The village of Esporles is home to this restaurant specializing in the cuisine of the Castile and Leon region of Spain, offered here by Merche and Felipe Alonso for more than 20 years. Felipe is responsible for the delicious aroma of roasting meat that draws diners to this location.
Close to the church, the restaurant is situated in a sympathetically restored Mallorcan terraced house, and has a traditional décor. A striking feature of the place is the wood-burning oven, built using artisan methods and standards in line with the tradition of typical Castile and Leon asadores. The slow-roasted meats – a starring feature of Castile and Leon’s gastronomy – call for careful cooking, and Felipe, an expert, burns oak and Holm oak in his oven.
This is definitely a place for carnivores. The menu is limited, offering simple but quality dishes – the stars being the slow-roasted suckling pig, and milk-fed lamb (both from animals less than a month old). The meat here is carefully sourced from the peninsula. There’s a professional level of service, and a good selection of Spanish wines – including some in the fine range.