01/06/2018 La Braseria, located just outside of Pollença on the road to the Port, is the kind of restaurant you want in your neighbourhood so you can go anytime the mood strikes.
Confident in its concept and successful in its execution, I expected to eat well during my lunch, but I was pleasantly surprised by just how creative and consistent each dish was that we tried.
It’s not just about grilling at La Braseria, though that takes centre stage thanks to the magic of the Josper charcoal oven, but chef Ruben Uzqquiano takes it a step further through fresh sauces and complex flavours that enhance the character of each dish. The restaurant itself is warm and inviting with a large covered terrace and a contemporary-rustic décor with wood, stone and leather accents.
To start, I’m not sure I have had octopus so tender before. The delicate texture and flavours which included a bit of pico de gallo and romesco sauce were spot on, as were the charcoal grilled mussels. The bone marrow served gratin style, presented on the bone along with toasted bread, was warm and satisfying. The patatas bravas with their sweetness of tomatoes, a bit of spice, and a touch of cream were an absolute highlight.
For main courses we tried the hake fish, (perfectly cooked), with an intriguing squid ink and a creamy pipparas pepper sauce that gave a tasty, spicy-creamy combination. Of course many come here for the meat and rightly so. La Braseria direct orders from farmers; The lamb is from a neighbouring Pollença cooperative. Ordered whole each week, they use nearly every part of the animal; leg, shoulder, chop or burger. We were fortunate to try the Tomahawk steak, aged for 30-35 days and ordered from the renowned La Finca farms. Though there was a bit of fat to cut around, it melted in your mouth, and with just a bit of sea salt, the flavours of the meat really shone.
We tried two of the homemade desserts – an excellent carrot cake with yogurt ice cream and puree of carrot, and a crèma catalana, not usually my favourite, but paired with a coconut gelato this traditional dish had renewed flair.
Why eat here?
To experience the magic of the Jopser charcoal oven; a menu that will please everyone from foodies to families; and the good value for the excellent quality of food.
Opening Hours
Tuesday 10:00 - 00:00 h
Wednesday 10:00 - 00:00 h
Thursday 10:00 - 00:00 h
Friday 10:00 - 00:00 h
Sunday 10:00 - 00:00 h
Note: Closed from December to January. The above-mentioned opening hours apply from June to September.
More about Restaurante La Braseria
Restaurante La Braseria Pollensa
Maximizing flavour and taste through specialized charcoal grilling at La Braseria. Come breakfast, lunch & dinner, perfect for families, friends & groups. […] Restaurante La Braseria Pollensa
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