Gastronomy

It is not easy to meet the expectations of all palates. That is the reason why our meitre Manolo Cebrero and our chef Lorenzo Abrines appeal for the selection of the best dishes as well as for lunch or a gala dinner.

We also offer the possibility of “show cooking” where our guests can watch how to cook Paella or can make a barbeque.

Menu and recipes

A pleasure for our palate ...

Through the grand variety of the menu from “Es Mirador de Monnaber” you discover majorcan and mediterrane dishes which are more interesting and tasteful for every palate

Recipes of our house

Stuffed leg of lamb

1 leg of lamb
300g Spinach
100g dried apricots
200g carrots
1 onion
1 leek
2 tomatoes
5 cloves of garlic
1 bunch of rosemary
1 tee spoon butter
1 cup olive oil
1 cop water
1 cup white wine
salt, pepper

Preparation:

Remove the bone of the leg, put the meat on the table and season it. Put the washed and blanched spinach on the meat. After that cover it with the dried apricots and salt it. Form a roll with the meat and surround it with a thread so that the stuffing can not escape.
Heat the oil and the butter in a pan and roast the meat on each side.
Cut Carrots, garlic, onion, leek and tomatoes in pieces and put them in an ovenproof form. Place the meat on the vegetables, and poor the oil of the pan, white wine, rosemary and water over.
But it in the oven for 1 hour – 150°C
Take out the Roast meat and prepare a sauce with the vegetables and the roast juice. Cut in slices and cover with the sauce.

Stew with monkfish al Monnaber Nou

1 kg monkfish
250g mussels (almejas)
8 shrimps
300g mussels (mejillones)
4 crawfish
1l fish soup
1/2l white wine
1 onion chopped
2 carrots chopped
100g almonds, peeled
8 parsley
6 cloves of garlic
100g flour
6 saffron
salt, red pepper

Preparation:

Clean monkfish and prepare a soup with the head and the bones. Cut the back in slices, put salt and pepper, coat in flour and grill it.
Prepare a marinade of garlic, wine, chopped parsley, almonds and saffron. But in a mixer and bear.
Roast onions and carrots in an other pan and add fish soup and the marinade. Cook half an hour and add salt.
Put the monkfish, the sea fruits and the marinade mixture in a pan and leave it for 10 minutes on the fire.

Note: It is very important to cook the two kinds of mussels separately.

ALMOND BISCUIT

250 gr. Sugar
300 cl. Almond liqueur
12 eggs
250 cl. Milk
1 l. cream
2 gelatine layers
300 gr. Powdered toasted almond

Preparation:

Boil the almond liqueur and the sugar until it becomes a syrup.
Add the milk, the gelatine layers and the eggs-yolks, remove from heat when it begins to boil.
Let stand until cool and refrigerate.
Beat the cream and the egg whites (in separate bowls) until stiff.
Finally combine all the ingredients in mould and freeze.

*Note: Serve with a hot chocolate sauce