The soft earthy tones of the walls, the amphora jars and the all-Italian team of this restaurant in Algaida soon make you feel like you’re in Italy. Chef Jacopo Maria Bianchi welcomed us personally and took us through the degustation menu he had created. With each dish he wanted the focus to be on only a few key ingredients, and if possible only one, and any side dishes were secondary – a concept which worked really well.
It started off quite typically with a carpaccio, which had been sliced ultra-thin and was excellent quality. We then sampled fresh succulent scallops, enhanced with a dash of lemon. The classic starters were perfectly prepared and left us wanting more.
The first main course was corvina with a smoked aubergine creme and celery salad. Similar to the scallops, the fish was fresh and tender. The smoky flavour of the aubergine creme formed an interesting contrast to the delicate fish. This was followed by a tagliata of Iberian pork – the meat was tender with a little fat which made it even better as well as more succulent.
The final, main course surprised us at first and then pleased us all the more: pasta. “I wanted to serve the spaghetti at the end as carbohydrates at the start are too filling. It’s also a very special spaghetti di mezzanotte (midnight spaghetti),” said Jacopo, explaining the unusual course. The homemade pasta, called ‘Gerardo Di Nola’ after the pasta factory founded in 1870, came without any sauce. However, the juice from the pasta itself with a little garlic, chilli and olive oil created a creamy flavourful sauce.
The dessert looked very sweet but was perfectly balanced – the oven-baked peach and Amaretto egg white harmonised well.
The menu of classic, well-prepared dishes showed its Italian strengths particularly in the pasta. To find such a good Italian in the small town of Algaida was a surprise, yet somehow also typically Mallorcan.
Why should you eat here?
Because of the authentic Italian cuisine and excellent ingredients.