 |  | | | | Address | | Santa Eulàlia | | C/ de L'Església de Santa Eulàlia 7, 07001 Palma, Mallorca, Balearic Islands, Spain | | | Contact person | | Jesús / Angel | | | Telephone | | +34 971 715 717 | | | http://www.restaurantesantaeulalia.com/ | | | | | | | | | Cuisine | | • Market | | • Mediterranean | | | Description | In a side street in the old town of Palma, next to the church which stands in the plaza Santa Eulàlia, is the recently opened Santa Eulàlia restaurant. This eating establishment blends history and art with a modern, trendy atmosphere. The 300 year-old stones that make up the building are steeped in history and have been carefully restored to their full glory. The elegant, rustic dining room is located downstairs, and provides the perfect setting to enjoy the modern, seasonal cuisine offered at Santa Eulàlia. Upstairs you will find the cafeteria, open all day from eight o'clock in the morning, with a lunchtime Menu of the Day for €13 per person.
On the 28th of November 2006, Santa Eulàlia restaurant was awarded a Diploma for the Restoration and Conservation of a National Heritage building by the Mallorca Tourist Board. | | | Directions | | Located alongside the church and square of the same name in central Palma near Plaza de Cort. | | | Average Price | | 3 courses €40 (excl wine & tax) | | | Specialty | Modern, Mediterranean cuisine using products from the market. A relatively short menu which changes seasonally, every three months.
Menu of the Day €13 (includes 3 courses, wine, water and tax). Served in the cafeteria. | | | Special Diets Catered For | | • Vegetarian | | | Opening Times | Lunch 13.00 to 16.00
Dinner 20.00 to 24.00
Cafeteria open from 07.30 to 24.00 | | | Days/seasons closed | Sunday
Public Holidays | | | Number of seats | Restaurant Inside: 50
Cafeteria Inside: 24 | | | Credit cards accepted | | Visa, Mastercard, Diners, Amex | | | Samples from the menu | Starters - Baked provolone with puff pastry, fig jam and fresh lettuce leaves; Salad of pan fried foie with apple and vinaigrette of mango, cumquats and Pedro Ximènez reduction
Main Courses - Slow roasted Hake from Galicia, scented with lemongrass, fennel confit and minestrone, with smoked tuna broth; Confit of Cod served with a whipped anchovy scented potatoes, and a sobrassada and honey crust; Sucking pig confit, apple pureé, moscatel sauce and vegetable steamed with ginger; Honey coated duck breast, chestnut pureé, quince jelly and port reduction sauce
Desserts - Hot quark cheese and orange souffle, with white chocolate mousse; Saffron sponge soaked in liqueur, Greek yoghurt mousse with coconut and orange crisps | | | Other facilities | | There is a small private function room for up to 12 people. Otherwise, the whole restaurant can be booked, with one week's notice for groups of up to 50 people. | | | Wine list | | A selection of Spanish wines, inlcuding good wines from Mallorca. The wine list is constantly modified. There is also Cava and Champagne. | | | Owner | | Jesús Maria Alonso & Antonio Torrens | | | Chef | | Jorge Colalongo | | | Maitre | | Angel Hidalgo | | | | | | | Restaurant/Hotel ID: 2138 | | |