffle, wild boletus and caramelized onion
Grilled turbot, burrata, celery and apple risotto,
soft thai ginger sauce and sea fennel tempura
Roasted suckling pig, roasted sweet potato with orange, garlic gelee,
quince and carob balsamic sauce
THE SWEET KITCHEN TO CHOOSE
Banana Connection
Banana in textures, Macadamia nut ice cream and toffee
Choco-Explosion
Chocolate foam, brownie and chocolate ice cream
WINES
WHITE WINE
1 TERRIBLE 2016 (Verdejo - D.O. Rueda)
RED WINE
1 TERRIBLE 2016 (Tinto Fino - D.O. Ribera del Duero)
Water and coffee
Price: 37,50 € (Vat included)
(Valid until 23/12)
TAPAS TO SHARE
“Patatas bravas” FORN style
Iberian pork cheek croquettes and orange sauce
Grilled octopus, creamy mashed potatoes and kimchie aioli
Grilled lamb tenderloin, hummus, mint pesto and caramel-coated seeds
MAIN COURSES TO CHOOSE
Rigatoni, Barolo wine sauce with truffle, wild boletus and caramelized onion
Grilled turbot, burrata, celery and apple risotto,
soft thai ginger sauce and sea fennel tempura
Roasted suckling pig, roasted sweet potato with orange, garlic gelee,
quince and carob balsamic sauce
THE SWEET KITCHEN TO CHOOSE
Banana Connection
Banana in textures, Macadamia nut ice cream and toffee
Choco-Explosion
Chocolate foam, brownie and chocolate ice cream
WINES
WHITE WINE
1 TERRIBLE 2016 (Verdejo - D.O. Rueda)
RED WINE
1 TERRIBLE 2016 (Tinto Fino - D.O. Ribera del Duero)
Water and coffee
Price: 37,50 € (Vat included)
(Valid until 23/12)
_________________________________
MENU B
STARTERS TO SHARE
Creamy Manchego cheese, pear purée, pepper and
onion relish and walnut dacquoise
Tuna tartar, guacamole and Japanese sauce
Forn-style fried squid with tiger's milk and kumquat foam
Grilled Iberian pork, roasted eggplant, raspberry gastrique and pickled shallots
MAIN COURSES TO CHOOSE
Braised beef cheek, cocoa sauce, mint crumble and roasted kohlrabi
Grilled monkfish with noisette butter, white asparagus,
broccoli sauce and vegetable agar
Marinated Black Angus entrecôte, rocket,
parmesan shavings and Modena reduction
THE SWEET KITCHEN TO CHOOSE
Baccio Di Dama:
Lightly caramelised strawberries filled with crème brulée
Citrus:
Steamed vanilla sponge cake, macadamia and white chocolate mousse,
yuzu cream and yuzu sorbet
WINES
WHITE WINE
FILLABOA 2016 (Albariño - D.O. Rías Baixas)
RED WINE
LESTON RESERVA 2010 (Tempranillo - D.O.ca Rioja)
Water and coffee
Price: 42,50 € (Vat included)
(Valid until 23/12)
MENU B
STARTERS TO SHARE
Creamy Manchego cheese, pear purée, pepper and
onion relish and walnut dacquoise
Tuna tartar, guacamole and Japanese sauce
Forn-style fried squid with tiger's milk and kumquat foam
Grilled Iberian pork, roasted eggplant, raspberry gastrique and pickled shallots
MAIN COURSES TO CHOOSE
Braised beef cheek, cocoa sauce, mint crumble and roasted kohlrabi
Grilled monkfish with noisette butter, white asparagus,
broccoli sauce and vegetable agar
Marinated Black Angus entrecôte, rocket,
parmesan shavings and Modena reduction
THE SWEET KITCHEN TO CHOOSE
Baccio Di Dama:
Lightly caramelised strawberries filled with crème brulée
Citrus:
Steamed vanilla sponge cake, macadamia and white chocolate mousse,
yuzu cream and yuzu sorbet
WINES
WHITE WINE
FILLABOA 2016 (Albariño - D.O. Rías Baixas)
RED WINE
LESTON RESERVA 2010 (Tempranillo - D.O.ca Rioja)
Water and coffee
Price: 42,50 € (Vat included)
(Valid until 23/12)
