A Mallorca evening
From horizon to table.
The menu called itself “... and horizons”. It moved through oyster and beef with caviar and dashi, lobster with Menorcan caldereta, coryphene mackerel and red prawn, eel with Mallorcan black pork, lamb, pigeon, figs and pumpkin.
Marco, Pepijn and Wouter shared the evening at a place where the approach itself already became part of the memory: gardens and water by day, the castle lit at night.
The setting arrived before the first course.
