Starters
Crouton salad with ‘Peix sec’ (dried fish) from Formentera.
OR
Coca flatbread with local sobrassada cured sausage, caramelised onion and honey.
Main courses
Ibizan-style roast leg of lamb.
OR
Locally caught monkfish with saffron aioli and slow fried potatoes.
Dessert
Greixonera ensaimada bread pudding with bitter orange and vanilla ice cream.
Recommended wines
VT Can Rich organic white and.
VT Can Rich Yviça organic red. 2019.
