El Olivo
The rather rustic nature of the building—a former olive oil mill with stone walls and wicker furniture—belies the sophistication of the contemporary Spanish cuisine. Chef Guillermo Méndez is adept at gilding the lily, serving the sweet Sóller prawns sautéed with pancetta and topped with a purée of Jabugo ham and celery. Even vegetarians can get the full treatment with a house classic of “carpaccio” of zucchini with goat cheese and basil vinaigrette.
The rather rustic nature of the building—a former olive oil mill with stone walls and wicker furniture—belies the sophistication of the contemporary Spanish cuisine. Chef Guillermo Méndez is adept at gilding the lily, serving the sweet Sóller prawns sautéed with pancetta and topped with a purée of Jabugo ham and celery. Even vegetarians can get the full treatment with a house classic of “carpaccio” of zucchini with goat cheese and basil vinaigrette.
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