09/10/2018 As its name suggests, La Cocina del Huerto, or The Orchard’s Kitchen, is delightfully situated beside the herb garden and orchard which provides much of the fresh vegetables on their menu. Sheltered and yet enjoying an al fresco feel thanks to the glass windows surrounding it, this restaurant belongs to the stunning Es Reveller Art Resort.
Located not far from Campos, it may be off the beaten track, but the gardens alone make it worth the journey.
Bougainvillea cascades over secretive walkways, elaborate fountains ripple soothingly and Japanese lily ponds exude a peace that invites you to stop still and take stock. Among all this natural landscape, Art emerges, spanning ages and styles, from Totems of Papua New Guinea to Romanic busts and beautiful bronze horses.
There are guided tours of the garden every Wednesday and Saturday, which provide a perfect build up to their set dinner menu. We were welcomed by friendly staff with a refreshing glass of cava flavoured with natural strawberry.
A generous aperitif followed of tuna tartare on a bed of finely cut carrot and courgette; the ordinary home-grown vegetables in homemade olive oil were full of flavour. Diminutive toasted ensaimadas topped with cooked apple and Menorcan cheese delighted my companion.
Starters were a choice between a simple langoustine salad with a honey-mustard dressing and refreshing chunks of mango, or green bean ravioli in curry sauce. The ravioli were generously filled though if you were expecting a spicy curry, you might have been disappointed. The creamy sauce was delicate allowing you to appreciate the taste of the green bean filling. A shot glass of cream of truffle arrived unexpectedly between courses and it was these little details, like the homemade bread sticks and olive and caper paté at the start, which added a special touch to the meal.
The highlight for me was the slow-cooked buttery Sous Vide Beef cheek which melted in the mouth. The accompanying courgette cake was also delicious. For dessert there was either the cheese platter or homemade ice cream. I think a third option may have been good idea for those not wanting to indulge in cheese after a full evening meal. The ice cream was served with delicious Mallorcan cream and shards of chocolate.
The restaurant’s philosophy focuses on high-quality ingredients and their innate flavour which doesn’t need be dressed up with sauces. The mixing is reserved for the bar man, Jaume Puigserver, who treated us to a lively mojito which came with lime gummy bears and a spoonful of minty foam which tingled in the mouth.
Why eat there?
To view the stunning gardens and to enjoy a peaceful evening of fine cuisine surrounded by beautifully illuminated Art.
