A feeling of well-being overtook us as we stepped out onto the terrace of this Mediterranean restaurant in Camp de Mar. The spectacular vistas of the sea and the pine-covered outcrop of mountain uplifted us before we had even sat down. The restaurant is part of Hotel Bahίa Camp de Mar and below the terrace, the view of their smart swimming pools added to the relaxing holiday feel.
Flor de Sal
English & Spanish
Flor de Sal was founded on the talent and creativity of Chef Jonay Hernández, and his enthusiasm continues to shine through ten years on. Originally from Tenerife, the menu contains intriguing dishes inspired by his beloved Canary islands. Nearly all the ingredients used are organic and locally-sourced. The olive oil we dipped our delicious olive bread into is made by his friend in Consell, while the black olive oil sea salt is quintessentially Mallorcan.
The main focus of the menu is on their Tapas, both individual portions and for sharing. The simple décor of wicker chairs and white tables is a little deceptive since there is nothing plain about the food here. A five-star makeover is due to take place very soon.
Plump Gordal olives filled with Aperol jelly and anchovies arrived on their own custom-made wooden tray; finely cut squares of potato chips with asparagus were presented like edible Polaroids attached to a stand by miniature wooden pegs. There was a refreshing playfulness in the arrangement of the food, which roused our interest and made us really taste each delicious ingredient.
We tucked into firm but tender Canarian wrinkly potatoes with red and green ‘mojo’, the waiter grinding the garlic, coriander and parsley for the green sauce before us. The Chef’s travels to Turkey and Greece inspired the langoustines wrapped in Kataifi noodles and Tentsuyu sauce, which were a little large to dip into the bowl of sauce, but very delicious.
We couldn’t fault the goat tacos with fresh herb cream. The corn tacos were the perfect combination of crisp on the outside and soft on the inside, and the meat was supremely tender. Tender too were the slow-cooked pork ribs, the preparation and cooking of which, spans three days.
As we sat back to savour the view and all we had tasted, the desserts arrived for the grand finale. The Petit Fours consisted of various chocolate delights, from pralines to melt-in-your-mouth aerated chocolate rock, and was the perfect end to an delightfully inventive and appetising meal.
Why eat here?
For stunning seaviews and Mediterranean tapas with an original twist.