Food and drink
There are many things to love about Santi’s cooking, not least his ‘menu’ concept. In island speak, that is a place where everyone eats the same thing, and the dishes change - in Santi’s case, at least – once a week, on a Wednesday, to reflect the mood of the season and what is in the market.
With the above in mind, I can’t really predict what you’re going to eat. I’ll bet though that it will be pretty special. Like my turnip soup with botifarra (local pork sausage) and apple oil, Es Pla potatoes stuffed with mussels and topped with a creamy saffron aioli, and Majorcan cheesecake.
There is soft lighting, charcoal grey floors and immense art works on the walls, it could easily reverberate with a monastic silence in reverence to the food, but no. Large Majorcan families come ambling in; shout hellos across the open kitchen where Santi and his crew flutter around. Me? I’m in the middle, alone and happy, observing it all.
Amazingly Santi does a good deal of the service himself. Goodness knows how? He is greatly aided by the charming Nico, an untrained sommelier who nevertheless possesses one of the finest wine palettes I’ve come across. Ask for Majorcan and let him do the choosing.
Santi Taura is on a dusty back street away from the main drag (turn right not left when you hit the C/Joan Carles I coming into town).
A six-course menu for 30 euros is pretty hard to beat, especially when it is cooked to this level.
Tables to book
In the summer there’s a small decked terrace out back shielded by bamboo and there’s a sleek private dining room in the cellar. Otherwise I’d make sure you ask for a table with a view – of the kitchen.
- Culture vultures
- Families with teenagers
- Families with younger children
- Special occasions
- Design and architecture