 |  | | | | | Cuisine | | • Italian | | | Description | This little gem in the heart of Palma’s Santa Catalina restaurant quarter has been serving extremely good value authentic Italian cuisine of the very highest standard for many years and enjoys a passionately loyal following from its clientele, made up mainly of locals who seem to try and keep the restaurant’s existence secret.
A typically warm Italian welcome is provided by this family business owned by chef Michele Caporale from Pescara (Port in the Adriatic sea) and his wife Marcela Moreno who looks after front of house and also prepares desserts under the watchful eye of Michele. As well as the a la carte menu and daily specials, there are a number of set menu options, all of which provide an extensive and delicious meal at a surprisingly reasonable cost and the wine list is well thought out with interesting selections from Italy, as well as Spain and other countries. Amongst the signature dishes, the seafood spaghetti is to die for!
Michele says : all our dishes are prepared as you wait using fresh, top-quality product, because for us, the greatest satisfaction resides in seeing the happiness of our customers which is why we work with painstaking care, dedication and conviction. | | | Directions | | From the Avenida de Argentina driving towards the sea, Calle Fabrica will be on your right, just before reaching the Paseo Maritimo of Palma. | | | Average Price | | €20/€25 | | | Specialty | | Fresh fish, seafood and pasta. | | | Special Diets Catered For | | • None gluten containing ingredients | | • Nut Free | | • Vegetarian | | | Opening Times | Lunch :13h to 15h30
Diner : 20h to 23h30 | | | Days/seasons closed | | Open all year round | | | Number of seats | Inside : 60
Terrace : 50 | | | Credit cards accepted | | Visa, Mastercard, Amex | | | Samples from the menu | Starters :
Vitello Tonnato.
Warm goat cheese salad with tomato jam.
Foie gras salad with forest fruits jam, raisins and pine nuts.
Beef carpaccio with rocket lettuce and parmesan.
Main courses:
Hot stone cooked beef entrecote with potatoes and rosemary.
Ravioli filled with truffle with wild mushroom sauce.
Aubergines au gratin with parmesan.
Desserts :
Pannacotta.
Tiramisu.
Cheesecake with fruits of the forest.
White or Dark chocolate mousse. | | | Wine list | | Good selection of Spanish and Italian wines | | | Owner | | Michele Caporale | | | Chef | | Michele Caporale | | | Maitre | | Marcela Moreno | | | | | | | Restaurant/Hotel ID: 6486 | | |