Alongside Larosa we take a closer look at the idea for a menu in a restaurant where they are trying to combine Spanish and Italian cuisine. “For example, among the starters we have a Spanish beef tartar with pistachio nuts imported from Sicily: it’s a union of Spain and Italy”.
And nor is this the only occasion where both these peninsulas come together in one dish because, in spite of using Ibicencan raw ingredients, many recipes arrived from Italy with Gennaro’s personal signature. These include the Nocellara olive soup and a hake dish that is accompanied by an almond cream, endives and anchovy essence that is typical of Capri. Or the pasta minestrone with fish, where the pasta is cooked in fish stock after which a varied selection of prawns, cuttlefish and squid is added…
These are just some of the first courses. However, if we still have room for a second course—which is the thinking behind an average price of €70 per person—we can choose between pork, fish or chicken. Needless to add, in those recipes the contrast between “tender and crunchy” is always applied.
Of course, their varieties of pizza with croccante dough, bread, focaccia and home-made pasta such as the prawn-filled tortellini should not be overlooked, and that’s without mentioning their vegetarian version of cannolli filled with aubergines, tomatoes and ricotta.
All these delights are complemented with a sweet touch including “desserts that change every month” such as the ever-popular tiramisu, “even though it’s not the classic one because the egg is pasteurised and we add mocha in the centre of the biscuit”, as well as hazelnut puff pastry or chocolate mousse with raspberry sorbet, oil and salt.