Candle light dinner between wine barrels in a medieval cellar – there are only few places that offer an equal historic and romantic atmosphere like Sa Torre de Santa Eugenia. The beautiful estate has been family owned since 1560. Today, the two brothers Pedro and Victoriano López-Pinto Ivars run an enterprise comprising a bodega, guest rooms and a unique restaurant.
The creative kitchen of Victoriano and his co-chef Carme Jubany Soldevila offers a three or four course menu, not counting the appetizers. While the Cod carpaccio reminded me of sunny days by the sea, the Dorade fillet with bacon skin and mushrooms tasted as good as autumn can ever taste. And while Sa Torre’s bodega offers wine from Mallorca as well as from the peninsula the Natiu from their own vineyard was the perfect companion for our sirloin steak.
The restaurant is located in the former wine cellar. With its massive stone walls and classic arches, the solid columns and the high ceiling it rather compares to a cloister. The reason for this architecture, I learned from Pedro, is the rocky ground. So instead of digging underground they built a big hall. Thus, the warm air could ascend and leave the barrels well tempered. Pretty cool.