The orange garden of Sa Nostra’s noble cultural center has been one of my secret urban oases in Palma for many years. But it is not only the picturesque backyard that is worth a visit. The lofty patio of the 17th century palace houses Aromata. The name of Andreu Genestra’s second restaurant is latin and translates into spices.
Seated between marble columns and limestone arches you embark on a journey to the flavors of the island. We started with a tasty espinagada filled with black Iberian pork fillet and cabbage. The Mallorcan pastry is most popular during Sant Antoni and usually stuffed with spinach or eel.
The grilled hake came with green seaweed sauce and raola, another local specialty made of transparent goby. Together with the fish and the delicious sauce the tortilla made us taste the ocean. Only to return to the island for a light raspberry cheesecake which perfectly completed our lunch.
A Bib Gourmand marks Andreu Genestra’s modern interpretation of traditional recipes. Before he settled on his home island the Michelin-starred chef had been working all over the world, and with masters of his craft like Ferran Adrià. A great place for fine dining at night, from Tuesday to Friday Aromata also offers a superb three course lunch menu.