A SEIS MANOS PAN Y VINO CELEBRATE 15 YEARS

By Sarah Folley

To celebrate their 15th anniversary, the ever-popular Pan y Vino in Torret, held two special events in March and April. We visited on 23rd April, when Patrick James, chef of Pan y Vino, invited his two chef friends, Dani Mora from Sa Padrera des Pujol and Doro Biurrun from Sa Parareta den Doro, to create a tasting menu of some 9 courses.

We were warmly greeted with traditional Pan y Vino panache by Noelia, Patrick’s wife and co-owner, who explained how the evening was to unfold. We sat on their immaculate, pretty terrace and enjoyed a glass of sherry while the other diners arrived. At our table, in the attractive garden room, with real flame heaters taking the chill off the evening, we were then introduced to the 3 chefs. They explained each of the courses they were creating and the reason they had chosen their specialty dishes.

Each course was paired with a complementary wine. There were some interesting combinations, including Vermut Zarro (think iced Cinzano Rosso!) which was served with Raolas, curly leaf lettuce very lightly battered with a smudge of tangy kimchi. Also, a pink Cava accompanied the Capaccino de Guisantes. A very delicate pea purée with small balls of spicy sobrasada sausage meat, fresh peas and an egg yolk in the middle with something deliciously crunchy sprinkled on top. A most unusual offering.

As each course was revealed, the staff took care to explain the food, its ingredients and the best way to enjoy it. For example, Noelia suggested that the Tartar de Gamba de Menorca should be wrapped in the Shiso leaf and eaten as one mouthful. Shiso is related to the mint family, although much larger and has a wonderfully pungent flavour. When I looked it up, it was described as having the smell of a mountain meadow after a rainstorm!

Other unusual flavour combinations of note included the grilled Fillet of Corvina, sometimes referred to as black seabass, with hazelnut crust. A star of the show was the ginger and lemongrass purée served with the slow roast belly of pork.

We thoroughly enjoyed our rather ‘grown up’ evening in this family-run restaurant with a warm welcome, exceptional front of house attention and a chef of notable talent. Congratulations to Pan y Vino on your 15 successful years!

Look out on Facebook for more special events at Pan y Vino this year as part of their celebrations. If you have not been, put it on your wish list. It is well worth navigating the very narrow roads to get to this special place.

Pan y Vino, Camí de la Coixa, 3 Torret - Sant Lluis, Menorca

Tel.971150201 www. panyvinomenorca.com

There were some special additions to the published menu, namely Krystale oysters, a favourite of Patrick’s, apparently – not usually my choice but super-tasty served with an unusual red wine vinegar and shallot dressing. The selection of homemade breads (fig, rosemary, aniseed and plain) and very dainty petits fours served with the coffee, completed the menu. Patrick’s French flair with an Asiatic twist, combined with Dani and Doro’s traditional Menorcan dishes with a contemporary slant, all contributed to this ‘hands down’ excellent cuisine.