.jpg) |  | | | | Address | | Sea Restaurant | | Congrio 26, 07610 Cala Estancia, Palma de Mallorca, Balearic Islands, Spain | | | Contact person | | Manuel / Santiago | | | Telephone | | +34 971 261 337 | | | http://www.seapalma.com | | | | | | | | | Cuisine | | • Market | | • Mediterranean | | | Description | | Sea Restaurant is the new, completely refurbished venue recently opened in Cala Estancia, Palma. The kitchen is headed by Mallorcan chef Manuel Molina, offering a constantly innovative, creative cuisine using the best products available. For Manuel, food is not just about nutrition, it's also a way to experience an array of sensations. Apart from the 'a la carte' dishes, there is a tasting menu, a surprise menu and an executive menu available at lunchtime. All dishes are perfectly complemented by a carefully and well-stocked wine cellar which includes many quality wines from Mallorca. Let all your senses be awakened by the good food, the elegant environment and the excellent, professional service found at Sea Restaurant. | | | Average Price | | 3 courses €60 (excl wine, incl tax) | | | Specialty | Fresh, creative mediterranean cuisine using high quality seasonal products. Specialities include: foie gras, scallops, fresh pastas, home-made breads and desserts. Fresh fish and seafood.
Various menu options:
Executive Menu at Lunchtime
Reduced Menu
Tasting Menu
Surprise Menu | | | Special Diets Catered For | | • Gluten Free (No Barley Oats, Wheat, Rye) | | • Dairy Free | | • Vegetarian | | | Opening Times | Lunch 13.00 to 15.30
Dinner 20.00 to 22.30 | | | Days/seasons closed | | Saturday lunch time. All day Sunday and Monday night. From 22 December 2007 to 11 February 2008. | | | Number of seats | | Inside 40; Outside 40 | | | Credit cards accepted | | All cards accepted | | | Samples from the menu | Starters - Pan fried scallops with garlic, black sesame and apple caviar; Warm lasagne of wild mushrooms and prawms served with a smoked alioli; Lobster tortellini with coconut cream; Cherry gazpacho with goat's cheese, salmon roe and a jamon Ibérico crisp
Fish - John Dory with potato/ sobrasada puré and white wine artichokes; Wild Seabass with a black olive crust and citric oil
Meats - Beef sirloin with truffle noodles and morel mushrooms; Lamb loin with a fresh herb crust and a Mallorcan Hierbas sauce
Dessert - Orange and cinnamon wraps with banana mousse and strawberry sauce; Mille feuille of pear and chocolate with a green cardamon sauce; Melon marinated in balsamic vinegar with macadamia nuts and vanilla icecream | | | Other facilities | | Banqueting facilities are available for up to 50 people inside or 60 outside, and set menus are available for groups of more than 8 people. Please give at least one week's notice. | | | Wine list | | A well-stocked cellar with over 200 different Spanish wines, including wines from Mallorca, all reasonably priced. Cavas and champagnes. | | | Owner | | Julian Urbano | | | Chef | | Manuel Molina. After his studies, Manuel embarked on his culinary career at the Barceló hotels, then moved to work with Josef Sauerschell and Guillermo Méndez at El Olivo. From there, to restaurant Estancia of a Michelin star in Italy, and in 2001 became Sara Ferguson's and the English Royal family's private chef. He then came back to Mallorca to work with Josef at Es Racó d'es Teix, and after that headed up the kitchen of Refectori at Hotel Convent de la Missió. | | | Maitre | | Santiago Milan | | | | | | | Restaurant/Hotel ID: 2206 | | |