A small green seaweed from the Mediterranean was the name-giver for the restaurant at the recently opened Honucai hotel in Colonia Sant Jordi. Salicornia specialises in seafood and fish, and the dishes can be described in one simple word: excellent. The secret behind it is chef Pablo Tomás, responsible for two restaurants run by a small, family hotel group. “We tried seven different fish suppliers before we were satisfied with the quality. Now we buy the fish from a Sóller company”, Pablo told us about the bumpy start.
The start of our tasting menu, however, was very good and this would only get better. The first starters – accompanied by an excellent Sauvignon Blanc by Mandia Vell – were not only visually appealing, but also tasty. The Salmorejo with cockles and spicy sauce was a nice change to the usual gazpacho. Also surprisingly good were the mussels in a lightly sweetened sour sauce.
After that, our friendly waiter Guillermo brought two tartares – beef and red tuna – and seemed knew the dishes off the menu even better than a cook! The quality of the fish and the meat were outstanding. The tuna tartare was wonderfully combined with cream of egg yolk, horseradish, a few pieces of salicornia and – surprisingly, but very well fitting – a scoop of lemon sorbet. The particularly intense taste of the beef tartare was achieved both by the addition of a highly smoked whiskey and smoke from the coal oven, a kind of double smoking.
It was followed by a dish consisting of a poached egg, Parmentier and two shrimps. The flavours and textures harmonised very well: the creamy egg yolk that oozed out when sliced, the potatoes and crunchy prawns. Lastly, Guillermo brought us two lobster dishes as a highlight and added a bottle of a strong white wine from Bodega Conde de Suryot. The rice with lobster, a classic, had an intense taste, thanks to – according to chef Tomás – the sauce being extensively reduced with a special technique. A must for lobster fans! Equally outstanding, but finer in flavour, was the Caldereta lobster stew. Two large, juicy-sweet lobster pieces on potato, plus the tasty broth of the stew. The search for the seventh supplier was more than worthwhile for the customers.
Among the desserts, the Gorgonzola Cheesecake topped with a scoop of pear ice cream was probably the best cheesecake we’ve ever tasted. And that alone is worth the visit to Salicornia!
More about Salicornia Restaurant
A harbour-front hotel located near the best beaches on Mallorca, with an outstanding gastronomic offering and a spectacular rooftop infinity pool. […] A visit to Hotel Honucai in Colonia de Sant Jordi