Skip to main content


These days there are so many great little restaurants all over Mallorca where talented, young chefs have opened their own establishments in far-flung villages such as LLubi, Selva, Caimari, Orient, Llosesta and Mancor de la Vall as well as the Island's capital, Palma. They are the type of restaurant where you can really feel the passion and see and enjoy all the different styles and philosophies of each chef. They are not the faceless type of restaurant opened out of vanity by people who can't even boil an egg and have never even worked one day in our industry.

Restaurants and Chef’s that just follow the latest trends or whatever “fusion” happens to be in fashion that week, weather its “Peruvian-Japanese” or “Mediter-Asian” just bore me. The hardest thing for a chef to achieve is some semblance of originality and to create your own style. I firmly believe that chef-run and owned restaurants generally offer a more intimate eating-out experience than mainstream, “commercial” restaurants offering uninspiring menus that are supposed to appeal to everyone. I really admire and find inspiring those that have developed their own style while supporting local suppliers and showcasing all those wonderful, local ingredients that we have to offer here on the Island.

One of those wonderful ingredients, Llampuga, is just coming into season right now and you’ll find at the fish market.
"Llampuga" fish have a slightly oily texture that I would describe somewhere as a cross between sea bass and tuna. Be careful when cooking as it tends to dry out quickly when overcooked, and it is best served a little pink in the middle.
For me, the best way to cook llampuga is to pan-fry or grill large fillets and serve with a simple vinaigrette and a green salad or “a la Mallorquina” style.


Ingredients:      Serves four

4                large fillets of llampuga (150g each)
12              new potatoes (boiled and sliced)
200g          cleaned spinach
400ml        virgin olive oil
100ml        sherry vinegar
500g          tomatoes (peeled and diced)
30g            sultanas
20g            pine nuts, lightly toasted
2 tbsp.       Chopped parsley

In a small saucepan, heat and bring to the boil the sherry vinegar. Add the sultanas and remove from the heat. Leave to cool and soak-up the vinegar. Add the olive oil, pine nuts, diced tomatoes and season to taste.

Heat a little olive oil in a heavy-bottomed frying pan; season the fish fillets with salt and pepper. When the oil is hot, add the fillets, skin side down and cook for 1-2 minutes until the skin becomes crisp and golden. Turn over and cook for a further minute.
Remove the fillets and place them in a hot oven to finish cooking. Add the sliced potatoes to pan and warm them through with the fresh spinach.

To finish:
Place a mound of sliced potatoes & spinach in the middle of each plate, set the fillets on top skin side-up.  Spoon over the sauce and serve.


Post a Comment

Popular posts from this blog


Serves: 4
Don't be put off this recipe by the number of ingredients. The spice mix is simple to make…although you can buy it. It keeps well in a jar and can be used so many other dishes. It lends a wonderful aromatic flavour to the lamb.
2 teaspoons black peppercorns
2 teaspoons fennel seeds
4 teaspoons coriander seeds
16 cardamom pods
2 teaspoons yellow mustard seeds
4 teaspoons cumin seeds
1 cinnamon stick
1⁄2 teaspoon freshly grated nutmeg
1 teaspoon cayenne pepper
2 teaspoons turmeric

How to make the Perfect chocolate brownie

Dark chocolate Brownie Ingredients. 200g unsalted butter
 200g dark chocolate 250g light brown sugar 50g peeled almonds, chopped 80g cocoa powder, sifted
 65g plain flour, sifted
 1 teaspoon baking powder
 4 large free-range eggs Zest of 1 orange
 Preheat the oven to 190°C Prepare an 18cm square, deep tin by lining with nonstick baking paper. Melt the chocolate & butter together in a bowl. Mix the eggs and sugar in a food processor. Slowly add the almonds, orange zest, baking powder, flour and cocoa.
Finally add the melted chocolate, transfer mixture to the prepared tin and bake for 30 minutes. When cooked, leave to cool in the tin, before cutting into 12 bite-sized squares.