 |  | | | | | Cuisine | | • Mallorcan | | | Description | | Es 4 Vents restaurant in Algaida which opened its doors in 1980, has become popular with the local island population as well as mainland and foreign visitors. The proprietor, Francisco Vidal, converted the old station bar into the current restaurant whose name means The 4 Winds in Mallorcan. After undergoing many renovations and modifications, it is now a modern, well-equipped establishment with efficient teams of chefs and waiters. The result is a warm, friendly and professional environment where you can enjoy traditional island delicacies and more at reasonable prices. The cuisine is mainly Mallorcan, specialising in superbly grilled meats prepared in the dining room area - well worth a mention are the succulent roast of lamb, roast of suckling pig and the grilled ox T-Bone steak. On the year-long fixed menu you will also find fresh fish and other typical dishes, such as the 'Frito Mallorquín' and hearty 'Sopas Mallorquinas' made with bread, meat and vegetables. Be sure, also, to look out for the seasonal suggestions that are always included on the menu. | | | Directions | | Es 4 Vents restaurant is found on the old main road from Palma to Manacor. From the first roundabout on the motorway take the road for about 1.5 km into Algaida and you will find it on the left hand side. | | | Average Price | | 3 courses €25 (without wine or tax) | | | Specialty | Specialising in traditional Mallorcan cuisine. Chargrilled meats, fresh fish and home-made desserts.
Some specialities of the house include: Butifarrón - black sausage; Mallorcan mixed fry; Snails with alioli; Traditional Mallorcan 'Sopas'; Arroz brut (meat and vegetable soup with rice); Paellas; Croquetes
Chef’s suggestions change every season - Examples in winter: Pig's trotters; Roast kid goat; Pan fried fresh squid; Grouper stuffed with lobster and a scampi sauce | | | Special Diets Catered For | | • Vegetarian | | | Opening Times | Lunch 12.30 to 17.30
Dinner 19.30 to 23.30 | | | Days/seasons closed | Closed during the week on Friday.
25 December 2009 | | | Number of seats | | Inside 160 | | | Credit cards accepted | | Visa, Mastercard | | | Samples from the menu | Meat Dishes
Chargrilled pork fillet; Chargrilled rabbit; Lamb ribs with garlic; Roast lamb (pictured); Shoulder of suckling pig (pictured); Ox T-bone steak (min 2 people); Chargrilled Sirloin Steak with a pepper or roquefort sauce; Escalope
Fresh Fish Dishes
Cod with alioli and vizcaina sauce; Cod with chargrilled vegetables; Monkfish and prawn skewers with green peppers; Seabass stuffed with 'centollo' with garlic prawns; Monkfish casserole with prawns and clams
Home-made Desserts
Ensaimada pudding (pictured); Flan; Gato almond cake with almond ice cream | | | Other facilities | | Groups of up to 50 people for private parties. Please book at least 5 days in advance. | | | Wine list | A variety of Spanish wines. Reds, whites and roses available as well as cavas (sparkling wines).
Mallorcan wines from Macia Batle, Mantonegro and Can Majoral.
Other Spanish Wines of Origin include La Rioja: Solar Viejo Crianza and Añares Crianza. | | | Owner | | Francisco Vidal | | | Chef | | Professional kitchen staff | | | Sommelier | | Professional service staff | | | Maitre | | Francisco Vidal | | | Other | | The restaurant has smoking and non-smoking sections, disabled access and they cater for children. | | | | | | Restaurant/Hotel ID: 1465 | | |