Do not be put off by the folksy, down-home name, which predates the present incumbents. The cooking in this airy, hilltop restaurant is arguably the best on the island. The chef, Patrick James, is French trained - and it shows - this year's tasting menu has a Breton theme (last year was Normandie) but with eclectic a la carte choices garnered from as far afield as Vietnam and Denmark. His front-of house partner, Noelia Zardoya (both of them worked previously at the sublime Biniarroca Hotel Rural), and her team combine effortless charm with a rare fluency of knowledge about the food they are serving. The eight-course tasting menu costs €50 and includes such exquisite amuse-bouches as a mini-galette with quail's egg and a sablé Breton (a kind of mini-Madeleine) with hazelnuts and caramelised goat's cheese.Other courses feature lobster medallion with aromatic herbs and a crisp buckwheat pancake, John Dory with beurre blanc, and suckling pig confit with honey and cider jus and a tiny onion "tarte Tatin". Even the inter-course green apple sorbet with Calvados is impeccable crafted. There's also a beautifully produced aide-memoire booklet, complete with coloured photographs, to guide you through each course, in case you've forgotten the waiter's faultless description. This is a restaurant at the top of its game, which could hold its head up with the best that London or Paris has to offer. In Menorca, it's a minor miracle.
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