Salt restaurant is located on a quiet road close to the port at Portals Nous. In the summer you can relax on a large, leafy terrace while in winter its dark turquoise interior is suitably relaxed for an evening inside. Its deep petrol tones are telling of a modern chic interior where velvet seating makes for a comfortable ambience. The menu at Salt is French-Mediterranean with a particular emphasis on local and sustainable seafood – where possible off the shores of Mediterranean.
Restaurant manager Emanuel Paggi points out that Salt adapts its menu to suit the needs of its guests. Every two weeks they change one or two dishes on the menu, removing those that are not so well-received and substituting them for others that are more in demand. He is proud to tell us of his motto: “Every guest should feel right at home.”
Although Salt is understood more as a bistro, the tasting menu starts with an amuse-bouche. The first appetiser, typical of French cuisine is a foie gras on brioche, which not only impresses us with its excellent quality, but its combination of pear cream and Mallorcan almonds. The chef has a talent for shining the spotlight on French cuisine while also adding a few surprises. The scallops for example are flambéed with a creamy cheese topping in which a play on textures are noted – a wafer thin crust, soft cream and buttery shellfish. The cheese very subtly contributes to the overall taste allowing the full flavour of the scallops to unfold.
The next appetiser is a tuna tartare which the waiter tells us has acquired a certification for being a sustainable catch. In bringing the topic of sustainability to the table, we discuss the origin and quality of the tuna – both of very high standard.
For the main course, another French classic is presented: boeuf bourguignon. The quality of the meat does not disappoint and its traditional elements of mushrooms and carrots work well. The portion is of sufficient size with plenty of meat to tuck into. The second main is a slow-cooked lamb which falls away at the bone, accompanied by a deliciously sweet tomato sauce.
The “deconstructed” lemon cake sparks our interest straightaway. The waiter comes with three very fine cones, so thin that they resemble more of a praline. An intense lemon cream fills the inside of the biscuit and is topped with a foamy meringue. Another dessert of banana parfait with caramel and chocolate is revealed, deliciously fine and rounded. Both light and refreshing summer desserts.
Why eat here?
Excellent quality of meat and fish in an elegant ambience with sustainability at the heart of the menu.