In Mallorca just prior to Easter, we were fortunate to have an unusual "day off" and decided to go in search of a mountain restaurant which Rick Stein had mentioned on one of his Mediterranean programes. It turned out be more of an adventure than a search!
...and it didn't take long to discover what was on the menu....
slow cooked lamb and suckling pig, all cooked in an open wood-fired oven.
Simple but fantastic cuisine. No Michelin stars, no invasive service, no mortgage required.
The digestion helped with the local hooch "cremadillo". But why would they burn off all the alcohol?
Surely that was required to traverse the road home!!
Simple but fantastic cuisine. No Michelin stars, no invasive service, no mortgage required.
The digestion helped with the local hooch "cremadillo". But why would they burn off all the alcohol?
Surely that was required to traverse the road home!!
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