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MEDITERRANEAN
Bistro Badia
102
by Ramón Garcia
@ Carrossa Hotel
Cami de Carrossa KM 3.4, Artà · Tel +34 971 835 647 · www.carrossa.com
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n first glance, the menu at Carrossa Hotel’s Bistro Badia appears quite standard – with the familiar tapas as starters and steak, burgers or fish of the day as mains, it seems almost a little too simple for a five-star hotel. However, as soon as you take your first bite, you will be convinced otherwise. Head chef Ramón Garcia ensures classic dishes are excellently prepared using only fresh, high-quality ingredients, local when possible, and some even from the hotel’s own grounds. Textures are varied – occasionally crunchy fresh, as is the case with the tomato salad with six tomato varieties, sometimes soft and crispy, like the lobster ceviche with sweet potato crisps, and sometimes melt-inthe-mouth like with our preferred delicious starter, the mozzarella with www.abc-mallorca.com
roast avocado, basil and intense mango creme. The main courses – corvina with potato puree, entrecôte with rosemary potatoes and pasta with salmon in a cream and lime sauce – again reinforces the bistro’s philosophy of serving simple yet perfectly prepared compositions. Our meal finished with a divine dessert by patisserie chef, Irene, who made one of the best vanilla ice creams we have ever tasted, using very little sugar and a little salt. In the Bistro Badia diners can also enjoy far-reaching views of Artà and Capdepera and the coast by Colonia Sant Pere. The feeling of relaxation and expanse accompanied by super friendly and attentive service ensured that most guests here, like ourselves, happily linger for hours over their meal. •